Boiled eggs – a classic in every kitchen
They are suitable as a snack, as an addition to salads or turned into an appetizing filling for “stuffed eggs”. The secret of perfectly boiled eggs lies in the correct technique. If you follow it, you will get eggs that peel easily every time, without an unpleasant green ring around the yolk. Follow these steps and you will become a true master!
Tips for perfectly boiled eggs: subtleties for easy peeling and excellent results
The key is timing and a few little tricks. Here’s what to do:
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Use older eggs – fresh eggs are much harder to peel because the egg white sticks to the shell. Eggs that have been in the refrigerator for at least a week are much easier to peel. This is due to the change in pH in the egg white over time.
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Add vinegar to the water – a tablespoon of vinegar in the pot helps the white set if the egg cracks. It also slightly softens the shell and makes it easier to peel without changing the taste.
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Don’t put cold eggs directly into boiling water – the sudden temperature shock can crack them. It’s better to let them sit at room temperature for 10–15 minutes before boiling.
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Be sure to time it carefully – hard-boiled eggs have a grayish-green rim around the yolk. For medium-sized eggs, 8–9 minutes is best, and for larger eggs, 9–10 minutes. For a softer yolk, about 8 minutes; for a completely hard-boiled egg, about 9–10 minutes.
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Cool immediately in ice water – Immediately after boiling, place the eggs in a bowl of ice water for 5–10 minutes. This stops the cooking process, preserves the beautiful color of the yolk, and makes peeling easier.
Hot or cold water – where to start?
Many people wonder whether to put eggs in cold or hot water. The most common recommendation is to start with cold water and gradually bring it to a boil. This way the eggs heat evenly and the risk of cracking is lower. If you put them directly in boiling water, they may crack or cook unevenly.
