My boiled eggs always crack,causing the whites to leak how do I stop this ?!
Answers:
How To Boil Eggs:
The simple and classic boiled egg, is one of the finest and easiest edible delights known on earth, with just 70 calories, and full of nature’s most perfect form of protein!. It used to be that people were scared of eating eggs because of the cholesterol in the egg yolks!. Now research has found that eggs also raise the good cholesterol that bodies need!.
According to the American Egg Board, the terms “hard-” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery!. Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water!.
Check out my article on Poaching vs!. Simmering vs!. Boiling!.
To Correctly Cook Hard-Cooked Eggs:
Boiling an egg is really very simple! After reading many different opinions about the best method for making perfect hard-cooked (boiled) eggs, I have discovered, through my own personal testing, the following easy method which gives great results!. This way of cooking is also known as "coddling!." It does not toughen the whites as boiling does!. This will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove!.
1!. For perfect cooking, start with eggs that don't have any visible cracks:
There are two problems you'll want to avoid: cracked shells and the ugly green layer that can form around the yolk!.
Note: Do not add salt to water!. The salt will raise the boiling point of the water making the egg whites rubbery
2!. To get perfectly peeled hard-cooked eggs, use eggs that are at least 3 to 5 days:
Eggs that are too fresh are difficult to peel!. The fresher the eggs, the harder it will be to peel them because the white membrane is just not mature enough!. Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel!. First, figure out if your eggs are fresh, because looking at the date on the carton is not always the best indicator of freshness, as eggs within the same carton with the same sell-by-date could have been laid on different days!. Check out Sell Date of Eggs!.
In a fresh egg, the yolk stand tall and the white is thick and cloudy!. In an older egg, the yolk looks flatter and breaks easily, and the white is thing and watery!.
A simple test in water will answer the freshness question for you!. Place the egg in a bowl of water; if it lays on its side, it is very fresh!. As it ages, the air pocket inside the egg grows, which buoys the egg up so it stands on one end!. If the egg floats to the top, it is ready for the trash
The best eggs for boiling are the ones on their way to standing up because that extra air makes peeling easier!. That's why you should buy eggs for hard-cooking at least a week ahead of time
When making deviled eggs, place carton of eggs on its side for a day!. The yolk will then center itself so you have it directly in the middle of the white!. No more off centered deviled eggs!.
3!. Bring your eggs to room temperature before cooking:
If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water!. By bringing the eggs to room temperature, they're much less likely to crack in the hot water!. also the temperature of the egg at the start of the cooking process will affect the cooking time!.
An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator!.
4!. Technique for hard-cooking eggs:
Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 inch)!.
If you have 2 or 3 layers of eggs stacked up in a small pot, they may cook unevenly!. Use a tall pan, and limit cooking to 2 dozen eggs at a time!.
Too much water will take too long for things to get boiling, which can throw off the timing and give your overcooked eggs!. Too little water and parts of the eggs will be exposed and end up undercooked!.
Over high heat, bring water JUST to a rapid boil!.
As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid!.
Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs!.
After exactly 17 or 20 minutes (depending on size of your eggs), remove from head and drain off water from the eggs!. Transfer the eggs to the bowl of ice cubes and cold water!. NOTE: While they're in the cold water, a layer of steam develops between the shell and the egg white!. The steam helps make peeling an egg much easier!.
Let eggs cool at least 10 minutes in cold water, then drain!. Either store in refrigerator or peel the eggs (see below for How To Peel Hard-Cooked Eggs Easily)!.
Watch the time when cooking the eggs carefully!. Overcook causes a green layer to form around the yolk!. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white!. Heat speeds up this reaction, so tWww@FoodAQ@Com
The simple and classic boiled egg, is one of the finest and easiest edible delights known on earth, with just 70 calories, and full of nature’s most perfect form of protein!. It used to be that people were scared of eating eggs because of the cholesterol in the egg yolks!. Now research has found that eggs also raise the good cholesterol that bodies need!.
According to the American Egg Board, the terms “hard-” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery!. Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water!.
Check out my article on Poaching vs!. Simmering vs!. Boiling!.
