How to Boil Eggs, from Half-Cooked to Perfectly Cooked

How to Boil Eggs, from Half-Cooked to Perfectly Cooked

The duration of boiling an egg affects its level of doneness. The result can be half cooked or known as soft-boiled eggs until perfectly cooked.

How to Boil Eggs, from Half-Cooked to Perfectly Cooked
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Besides being eaten directly, you can combine boiled eggs with other dishes, such as toasted white bread for half-cooked eggs or sandwich stuffing for perfectly cooked eggs.

Boil eggs in boiling water.

There are people who store eggs in the refrigerator or in the kitchen pantry. You don't need to let the eggs from the refrigerator come to room temperature as it takes a long time and doesn't affect the way the eggs are boiled.

Boil clean eggs in boiling water or at least hot. Also applies to the steaming method, make sure the pan is hot.

Boiled eggs in hot water will be easier to peel. The reason is, eggs cooked in slow heat tend to bond or stick more strongly to the inner membrane of the eggshell. Makes it hard to peel.

So, you should not immediately enter the eggs if the water is not boiling.

Duration of boiling eggs.

The duration of boiling eggs on average starts from 5 minutes to 12 minutes, when the water is boiling, then the eggs are added. Boil the eggs for about 5 minutes for soft-boiled eggs, 7-9 minutes for medium, and 12-13 minutes for fully cooked.

Hard-boiled egg lovers can follow The Kitchn's way. Bring the water to a boil, add the eggs and start the timer. Boil for 5 minutes for 1-2 eggs for a runny yolk.

You can also boil for 7 minutes for the egg yolks that are a bit dense but still half-cooked. If boiling 3-4 eggs, add a few seconds to boil them. Meanwhile, if more than 4 eggs should be boiled periodically.

Change eggs from raw to cooked.

Egg whites.

When the egg is exposed to temperatures up to 60 degrees Celsius, the egg white protein (ovotransferrin) which resembles balls of thread begins to release. Next, the proteins start to bind to each other which turns the egg whites into a milky and jelly-like consistency.

Ovotransferrin begins as an opaque solid but is still soft and moist at 68 degrees Celsius. Usually, this process runs in the first 5 minutes of boiling eggs. The main protein in egg whites begins to solidify at a temperature of 82 degrees Celsius.

Generally runs on a duration of 9 minutes when boiling eggs. Above the temperature of 82 degrees Celsius, the egg white texture becomes denser, drier, and chewier. However, it is possible that the smell of hydrogen sulfide that resembles rotten eggs is starting to emerge. This process at 12-15 minutes when boiling eggs.

Egg yolk.

Meanwhile, the egg yolk maturity process is different again. At a temperature of 63 degrees Celsius, the yolk begins to thicken and is somewhat dense. Then it turns completely solid but remains bright orange and shiny at 70 degrees celsius.

At a temperature of 77 degrees Celsius, the egg yolk turns pale yellow and has a crumbly texture. The yolk becomes dry and has a chalky texture when it is over 77 degrees Celsius.

In this process, the sulfur content in the egg white reacts quickly with the iron in the egg yolk, resulting in iron sulfide and a red egg yolk color.


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