Cooking foods - Eggs: Boil

Before you start

To reduce the potential for cracking during cooking, use eggs at room temperature.


Put the eggs in a saucepan in just one layer. Add cold water to cover them by at least 2 cm. Add a pinch of salt or one tablespoon vinegar to limit damage in case the egg cracks (the egg white will then coagulate right away on the shell sealing the crack rather than spreading into the water).

Bring to a low boil, lower the heat, and cover. Start measuring the time: 3 min for soft-boiled and 10 min for hard-boiled egg.

When ready, remove from heat immediately and cool down rapidly in cold running water to stop the cooking and prevent a green circle from forming around the yolk. This quick cooling makes the peeling easier. To peel, tap the egg against a hard surface to crack shell, then begin peeling from the air-pocket (wider) end. The shell should come off in spiral strips attached to a thin membrane.


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