Welcome
to the Awais World fitness blog today I've got a new healthy basics article for
you, and it's perfect timing, as Easter is right around the corner.
Hard-Boiled
Eggs vs Soft-Boiled Eggs:
Ingredients:
- Eggs
- Water
Instructions:
So
today I'm going to show you how to make the most perfect, soft-boiled and
hard-boiled eggs ever, and I think my method is pretty foolproof. Most online
tutorials will tell you to put the eggs in a pot of cold water and boil them
for hard-boiled eggs, yet for soft-boiled eggs you put them in a pot of hot
water, and that's enough. Can be confusing. It is difficult if you want to cook
soft-boiled and hard-boiled eggs at the same time.
This
is the main reason not to cook your hard-boiled eggs starting with cold water.
Cookware made of aluminum, stainless steel, and cast iron can vary greatly in
how quickly they boil and retain heat. And I've found that these
inconsistencies can greatly affect the way your eggs turn out, especially when
it comes to soft-boiled eggs or accidentally overcooking hard-boiled eggs. So
for the most consistent eggs, I always prefer to boil water first. Now many
people say you should use at least week-old eggs because they are easier to
peel, but I'm not usually that good at planning ahead. I purchased these eggs
yesterday, and as you'll see I had no problems peeling them.
Okay,
now that our water is boiling, we can add our eggs. Lower the heat when you add
the eggs, as this will prevent them from splattering and cracking. But once you
put them all in, you can turn the heat back on. I love my stainless steel
skimmer because it makes adding and removing eggs to the pot super easy, and
I'll link to it in the description box below. And today, because I'm showing
you a variety of eggs, I'm going to pull them out at six, eight, 10, 12, and 14
minutes, which spans a pretty wide variety of soft-boiled and hard-boiled eggs.
Now, not to get the eggs all mixed up, I'm writing their cook time on the shell
today after they've had a minute to cool down in the ice water bath.
When
it comes to peeling an egg and removing the shell, I always find it easiest to
start with the thick end of the egg. This first egg is our six-minute egg, and
it should be quite soft with a runny yolk but the white should be well cooked.
For our eight-minute egg, the yolk will still be soft, but no longer runny or
runny. Our 12-minute egg is a little firmer with a lighter yolk, and that's the
time I cook most often when I make hard-boiled eggs. Finally, our 14-minute
egg is your traditional, hard-boiled egg, with a light yolk and a firm white
but not overcooked and with no green around the yolk.
Once
you get the hang of cooking eggs this way, you can experiment with whatever
time works best for you. And by starting all the eggs in the boiling water at
the same time, you can easily make 6, 8, 10, 12, and 14-minute eggs for the
whole family. When it comes to my personal preference, I'll make 6-minute eggs
if I'm serving soft-boiled eggs in an egg cup, and you guys know from my meal
prep article, that I like 6 and a half minutes. Eggs are a favorite, soft but
slightly runny, on toast and on top of salads. For hard-boiled eggs, I'll use
12-minute eggs in my potato salad recipe or for deviled eggs. Alright, that's
it for today's egg cooking tutorial. I hope you guys enjoyed this article, so
you don't miss the next post.
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