Boiling eggs: Mastering the art to avoid kitchen mishaps
Boiling hard-boiled eggs might seem incredibly simple, yet mistakes can still occur. Do you want to avoid cracked shells and the egg's contents spilling into the water? There are several proven methods to prevent this while ensuring the eggs retain their full nutritional value.
Boiling hard-boiled eggs requires precision. Timing is crucial and needs careful adjustment. Eggs should be boiled for 8 to 10 minutes, depending on their size. Prepared in this manner, they offer a wealth of vitamins and minerals and make an excellent addition to sandwiches or salads. So, what could go wrong when boiling them?
Temperature matters
The most frequent mistake when boiling eggs arises from being in a hurry. Placing cold eggs directly in water will certainly cause them to crack, allowing some of the contents to leak. To prevent this, it is advisable to remove them from the refrigerator about half an hour in advance. They should reach room temperature. If this is not possible, it's best not to place them in boiling water but rather in cold water. You might also add a teaspoon of salt or lemon juice to help keep the egg white inside if the shell does crack.
Cold water is safer
Why is it better to place eggs in cold water rather than hot? When water is heated slowly, abrupt temperature changes are avoided. To speed up the process, you can cover the pot with a lid, effectively reducing the cooking time of the eggs. Eggs prepared in this way are unlikely to crack.
Avoid the ring
Another oversight? We don't always check the clock or set a timer. It's best not to overcook the eggs for the sake of their nutritional value and appearance. Overcooking diminishes the eggs' nutrients, which is unfortunate, as hard-boiled eggs provide high-quality protein, B vitamins, and vitamins D, A, and E, as well as minerals such as selenium and phosphorus. Overcooking can also create an unattractive grey ring around the yolk, resulting from a reaction between sulphur and iron.
