Before an egg can be boiled, some rules have to be observed and adhered to. These rules include: refrigerated eggs should never be boiled due to the excessively low temperature that would lead to cracking once exposed to hot water. It is always imperative to always use a kitchen timer rather than depend on memory or guess work. Over-boiling eggs is not recommended because the texture may become rubbery while the yolk turns blackish. When eggs are very fresh, the timing should be allowed an additional 30 seconds.
A saucepan should always be used when boiling eggs to avoid eggs careering around because this may lead to cracking. Eggs generally require gently simmering water and not fast boiling water. This is due to the fact that eggs contain a pocket at the wide end and since air collects here while boiling, buildup of pressure during boiling may lead to cracking. This is easily dealt with by making a pinprick at the shells rounded end to enable the escape of steam. Eggs can either be hard-boiled or soft-boiled depending on someones preference.
For soft-boiled eggs, a saucepan should have simmering water just adequate enough to ensure the eggs are covered by water by half an inch. A tablespoon should be used to lower the eggs gently into the simmering water. The timer should then be set and the eggs given a period of one minute to simmer. The pan should then be removed from the heat source and the timer reset. A setting of six minutes is bound to produce a fairly liquid and soft yolk as well a wobbly white. A setting of seven minutes produces creamier and firmer yolk with a completely set white.
Peeling eggs that are hard-boiled is a sensitive and tricky process and this is more so when they are boiled while very fresh. The eggs to be used require to have lasted at least five days old before they were last packed. The saucepan where the eggs require to be placed should contain sufficient cold water which should cover the eggs by at least " inch.
After the water is successfully simmering, the timer requires setting to 6 or 7 minutes, but this is dependent on whether the egg should be completely cooked. Flowing cold water is recommended to ensure the eggs are rapidly cooled and this should take one minute relatively. The eggs should remain in the cold water relatively for two minutes.
A saucepan should always be used when boiling eggs to avoid eggs careering around because this may lead to cracking. Eggs generally require gently simmering water and not fast boiling water. This is due to the fact that eggs contain a pocket at the wide end and since air collects here while boiling, buildup of pressure during boiling may lead to cracking. This is easily dealt with by making a pinprick at the shells rounded end to enable the escape of steam. Eggs can either be hard-boiled or soft-boiled depending on someones preference.
For soft-boiled eggs, a saucepan should have simmering water just adequate enough to ensure the eggs are covered by water by half an inch. A tablespoon should be used to lower the eggs gently into the simmering water. The timer should then be set and the eggs given a period of one minute to simmer. The pan should then be removed from the heat source and the timer reset. A setting of six minutes is bound to produce a fairly liquid and soft yolk as well a wobbly white. A setting of seven minutes produces creamier and firmer yolk with a completely set white.
Peeling eggs that are hard-boiled is a sensitive and tricky process and this is more so when they are boiled while very fresh. The eggs to be used require to have lasted at least five days old before they were last packed. The saucepan where the eggs require to be placed should contain sufficient cold water which should cover the eggs by at least " inch.
After the water is successfully simmering, the timer requires setting to 6 or 7 minutes, but this is dependent on whether the egg should be completely cooked. Flowing cold water is recommended to ensure the eggs are rapidly cooled and this should take one minute relatively. The eggs should remain in the cold water relatively for two minutes.
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