All those who have read Gulliver’s travels know the great rivalry that exists between the nations of Lilliput and Blefuscu. It all started in which side the egg must be broken, the broader, or the smaller side. If you think that boiling the egg would have solved the problem then you are mistaken. This is because there are no set criteria of what a perfectly boiled egg is. For some people it is the hard-boiled while for others, it is the soft boiled, and both groups are as fanatical for their perfect eggs as Lilliputians and Blefuscuians. One thing though, boiling an egg is fraught with misconceptions. Every armchair chef thinks that boiling an egg is the easiest thing to do. You just have to boil water in a pan, put in the egg, boil for some time, remove the shell and voila, you have a tasty dish in your hands. When you try this out you will find that once you start peeling the eggs you have got a horrific mess in your hands rather than a tasty dish. Every type of cooking requires care and for eggs it is especially so. So, there are more chances of you breaking the eggs while putting them into the pan and then boiling them too much or too less. The result will be either a rubbery mess or a sloppy mass. This is because for the right texture of the eggs to develop the eggs must be cooked just right, no more and no less. Whether you want it hard boiled or soft boiled, the trick of the trade lies in perfect timing. For a perfectly boiled egg is not only a good dish in itself but it can also be used in a variety of other dishes, and also in food decoration and presentation. So, if you are looking to boil a perfect egg then read below for the various tips on how you can go about it.
Tips On Boiling An Egg Perfectly
- Make sure that the eggs are at room temperature. If you are using eggs from the refrigerator then leave them outside the fridge for 10 to 15 minutes to attain the room temperature.
- Use a timer so that you know exactly how long the eggs were boiling. This will also prevent the eggs from being over boiled or under boiled.
- When the eggs are boiling the pressure can develop inside the shell and crack it as every egg has an air pocket. Use a sharp pin to prick the broad end of the egg so that the steam can escape. Be careful while pricking the shell or you can break the egg.
- During boiling, the eggs can crash into one another and crack. So, always use a small pan to boil the eggs so that there is less space to move around.
- Eggs should be boiled through gentle simmering and not through fast boiling.
- Fresh eggs should be boiled 30 seconds more than those eggs stored for over a week.
- While putting the eggs in the pan if the shells get cracked, add vinegar to the water so that the egg white coagulates faster and plugs the cracks.
Hard Boiled Eggs
- For hard-boiled eggs use those eggs that are at least 5 days old.
- In a saucepan place the eggs and add water to just cover them by 1 cm.
- Bring the water to a boil. Once the water starts boiling lower the flame and set the timer for 10 minutes.
- After 10 minutes remove the pan and drain the hot water immediately. Fill the pan with cold water until fully covered and let them sit for 20 minutes. Change the water twice to make sure that the water stays cold.
- Then take the eggs and peel.
Soft Boiled Eggs
- Take water in a pan, just enough so that it covers the eggs, and bring it to a boil.
- When the water starts boiling, reduce the heat and simmer. Put in the eggs using a large spoon. Cover the pan.
- Set the timer to 1 minute and after that, remove the pan from the heat. Do not remove the cover.
- After removing the pan, set the timer again. If you keep the eggs in the hot water for 6 minutes then the egg will have a soft and partially liquid yolk and white. For seven minutes, the yolk and white will be firmer.