To Correctly Cook Hard-Cooked Eggs:
Boiling an egg is really very simple! After reading many different opinions about the best method for making perfect hard-cooked (boiled) eggs, I have discovered, through my own personal testing, the following easy method which gives great results!. This way of cooking is also known as "coddling!." It does not toughen the whites as boiling does!. This will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove!.
1!. For perfect cooking, start with eggs that don't have any visible cracks:
There are two problems you'll want to avoid: cracked shells and the ugly green layer that can form around the yolk!.
Note: Do not add salt to water!. The salt will raise the boiling point of the water making the egg whites rubbery
2!. To get perfectly peeled hard-cooked eggs, use eggs that are at least 3 to 5 days:
Eggs that are too fresh are difficult to peel!. The fresher the eggs, the harder it will be to peel them because the white membrane is just not mature enough!. Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel!. First, figure out if your eggs are fresh, because looking at the date on the carton is not always the best indicator of freshness, as eggs within the same carton with the same sell-by-date could have been laid on different days!. Check out Sell Date of Eggs!.
In a fresh egg, the yolk stand tall and the white is thick and cloudy!. In an older egg, the yolk looks flatter and breaks easily, and the white is thing and watery!.
A simple test in water will answer the freshness question for you!. Place the egg in a bowl of water; if it lays on its side, it is very fresh!. As it ages, the air pocket inside the egg grows, which buoys the egg up so it stands on one end!. If the egg floats to the top, it is ready for the trash
The best eggs for boiling are the ones on their way to standing up because that extra air makes peeling easier!. That's why you should buy eggs for hard-cooking at least a week ahead of time
When making deviled eggs, place carton of eggs on its side for a day!. The yolk will then center itself so you have it directly in the middle of the white!. No more off centered deviled eggs!.
3!. Bring your eggs to room temperature before cooking:
If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water!. By bringing the eggs to room temperature, they're much less likely to crack in the hot water!. also the temperature of the egg at the start of the cooking process will affect the cooking time!.
An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator!.
4!. Technique for hard-cooking eggs:
Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 inch)!.
If you have 2 or 3 layers of eggs stacked up in a small pot, they may cook unevenly!. Use a tall pan, and limit cooking to 2 dozen eggs at a time!.
Too much water will take too long for things to get boiling, which can throw off the timing and give your overcooked eggs!. Too little water and parts of the eggs will be exposed and end up undercooked!.
Over high heat, bring water JUST to a rapid boil!.
As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid!.
Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs!.
After exactly 17 or 20 minutes (depending on size of your eggs), remove from head and drain off water from the eggs!. Transfer the eggs to the bowl of ice cubes and cold water!. NOTE: While they're in the cold water, a layer of steam develops between the shell and the egg white!. The steam helps make peeling an egg much easier!.
Let eggs cool at least 10 minutes in cold water, then drain!. Either store in refrigerator or peel the eggs (see below for How To Peel Hard-Cooked Eggs Easily)!.
Watch the time when cooking the eggs carefully!. Overcook causes a green layer to form around the yolk!. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white!. Heat speeds up this reaction, so tWww@FoodAQ@Com
How to Make Perfect Hard Boiled Eggs
Method
1 First make sure that you are using eggs that are several days old!. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling!. (See the reference to using old eggs in Harold McGee's On Food and Cooking)!. Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel!. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then!.
2 Put the eggs in a single layer in a saucepan, covered by at least an inch of cold water!. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking!. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste!. I don't have a problem with it and I usually add a little vinegar!. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel!. Put the burner on high and bring the eggs to a boil!. As soon as the water starts to boil, remove the pan from the heat for a few seconds!.
3 Reduce the heat to low, return the pan to the burner!. Let simmer for one minute!. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! also, if you are using an electric stove with a coil element, you can just turn off the heat!. There is enough residual heat in the coil to keep the eggs simmering for a minute!.)
4 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes!. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open!. If it isn't done, cook the other eggs a minute or two longer!. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more!. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it!.
I also find that it is very hard to overcook eggs using this method!. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked!.
5 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit!. Once cooled, strain the water from the eggs!. Store the eggs in a covered container (eggs can release odors) in the refrigerator!. They should be eaten within 5 days!.
