Making those Perfect Boiled Eggs

How hard is it to make some perfect boiled eggs? I have witnessed a lot of people complaining about the boiled eggs turning out to be either too runny or too firm. Right now I have the perfect solution to rectify this problem and am going to share it with you right away. But firstly, let’s see how to make boiled eggs – the basic procedure.

Take out ‘n’ (where n = any natural number) number of eggs from the fridge and keep it outside so that they warm up to the room temperatures.
Place the eggs in a saucepan and fill with normal tap water covering the eggs by about an inch which means the eggs should be absolutely immersed beneath the water.
Set the saucepan over high heat, uncovered.
Bring the water to a full, rolling boil. You can identify this when bubbles appears on the water surface.
As soon as the water comes to a boil, remove the pan from the stove (very important) and keep the pan covered.
Now you need a stopwatch or a timer to decide how long you need to leave the eggs in the covered pan.
To decide on the time span, you need to identify what type of egg you would like to consume.
If you want soft-boiled eggs, then you will have to take out the eggs quickly.
If you want hard-boiled eggs, then you will have to leave the eggs in water for a while longer.

See the image below of a small experiment on boiled eggs where the results at each minute is clearly indicated.

EGG

The eggs change their texture from runny soft-boiled through to slightly runny soft-boiled through to firm soft-boiled through to creamy hard-boiled through to firm hard-boiled in minutes 1 to 18.

Now these minutes may vary depending on a number of factors like temperature, egg age, so on and so forth.
So you will have to determine the ideal minutes essential for obtaining what you desire for through repeated attempts and write it down.

Remove the eggs from the saucepan after the desired time has trickled away and place the eggs in a bowl of cold water.
Tap the shell using a spoon or hit it on a hard and smooth surface to crack open the shell.
Older eggs are actually easier to peel. This is because as an egg ages, its albumen shrinks and the space between the inner and outer shell membrane enlarges, which facilitates separating the membranes and removing the shell.
If you are using newer eggs, you should add salt in the boiling water while cooking.
Peel the egg shell off and enjoy the perfect boiled egg – the way you wanted it to be!

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