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How to cook the perfect boiled egg: Difference between revisions
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|PrepTime = 2 minutes | |PrepTime = 2 minutes | ||
|CookTime = 6 minutes | |CookTime = 6 minutes | ||
|Image = [[Image:5_minute_hard_boiled_egg.jpg|right | |Image = [[Image:5_minute_hard_boiled_egg.jpg|right|alt=Electus]] | ||
}} | }} | ||
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* 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. | * 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. | ||
* You can prick the egg to stop it cracking. Pierce the top of the widest end with a pin or an egg-pricking gizmo. | * You can prick the egg to stop it cracking. Pierce the top of the widest end with a pin or an egg-pricking gizmo. | ||
* Don't | * Don't let the water boil too furiously as this may result in cracked eggs. | ||
A [[egg boiler]] is a device designed purely for the purpose of boiling eggs. | A [[egg boiler]] is a device designed purely for the purpose of boiling eggs. | ||
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===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| 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. | | Place egg in a small pan. Cover the egg 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, set a kitchen timer for one of the timings below: | | When the water is almost boiling, set a kitchen timer for one of the timings below: | ||
}} | }} | ||
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===Photographs of boiled chicken's eggs by cooking time=== | ===Photographs of boiled chicken's eggs by cooking time=== | ||
<gallery> | <gallery widths=270px heights=270px perrow=5> | ||
Image:3_minute_hard_boiled_egg.jpg|Very soft boiled egg<br />Cooked 3 minutes | Image:3_minute_hard_boiled_egg.jpg|Very soft boiled egg<br />Cooked 3 minutes | ||
Image:4_minute_hard_boiled_egg.jpg|Soft boiled egg<br />Cooked 4 minutes | Image:4_minute_hard_boiled_egg.jpg|Soft boiled egg<br />Cooked 4 minutes | ||
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"Torching an eggshell makes it easier to peel without damaging the firm egg white. Soft- boil or hard-boil an egg, and rest it at room temperature for two minutes. Then flash the egg with the [[blowtorch]] torch while rotating it constantly. The shell should become dry and brittle within about two minutes, and will fall away easily when peeled." | "Torching an eggshell makes it easier to peel without damaging the firm egg white. Soft- boil or hard-boil an egg, and rest it at room temperature for two minutes. Then flash the egg with the [[blowtorch]] torch while rotating it constantly. The shell should become dry and brittle within about two minutes, and will fall away easily when peeled." | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Random recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Infallible</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Works every time. Amazed I only recently learned about this. They should teach this at school.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
