Remember the last time you rushed to make breakfast and dropped an egg into boiling water only to end up with one with a green ring or a yolk that was still liquid? I’ve all too often been in that spot. There’s an art to boiling an egg just right.
Whether your making ramen with a runny yolk or deviled egg for the holiday party, getting the timing right is essential. The basic premise of boiling an egg correctly is understanding its stages. A soft boiled egg will have a runny yolk with a completely liquid center, perfect for dipping toast soldier.
How to Boil Eggs the Right Way
A soft-set one will have a jammy center that is more perfect for those who crave the texture of avocado toast. A medium soft boiled egg will have a custard-like yolk that’s firmer so it works better on salads. For hard boiled eggs, the center will be firm and set…
The standard for egg salad. Over-boiled eggs will feature a dry center and a chalky texture due to the proteins in the egg white denaturing to much. The reason why eggs denature in certain stage is because of the proteins in the egg white and yolk.
The proteins in the egg white will coagulate around 160 degrees Fahrenheit while the proteins in the yolk will coagulate around 170 degrees Fahrenheit. Depending on how long you boil the eggs and how they are prepared before boiling, their texture will take on a certain quality. Eggs that is fresh will take a bit longer to boil than older eggs.
This is because the egg whites in fresh eggs are more dense and will cling to the shell more. As eggs age, five to seven days in the fridge, the air pocket in the center of the eggs will allow the eggs to peel easy. You can test the freshness of the eggs by placing them in water.
If they sink to the bottom the eggs are fresh. If they float the eggs are older but will still be safe to boil. Depending on how you want to cook the eggs, you can start them in two ways.
If you use cold eggs from the refrigerator drop them into already boiling water. The shock to the eggs will firm their white. You will need to add an extra minute to the boiling time to account for the cold water.
Also, dropping cold eggs into hot water very quickly can cause them to crack. Using a slotted spoon will allow you to place the eggs in the water one by one. Alternatively, place the eggs into water that is at room temperature to start.
Allow the water to come to a boil while the eggs are in the water. Then you can start timing the eggs. The advantage of using the cold start is that it reduces the risk of the eggs cracking.
On the other hand, the alternative start is less likely to crack the eggs. The eggs should sit out for around 20 minutes before boiling. Another factor that affects boiling is the size of the eggs.
Standard large eggs are the most common in recipes. Small eggs are under 1.5 ounce while extra large eggs are over 2 ounces. Small and extra-large eggs will take longer to boil.
The standard size of eggs is two ounces. Place them in a single layer in enough water to cover the eggs by an inch. Simmer the water rather than boiling it as this will allow the eggs to boil enough without the shells coming off of the eggs.
Prick the wide end of the eggs with a pin to allow the steam to escape rather than the eggs exploding when boiling. The altitude of where you are can play a crucial role in how long you cook your eggs. The boiling point of water will decrease the higher in altitude you are.
At 7,500 feet, water boils at 198 degrees rather than 212. For each thousand feet above sea level, add 30 seconds to the boiling time for soft boiled eggs. Add up to a minute of boiling time for hard boiled eggs at high altitudes.
If you are at high elevations, boil one egg first to test the waters. Once the eggs are boiled, plunge them directly into a bowl of ice water. This will stop the boiling process and allow the eggs to easily peel from the shells.
It will also prevent the development of a greenish ring around the yolks that can happen if you skip this step. Tap the eggs on the counter with the wide end of the eggs first to allow the air pocket in the eggs to pop. Once the air pocket pops the eggs can be rolled between the counter and your hand to ensure that the shell cracks open.
Run the eggs under cool water to loosen the shells. For added ease older eggs can be prepared by adding a pinch of salt while boiling. This will ensure that the eggs will come apart easily when boiling.
Also, do not add vinegar while boiling as the ice water works better. Boiling the eggs to a certain doneness will allow them to work better in certain recipes. The best texture for a runny yolk is perfect for ramen and pho.
A soft set yolk that has a jammy center is perfect for buttered toast or grain bowls. A medium or hard boiled yolk is best for a salad such as a nicoise. Hard boiled eggs are also great for deviled eggs or potato salad.
They can also be halved and chopped into fine pieces for sandwiches or served as snacks. A medium boiled egg will have the characteristics of both hard and soft boiled eggs. It will be firm enough to be mashed but soft enough to be sliced.
Common mistakes while boiling eggs include adding too many eggs at once. This will result in some eggs being over-boiled and others under-boiled. The other is not using a timer which will allow you to add approximately 30 seconds of boiling time to go from soft-boiled to soft-set boiled eggs.
Also, boiling the eggs too long will result in green rings around the yolks. This is caused by the excess heat reacting to the iron and sulfur compounds in the egg. Adding too much heat when boiling eggs will also lead to the shells being extremely sticky when attempting to peel them.
Fresh eggs will be more difficult to peel than aged eggs. The reason is that the air pocket in the aged eggs creates an easier peel. Unpeeled hard boiled eggs will last a week in the fridge.
Peeled boiled eggs will last five days when stored in water. Some tips to remember when boiling eggs will allow you to master the art of boiling an egg. Add the eggs to a single layer in enough water to cover the eggs by an inch.
Boil the eggs at a gentle simmer rather than a rolling boil. Prick the eggs with a pin at the wide end to release the air in the center. Allow the eggs to cool in an ice bath after boiling.
To test whether the eggs are boiled correctly, place the peeled eggs on the countertop and spin them. If the eggs spin smoothly they are fully boiled. If they do not spin smoothly, they are under-boiled.
Store the eggs in its carton in the fridge. Some say adding a pinch of baking soda to the water while boiling the eggs will make them easier to peel when done. However, using salt and ice water will achieve the same result.
Next time you boil an egg you can feel confident in your ability to prepare them correctly. Whether you are preparing breakfast for your family or creating an entrée that the entire dinner party will love, correctly boiled eggs will make your basic ingredient stand out and become something special.