The Eggs
Ingredients
Directions
Prepare
Ensure there are no cracked eggs.
Place the eggs in a cup-shaped skimmer or similar receptacle.
Cook and cool
Bring a pot of water to a boil and add the eggs.
Once the water resumes boiling, set a timer for 10 minutes.
After 10 minutes, remove the eggs and cool them in cold water.
Once cool enough to handle, carefully remove the shells.
Serve
Place the peeled eggs in a casserole or tureen with lightly salted hot water.
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
- Provide the protein that sets firm in the whites and yolks when heated.
- Water
- Conducts heat evenly around the eggs during cooking and holds them warm when serving.
The step that matters
Once the water resumes boiling, set a timer for 10 minutes.. Timing matters: the proteins in the yolk set firm at about this point, and cooking longer causes a grey-green ring and rubbery whites. Cooling promptly in cold water stops the cooking and eases peeling.
“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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