Hard-boiled Eggs
Ingredients
Directions
Place eggs in a pot and cover with cold water.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Remove eggs and place them in cold water to cool.
Peel the shells off the eggs.
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
- Set firm through gentle simmering, giving the white and yolk their cooked structure.
The step that matters
Simmer for 20 minutes. Simmering rather than boiling hard keeps the egg white tender and helps prevent a rubbery texture. Overcooking also produces a green-gray ring around the yolk from iron and sulfur reacting at the surface, so timing matters.
“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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