If you do not boil eggs properly they turn gray and rubbery. Their taste does not change, but their appearance, texture, and smell are much less pleasant.
The reason is simple: when the water boils vigorously, the white (the outside of the egg) will cook much faster than the center, the yolk.
This is why the white becomes much overcooked (and less tender) until the yolk becomes just enough. Instead, the “steamed” method and cooking starting in cold water give both parts of the egg the chance to cook evenly!
When the water does not boil for more than a few seconds, the sulfur compounds naturally contained in the eggs also do not have time to be released, which makes the eggs smell much less bad!
Besides, when the eggs are allowed to boil longer, the shell is much more likely to crack during cooking, since the eggs collide with each other and against the pan. So what is the best way to boil eggs? Give this method a try and you will never look back.
What’s the best way to boil eggs?
Gently place the eggs in a saucepan and fill it 2/3 full with cold water.
Cover and bring to the boiling point.
As soon as it boils (you will hear the shells start to knock), turn off the heat and remove the pan from the circle.
Let the eggs rest in the pan with the lid covering it.
How long to boil?
It just depends on the taste! Some people like their runny yolk while others want full-boiled eggs.
It depends more on the uses: shorter for a soft-boiled egg, longer for an egg with which we make sandwiches!
What is the best way to hard boil eggs? In general, experts recommend 6 minutes for a soft-boiled egg and 11 minutes to get a hard-boiled egg.
To shell the eggs
When the eggs have finished their cooling time, transfer the pan to the sink and let the cold water run (let the water overflow) for 1 or two minutes, while the eggs cool down. To easily peel them, you can then roll them on board, and then peel them.
What is the best way to peel hard-boiled eggs? There is no foolproof technique to ensure that the eggs flake well: sometimes nothing seems to work. This is because several factors influence, among others, the age of the eggs. Fresh eggs (especially for the lucky ones who have chickens at home) are harder to shell.
Letting the eggs cool before peeling them also usually produces better results: if possible, it is, therefore, better to leave the eggs in cold water for 15 minutes or even leave them in the fridge overnight.
Storing boiled eggs
Hard-boiled eggs in their shells can be kept in the fridge for 5 days. It is, therefore, possible to prepare a few at the start of the week! However, shell them right before eating them (or transferring them to your lunch), as the shell being the ideal to preserve them. The only thing to remember is of course to separate them from the raw eggs in the fridge!
Full of good proteins, vitamins, and good fats and also economical and easily transportable: hard-boiled eggs make a super good snack on the go and can be eaten from breakfast to dinner!
Recipe ideas
They can be enjoyed with a little salt and pepper, a few drops of sauce. A hard-boiled egg, cooked just a few minutes then placed in an egg cup with the top of the shell removed, it’s a great classic, especially with strips of buttered toast for dipping!
Soft-boiled eggs are also good when placed with avocado slices or even spinach back in the pan for a few minutes with a little garlic!
To make a sandwich preparation, crush hard-boiled eggs with a fork (in a food processor for a few seconds for a smoother texture) with a few tablespoons of mayonnaise, green onion, or a few branches of finely chopped chives, salt, and pepper.
We can make stuffed eggs, by emptying the yolks and crushing them in a bowl, then adding a little mayo as well as all kinds of ingredients according to the inspiration or the contents of the fridge: chopped olives, finely chopped salmon, smoked paprika, lemon garlic sticks, and breadcrumbs to add crispness. We then put this preparation with boiled eggs to serve.
Boiled eggs if done perfectly are good in taste and a good source of low-calorie, nutrient-dense food. They are rich in protein and provide B vitamins, zinc, calcium, and other important nutrients.
