How and how much should an egg be cooked? Tricks to get the perfect cooked egg

Everyone knows how to bake an egg. And it is something as elementary as to leave an egg for a while in boiling water, remove it, peel it and go. Even those who happen to be a zero to the left in the kitchen certainly can boast about making cooked boiled eggs.

But beyond this basic task, cooking an egg also has its little mysteries. Starting with the time you have to leave the egg cooking to obtain a more or less curdled yolk. Yes, 10 minutes is the standard time stipulated to cook an egg to the point, but beyond this time there is a range of possibilities that can be very useful when it is not about eating a boiled egg without more, but the perfect cooked egg . Or, better said, a boiled egg as we like it.

To get rid of doubts, stopwatch in hand, we have experimented with half a dozen eggs to check the results with different cooking times, from 4 minutes to 12 minutes, from the classic egg passed through water and thought to eat the yolk with spoon (for under 6 or 5 minutes) until that egg well past - hard boils egg , which the English say - if we spent more than 10 minutes.


Beyond the cooking times, there are some tips and data that are worth knowing when we face the sophisticated task of cooking an egg.

Start with cold water or throw the egg into boiling water? Experts recommend starting with eggs in cold water for long cooking (above 7 minutes). It is also a way that they do not break when thrown into boiling water. Anyway, letting the water boil first and throwing them out later is a more accurate way to control the cooking time without having to be watching to see exactly when they start cooking. And if we are going to cook them for less than 7 minutes it will not affect the final texture.


So they do not break. Those who live in fear of the egg breaking when thrown in boiling water, can follow these tips: leave it at room temperature for half an hour before cooking; make a small incision with a needle; and, obviously, throw it into the water with care, using a spoon instead of throwing it from two meters away.


Do I keep them in the fridge? Apparently, it does not make much sense to store the eggs in the fridge if they are at room temperature in the markets. Correct, but as what the eggs need is a cool, dry place and, above all, constant temperature, the best place is the fridge. In addition to removing them for a while before cooking, it is important that they are covered, because their husk is porous and absorbs odors.

Salt. Precisely because of that porosity of the shell it makes sense to salt the water in which we are going to cook them, so that the egg absorbs part of that salt. By the way, if we have truffles at home, keeping them for a few days in a closed pot next to the truffles will also allow us to take advantage of that porous shell to give the eggs a unique flavor.


To peel easily. Stopping the cooking with cold water or even in a bowl with ice will not only make the task much easier when peeling them, but it also allows you to adjust the cooking times because, even though we extract them from the water, the residual heat that the egg maintains will to continue cooking even if it is no longer in the casserole.

The numbering With the eggs, that complicated norm works that says that you always buy the best product that your budget allows you. Although in recent years it has become something of a known fact, it never hurts to remember that in the numeration printed on the shell of the eggs, the first figure indicates the type of chicken from which they were obtained: 0 chickens fed organic products, 1 for campers - who live loose -, 2 for maids on the ground, and 3 for cages. The theory says that, although there is evidently a lot of picaresque from the farms, and surely there is not as much chicken as we would like. So if your aunt the village has chickens, go see her more often and bring a dozen eggs.


It's fresh? About the expiration of the eggs there are many theories, from those who say that you have to follow the exact date of consumption indicated, to those who say that they last a month without problem and that no case of expiration . Obviously, the cooler the better and, above all, if we are going to eat it raw or undercooked, better not to gamble too much to avoid scares. Anyway, a well-known trick to know how fresh an egg is is to leave it in water and check if it floats (bad signal) or sinks.

The ultimate trick to make the perfect hard boiled egg

Damn it, you did not want it by water or overcooking but once again it has gone wrong. If you want to throw your salad a cooked egg well prepared, you should take note of these steps
Photo: What is worse?  When does the yolk come out and go out half gray or when it is half done and you destroy the shell when peeling it?  Learn to cook them well.  (Corbis)

What's worse? When does the yolk come out and go out half gray or when it is half done and you destroy the shell when peeling it? Learn to cook them well. (Corbis)

Eggs are a protein rich food and the most versatile we have in the kitchen. You can prepare them fried, scrambled, poached, in tortilla ... Experts in food and nutrition recommend eating up to three eggs a week, and now that the good weather is approaching, what better way to include them in your diet as a dressing for salads, sandwiches or to give that special touch to the salmorejo. But for that you need to be hard, and finding the exact point of cooking is not as simple as it seems.   

Come on, you either overload it or you have half raw , and this happens to most of the people. Bah, let it boil wildly and so you make sure it is made but also drier than the mojama. Not only that, do you know when the egg is cooked, the yolk has a greenish-gray color ? Well this happens when you have passed cooking and there is a reaction between the sulfur of white and the iron of the yolk. No, it's not deadly but it spoils the egg and even makes you think it's not in good condition. 

Food and nutrition experts recommend eating up to three eggs a week

There is another option to get a hard- boiled egg that is neither too soft nor too soft. Susannah Chen explains in Skillet a method to get a perfect hard-boiled egg that she learned from French chef Jacques Pépin. You will no longer have to change your option from hard to last through water at the last minute. And, by the way, you will peel them much faster.

Before getting down to work, take note of what you will need to cook it:

- A sharp object such as a thumbtack or punch
- A deep pot
- A skimmer
- Water and ice
- And, obviously, the eggs you intend to cook

And these are the steps you must follow.

Look, now that you have removed your cork 'teenager' with photos and concert tickets, you can use the thumbtacks for this.  (

Look, now that you have removed your cork 'teenager' with photos and concert tickets, you can use the thumbtacks for this. (
1. Make a little hole

The first thing you have to do is pierce one end of the egg and make a small hole. Probably this trick has never occurred to you, but it has its explanation: with this small incision you will be letting a little air pass in the egg. Above all, do it carefully so that the shell does not crack or break.

2. Water to the point

Light the fire and when the water reaches a boil, lower the potency a bit and put the egg into the pot carefully. You can help with a spoon to avoid hitting the bottom.

3. Control the time

Whether you use a kitchen timer or look directly at the clock you have at hand, the important thing is that you post 10 minutes . Make sure you have lowered the heat and you have it at a medium temperature, put a lid on the pot but leaving it ajar. The water has to be boiling but not very strong, in this way you will get the clear to be done well but the yolk will not be overcrowded.

Keep in mind that the cooler a egg is, the harder it is to peel it

4. Remove the water, not the eggs

As soon as the 10 minutes have passed, turn off the heat and remove the water from the pot leaving the egg inside. Many people take out the egg to cool it and peel it out of the container, but Chen has a more useful trick thanks to which, in addition, you will avoid staining the countertop: shake the pot a little so that the egg will hit and the shell will break. 

5. Put back water, but cold

Taking advantage of the same pot (to save yourself washing another pot), dip the egg in a bath of ice water for 15 minutes. At that time, the egg will cool and also leave all the fragrant sulfur in the ice water.

6. The art of peeling an egg

In those 15 minutes in ice water the egg will have caught an ideal temperature to be able to peel without burning. Keep in mind that the cooler a egg is, the harder it is to peel it. Chen advises to use those who have a week to get the perfect hard-boiled egg.

You can open the tap so that the jet of water can be used to pressure the skin to remove it, but there is another trick to be able to peel an egg in just 3 seconds, which will be much more useful than hitting the ends and prevent you from doing a complete destruction with the egg And if you have some more time (total, between whistles and flutes you have already spent at least 25 minutes to cook and cool it), so you can peel it in 10 seconds:


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