Eggs are extremely versatile – just differing the length of time in boiling them will help us to prepare different egg dishes. To boil eggs to your desired texture, all you need is a timer and a few simple rules. The rules listed below are based on using eggs weighing 60 to 65 g each, at room temperature. If you use fridge-cold eggs, you may need to lengthen the given time a little longer.
When cooking the eggs, be sure to use enough water to fully submerge and surround all the eggs, with at least a finger’s width between them. Timings should stay about the same for batches of up to eight eggs or so. Place a low trivet or small rack on the bottom of the pot. This allows the hot water to circulate all around the eggs, and stops them from knocking against the bottom of the pot.
Bring the water to a gentle boil, then lower in the eggs. Immediately dial down the heat to maintain a gentle simmer, with a few bubbles rising every few seconds. Start your timer.
How Long To Soft Boil Eggs
Boil the eggs for six minutes. All the egg white and a thin rim of egg yolk is set. The rest of the egg yolk is thick runny. If you do not running the egg yolk to be runny, boil the eggs for an extra minute. At seven minutes, the white is set. the yolk is mostly opaque but still slightly translucent and soft in its very centre.
How Long To Boil Hard Boiled Eggs / How Long To Boil Eggs For Egg Salad
Boil the eggs for eight minutes. The egg is fully hard-boiled, with a firm white and yolk just opaque all the way through. To peel the eggs, transfer them to a bowl of cold water and let them sit until cool enough to handle. Tap them all over to fragment the shell, then peel under the water, or under running water. This helps the egg membrane to come away from the egg. Older eggs peel more easily than fresh ones.
How To Prepare “Kopi Tiam” Soft-Boiled Eggs
“Kopi Tiam” refers to the traditional coffee shops found in Asia. A perennial favourite on the menu is soft boiled eggs and toast. This explains the namesake “kopi tiam” soft-boiled eggs. Instead of boiling the eggs for five minutes, you may immerse the eggs in just-boiled water in a container, cover and left to stand for seven to eight minutes. You will get a clumpy, unevenly and barely set egg white, and a slightly thickened yolk. This makes an excellent protein breakfast when you are barely awake and rushing to leave your home for school or work. You can easily slurp the egg down rather than trying to swallow some cereal.
I first watched a TV program on Japanese cooking. I was fascinated by the preparation of “onsen” eggs which may be served with Japanese ramen. Named for the Japanese hot springs they are traditionally cooked in, at a temperature between 64 and 69 degrees Celsius This temperature range is slightly above egg yolk coagulation temperature but slightly below egg white coagulation temperature. After about 30 to 45 minutes of cooking, the yolk is creamily set but not opaque, and the white has a soft, delicate jellied texture throughout. Onsen eggs can be made at home in an electric oven (steam for 35 to 45 minutes at 65 degrees Celsius), or in a stove-top pot with an attached thermometer, plus careful adjustment of the heat source to keep the temperature constant.
How Long To Boil Eggs For Deviled Eggs
The cook time is the same as preparing hard boiled eggs. Add a teaspoon of vinegar to the water. This will help contain egg whites from leaking out if any of the shells crack while cooking. Add a pinch of salt to the water.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.