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This article was co-written by Ollie George Cigliano. Ollie George Cigliano is a personal chef, food educator, and owner of Ollie George Cooks in Long Beach, California. With over 20 years of experience, she specializes in using fresh ingredients and combining traditional and modern cooking techniques. Ollie George holds a bachelor’s degree in comparative literature from the University of California, Berkeley, and a certificate in nutrition and healthy living from eCornell University.
There are 11 references cited in this article that you can view at the bottom of the page.
This article has been viewed 6,541 times.
Eggs are fragile and can be difficult to hard-boil without cracking. When it is cold, eggs are very easy to crack if exposed to hot water; They can also crack when bumping into each other or falling to the bottom of the pot. To prevent the egg from cracking, you need to be gentle, heat it slowly and pay attention to the temperature difference between the egg and the water.
Steps
Prepare eggs to boil
- If you don’t want to wait for your eggs to warm up naturally, you can try dipping them in hot water for a few minutes before boiling.
- Check if the eggs are fresh by dropping them in a bowl of salted water. Eggs that sink to the bottom mean they are fresh. If it floats on the water, chances are that the egg is spoiled.
- Fold the cheesecloth in several layers and line the bottom of the pot to create a soft cushion that reduces the risk of egg cracking.
- Add half a teaspoon of salt to the water. This will make the eggs easier to peel and also prevent cracking. Salt water makes egg whites harden faster. It also helps to seal small fistulas if the eggshell cracks during the boiling process.
- Never drop an egg straight into a pot of hot water, or the shell will crack and the egg will melt (into a poached egg). When you drop a cold egg into warm or hot water, you give the egg a “shock” because of the sudden change in temperature and the formation of cracks. [4] X Research Source Furthermore, cold water will help prevent the eggs from being overcooked.
- You can also wait until a cracked egg to add vinegar. When the egg cracks, you will see a white liquid seeping out. This is a time to be quick – if you add vinegar to the water as soon as you see signs of an egg cracking, the egg can still cook evenly.
- If you don’t put the vinegar in in time, don’t worry. The cracked egg also ripens well, although it doesn’t look very nice. [6] X Research Sources
- Just a little vinegar. If you use too much, the eggs will taste like vinegar!
Boil the egg
- Make sure the egg doesn’t sit still on the bottom of the pot, as it will cook unevenly and crack more easily. Turn the eggs every time you see them start to sit still. Use a wooden spoon to stir, and be very gentle so as not to crack the eggs.
- If you want the eggs to be hard-boiled, you should take them out after about 3 minutes. The egg whites will solidify, while the yolks will remain liquid and warm. Be careful when removing eggs; Use your lips to scoop each egg to avoid cracking. [8] X Research Sources
- If you want the egg to cook medium, you need to remove the egg from the water after 5-7 minutes. The yolk will be soft in the center, and the white will have frozen solid. You need to be gentle with the eggs but don’t have to worry about the eggs cracking.
- If you want the eggs to cook thoroughly, soak them in hot water for about 9-12 minutes. The yolk will solidify, and you don’t have to worry about the egg cracking. If you want the eggs to cook thoroughly but the yolks are still soft and bright yellow, you should soak the eggs in hot water for about 9-10 minutes. If you want firmer eggs and a lighter yellow yolk, you can soak for 11-12 minutes.
Cool, peel and store eggs
- Dip the eggs in cold water while peeling. This will help keep the shell fragments and membranes from sticking to the egg.
- Usually eggs are easier to peel when cracked. Return the eggs to the pot and cover the pot. Shake the pot back and forth to crack the eggshells before peeling. You may need to repeat several times to crack all the eggs.
- You can also store eggs in cold water. Change the water daily to prevent the eggs from breaking.
- Hard-boiled eggs can be stored for several days before being peeled. However, you need to remember that this often makes the eggs dry and tough. It is generally better to store shelled eggs in the refrigerator and maintain moisture than to leave them unshelled.
Advice
- Extra-large eggs need to be boiled a little longer than medium-sized eggs. Boil for about 3 more minutes depending on the size of the egg. For example, a very large hard-boiled egg can take 15 minutes to complete.
- If using eggs with white shells, you can put some onion skins in the pot (brown skins). The onion peel will stain the egg a light brown color, and you can easily tell the difference between unboiled and boiled eggs. This is useful if you store unboiled eggs with boiled eggs.
This article was co-written by Ollie George Cigliano. Ollie George Cigliano is a personal chef, food educator, and owner of Ollie George Cooks in Long Beach, California. With over 20 years of experience, she specializes in using fresh ingredients and combining traditional and modern cooking techniques. Ollie George holds a bachelor’s degree in comparative literature from the University of California, Berkeley, and a certificate in nutrition and healthy living from eCornell University.
There are 11 references cited in this article that you can view at the bottom of the page.
This article has been viewed 6,541 times.
Eggs are fragile and can be difficult to hard-boil without cracking. When it is cold, eggs are very easy to crack if exposed to hot water; They can also crack when bumping into each other or falling to the bottom of the pot. To prevent the egg from cracking, you need to be gentle, heat it slowly and pay attention to the temperature difference between the egg and the water.
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