While boiling eggs is not a difficult task, achieving the perfect soft, fragrant, and easily peelable egg is a challenge for many. Most people simply put the eggs in a pot, turn on the stove, and wait for the eggs to cook. However, this method often leads to cracked eggs and a loss of nutrients.

To boil eggs as delicious as those from street vendors, Bếp Eva shares these 5 simple steps.

1. Soak the Eggs

Eggs sold in markets are often not “fresh.” Due to prolonged storage, the egg shells lose some moisture over time. Therefore, boiling them directly will affect the flavor of the dish.

The correct method is to soak the eggs in clean water for about 10 minutes. Remember to carefully check the egg shells for any cracks.

2. Use Cold or Hot Water?

You may not know that the success of boiling eggs largely depends on this step. If you use cold water, the low temperature makes it difficult for proteins to coagulate, resulting in longer cooking times that can dry out the eggs.

On the other hand, using boiling water can quickly coagulate proteins, but the high temperature and vigorous movement of the water can cause the eggs to knock against each other and crack. This leads to protein loss.

The ideal approach is to heat the water to a gentle simmer at 60 – 70°C (140 – 158°F) and then gently lower the eggs into the pot. Cover the pot; this temperature is sufficient to cook both the egg whites and yolks without cracking or breaking the shells.

3. Maintain a Low Flame

Even though the eggs won’t crack if you boil them in warm water, improper temperature control can still lead to this issue.

Chefs usually maintain a low flame when boiling eggs. After 8 – 10 minutes, the yolks and whites will be fully cooked. Do not overboil the eggs, as this will cause them to lose moisture, dry out, and become less tasty.

4. Add Vinegar and Salt

A little-known trick to boiling eggs is to add salt and vinegar. These ingredients help make the eggs softer and more delicious. Additionally, vinegar is a key factor in making the eggshells easier to peel.

5. Soak in Cold Water After Boiling

After boiling, immediately transfer the eggs to a bowl of cold water. Eating freshly boiled hot eggs is not only challenging due to the heat but also because the shells are difficult to remove. Cold water effectively cools down the eggs, and since protein acts like a glue, it tends to expand when heated and contract when cooled. Therefore, soaking the eggs in cold water helps the protein contract, making the shells easier to peel.

Refer to these steps to boil eggs like a professional chef:

Ingredients

– Salt

– Chicken eggs

– White vinegar

Instructions

1. Rinse the eggs to remove any dirt or debris from the shells, then soak them for about 10 minutes.

2. Heat water to a gentle simmer at 60 – 70°C (140 – 158°F) and gently lower the eggs into the pot. Be careful not to drop them too quickly to avoid cracking the shells.

3. Add a few grains of salt and 1 teaspoon of vinegar. Cover the pot, and when the eggs start to boil, reduce the heat to low and cook for about 8 minutes.

4. Turn off the heat, remove the eggs with a slotted spoon, and place them in a bowl of cold water. Lightly tap the shells and peel them off. Your perfectly boiled eggs are now ready to be enjoyed.

Boiled chicken eggs can be enjoyed as is, dipped in soy sauce, or used in various dishes such as braised eggs with meat or egg tomato sauce.

Frequently asked questions

To make the perfect soft-boiled egg, you’ll need to follow these simple steps: Place your desired number of eggs in a single layer at the bottom of a saucepan and fill the pan with cold water until the water covers the eggs by at least one inch. Turn the heat to high and bring the water to a rolling boil. Once the water is boiling, cover the pan with a lid and remove the pan from the heat. Let the eggs sit in the hot water for 4 minutes if you’re using large eggs; adjust the time up or down by 30 seconds if your eggs are smaller or larger, respectively. After the eggs have sat in the hot water, drain the hot water and run cold water over the eggs until they are cool enough to handle. You can also add ice cubes to the water to speed up the cooling process. Tap the egg on a hard surface like a counter until the shell is cracked all over, then use your thumbs to gently roll back the shell and peel it away from the egg white.

Your soft-boiled eggs may turn out rubbery if you overcook them. To avoid this, be sure to time your cooking precisely and don’t let the eggs sit in the hot water for too long.

The best way to peel a soft-boiled egg is to first cool it down quickly by running it under cold water or immersing it in an ice bath. Then, tap the egg on a hard surface to crack the shell all over, and use your thumbs to gently roll back the shell and peel it away from the egg white.

Using cold water when boiling eggs helps the eggs heat up gradually, which results in more evenly cooked eggs. Starting with cold water also makes it easier to time your cooking precisely, ensuring that your eggs turn out just the way you like them.

Yes, you can add a pinch of salt or a splash of vinegar to the water when boiling eggs. Some people find that this helps to prevent the eggs from cracking during cooking, though it’s not necessary.
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