Is There A Perfect Way To Cook A Hard-Boiled Egg?
Its a science in itself
29 March 2017
Boiling an egg. What’s the big deal, you ask. Put the eggs in a pot, check after you’re done with the shower, makeup and what not, peel the cover and BAM – you’re done.
Unfortunately, it’s not as simple as that. Hard-boiled eggs are a star at any breakfast table. And they’re perhaps the only healthy thing you will eat in the coming Easter holidays.
Simple and delicious as they are, chefs and mums have debated and experiments for hours to find out what makes a perfect hard-boiled egg. A perfectly delectable hard-boiled egg has a firm egg white but not rubbery and the yolk is cooked till the centre has a creamy texture. And that people — is not an easy feat to achieve.
Do you boil the water before or after putting the eggs? How much water should you add? Leave them in the heat or take it off? And for how many minutes exactly?
Well, to answer all these questions and some others that are popping in your head while reading this; here is a fail proof, step-by-step guide to boiling an egg that’s perfectly done — no greenish egg yolk, no runny egg white, no damaged skin — just simple bites of creamy deliciousness.
1. Place the eggs (maximum 6) in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water.
Tip: Some chefs prefer adding a dash of salt or baking soda to soften the shell.
2. Heat the pot on high heat and bring the water to a full simmer.
3. Turn off the heat; keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
4. Strain the water from the pan and run cold water (at least 10 minutes) over the eggs to cool them quickly and stop them from cooking further.
5. Peel the skin and serve in salad or simply with salt and pepper.
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