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The Food Lab: The Hard Truth About Boiled Eggs


The Food Lab The Hard Truth About Boiled Eggs Serious Eats

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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Just 30 seconds?! I've been doing it wrong all this time!

I've had good success with bring them to a boil, and then turn the heat off, cover, and wait 13 minutes.

Janill speaks the truth.

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