Perfectly cooked: Mastering the art of hard-boiled eggs
Boiling hard-boiled eggs may seem incredibly simple, yet mistakes can still happen. Do you want to avoid cracked shells and the egg's contents leaking into the water? There are several proven methods to prevent this while keeping the eggs fully nutritious.
Boiling hard-boiled eggs requires precision. Timing is very important and needs to be adjusted correctly. Eggs should be boiled for 8 to 10 minutes, depending on their size. Prepared this way, they provide us with plenty of vitamins and minerals. They are an ideal addition to sandwiches or salads. But what could go wrong when boiling them?
Temperature matters
The most common mistake we make when boiling eggs stems from being in a hurry. When cold eggs are placed in water, they will definitely crack, and some of the contents will leak. To avoid this, it's best to take them out of the refrigerator about half an hour earlier. They should be at room temperature. If you didn't manage to do this, it's better not to place them in boiling water, but in cold water. Additionally, you can add a teaspoon of salt or lemon juice to help keep the egg white inside in case the shell cracks.
Cold water is safer
Why is it better to place eggs in cold rather than hot water? When the water is heated slowly, we avoid abrupt temperature changes. To speed up the process, you can cover the pot with a lid, which effectively shortens the cooking time of the eggs. Prepared this way, they definitely won't crack.
Avoid the ring
Another oversight? We don't always look at the clock or set a timer. And it’s better not to overcook the eggs because of their nutritional value and aesthetics. Overcooking deprives eggs of many nutrients. It's a shame, as hard-boiled eggs are a source of high-quality protein, B vitamins, and vitamins D, A, E, and minerals like selenium and phosphorus. It also leads to the formation of an unsightly grey ring around the yolk, which is the result of a chemical reaction between sulfur and iron.
