Tuesday, November 16, 2010

Boiling an Egg

I looked around, but it is surprising that most people don't realise that actually boiling the egg is the easiest part.

Getting it not to crack before and during boiling, is the toughest.
So here are my big tips:
  1. Keep the temperature setting in your fridge on Low, meaning the warmest setting. If you keep the temperature high, there is a danger the eggs will crack, and the yolk will freeze. Then you will have to settle for fried eggs, DOH!
  2. Choose a vessel which can take around 4 eggs back to back. This will ensure that it ain't too small, or too big (wastage of water).
  3. Now first fill the vessel with water such that the eggs are fully covered. If the eggs are not fully covered with water, you will get eggs which are fully cooked below the level of the water, and raw above the level of the water.
  4. If you are taking the eggs out of the fridge, leave them to reach room temperature in the vessel, for 5-10 minutes. If you directly boil them they are more likely to crack.
  5. Now keep the eggs on simmer for 5-10 minutes.
  6. Now boil the eggs for around 1 minute. This will give you nice egg yolks which are not too hard. If you want them harder, boil them for around 2 minutes.
  7. If the water overflows the vessel, then you know one of the eggs have cracked.
  8. Leave the eggs to cool, or pour cold water to cool them down.
  9. Tap them slightly all round, and then peel. This will ensure that the eggs are undamaged.
  10. You can try boiling them on a slow flame till they start knocking.
  11. Cracking boiled eggs should be fun, as long as you can get an even crack all around. Here is one idea
You might say "Werner, this is a lot tougher than I am used to." But the truth is, this keeps you way safer, because I have eaten under-boiled and cracked eggs, and believe me, that ain't pretty.

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