Boiling Eggs
Before an egg can be boiled, some rules have to be observed and adhered to. These rules include: refrigerated eggs should never be boiled due to the excessively low temperature that would lead to cracking once exposed to hot water. It is always imperative to always use a kitchen timer rather than depend on memory or guess work. Over-boiling eggs is not recommended because the texture may become rubbery while the yolk turns blackish. When eggs are very fresh, the timing should be allowed an additional 30 seconds.
The use of a saucepan for boiling eggs is recommendable to ensure that eggs do not career around to avoid cracking. Eggs do not require water that is boiling fast, but rather softly simmering water. This is basically because air collects on a pocket located at the eggs wide end while boiling and may lead to cracking due to pressure buildup. This can be dealt with rather easily through the use of a pin prick at the shells rounded exterior to free the steam. Soft-boiling or hard-boiling eggs generally depend on the preference of the user.
Soft-boiling eggs require the availability of a saucepan which should contain adequate simmering water just enough to ensure coverage of the eggs by ” inch. Lowering of the eggs into the bubbling water should be quite gently and a tablespoon should be used for this purpose. The timer can henceforth be set and the eggs permitted to simmer for a minute before moving the pan and changing the setting of the timer. When set for six minutes a soft yolk and a wobbly white is produced, while seven minutes produces a white that is entirely set and a firmer yolk.
It is a tricky and sensitive process to peel hard-boiled eggs and this is particularly crucial when the eggs are rather fresh. For eggs to be boiled in this fashion, the minimum period required before they are packed is five days. The saucepan for holding the boiling eggs should be adequate enough to hold water that covers the eggs by ” inch.
After the water is brought to a point of simmering, the timer should be set to either six or seven minutes depending on whether they are required completely cooked. Running cold water should be used to rapidly cool the eggs and this process should take relatively one minute. They should be left in cold water for around two minutes.
