PERFECT BOILED EGG RECIPE RECIPES

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PERFECT BOILED EGGS RECIPE - NYT COOKING



Perfect Boiled Eggs Recipe - NYT Cooking image

If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I’ve got bad news: No technique in the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs — technically steamed, as they cook in just an inch of water — will maximize your odds. Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature eggs.

Provided by J. Kenji López-Alt

Total Time 10 minutes

Number Of Ingredients 1

Up to 12 eggs (see note)

Steps:

  • Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
  • Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
  • Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don’t mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.

PERFECT SOFT BOILED EGGS RECIPE - FOOD.COM



Perfect Soft Boiled Eggs Recipe - Food.com image

When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 3

4 large eggs
1 teaspoon salt
6 cups water

Steps:

  • Bring the water to a rapid boil.
  • add saltand keep it at a rapid boil.
  • Prick the bottom (wider end) of the egg with an egg pricker
  • Immerse in the boiling water and boil for exactly 5 minutes.
  • Dash in cold water, crack & enjoy.

Nutrition Facts : Calories 143, FatContent 9.5, SaturatedFatContent 3.1, CholesterolContent 372, SodiumContent 1326.1, CarbohydrateContent 0.7, FiberContent 0, SugarContent 0.4, ProteinContent 12.6

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