Hard Boiled Eggs

There is a science to cooking hard-boiled eggs. Many people have different techniques and tricks. Some work, and others don’t. Hard-boiled eggs are measured by three elements. The first element is that the shell must not crack during the cooking process. The second element is that the shell should peel off easily, and lastly, the third element is that the yolk must be free of any green ring.

Hard-boiled eggs are a rich source of protein and essential nutrients. The practice of boiling eggs allows people to take their eggs with them on their journey. In ancient Rome and Egypt, hard-boiled eggs were served as appetizers and main meals. In modern culture, hard-boiled eggs can be found in sandwiches, salads, picnic dishes, and even snacks around the world.

Ingredients

Eggs, Stainless steel pot, Water.

Instructions

Remove the eggs from the fridge and set aside. Add water to a pot. Adding enough water to cover the eggs is essential to create perfectly cooked hard-boiled eggs. Aim to cover the eggs with three inches of water. Bring the water to a boil. Add vinegar or baking soda to the water.

Ensure the water is boiling at medium-high heat before adding the eggs. Using room-temperature eggs is recommended to prevent a rubbery egg white. Add the eggs to the pot using a spoon or ladle; dropping the eggs in the pot can result in the boiling water splashing and crackling the eggs.

Gently tap the eggs to crack the shell. There are three techniques for cracking eggs.

The first technique is to gently tap the egg on a hard surface, then roll it under the palm of the hand. This will make it easier for the shell to come off.

The second technique is to peel the egg under running water. This will result in less damage to the egg white.

The third technique is to crack the egg gently but not entirely, meaning there will be cracks in the eggshell; however, it will not be completely peeled. Place the partially cracked eggs in the water and let them sit there for a few minutes. This will result in the water reaching between the eggshell and the hard-boiled eggs, making them easier to peel.

Different boiling times and outcomes

What to Serve with Hard-Boiled Eggs?

Hard-boiled eggs can be eaten in a variety of ways. You can serve them as deviled eggs where they are halved, and the yolks are removed and mixed with mustard, mayonnaise, and spices, then piped back into the hallows of the egg whites.

Other ways to eat eggs include a sandwich or soy sauce eggs, which are usually served as a topping for Ramyun noodles. Many Asians enjoy hard-boiled eggs with chili oil.

Frequently Asked Questions

Room temperature eggs versus cold eggs

Eggs removed from the fridge and placed in boiling water will produce hard-boiled eggs with a rubbery texture. It is recommended that the eggs reach room temperature before being added to the boiling water.

Eggs take a short amount of time to reach room temperature, from the moment you remove them from the fridge to the moment the water is boiling. This is approximately three minutes, which is considered sufficient time for your eggs to reach room temperature.

Boiling water versus Cold water

Adding eggs to cold water resulted in more cracked eggs than usual. Some also say that you can leave the eggs in the boiled water with the lid closed for 12 minutes and the temperature turned off, and this will result in perfectly cooked hard-boiled eggs. We’ve tried this, but it does not work. * See Exhibit 1 for reference. The temperature of the water begins to cool down the moment you cut off the source of the heat.

This method does not work. The pot of water has to be consistently at a rolling boil for the uncooked eggs to turn into hard-boiled eggs. Adding eggs to a pot of cold water, followed by bringing it to a boil and switching off the temperature, will increase the chance of the membrane sticking to the shell.

What affects the quality of eggshells?

Eggshells are not created equally. Many factors determine whether an eggshell is hard or soft. These factors include but are not limited to, the hen’s age, genetics, and diet.

What is the best way to raise the pH of Eggs?

The pH of Egg albumen is established by the length of time between the egg’s laying and cooking. Eggs’ pH is generally between 6.5 and 6.7. When the pH of eggs is around 8.7 or higher, it reduces the possibility of the egg whites sticking to the shell. Adding vinegar or baking soda to the boiling water increases the pH of the eggs.

What is the correct type of pot to use for boiled eggs?

Using aluminium pots is a sure-fire way to turn your aluminium pot black. Cast iron pots take longer to heat up than standard pots. Stainless steel pots are considered the best pots for making hard-boiled eggs.

How much water should you put in a pot to boil eggs?

Covering eggs with one inch of water will result in unevenly cooked boiled eggs. Add three inches of water.

Is an ice bath necessary for eggs?

Using an ice bath involves taking a bunch of ice cubes and adding them to a bowl with water. To save yourself the trouble of arranging an ice bath, just drain the boiled water from the pot with the water running cold. The cold water from the tap will stop the cooking process. It is less complicated, with the same results.

What does poking a hole in an egg do?

The drilling technique involves making a tiny hole in the egg’s large surface. This method produces more cracked eggs than usual.

Does the age of the Egg matter?

Yes, it matters. Eggs from older hens will crack more easily than eggs from pullets. (A pullet is a young hen less than a year old).

So what does this mean? Many people say that older eggs result in hard-boiled eggs that crack less often than freshly laid eggs. This isn’t true. The age of the egg does not matter; it’s the age of the hen.