The Food Lab: The Hard Truth About Boiled Eggs

J Thoendell stashed this in Food

Source: http://www.seriouseats.com/2014/05/the-s...

Thus, for perfect hard-cooked eggs, you want whites that don't cook much beyond 180°F, and yolks that have just hit 170°F throughout. Cooking relatively gently allows for this, but easy peeling requires a full 212°F blast of heat.

So how does one cook easy-peeling eggs that also have relatively tender whites? There are a couple of options. If you're boiling, you can plunge your eggs into boiling water, let them boil for 30 seconds or so just to set the exterior of the whites, then drop the temperature and finish them off at around 180 to 190°F (a very low simmer). You end up with eggs that are easy to peel, with tender whites throughout.

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Thus, for perfect hard-cooked eggs, you want whites that don't cook much beyond 180°F, and yolks that have just hit 170°F throughout. Cooking relatively gently allows for this, but easy peeling requires a full 212°F blast of heat.

So how does one cook easy-peeling eggs that also have relatively tender whites? There are a couple of options. If you're boiling, you can plunge your eggs into boiling water, let them boil for 30 seconds or so just to set the exterior of the whites, then drop the temperature and finish them off at around 180 to 190°F (a very low simmer). You end up with eggs that are easy to peel, with tender whites throughout.