Content

• To step
• Method 1 of 3: Boil eggs on the stove
• Tips
• Warnings

Hard-boiled eggs are delicious to fill, to make egg salad, or to eat just like that. But if your eggs are always cracking or turning blue, you are not getting the best out of your egg. Fortunately, there are ways to get a delicious egg, guaranteed. The best part is that you can learn this in a few minutes!

To step

Method 1 of 3: Boil eggs on the stove

1. Cover and let stand. When all the eggs are in it, cover the bowl with a lid or plate. Leave it alone; the eggs are cooked in the almost boiling water. Cooking time depends on how hard you want your eggs. In general, you should expect it to take a little longer than on the stove. This is because the eggs haven't had a chance to cook while the water was heating up.
   • If you like soft boiled eggsthen leave them for 10 minutes or less. The egg yolk is then still liquid.
   • If you like semi-soft eggs, then leave them for about 15 minutes. The egg yolk is then half set and the white firm.
   • If you like hard boiled eggs, then leave them for 20 minutes or more. The white and yolk are now completely set, without the unsavory blue color.
2. Cook the eggs for a shorter time if the yolk is bluish. Overcooking eggs will make them bluish and smell like sulfur. There is nothing wrong with it and you can just eat them. But if it looks unsavory to you, cook them shorter next time.
   • The blue color is created by the iron from the egg yolk reacting with the hydrogen sulphide from the egg white. This reaction occurs when the whole egg is cooked.
   • Cooking for too long also coagulates the protein too much. This makes the egg white rubbery and the yolk dries out.
3. Cook the egg longer if it is still too soft. If you don't expose the eggs to heat long enough, you will get the opposite of blue yolks. They are still not hard enough. If you notice that the first egg you open is too soft, put the rest back in the hot water and let it sit for a while.
   • Eggs that are too raw pose a risk of salmonella poisoning. It is advisable to boil eggs until the yolks are completely hard.
   • As mentioned above, you can turn an egg around on a hard surface to see if it is hard-boiled. If it spins evenly (like a top), your egg is good. An egg that is too soft will wobble or hang to one side.
4. Steam fresh eggs for easier peeling. When eggs are only one or two days old, the membrane is still stuck to the shell, making them more difficult to peel. Eggs 7 to 10 days old are best for hard boiling. If you are cooking very fresh eggs, steam them first to loosen the membrane from the shell:
   • Place the eggs in a metal colander and place over a pan. Boil a few inches of water in that pan for about 10 minutes, turning the eggs over and over. Then cook the eggs as normal.
   • Some people add a teaspoon of baking soda to the water when cooking very fresh eggs. However, this can give the eggs a sulfur flavor.
5. If an egg breaks in the water, add vinegar. This is a common problem, especially if the eggs are very cold. If you notice that an egg has a crack, a teaspoon of vinegar can help the proteins in the egg white to solidify more quickly, closing the cracks. Be quick; if you add vinegar as soon as you see the crack, the egg can still cook evenly.
   • Some of the egg white may run out of the egg. If you can't add vinegar in time, it's okay. The egg still tastes fine, it just might look a little crazy.

Tips

• If you are cooking white eggs, toss in some onion skins. Then the eggs will brown nicely, and then you can immediately see the difference between boiled and raw eggs in the refrigerator.
• With a teaspoon you can keep the eggs intact while you peel them. Pull a small piece of shell from the egg and put the teaspoon under it. Now slide the spoon around under the bowl, and pull the bowl off.
• When boiling eggs, make sure the water is at a boil. Boil large eggs for 12 minutes and extra large eggs for 15 minutes.
• You can use hard-boiled eggs to make stuffed eggs, egg salad or a tasty niçoise salad, and much more!
• Stir the eggs a few times when the water is boiling to cook the eggs more evenly and keep the yolks in the center better.
• If you are going to cut the boiled eggs in half, look for eggs that are as fresh as possible, because then the yolk will sit better in the middle. See the tips above on the easiest way to peel fresh eggs.
• If you add baking soda to the boiling water, you can break open both sides after cooking (after cooking), narrow your mouth and blow. You have to practice a few times, but eventually the egg will come out on the other side!
• Let the eggs come to room temperature before cooking, then the yolks will not turn blue and the eggs will not break in the water.
• Some people make a very small hole in the bottom of the egg before cooking so that air can escape as the egg expands during cooking, so that it is less likely to break, but research has shown that this does not always work well.

Warnings

• Do not use cracked eggs as they contain bacteria.
• Be careful not to burn yourself on the water or eggs.
• Don't use too much vinegar, because the flavor will settle in the eggs.
• Never put an egg directly in the microwave. Boil water in the microwave, do than the egg in it and let it cook outside the microwave. You can also poach an egg this way.