How to boil an egg
(Redirected from Hard-boiled egg)
- Don't use very fresh eggs. Only use eggs that are more than 4 days old (from being laid) or you won't be able to peel them without pulling chunks of white with the shell and the white will have a strange texture.
- Use eggs that are at room temperature. Don't use eggs directly from the refrigerator. The shock of boiling water will crack them immediately. That said, don't store eggs in the refrigerator anyway, there is no need. Shops don't sell them from the fridge - ever.
- Prick the egg to stop it cracking. Pierce the top of the widest end with a pin or an egg-pricking gizmo.
- Use a the smallest pan you have. If you use a large big pan the eggs will rattle around the pan and the shells will crack
A egg boiler is a device designed purely for the purpose of boiling eggs.
Thanks to the British egg information serviceAs this subject seems to be surprisingly controversial I have chosen to take recipe guidance from the British egg information service as I guess they should know best!
- 2 Large Lion Quality eggs
- Water for boiling
- Pinch of salt
- Buttered toast cut into soldiers to serve (optional)
- Place egg in a small pan. Cover with at least 2.5cm (1") of cold water, add a pinch of salt and place the pan on a high heat.
- When the water is almost boiling, gently stir the egg and set a kitchen timer for one of the timings below:
- 3 minutes for really soft boiled yolk and set white
- 4 minutes for slightly set yolk and set white
- 5 minutes for firmer yolk and white
- 6 minutes for hard boiled with lightly soft yolk
- 7 minutes for firmly hard boiled
- Reduce heat slightly to keep water bubbling but not fast boiling and stir the egg once more.
- Once cooking time is complete, remove the egg from the pan with slotted spoon, place into egg cup and serve immediately with hot buttered toast soldiers.