Boiled eggs 5/7/9/11 minutes

Although boiling eggs is one of the basic techniques that should be mastered by professional and amateur chefs alike, it is still not understood fully by many chefs. Almost everyone boils eggs at 100°C, for instance, while this actually gives the egg white a leathery texture. Scientist Harold McGee recommends boiling eggs at 80 - 85°C. As egg yolks are generally done at 63°C and egg whites at 60°C, a temperature as high as 100 degrees is entirely unnecessary. Boiling water not only makes egg whites leathery, it also increases your chances of the eggs tasting like boiled water, the yolks turning green and broken eggshells.

Recipe for 10 eggs.

Boiled eggs 5/7/9/11 minutes

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Preparation method

Here are a few convenient tips:
  • Once you have discovered the art of perfectly boiled eggs, always use the same pan, the same amount of water and copy the timing and the temperature.
  • Store eggs in the refrigerator, but in an air-tight container so that they do not become infused with the flavours of any other products in your refrigerator.
  • Heat water to just below boiling point and add the eggs, straight from the refrigerator. Keep the water between 80 and 85°C.
  • If you intend to peel the eggs after they have been boiled it is better not to use fresh eggs, but eggs that are several weeks old.
Cooking times depend on the size of the egg (S-M-L-XL), but here are a few guidelines:
  • 2 to 3 minutes for oeufs à la coque (as these cannot be peeled they should be presented in the shell).
  • 4 to 5 minutes for soft-boiled eggs eaten out of the shell.
  • 6 to 8 minutes for soft-boiled eggs that can be peeled.
  • 8 to 10 minutes for eggs with a solid white, but a creamy yolk.
  • 10 to 12 minutes for hard-boiled eggs.

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