Boiled eggs 5/7/9/11 minutes
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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.