How to Hard Boil Eggs
There is a secret in coming up with those perfectly boiled eggs! Moreover, that not so well known secret recipe is quite too simple!
The “ideal” hard-boiled egg with a semi-solid egg yolk and delicate white can be easily cooked by maintaining the temperature of the water at 65 C for 6 hours or longer. However, most of people do not have the luxury of time and effort to tend and wait for that considerably very long cooking time. Below is a guide on how you can come up with the ideal hard boiled egg.
Steps to Hard Boil Eggs
- Put the eggs carefully in a hollow cooking vessel. Do away with cracked eggs because they could be infested with offensive bacteria. It is recommended that you add some vinegar or salt if you accidentally crack the eggs while putting in the pot. Vinegar or salt will cause the protein, known as albumin, to coagulate more quickly, thus sealing off the crack.
- Cover the eggs with cold faucet water until its height is approximately one inch above the eggs.
- Cover the pot with a lid.
- Pour some salt to the water. This will make the eggs convenient to de-shell after cooking since the proteins have already solidified and coagulated very well, causing the white to be more facile in coming off from the shell. It is easier to remove the shell in saltier eggs since the membrane is made tougher by the high alkalinity of the cooking water. Moreover, this can be enhanced by the addition of teaspoon of baking soda for every quart of cooking water.
- When the water reaches boiling point, there are two options you can take:
- Cover the cooking vessel and put away from heat. The cover must not be taken away for the water to remain hot.
- Maintain the heat at just around the boiling point of water for an average of twelve minutes. If the cooking time is lessened, you would probably have soft-boiled eggs. If it is longer, the egg yolks will become a bit greenish and would start to emit an odor similar to that of sulfur.
- Conversely, go on to allow the egg to boil for an additional 4-7 minutes basing on how tough you would desire the yolk should be crumbly or wet.
- Terminate the cooking step. Cool the eggs by immersing them under chilled flowing water or in a container of water with some ice.
- Allow to remain as such for some minutes until the egg/s is/are fully cooled.
- Remove the eggshell as soon as they are sufficiently colder touch. It is more convenient to remove the shell under cool flowing water.
People state that truly new eggs are more difficult in removing the shell, thus it could be advisable to cook eggs that were in storage for some days. You can now partake and enjoy this delicious and healthy breakfast!
