Times and tips for cooking hard-boiled, mollet or soft-boiled eggs
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As much as they keep saying that "you don't even know how to fry an egg", no one can deny that it is easier to prepare them cooked. They are also more versatile, healthy and appreciated, as they serve as the basis for other recipes, as an ingredient and complement, adding high-quality proteins to a multitude of dishes. And, despite everything, cooking perfect eggs has its intricacies.
Cooking is a basic cooking technique that consists of immersing food in a liquid, usually water, to transform its physical and chemical properties through the application of heat. To cook an egg, all you need is water, a temperature source and a short time, although variable, and you can also make steamed eggs.
So where is the mystery? There are two fundamental parameters that will change the final result: the temperature and, above all, the cooking time. The balance between the two will give us firmer boiled eggs or eggs with a smoother yolk, going through the stage of the so-called soft-boiled eggs beforehand. The cooking point will depend on the use we want to give it, and, of course, on our taste.
In addition, there are some tricks that we can apply so that the boiled egg can be peeled easily, avoiding that annoying broken shell that ends up ripping off part of the white, leaving us with a mutilated and ugly egg. But we already warned that there is no perfect and definitive technique, since each cook has his own method based on his own experience and also his particular taste or style.
How to cook eggs: basic principles
Boiled eggs
Ingredients
For 6 unitsHow to make hard boiled eggs
Difficulty: MediumPut plenty of drinking water to heat in a saucepan, pot or casserole of sufficient size so that the eggs do not collide with each other, which has a lid. For a maximum of six eggs, we will need about three liters of water. Also prepare a container with ice water and ice. Don't cook more eggs at once or you could lower the temperature too much.
Once the water is bubbling happily -without exaggerating-, take the eggs out of the fridge, wash them with water if they are cold, and drop them into the water one by one, using a soup spoon, gently dropping them onto the surface .
Count 30-40 seconds, put the lid on and lower the heat to leave a softer power, without losing the full boil. Time the exact minutes according to the doneness you like or need, from 6 minutes if you like them very juicy to 15 so that the yolk is completely curdled, but without gray tones. The ideal for most recipes is to leave it for 10 minutes. After this time turn off the fire.
Scoop the eggs out with a slotted spoon, quickly dropping them into the ice water bath. Wait about 15 minutes before taking them out, or let them cool completely. They will be easier to peel if you leave them overnight, out of the water, dry in an airtight container, in the fridge.
To peel them more easily, break the shell everywhere, gently, and proceed to remove it under running water, leaving a sieve underneath to collect the pieces.
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Follow Directo al Paladar on FlipboardSoft-boiled eggs and mollet
Put plenty of drinking water to heat in a saucepan, pot or casserole of sufficient size so that the eggs do not collide with each other. For a maximum of six eggs, we will need about three liters of water. Prepare a container with ice water and ice if you want them mollet.
When the water has begun to boil at a gentle power, without strong spurts, take the eggs out of the fridge - wash them under the tap if they are dirty - and drop them into the water one by one, using a soup spoon, dropping them on the surface softly.
Put the lid -optional-, if you have one, and cook them maintaining that temperature for about 3-5 minutes. Turn off the heat, remove them quickly with a slotted spoon and serve them immediately on an egg rest with a teaspoon.
For the mollet version, cook them in boiling water at a higher temperature for 5-7 minutes, cooling them quickly in ice water.
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Boiled eggs enrich dishes such as salads, hot and cold soups and creams, toasts, sandwiches, sandwiches, pasta dishes, sautéed vegetables, stuffed vegetables, canapés, etc. with protein. If they are hard, they can be cut into segments, sheets or chopped, and if we leave them with the liquid yolk, it will melt with the rest of the dish, creating a kind of succulent sauce that will also give uniformity to the whole.
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