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Boiling or steaming eggs for 12 minutes results in a tough white and dry yolk. Just put them in a pot, not large, with enough water to cover the eggs and no mo
by zhte415 10y ago
Boiling or steaming eggs for 12 minutes results in a tough white and dry yolk.
Just put them in a pot, not large, with enough water to cover the eggs and no more. Cold water. Add heat, high, and heat to boil for no more than a minute. Remove and put in cool/running water. Results in non-plastic whites and soft yolks.
Though, I prefer poached or scrambled. For boiled, quail eggs are great (and, where I live, also cheaper).
- to3m 10y agoThat's for soft boiling, surely? Hard-boiled eggs are usually left in for longer. What I do for mine: put in cold water, place on medium heat until water begins to boil (~9 mins), deactivate hob and leave for 12 mins, rinse with cold water, dry and place in fridge, leave for 12-18 hours at least. When ready to eat: peel off shell, remove skin that's left near the air pocket, stuff in piehole. (They're fine to eat immediately after boiling, of course, with the warmth making them actually quite tasty - but it's risky. Until they've done their time in the fridge, they're often difficult to peel and/or they'll have a lot of hard-to-remove skin left on them once peeled.)
- anonfunction 10y agoTry peeling it under water or with flowing water on the egg. It makes the shell / skin peel off super good for me and doesn't cool the inside of the egg down either.
- X86BSD 10y agoUse white vinegar in your water to help make the shell easier to peel.
- zhte415 10y agoA little more than soft-boiled, but far from green-tinged yolks; this way the egg isn't runny but still soft and golden butter-like, not yet chalky. Water takes about 2-3 minutes to boil (gas). Cooking room-temperature eggs, not refrigerated, room temperature is about 20-22C. Why on earth do you put them in a fridge for 12-18 hours? Serious. Are you at a catering company that does these in mass?
- fencepost 10y agoYour method is what I was doing before I started steaming them recently, though I generally let them stand in the hot water for a couple minutes longer. If doing this, older eggs are much easier to peel. You might also try peeling after just 5 minutes in an ice bath. Steaming them makes even the ones done with new eggs easy to peel, and they cook without an air pocket in my recent experience.
- fencepost 10y agoAfter a quick search for photos of various stages of "cooked" this page has both the method I had been using (cold start, bring to boil, turn off, let stand 10-15 minutes, cold bath) and what I'm doing now with steaming (steamer at temp, add eggs, steam 10-12 minutes, cold bath). http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/ http://www.simplyrecipes.com/recipes/how_to_make_perfect_har...
- pmoriarty 10y agoSoft-boiled eggs don't seem to be cooked enough to kill salmonella. The FDA's advice is to "cook eggs until yolks are firm".[1] [1] - https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342...
- jwdunne 10y agoI think salmonella from a UK egg is incredibly rare now. Pregnant women are advised not too but they're advised to eat well done steak too: http://www.bbc.co.uk/news/magazine-25154046 http://www.bbc.co.uk/news/magazine-25154046
- Reason077 10y agoAll UK chickens are vaccinated against salmonella. Not sure if it's an EU-wide practice but it's universal in the UK.
- jwdunne 10y agoYes. The lion stamp means that effectively. I think it was a national initiative: Edwina Curry took the rap. In all the EU stuff slung about lately, eggs never get mentioned. Unusual action for a conservative, however.
- dorfsmay 10y agoHow do you make mayonnaise then?
- pmoriarty 10y agoI don't. But when mayo is made, one could use pasteurized eggs. Then the mayo should be safe from salmonella. I believe this is what is generally done when mayo is made commercially in the United States.
- zhte415 10y agoFDA guidance is good for not getting poisoned. When you know how to cook/eat or appreciate someone that does, it is already redundant.
- jwdunne 10y agoI used to do this but actually I've started to get the water to a rolling boil and timing it just right from there. 6 - 7 minutes produces an egg where the yolks are not runny but are also not chalky and brittle. They have a creamy texture and deep orange colour. This on toast.
- X86BSD 10y agoAncient chef secret: For perfect hard boiled eggs place the eggs in cold water, some white vinegar, place on high heat and bring to a boil. Remove from heat once it boils and time for exactly ten minutes. Remove and peel. Perfect hardboiled eggs.