It can be hard to boil eggs without cracking them.Eggs that are cold crack more easily when exposed to hot water, and they may also crack when they mix into one another or settle at the bottom of the pot.To keep your eggs from breaking, you will need to handle them gently, boil them slowly, and keep an eye on the temperature difference between the egg and the water.
Step 1: Eggs should be brought to a room temperature before cooking.
It's important that you don't cook your eggs cold if you keep them in the refrigerator.Eggs crack when gases expand in the shell.The gases escape when the pressure is too high.Eggs should be brought to room temperature before cooking.If you don't want to wait for the eggs to warm up naturally, try soaking them in hot tap water for a few minutes before cooking.
Step 2: If possible use older eggs.
When an egg is fresh, the outer and inner layers of the egg shell stick to the albumen.As an egg ages, the membranes adhere more closely to the shell.
Step 3: To reduce the chance of cracking, release trapped gas.
Before you put an egg in the water, make sure the large end of the shell is clean.The trapped air bubbles will be able to escape during the boiling process.
Step 4: Put the eggs in a pot or saucepan.
Carefully stack the eggs to avoid cracking.You should only boil one layer of eggs at a time, and they should not press against each other.Some eggs may crack if you try to boil too many at once.If you want to know if your eggs are fresh, place them in a bowl of saltwater.The egg is fresh if it sinks to the bottom.It's a good chance that it has gone bad if it floats to the top.The bottom of the pot has a folded cheesecloth inside it.It helps cushion the eggs so that they don't crack.
Step 5: Place the eggs in cold tap water.
The pot should be filled with at least one inch of water.The water should be placed against the side of the pan.If you can't avoid pouring the water onto the eggs, you should steady them with your hand.Add some salt to the water.It may help prevent the eggs from cracking.The water makes the egg white firm up.If the shell cracks during the cooking process, it helps plug leaks.If you drop eggs into a pot of hot water, the shells will crack and the egg will run.By exposing cold eggs to warm or hot water, you are "shocking" them with a sudden temperature shift, which causes cracks to form.Cold water keeps the eggs from cooking.
Step 6: Add it to the water.
Before you turn the heat on, make sure to pour a small amount of vinegar into the water for each egg.The faster the egg white coagulate, the quicker the cracks in the shell can be plugged.Eggs that are very cold are a common problem.When an egg cracks in the water, you can add vinegar.White fluid may be coming from a cracked egg.As soon as you notice a crack, add the water with the vinegar and the egg will still boil evenly.Don't worry, you can add the vinegar in time.The cracked egg may not look perfect, but it should still boil fine.You should be sparing.If you use too much, your eggs will taste bad.
Step 7: The water should be brought to a boil using a medium heat.
The eggs will not crack if the water is boiled slowly.The pot should be covered with a lid.If you want to keep an eye on the eggs, you can leave the water off, but it will boil a bit more quickly.Make sure the eggs don't settle at the bottom, where they'll cook less evenly and break more easily.When the eggs begin to settle, stir the water.To make sure you don't crack the eggs, use a wooden spoon to stir.
Step 8: When the water is boiling, turn off the heat.
When the water reaches a full boil, turn the heat off and let the eggs sit in the hot water.The pan should be left on the lid.The warmth from the burner and the heat of the water will allow you to finish cooking your eggs.If you like your eggs hard-boiled, remove them from the water within three minutes.The whites should be set and the yolks warm.Scoop the eggs out with a spoon to avoid cracking.Take your eggs out of the water in about 7 minutes.The whites should be firm and the yolks soft.You don't need to worry about cracking the eggs if you handle them gently.If you like hard-boiled eggs, leave them in the hot water for a while.You don't need to worry about the eggs cracking because the yolks should be firm all the way through.If you want a bright yellow yolk, leave the eggs in the water for 10 minutes.If you want eggs with a harder, pale yellow center, leave them in for 12 minutes.
Step 9: Don't let your eggs overcook and keep a close eye on the clock.
You will see grayish or greenish streaks after 12 minutes.The streaks don't have much effect on the taste of the egg.Some people don't like green- and gray-streaked eggs.You can place a heat-sensitive indicator in the water with your boiling eggs if you buy a color-changing egg timer.You can find them online or in kitschy kitchen-supply stores.
Step 10: Know when it's safe to eat a cracked egg.
If the egg cracks in the water while cooking, it should still be safe to eat, and it may still cook normally if the crack is not too severe.If an egg is cracked before you cook, don't bother to boil it.It could be hazardous to your health if the shell has been penetrated bybacteria.
Step 11: Prepare a bowl of water.
While the eggs are cooking, fill a large bowl with cold water.Adding ice to the water will lower the temperature further.When the eggs are done cooking, you will place them in this bowl to stop them from cooking any more.
Step 12: To stop the cooking, chill the eggs.
After your eggs have cooked for the desired amount of time, gently drain the hot water from the pan, then move the eggs to the bowl of ice-water to stop the cooking process.The eggs should be removed one by one with a spoon.The eggs should be dropped into the ice water to bring their temperature down.Allow them to cool down for a few minutes.
Step 13: You can serve the eggs immediately.
Put the eggs in the fridge for 30 minutes to loosen the shells.If you don't care about how pretty your eggs are, you can skip the refrigerator and start peeling them right away.
Step 14: Make sure that your eggs are well-boiled.
If you spin an egg on a table, you can see if it is hard-boiled.Hard-boiled eggs can be twirled quickly and easily.Let it cook for longer if it wobbles.
Step 15: When you're ready to eat the eggs, peel them.
Roll each egg into a flat surface and crack it with your hand.There should be a small empty space under the shell when peeling from the fatter end of the egg.It is slightly easier to peel.As you peel the eggs, rinse them under cold water.This helps keep the shell from sticking to the egg.Once the eggs are cracked, it's easier to peel them.The eggs should be put in the pot with the lid on.Before peeling the shells, shake the pot back and forth.You may need to do this many times.
Step 16: Use a spoon to peel the egg white.
From the large end, pinch off a small section of shell.The spoon needs to be inside the shell to cup the egg.To peel off sections of shell, simply slide the spoon around.
Step 17: Eggs can be stored in the refrigerator for up to five days.
As soon as you peel the eggs, they are ready to eat.Put the eggs in a sealed container and cover them with a wet paper towel.The paper towel should be changed every day to keep the eggs from drying out.The eggs should be eaten within four to five days.Eggs can be stored in cold water.The eggs will break down if the water is not changed each day.You can store hard-boiled eggs for a while.They tend to grow dry and rubbery.It's better to keep peeled eggs in the fridge than it is to leave them unpeeled.