How to cook eggs well
The egg is a complete and versatile food that can be cooked in many different ways. Among the cooking techniques used for this, a distinction must be made between cooking eggs in the shell and cooking eggs without the shell. This post is about the former in which we are going to try to cover the basic guidelines on how to cook eggs well.
Surely you have ever wanted to prepare some hard-boiled eggs and have encountered the problem that they have become too soft: Perhaps other times you have wanted to make them soft-boiled and the opposite has happened to you. Mainly the secret is to determine the cooking times, the key to success, and some other aspect to take into account. Let's see.
Types: soaked, mollets and hard
Depending on the doneness of the yolk and white, the egg is called soft, mollet or hard. In any of the three cases, it is important to observe the following:
- That the shell is not cracked or part of the white will come out during cooking.
- That we adjust the cooking times well depending on the size of the egg. An increase in weight will cause a slight increase in cooking time.
- We cook them in boiling salted water, counting the cooking time from when it boils again after introducing them into the water.
- Let us cool them quickly, except for the soft-boiled eggs, immersing them in plenty of cold water with ice to prevent them from losing their optimum cooking point.
The size and temperature of the egg
The size of the egg influences a lot, we already know that in the market there are several sizes that are determined by acronyms (like clothing M, L, XL…), well, the smaller an egg is, the less time it has to cook. In addition, the temperature of the water, that of the egg and its freshness also influences it.
That is why it is advisable to remove the eggs from the refrigerator one hour before cooking. If you want to make them soaked in water, with a clear almost very white curd and that the yolk is liquid, they should be at least 2-3 minutes in boiling water. In the event that you want the clear curd and the semi-liquid yolk, they should be 4-5 minutes.
The hard-boiled egg: modalities
Within the hard-boiled eggs there are also two modalities, the “soft” hard-boiled egg, in which the yolk and the white are curdled, but just the central part of the yolk is somewhat creamy. To make this type of hard-boiled egg, you have to put them in cold water and once the boiling begins, cook them for 6 to 8 minutes.
If what you want is a “hard” hard-boiled egg, cover it with cold water and cook it for 10 minutes from the boiling point, but do not cook them more than this time, as a dark, almost greenish halo could form around the yolk. and to make it more pleasing to the eye, the ideal is for the yolk to have a pale yellow color.
Other general tips to observe if you want the eggs to be well cooked and with an impeccable appearance, are the following:
- Use a spoon to dip the eggs into the water so that they do not hit when they fall.
- Add a splash of vinegar to the boiling water so that, in case of cracking, the egg white coagulates more quickly and does not come out excessively.
- Fill the saucepan with enough water to cover them completely.
- Turn the eggs carefully once they have been introduced into the boiling water so that the yolk is centered, especially at the beginning of cooking.
- Peel as soon as it has cooled down and submerged in cold water to prevent chunks of white from falling off with the peel.
Images | Pixabay, Wikimedia Commons and Flickr
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