Eggs, whether chicken, duck, or quail, are a staple food in many households. However, not everyone knows the trick to boiling them just right, with a soft yolk and tender whites, while also making them easy to peel.
Why Adding Salt Enhances the Taste of Boiled Eggs?
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Salt raises the boiling point of water: When salt is added, the water reaches a higher stable temperature, cooking the eggs evenly from the inside out. This ensures that the yolk remains soft and doesn’t become dry and crumbly.
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Salt makes the shell easier to peel: Ions in salt reduce the adhesion between the membrane and the eggshell, making it effortless to peel without breaking the whites.
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Salt eliminates any unpleasant odor: Boiled duck eggs tend to have a strong smell, but adding salt reduces this, making the eggs more palatable and enjoyable.
How to Boil Eggs with Soft, Fragrant, and Buttery Yolks Using Salt
Preparation
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Chicken or duck eggs of your choice (opt for fresh eggs with intact shells)
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2 large salt crystals (or ½ teaspoon of salt crystals)
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A small pot, ensuring the eggs don’t stack on top of each other
Instructions
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Soak the eggs before boiling: Soak the eggs in warm water for about 5 minutes to remove any dirt and reduce thermal shock, minimizing the chances of cracking.
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Boil the water: Add water to just above the level of the eggs and drop in the 2 salt crystals. Turn on the heat and bring the water to a boil.
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Add the eggs: Once the water starts boiling, gently lower the eggs into the pot and reduce the heat to maintain a gentle boil. This prevents the shells from cracking.
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Time it right:
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6-7 minutes: For soft-boiled eggs with runny yolks that are buttery.
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8-9 minutes: For slightly firmer yolks that are still soft and not dry.
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Over 10 minutes: For fully cooked eggs suitable for stir-frying or braising.
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Cool in ice water: After removing the eggs from the pot, immediately immerse them in a bowl of ice-cold water with a few ice cubes. This will make the shells detach quickly and easily.
Benefits of Eating Soft-Boiled Eggs Prepared This Way
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Nutrition preservation: Soft-boiled eggs prepared this way retain more vitamins A, D, E, and minerals compared to overcooked hard-boiled eggs.
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Eye and brain health: The yolks contain choline and lutein, which support memory and protect eye health.
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Better digestion: Soft-boiled eggs are easier to digest and less likely to cause stomach discomfort compared to overcooked hard-boiled eggs.
Important Notes
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Limit egg consumption to 2 per day to avoid excessive cholesterol intake.
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Individuals with high cholesterol, heart disease, or other related conditions should eat fully cooked eggs instead of soft-boiled.
This simple trick of adding 2 salt crystals to the boiling water results in perfectly boiled eggs with easy-to-peel shells and delicious, soft, buttery yolks. It’s a traditional technique passed down through generations, ensuring tasty and nutritious meals for the whole family.
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