Inner Chef

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Cooking Eggs in the Shell

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Cooking Eggs in the Shell (Boiling or simmering) 101

There are so many ways to cook an egg. Boiling is not one of them. Simmering the eggs allows for more even cooking of the egg and better cooking of the eggs. Ever bite into a hard-cooked egg and it was like biting into a bicycle tire? Or the yolk was so dry that you needed a gallon of water to wash it down? Well, I have and its all to do with timing and how cold your eggs are before you start and the age of your eggs.

Here are three methods for that perfectly cooked egg.

Method 1

1. Bring your eggs to room temperature by (a) removing from the fridge 1 hour before cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water.

2. Place eggs in boiling water and return the water to a simmer.

     a. Soft-cooked: 3-4 minutes

    b. Medium-cooked: 5-7 minutes

  c. Hard-cooked 12-13 minutes

3. Drain immediately and cool under running water to stop the cooking. Cool just a few second if eggs are to be served hot. Cool further if they are to be used later or used cold.

To peel, crack the shell and pull it away; starting at the large end (where the air sac is located). For easier peeling, peel while still warm, and hold under running water to help loosen the shell. Very fresh eggs are hard to peel. Eggs for cooking in the shell should be several days old.

Method 2

1. Place eggs in sauce pan and cover with cold water.

2. Bring water to a boil. Reduce heat and simmer for the required time:

a. Soft-cooked: 1 minute

b. Medium-cooked: 3-5 minutes

c. Hard-cooked: 8-9  minutes
Method 3

Proceed as in Method 2, but remove pan from heat and cover as soon as it comes to a boil. Let stand off heat for 20 minutes.

Inner Chef Note: When peeling your eggs under water, do not turn your faucet on full blast; you risk hurting your eggs. A steady stream of water going under the shell as you pull the shell away works wonders.

eggs

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2 thoughts on “Cooking Eggs in the Shell

  1. Indonesian cuisine uses a lot of boiled eggs. I go through all your method every time I cooked. Most of the time I become frustrated because the skin tights with the shell, so the contour is not smooth. Now I now that these are fresh eggs.

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