Cook/Peel an egg easier and faster

There are ways to cook and peel eggs faster.

Step 1: Step 1

U need the following
-Egg
-Salt
-Water

Comments

[rleibman]

I find that boiling your eggs gets you rubbery whites and dry yolks (yeech). Sure, easy to peel, but not as good. Ease of peeling is in inverse proportion with good eggs, unfortunately.

I like my eggs "sous vide" (I know, not vacuum sealed, but using the general technique of precise low temperature control), cooked at precisely 65 Celsius for an hour.
But if you want pretty good eggs:
Put the eggs with plenty of water (at least an inch over the top). Heat the water until it boils, the moment it does so (or actually a bit before if you can manage it) turn off the heat and leave the eggs for another 10 minutes.

Store your eggs sideways so that the yolk stays in the middle. If you want to ensure the yolk is in the middle rotate them as they cook.

Older eggs (not old enough that they expire though) are a bit easier to peel.

[Blastboy]

JUst gt one queston what is the difference of turning the eat of and keeping the eggs for 10minutes rather than keepg the heat on and wait only 3minutes

[rleibman]

Proteins in eggs denature (change form) at different temperatures, at 100 Celsius (boiling) you end up with rubbery whites and dry yolks (and can get some sulfurous odor and green/gray yolks!), so you don't want them at that temperature very long. Cooking is a function of time, but much more of temperature. Take a look at the egg chart in this document: http://www.cookingissues.com/wp-content/uploads/2010/02/eggchart2.jpg

[Blastboy]

I didnt know about this kind of information, thanks for the awesome information and for reply really appreciate it :D

[Blastboy]

I appreciate your comment and it is interseting to know different ways of cooking, do u mind if i use the 2nd part of your information in my instructables cause i find it really interesting :)

[rleibman]

Please do :)

[Blastboy]

Thanks :)

[Quercus austrina]

Actually, the salt raises the boiling point of the water, cooking the egg faster due to higher heat. Additionally, the smaller volume of water means that more heat transfer is being done by the holding container (pot), boiling the water more quickly. Overall, these are the largest factors in cooking the egg faster.

As for the shell being harder, less overall time in the water (while waiting to come to a boil) means less effect on the shell, hence it is "harder".

Qa

[Blastboy]

Thanks, appreciate the comment :D