Hard and Soft Boiled Eggs
Ingredients
Directions
Cook
Place eggs in a pot and cover them with water.
Bring the water to a boil, then reduce heat to maintain a simmer.
Cook the eggs for 10 to 15 minutes, ensuring the water stays just below boiling.
Cool and peel
Remove the eggs and cool them in cold water before peeling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Egg proteins set with heat, firming the white and yolk into a solid texture.
The step that matters
Keep the water below a rolling boil. Vigorous boiling knocks the eggs against the pot and can crack the shells, and high heat makes whites rubbery. A gentle simmer cooks the proteins evenly and keeps the yolk tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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