liquid, soft, creamy or firm – everyone likes his breakfast egg differently. Whatever cooking level you prefer, the most important utensil for cooking eggs is the clock. Because the cooking time determines the consistency of egg white and yolk. How to make eggs just the way you like them!
How long do eggs need to cook?
To Boil eggs Bring water to a bubbling boil in a saucepan. Then carefully add the eggs – for example, with the help of a tablespoon. Now set the egg timer and cook according to the desired cooking level. The following cooking times apply to an M-size egg at refrigerator temperature:
- 4 minutes – the egg white is curdled, the yolk still quite liquid.
- 5 minutes – the egg white is firm, the yolk has a soft core.
- 7 minutes – Egg white and yolks are firm, but the yolk in the middle is still creamy, waxy soft.
- 10 minutes – the egg is hard-boiled and completely firm to the bite.
Hard boiling eggs – duration and shelf life
From 10 minutes an egg of the size M is hard-boiled. But if you want to take your hard-boiled eggs with you, for example for a picnic or a party, it is better to cook the eggs for 12 minutes. By the way, you can store hard-boiled eggs in the refrigerator for several weeks. Make sure, however, that the eggshell is not cracked!
Is the egg still fresh enough for tiramisu?? Or should it rather end up in the cake? This can be easily checked with the egg freshness test.
Do you have to quench eggs after cooking?
Quenching with cold water interrupts the cooking process, Photo: House of Food / Bauer Food Experts KG
Chilling under cold water is recommended especially if the eggs are to be soft. Because in this way the cooking process is stopped bypass and the eggs retain the desired consistency. Hard boiled eggs do not need to be quenched.
What to do so that the eggs do not crack during cooking?
Who does not know: When cooking eggs, cracks appear in the shell from which the yolk oozes out unattractively. To prevent this, it can help to take the eggs out of the refrigerator a few minutes before they are cooked. So the temperature difference is not quite so great, when the eggs are put into boiling water. A little salt or a dash of vinegar in the cooking water will cause the egg white curdle faster when the shell is broken and nothing leaks out.
The bursting of the shell can also be prevented if you prick the bottom of the egg. This is because there is a small air chamber that expands when heated. If the air cannot escape, there is a possibility that the egg shell cracks.
Cooking eggs for many
Eggs crack less quickly in the oven, Photo: House of Food / Bauer Food Experts KG
For a large breakfast or brunch, where many guests and a correspondingly large amount of boiled eggs are needed, you can easily bake them in the oven. To do this, place 1 egg at a time in a well of a muffin tray and place this in a preheated oven at 175 °C top/bottom heat. The eggs are ready after 25-30 minutes, depending on how hard the yolk should be.