How To Boil Eggs

By Author: Kenny Leones
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How to boil eggs seems easy. But no, there are tricks to perfectly boiled eggs. You need to remember some things to achieve the kind of finish you are looking for. One major complication about how to boil eggs is that the egg white and egg yolk cook under different temperatures. So it is expected that you don’t get the best of both. You either get a nice, fluffy egg white but half-cooked yolk or a nice and solid egg yolk but with a rubbery, overcooked egg white.

Are you getting more worried about how to boil eggs than you were about a few seconds ago? Don’t fret. The many factors that will show you how to boil eggs perfectly are all here in this useful article.

Tip #1: Choose your eggs well. You will love just about every kind of finish if you start off with fresh eggs with shells that are free of any sign of cracks. This is important especially if you are particular about the yolk being yellow all throughout. The green linings of yolks occur with old eggs. Eggs are considered fresh within three to five days of hatching. If you can’t bank on the sell date you see ...
... on the carton of your eggs, you can easily check the freshness of your eggs by using a bowl of water. If your egg sits on its side in the water, it is fresh; if it stands on either end, it is aged; if it floats, it should not be used anymore.

Tip #2: Fresh eggs are hard to peel when boiled. If you want a seamless finish with your hardboiled egg, you can keep it first on the fridge and boil it on its fifth or seventh day.

Tip #3: Do not put your eggs from the fridge straight to the pan for boiling because they are most likely to crack. Bring them to room temperature first by either leaving them lying out of the fridge for a time or running them through hot water. Also, eggs that are on room temperature will cook a minute less than eggs that are taken straight from the refrigerator.

Tip #4: Lay your eggs in a pan on a single pile. Then put just enough water to cover them. About an inch of water above the eggs is considered enough. More or less water will alter the result. Too much water will provide confusion with the cooking time. Too little water will give you unevenly cooked eggs.

Tip #5: Put your pan on high heat. After a minute of rapid boil, you can take the pan off the heat, let the eggs rest in the covered pan for 15 to 20 minutes, depending on the size. Extra large eggs should stay on for 20 minutes. After, say, 20 minutes, put the eggs in a bowl of cold water (yes, while they’re hot!). Doing this will make peeling an easier task.
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