You need ice to boil eggs properly

Do you think that egg boiling is easy and straightforward and you cannot mess it up? Well, you are actually right. For example, if you do hard boiled eggs and boil long enough, eggs will always be hard boiled…yes, sometimes the yolk turns a little green or if you boiled too quickly it may be still runny…we all know that… but basically that is it.

You probably won’t mind if you overboil a little bit… for example if you are making dill sauce dish it should be ok, but if you’re one of those people who needs eggs boiled just right for nice looking sandwiches or salads, then read on.

Chef’s recipe

Our recipe belongs to an American chef J. Kenji López-Alto. He knew very well that the best way would be if the yolk and egg white could be cooked at different temperatures. Well, easier said than done. But how would that be possible when both are in one eggshell?

Perfectly cooked egg white needs about 82 °C and yolk 77 °C – that is, if you want perfect texture and ideal consistency. Impossible? Not quite? J. Kenji López-Alt managed to do just that – he started boiling several eggs at once, then added ice to the water and pulled the eggs out within 30 seconds. And what were his findings?

Photo: Pixabay

Egg size is not that important

Let’s say you have several medium-sized eggs. That is regular eggs. Not quail or, ostrich eggs… Applies only to regular, medium-sized eggs…

Put eggs in a pan, pour water in and bring it to a boil. Once the water boils measure 30 seconds and then add 4-6 ice cubes to the water and continue cooking. Wait for boiling bubbles to appear again and time 11 minutes. After that take the eggs out, let them cool down and peel them – ice makes peeling easier and you should have a perfectly boiled eggs – yoke and white.

Preview photo: Pixabay