More boiled egg cooking tips. How to boil an egg. Serves: 2 Prep: 0mins Cook: 5mins. Ingredients 2 large British Lion eggs Water for boiling Pinch of salt Buttered toast cut into soldiers to serve optional. Method Place the large egg in a small pan. Cover with at least 2. When the water is almost boiling, gently stir the egg and set a kitchen timer for one of the timings below: 3 minutes for really soft boiled yolk and set white 4 minutes for slightly set yolk and set white 5 minutes for a medium cooked firmer yolk and white 6 minutes for hard boiled with lightly soft yolk 8 minutes for firmly hard boiled Reduce heat slightly to keep water bubbling but not fast boiling and stir the egg once more.
Once cooking time is complete, remove the egg from the pan with slotted spoon, place into egg cup and serve immediately with hot buttered toast soldiers.
Cooks tips To prevent egg cracking, make a small pin prick in the shell at the rounded end to allow the steam to escape. How long to boil an egg? Video: How to boil an egg Watch our video to find out how to make the perfect boiled egg using British Lion eggs. I follow these directions exactly too! I have a gas stove. Maybe it cools off too soon? What am I doing wrong?? Followed the directions exactly and they turned out perfect!!
Who knew the perfect yellow yolk trick! I can cook anything but for some reason, I never took the time to learn to cook the perfect boiled egg until now. Works great! Thank you soooo much! So, got your older eggs ready? The first step is boiling a large pot of water on your stovetop. You only need water, by the way. Some recipes call for salting the water or adding baking soda, but adding either is completely optional and, honestly, unnecessary.
Make sure you add enough water to cover all your eggs completely. A note on hot water versus cold water: You might have heard that you should start the eggs in room temperature or cold water and then bring them to a boil. This is a myth. According to our tests, starting with hot water yields eggs that are easier to peel—so always start by boiling your water. Once the water has come to a rolling boil, use a large spoon to lower the eggs into the boiling water. Bring to a boil.
Place the eggs in the steamer basket, cover and steam for 15 minutes more or less, check! Or if you don't have a steamer basket, steam the eggs in a half inch of water.
The steam penetrates the shell a bit making the eggs easier to peel. You can also steam eggs in a pressure cooker! If you've boiled a batch of eggs that you are now finding difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in water for a while. The water often seems to seep in enough under the shell to make the egg easier to peel. If you live at high altitude, let the eggs sit in the hot water longer or lower the heat and maintain a low simmer for 10 to 12 minutes.
Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. The more eggs that are crowding the pan the more water you should have over the eggs.
Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. If you have the type of stove burner that doesn't retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more.
Or if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it. If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open. If it's not done enough for my taste, I'll cook the other eggs a minute or two longer.
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