The secret to boiling the perfect egg
Making the perfect boiled egg is harder than it seems. It can come out too soft, to chewy or with a shell that’s almost impossible to pick off.
All of this happens because an egg actually consists of two different substances. For the perfect egg, you have to boil the white and the yolk at different temperatures to achieve the desired texture. The right temperature for an egg white is 82°C, and for a yolk it’s 77°C.
American chef J. Kenji López-Alt turned to science to find the best way to do it.
First, he brought water to boil and gently put in eight eggs for thirty seconds. At this point, he added a few ice cubes to bring the temperature of the water down. Every 30 seconds, he took out one egg to check it consistency.
Here are the results to keep for your own guideline:
Which egg looks perfectly boiled to your taste? Let us know in the comments below.
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