Firm but sticky yolk, soft whitesĮggs cooked for one whistle, pressure left to come down on its own, left to cool till bearably warm. Runny yolk, soft white.Įggs cooked for one whistle, pressure left to come down on its own, cut open immediately. We also found that by just varying the cooking/ resting time, we can vary the consistency of the eggs.Įggs cooked for one whistle, pressure released, cut open immediately. We found that 1C water and 1 whistle/ 11 mins is all that is needed to cook around 30 eggs in a 3L pot. If very large eggs are used, we need to increase the cooking time marginally to allow time for heat to reach their centers.Īfter repeated trials, we found 1/2C water and 1 whistle/ 6 mins is all that is needed to cook over a dozen eggs in a 2L pot. As long as uniformly sized eggs are used, they will all cook the same way. If lesser number of eggs are used, the whistle would happen in a much shorter time. If chilled eggs are used, the whistle would take longer, as the cold water needs more heat to turn to steam. The size of the eggs, the temperature of the eggs or the number of eggs do not matter too much as all these factors automatically increase/ decrease the time needed for the first whistle. The OPOS recipe called for the eggs to be heated over high heat with a measured quantity of water till pressure builds up and you get a whistle. We tried keeping cooking time as the only variable that controlled the consistency of the cooked egg. We tried to ensure almost similar cooking conditions, irrespective of where you live or the type of eggs you use. Unless we ensure the cooking conditions are exactly same, for anyone, anywhere, anytime, we cannot guarantee a perfect recipe for boiled eggs. None of these variables are factored in these rules. So we cannot have a standard cooking time. The ambient temperature varies across places. Water boils at different temperatures at different altitudes. They are easy to state, but almost impossible to follow. These rules & recipe are the best that traditional cooking offers. Or cool completely under cold running water or in bowl of ice water. Step 3: Drain immediately and serve warm. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs 18 minutes for extra large). Step 1: Place eggs in saucepan large enough to hold them in single layer. The traditional recipes for perfect hardboiled eggs: Immerse eggs in cold water after cooking. Their colour changes from moist orange/ deep yellow to pale yellow.Ĭhefs have known the goal of perfectly boiling an egg is to prevent overcooking. The proteins in the yolk also coagulate and dry out. The surface of the yolk changes colour to greenish grey. More gas is squeezed out and more iron sulfide is produced. Here, it bonds with iron, forming the greenish-grey iron sulfide.Īs the heating continues, proteins coagulate even more. The Hydrogen sulfide gas naturally present in the white gets squeezed out into the yolk. It dries out the yolk.Īs the egg is heated, the proteins in egg white coagulate. Apart from these problems, overcooking toughens the white and makes it rubbery. These reactions also produce the stinky egg smell. This site of this reaction is the regions where both yolk & white touch each other, the surface of the yolk. Sulfur in the egg whites reacts with the iron in the yolks, forming ferrous sulfide. Both the discolouration and the rotten egg smell arise because of a chemical reaction that happens on prolonged cooking. They complained that their children refused to eat hardboiled eggs. The discoloration of the yolk & the smell was a problem reported by many members. Instead of easy to peel shells which slip right off, we have shells which stick tight and are a pain to peel. Instead of moist and fresh smelling whites, we get them rubbery and smelly. Instead of bright yellow/ orange yolks, we get a stinky, dry yolk with a grey skin. Most hard-boiled eggs are invariably overcooked.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |