How To Boil Eggs 101

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And you though boiling an egg was easy? Here is great info on how to boil your perfect egg, how to easily peel an egg and more than you ever though you would need to know about boiling eggs!

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--hot water
--cold water, 1 bowl of cold water and a trays worth
--ice cubes
--white vinegar


1A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. Someone suggest you start by putting the eggs in room temperature water and then bring to a boil, A pinhole in the tip of the egg will keep the shell from cracking due to trapped air. If you put an egg in already boiling water you stand a good chance of the egg cracking, especially if the egg just came out of the refrigerator.
2Bring the eggs to room temperature before using. You may run cold eggs under warm tap water or sit cold eggs in a bowl of warm water prior to using.
3If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.
4Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.
5Lower the eggs carefully into the water, using a tablespoon.
6When the water reboils, start timing and reduce the heat so that the water simmers gently.
7Fast boiling makes the egg white tough and causes the egg to bang against each other and crack.
8Timing boiled eggs depends on the size and degree of hardness desired.
9You should start timing the eggs from the moment the water first boils.
10Soft-boiled (soft whites, soft yolks):
-Large size: 3 minutes 20 seconds.
-Medium size: 3 minutes.
-Small size: 2 minutes 40 seconds.
11Medium-boiled (hard whites, soft yolks):
-Large size: 4 minutes 15 seconds.
-Medium size: 3 minutes 50 seconds.
-Small size: 3 minutes 20 seconds.
12Hard-boiled (hard whites, hard yolks):
-Large size: 10 minutes.
-Medium size: 8 minutes.
-Small size: 7 minutes.
13Eggs 101: -- First, let's address the issue of eggs sticking to shells. To prevent this, use eggs that are a week to 10 days old. Older eggs have a different pH from new eggs, which researchers say affects peeling. We also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel.
14But really, what good is an easy-to-peel egg if it is going to have that ugly green center? The green is made by the iron in the yolk combining with the sulfur in the white. Heat is a big foe of this chemical reaction. The longer you cook eggs, the more likely you are to end up with that green ring. The trick is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming.
15The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.
16The Art of Peeling Eggs:
1. place eggs in pan with water and bring to a boil.
2. boil for 12 minutes.
3. fill a medium size bowl with cold water and a trays worth of ice cubes.
4. place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil.
5. Gently drop eggs back in boiling water for 30 seconds to 1 minute.
6. they are ready to peel I put them back in the ice cold water agian just to cool off for a minute.
17The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.

About this Recipe

Course/Dish: Eggs