Chances are you’ve eaten a hard-boiled egg at least once in your life. Now, you may have only done it once. Why? You may have not cooked the egg long enough or cooked it too long and took you forever to peel the shell off. And when you tried peeling the egg shell off pieces of the egg came off with it. Well, I have good news. I will walk you through the best way to boil an egg.
The Best Way To Boil An Egg No Matter How Long You’ve Been Cooking
One thing I did not know about an egg is that it does not have one part. It has two – the yolk, and the egg white. So, keep this in the back of your mind when cooking an egg in that you’re cooking two parts instead of one. J. Kenji Lopez-Alt has gotten down the science of boiling an egg. As evidenced in The Food Lab: Better Home Cooking Through Science.
Per Lopez-Alt the ideal temperature for cooking egg whites is 180 degrees fahrenheit. Unfortunately, the optimal temperature for cooking an egg yolk is 170 degrees. There is another factor to consider as well and that relates to peeling the eggshell off the egg. Now, if you drop an egg into boiling water the egg whites cook, but the egg yolks may end up under cooked. And if you start the eggs off in cold water the egg whites may stick to the shell causing an issue with peeling.
What a conundrum.
Here’s the solution
Begin with a pot of boiling water. Carefully, place the eggs in the boiling water for 30 seconds. After 30 seconds add some ice to the pot of boiling water to bring the temperature down. Bring the water back to a boil for 11 minutes at 190 degrees.
This will give you perfect hard-boiled eggs every time.