Boiling an Egg

 

Folks describing their lack of cooking ability are likely to say “I can’t even boil an egg.”  About the only thing worse would be “can’t even boil water,” but the sad fact is that, according to the experts at the American Egg Board, almost everyone does it wrong.

They say the perfect boiled egg isn’t boiled at all.  If eggs are cooked at 212°F for too long, the whites become rubbery and the yolks dry. Why? Egg whites are mostly protein and water; as the proteins cook, they coagulate, and if overcooked, the water is pushed out.”

Egg-sperts say your eggs should be placed in boiling water and the pan immediately removed from heat.  Your mother may have taught you to start your eggs in cold water, and that works too, but when do you start timing?  Do you count from when the water is simmering, or when it comes to a rolling boil?  Waiting to drop your eggs in until the water is is boiling allows for more precise timing.

Of course, if you’re going for a hard-boiled egg, it really doesn’t make any difference, but I do like my eggs soft-boiled.  Honey likes fried eggs over easy, but will not eat a boiled egg unless the yolk is cooked bone dry.  I pull my eggs from the pan at four minutes to get eggs similar to one on the left above, then re-set the timer for another six minutes.  I can usually have my eggs peeled and on the plate before she thinks hers are ready to take off the stove.