Hard-boiled Eggs
Ingredients
Directions
Prepare
Place the eggs in a pot and cover them with cold water.
Cook
Heat the water to 170°F (about steaming point).
Reduce the heat and let the eggs sit on the back of the stove for 45 minutes.
For better temperature control, use a double boiler, ensuring the outer vessel's water stays near boiling.
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 into firm whites and yolks as they heat, giving the cooked eggs their structure.
The step that matters
Holding the water at about 170°F. Egg proteins set gradually at moderate heat, so whites stay tender and yolks stay creamy. Vigorous boiling can make whites rubbery and cause a grey-green ring around the yolk.
“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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