SIMMERED EGGS - How do you boil an egg?
Preparation
Select a pot that’s just large enough to comfortably accommodate the number of eggs you’d like to
cook. A 2-qt/2-L saucepan is a good size for six eggs, or a 4-qt/3.8-L pot for twelve. Fill it with 3
in/7.5 cm of water and bring it to a boil over high heat. Add a few big pinches of salt. Reduce the heat
to medium and wait for the rapid boil to calm to gentle bubbles, then lower the eggs into the water
using a slotted spoon or a large-mesh skimmer. Set a timer according to the doneness you want (see
Cooking Times and Characteristics at right), and check the eggs occasionally to be sure they stay at a
gentle simmer with just a few soft bubbles breaking the surface at any given moment, adjusting the
heat up or down as needed. When the timer goes off, immediately lift the eggs from the water and
transfer them to a bowl of ice water to stop cooking. When they are completely chilled, drain and dry
the eggs and store them in the refrigerator in their shells for up to 1 week. Or wait until the eggs are
cool enough to handle and peel and eat them right away.
To peel hard-cooked eggs (those cooked 8 minutes or more), one by one, tap and roll them against
the countertop, applying gentle pressure, making tiny cracks all over like a mosaic. This technique is
a little too aggressive for soft-cooked eggs (those cooked 7 minutes or fewer) with delicate whites,
so cradle those in your hand and gently tap the shells with the back of a spoon to make the tiny cracks.
Working under cool, trickling water, start peeling at the thickest end of the egg, using the empty air
pocket to get a grip on the shell. Get under the membrane and peel with the side of your thumb,
working around the egg. When you get the hang of it, you’ll be able to strip off the shell like the peel
of an apple, in one long continuous coil. The bottom third, toward the tip, might just come off in one
big sheath.
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| How To Boil Eggs Perfectly Every Time |
COOKING TIMES AND CHARACTERISTICS
These times are for farm-fresh, large, grade AA eggs at room temperature. For older eggs, the
following times may need to be reduced slightly since the ratio of thin to thick whites will be
increased so they will cook a little faster. For extra-large or duck eggs, the times should be increased
by about 1 minute. For quail eggs, simmer 2 minutes for molten yolks, 2
1
/2
for soft-cooked, 3 for
hard-cooked with creamy yolks, and 3
1
/2
for fully set yolks.
3-Minute Boiled Eggs
Liquid yolks surrounded by creamy whites that are barely congealed and milky around the yolk (not
firm enough to peel). These are the eggs to set in an eggcup. Slice just enough off the top to dig in with
a small spoon or a strip of toasted bread, and eat the egg directly from the shell.
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| How to Make 3 Minute Boiled Eggs |
4-Minute Boiled Eggs
Runny, liquid yolks surrounded by loose and creamy inner whites. The outer whites are so soft and
supple that peeling takes an extra-gentle touch.
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| How to Make 4 Minute Boiled Eggs |
5-Minute Boiled Eggs
Yolks are just beginning to thicken but still flowing. I call them “molten” yolks. Whites are extremely
tender, so peel gingerly. The French refer to these as mollet eggs. They can be used interchangeably
with poached eggs.
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| How to Make 5 Minute Boiled Eggs |
6-Minute Boiled Eggs
Creamy, thickened yolks with barely molten centers. Whites are very tender but a little easier to peel.
This is the classic soft-cooked egg, good for halving to top salads or slip into soups.
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| How to Make 6 Minute Boiled Eggs |
7-Minute Boiled Eggs
Thickened yolks are barely set, extremely moist, creamy, and golden. Whites are tender and peel
rather easily.
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| How to Make 7 Minute Boiled Eggs |
8-Minute Boiled Eggs
Yolks are set but moist, creamy, and golden with just the edges turned light yellow. Whites are firm
but tender and easy to peel. Some prefer these to traditional hard-cooked eggs because of their richer
yolks.
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| How to Make 8 Minute Boiled Eggs |
9- to 12-Minute Boiled Eggs
Set yolks with a ring of powdery light-yellow creeping in on the creamy, golden centers. By 12
minutes they are nearly fully set. Whites are firm though tender.
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| How to Make 9-12 Minute Boiled Eggs |
13-Minute Boiled Eggs
Yolks are a powdery pale yellow all the way through. Both yolks and whites are fully set but still
tender and not dry. This is the classic hard-cooked egg for deviling or chopping into egg salad.
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| How to Make 13 Minute Boiled Eggs |
15-Minute Boiled Eggs
The egg is on it's way to overcooked, with a bare hint of greenish-gray beginning to appear around the
outside of the dry yolk.
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| How to Make 15 Minute Boiled Eggs |
surce :
https://books.google.com/books?isbn=145213040X
