How to Boil Fresh Eggs

A boiled egg is comprised of 70 calories and it’s full of protein. It is simply yet classic. There was a time when a lot of people fear eating eggs because the egg yolks are known to carry a lot of cholesterol. But then, recent research has shown that good cholesterol which are good for the body is also found in eggs.

How to Boil Fresh Eggs

Choosing the Right Egg

An awful green layer forming around the egg’s yolk and cracks on the shells are two of the problems which you would want to avoid in getting an egg.

how to boil fresh eggs How to Boil Fresh Eggs

NOTE: Avoid adding salt to your water. The water’s boiling point will be raised because of the salt thus making the whites of your egg rubbery.

Use Eggs 3-5 Days in Age

Too fresh eggs are hard to peel. Since the white membrane of the egg isn’t mature enough, it will be harder to peel the egg the fresher it is.

The yolk in a fresh egg stand tall while its white is cloudy and thick. The yolk in an older egg would look flatter and it has a tendency to break easily while the egg whites is watery and thin.

There is a simple water test where you can determine the egg’s freshness. Get a bowl filled with water and place the egg in it. If you see it lying on its side, then the egg is very fresh. The air pocket inside an egg tends to grow as it ages which makes the egg float up thus making it stand on its end. If you see it floating to the top, this just tells that your egg is already bad and ready to be thrown away.

For boiling, the best eggs are the ones that you would see standing on their way up since the extra air inside would make peeling easy. It is advisable to purchase eggs meant for hard cooking a week ahead.

To make devilled eggs, put your box of eggs on its side for one day. This way, the yolk will be able to center itself so it will be exactly in the white’s middle. You will then be able to avoid an off-centered devilled eggs.

Bring the Eggs to Room Temperature

Gently warm the egg first under a hot tap water if it’s been kept in the refrigerator. By bringing it to room temperature first, there are less chances for the eggs to crack in boiling hot water. The cooking time will be affected by the egg’s temperature at the start of cooking process. An egg which is brought at room temperature will only require about 1 minute or less time for cooking in comparison to eggs directly taken from the refrigerator.

Egg Boiling Technique

Get a pan and put cold water in it. The water should be just enough to completely cover the eggs (about 1 inch). Place the eggs gently inside.

There’s a big possibility that eggs will be cooked unevenly if there are 2-3 layers stacked in a small pot. You can use a tall pan instead. Try to limit cooking eggs at about 2 dozen at a time.

Boiling will take too long if you put too much water in your pot. This will not only give you eggs which are overcooked but it will also throw the timing off. On the other hand, if you put too little amount of water, it will expose some egg parts where it will just end up getting undercooked.

Bring your water just to a quick boil over high heat.

Take away your pan from the heat as soon as you see the water reaching its boiling point then cover the pan tight using a lid.

For large eggs, set your timer for about 17 minutes. For jumbo eggs, just about 20 minutes.

After such time, depending on egg size, take away the lid then proceed in draining off the water from the pan.

To stop the cooking process. Get a bowl filled with cold water or with ice cubes in it. Put the eggs inside.

NOTE: A steam layer develops between the egg white and the shell when you put the egg in cold water. This helps in easy peeling.

Allow the eggs to cool down for about 10 minutes in your bowl of cold water before draining.

You can make a quick test to see if the eggs are already hardboiled: get the now cool eggs then spin on hard surface just the way you would do with a top. If it makes a quick spin without flying in one direction or without taking off, you got yourself a hard-boiled egg. If it makes an unsteady and wobbly spin, the egg is still uncooked or undercooked.

Take note of the time when cooking eggs. A green layer tends to form around the yolk of the egg when it is overcooked. This is the reaction between the sulphur in the egg white and the iron in the yolk. Heat tends to speed up this reaction. The longer you cook the eggs, the bigger chance you’ll get for discoloration.


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