Before an egg can be boiled, some rules have to be observed and adhered to. These rules include: refrigerated eggs should never be boiled due to the excessively low temperature that would lead to cracking once exposed to hot water. It is always imperative to always use a kitchen timer rather than depend on memory or guess work. Over-boiling eggs is not recommended because the texture may become rubbery while the yolk turns blackish. When eggs are very fresh, the timing should be allowed an additional 30 seconds.
It is recommendable to use saucepans to spoil eggs because this guarantees that they do not roll around hence avoiding cracking. Boiling eggs requires water that is simmering gently rather than that which is boiling quite fast. This is mainly because of the collection of air on an egg pocket located on its wide end during the boiling process. This eventually leads to pressure buildup which causes cracking. To counter this, a pinprick is used on the rounded exterior of the shell to ensure the steam is freed.
Soft-boiling eggs require the availability of a saucepan which should contain adequate simmering water just enough to ensure coverage of the eggs by " inch. Lowering of the eggs into the bubbling water should be quite gently and a tablespoon should be used for this purpose. The timer can henceforth be set and the eggs permitted to simmer for a minute before moving the pan and changing the setting of the timer. When set for six minutes a soft yolk and a wobbly white is produced, while seven minutes produces a white that is entirely set and a firmer yolk.
It is a tricky and sensitive process to peel hard-boiled eggs and this is particularly crucial when the eggs are rather fresh. For eggs to be boiled in this fashion, the minimum period required before they are packed is five days. The saucepan for holding the boiling eggs should be adequate enough to hold water that covers the eggs by " inch.
Once the water is successfully simmering, the timer should be reset to seven or six minutes and this is largely dependent on how much the user wants them cooked. Cold running water is preferably used to quickly cool the eggs and this generally takes a minute. Two minutes in the cold water is adequate to cool ideally.
It is recommendable to use saucepans to spoil eggs because this guarantees that they do not roll around hence avoiding cracking. Boiling eggs requires water that is simmering gently rather than that which is boiling quite fast. This is mainly because of the collection of air on an egg pocket located on its wide end during the boiling process. This eventually leads to pressure buildup which causes cracking. To counter this, a pinprick is used on the rounded exterior of the shell to ensure the steam is freed.
Soft-boiling eggs require the availability of a saucepan which should contain adequate simmering water just enough to ensure coverage of the eggs by " inch. Lowering of the eggs into the bubbling water should be quite gently and a tablespoon should be used for this purpose. The timer can henceforth be set and the eggs permitted to simmer for a minute before moving the pan and changing the setting of the timer. When set for six minutes a soft yolk and a wobbly white is produced, while seven minutes produces a white that is entirely set and a firmer yolk.
It is a tricky and sensitive process to peel hard-boiled eggs and this is particularly crucial when the eggs are rather fresh. For eggs to be boiled in this fashion, the minimum period required before they are packed is five days. The saucepan for holding the boiling eggs should be adequate enough to hold water that covers the eggs by " inch.
Once the water is successfully simmering, the timer should be reset to seven or six minutes and this is largely dependent on how much the user wants them cooked. Cold running water is preferably used to quickly cool the eggs and this generally takes a minute. Two minutes in the cold water is adequate to cool ideally.
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If you wish to experiment with more recipes, read my article on Roast Red Potatoes
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