What is the cooking time for a hard egg?

Need to make boiled eggs for a picnic? Or for an entree hard boiled mayonnaise? Wondering how long you will have to cook a hard-boiled egg? Stéphane Blanchet, chef and founder of Initiation Gourmande, shows you how to perfectly succeed this simple and basic recipe: cook a hard-boiled egg. To do this, immerse your egg in boiling water with a slotted spoon once the water boils. The cooking time: between 10 and 12 minutes maximum. Be careful not to let it cook for longer, otherwise the egg yolk will darken on the sides. Once the past ten minutes, pour the egg in cold water to stop cooking. Once the shell is removed, you just have to eat. Enjoy your meal !

How to prepare a You want to prepare

The utensils and the key ingredient for the preparation of the To prepare this

Cooking To achieve perfect cooking, you must:

- Put the water to boil in a saucepan
- Put the

Cooking method for hard boiled eggs: well rounded eggs, well centered yellow!

Clickable themes: hard egg - mimosa egg - This (Hervé) - egg

Some time ago, I made a first attempt to center the yolk in the hard egg ... and I had the funny idea to find me satisfied. (You can click on the link to see the test, but also to be satisfied with the photo below.) André, who has set the bar quite high in terms of hard boiled eggs (click to see his very pretty eggs ) has nevertheless pointed out this detail, which today seems monstrously visible to me 

: their base is not always rounded , which denotes, he told me, a pressure of air in the shell during cooking.

The lack of rounding left eggs is indeed striking : I then immersed myself in reading the passages devoted by Hervé This physico-chemist more than famous in the world of gastronomes, cooking hard boiled eggs (cf. his book The Secrets of the Pan ). With his advice (especially that of piercing the egg on both sides), here is the edifying result that I obtained during the renewal of my essay : I came to a conclusion : if it is necessary to pierce the egg at the base

(and even twice that, given the number of small air bubbles just waiting to escape and that we must evacuate as quickly as possible, before the white begins to take shape ), I will never pierce it at the top  . At Hervé This, it may work, but at home it promotes the bursting of the egg as soon as it comes into contact with boiling water.

Hervé This advises to salt or vinegar the cooking water to accelerate the coagulation of the white in case of bursting of the egg. Useful tip, especially for boiled eggs.

But, even better, André advised me to immerse the eggs in cold water and not in the water.to avoid bursting : the shell resists better if the temperature rises slowly than if it undergoes a thermal shock.
I must admit that initially I was reluctant to start cooking in cold water, for two reasons . :

- The cooking time seemed more difficult to evaluate . : the traditional 10 . minutes must certainly be lengthened, but by how much . ? I told myself that I would count 8 . minutes from boiling.
Important clarification added following comment 21 below : the quiveringis better than boiling. The egg coagulates at 65 ° C, so water that quivers at 80 ° C ensures perfect cooking while boiling water at 100 ° C is unnecessarily aggressive and will make the white harder.

- But above all, if I wanted a yolk well centered, it forced me to stay longer near the pan to turn the eggs regularly until the coagulation of white. Lazy ...

I still decided to try the thing, because I wanted hard eggs as beautiful as those of André. ;-)

Let's go!

• We take a needle, we drill two holes at the base of the egg (that is to say, the larger of the two vertices) . It's easy enough You have to make the needle penetrate by turning, firmly but little by little, we feel that it is OK when the needle has penetrated about 3 or 4 . mm (it looks like a lot but that's it). The needle should not be too thin, otherwise the hole will be too small. I took a good sewing needle

. : Next time I will pierce even 3

. holesbecause it's impressive to see the number of tiny bubbles coming out. At this point, I became aware of the enormous advantage of starting cold water cooking: the air has all the time necessary to get out before the start of egg coagulation, which is the key of a well rounded shape.

I tried to photograph the bubbles coming out, it's mission impossible. I hardly ever supported at the right time.
Here, we guess a little bubble but barely ( pictured left before the bubble exit . ; Right photo , bubble view . !) . : During cooking, two or three eggs cracked slightly

but only when the water was already almost boiling, so no trace of white escaped since the coagulation of the white had started inside the shell as the water heated (thank you André decidedly for the trick of the start with cold water . !).

• I stirred the eggs regularly in the pan during 8 . first minutes (5 . minutes of heating water + . 3 . minutes after that time, having exhausted the charms of this activity, I decided that was cooked white and yolk would not move).

• Amazing result after egg packing . :

• Frankly not bad, no . ? For the shape as for the centering of the yellow , in any case. Because for cooking , I have a little doubt. Does this micro-puddle in the center of the yolk is due to slightly insufficient cooking or to another cause . ? I'll have to try again by extending the cooking for a minute. • Small "artistic" exhibition

. : • Come on, we're going to stuff them ... Like this, settled, the problem of the small puddle

. ! • Artistic re-exhibition

... before tasting not at all artistic of our "eggs in the manner of André" .

Thank you André! :-)


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