How To Boil Eggs
Of course you are legally allowed to steam, bake, coddle, blanch, microwave your eggs – that can be discussed later. But here, we are onwards to some key clues on how to boil eggs using just the basic stove.
Servings: 6 medium eggs
Put fresh eggs in a large bowl of ice water, make sure they are fully submerged. This very first step is aimed for easier egg’s shell peeling later. Fish them out after 5 minutes.
Carefully place these eggs in a pot. Fill them out with water and bring to a full boil. There’s no need to put the lid on.
Turn off the cooker right after boiling and hit start on the timer.
Note down these following numbers for each type of yolk’s solidity: Scoop them out one at a time in succession, based on the timing order above. A smartphone’s timer is all you need.
Peel the whole eggs and cut in halves, or cut them in small pieces all you want for different purposes.
- If there’s any advice I could give, then it should be this fact that eggs need to be soaked in ice water before put into the boiling pot, not after. In my opinion, it’s just a mile easier to peel their shells if you hit it this way. The texture of both the egg whites and yolks can also be more consistent.
- To fairly larger eggs other than chicken eggs (such as duck eggs or goose eggs): the steps are pretty quite the same, but for best similarity in result, you should reckon to add about a half to one minute more to your timer.
Serving: 1serving | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg