The egg is a remarkable culinary ingredient, never out of season, economical, and treasured by all the great cuisines of the world. Cooked in the shell or cracked open into a pan, it makes a near-perfect convenience food. No matter what the method, eggs should always be cooked at moderate to low temperatures. They will become dry or rubbery if the heat is too high or even if they are cooked too long at a low temperature. So technically, the eggs are not supposed to be boiled, but rather simmered.
- 1 dozen eggs
- 1 teaspoon salt
Note: The eggs that I’m cooking came straight from the refrigerator. If your eggs are at room temperature, the cooking times will be slightly shorter.
In a saucepan, bring water to a boil, season with salt. Gently lower the eggs into boiling water and start timing. When the water returns to the boil, turn the heat down to maintain a gentle simmer and cook to the desired doneness.
Once the eggs are cooked, immediately plunge eggs into ice water and let them sit for 5 minutes before peeling. The ice water not only stops the eggs from overcooking, but also helps prevent the shells from sticking to the eggs for easier peeling.
Soft – boil egg still has a shiny yellow yolk and a moist center – cooked for 8 minutes.
Hard – boil egg has a completely firm yolk – cooked for 12 minutes. When hard-boiled eggs are overcooked, the outside of the yolks turn dark green, which is caused by natural reaction of sulfur and iron on the surface of the yolk.
The color of the egg shell has no culinary significance. It is simply dictated by the breed of hen that laid it. 🙂