Boiled Eggs
Ingredients
Directions
Prepare
Wash the eggs and place them in warm water until ready to cook.
Bring a pot of water to a boil.
Cook and serve
Transfer the eggs into the boiling water and immediately remove from heat.
Cover the pot tightly and wrap it in a thick cloth to retain heat.
Let the eggs sit in the hot water for six minutes.
Transfer the eggs to cups or glasses.
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 gradually with heat, so the whites firm while the yolks stay soft.
The step that matters
Removing the pot from heat after adding the eggs. Once the eggs are in the boiling water and the heat is removed, the water temperature falls only slowly, and the covered pot holds heat. This gentle, residual heat cooks the eggs evenly. Leaving the pot on the burner would overcook the yolks and make the whites 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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