Boiled Eggs
Ingredients
Directions
Place the eggs in a pot and cover them with cold water.
Bring the water to a boil.
Once boiling, remove from heat and let the eggs sit in the hot water until the whites are soft.
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 gentle heat, so the whites firm while the yolk stays soft or sets to the cook's preference.
The step that matters
Removing the pot from heat once it boils. Egg whites set at around 60 to 70 degrees Celsius and yolks set higher, so the eggs keep cooking in residual heat. Leaving the pot on the burner after boiling starts can make the yolks chalky and rubbery.
“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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