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Method
1 First make sure that you are using eggs that are several days old!. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling!. (See the reference to using old eggs in Harold McGee's On Food and Cooking)!. Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel!. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then!.
2 Put the eggs in a single layer in a saucepan, covered by at least an inch of cold water!. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking!. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste!. I don't have a problem with it and I usually add a little vinegar!. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel!. Put the burner on high and bring the eggs to a boil!. As soon as the water starts to boil, remove the pan from the heat for a few seconds!.
3 Reduce the heat to low, return the pan to the burner!. Let simmer for one minute!. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! also, if you are using an electric stove with a coil element, you can just turn off the heat!. There is enough residual heat in the coil to keep the eggs simmering for a minute!.)
4 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes!. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open!. If it isn't done, cook the other eggs a minute or two longer!. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more!. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it!.
I also find that it is very hard to overcook eggs using this method!. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked!.
5 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit!. Once cooled, strain the water from the eggs!. Store the eggs in a covered container (eggs can release odors) in the refrigerator!. They should be eaten within 5 days!.
Www@FoodAQ@Com
put your cold eggs in cold water and add a tablespoon of salt if you wish!. Bring to a boil and when the water is at a rolling boil, cover the kettle and remove from heat!. Leave set like this for 10 minutes and then drain and cover with cold running water till cool enough to handle!. The perfect boiled egg, courtesy of Julia Child!. The reason your eggs were cracking is if you were putting the cold eggs into the water after it was boiling, the temp difference was causing the cracking!. Of course, no matter how you cook them, sometimes one or two will crack anyway!.Www@FoodAQ@Com
For hardcooked eggs, Shirley O!. Corriher says that either a boiling-water or
cold-water start will work!. I am a big fan of the cold-water start,
because it's easy, if time-consuming, and I always get perfect eggs
this way!. Place your eggs in the pan in a single layer; cover them
with water by 1 1/2 inches and place them over the heat!. Partially
cover and bring to a rolling boil!. Cover the pan and turn the heat
down, let continue to boil for 30 seconds, then turn off the heat and
let them sit, covered, for 15 minutes!. Rinse the eggs under cold water
for 5 minutes before peeling!. The yolks will be slightly custardy,
but still cooked through, with none of the sulfurous green ring that
marks the overcooked egg!.Www@FoodAQ@Com
cold-water start will work!. I am a big fan of the cold-water start,
because it's easy, if time-consuming, and I always get perfect eggs
this way!. Place your eggs in the pan in a single layer; cover them
with water by 1 1/2 inches and place them over the heat!. Partially
cover and bring to a rolling boil!. Cover the pan and turn the heat
down, let continue to boil for 30 seconds, then turn off the heat and
let them sit, covered, for 15 minutes!. Rinse the eggs under cold water
for 5 minutes before peeling!. The yolks will be slightly custardy,
but still cooked through, with none of the sulfurous green ring that
marks the overcooked egg!.Www@FoodAQ@Com
Stop boiling them altogether!.
I started steaming my "hard boiled" eggs a couple of years ago when it was suggested by Alton Brown!.
Here's what he suggests, and it works perfectly:
Place ?" of water in the bottom of a sauce pan!. Lower in a collapsing strainer into the water, cover, and bring to a boil!. When boiling, lower the eggs onto the steamer and turn heat to medium low for 13 minutes (cover on)
Drop cooked eggs into ice water to stop the cooking!.
Perfect every time and no split shells!.
Good luckWww@FoodAQ@Com
I started steaming my "hard boiled" eggs a couple of years ago when it was suggested by Alton Brown!.
Here's what he suggests, and it works perfectly:
Place ?" of water in the bottom of a sauce pan!. Lower in a collapsing strainer into the water, cover, and bring to a boil!. When boiling, lower the eggs onto the steamer and turn heat to medium low for 13 minutes (cover on)
Drop cooked eggs into ice water to stop the cooking!.
Perfect every time and no split shells!.
Good luckWww@FoodAQ@Com
let your eggs sit on the counter 30 to 45 minutes to warm up before putting them in cold water!. bring to a boil and boil 5 minutes!. Then, turn off the heat and let the eggs set in the hot water for 15 minutes!. pour cold water over the pot of eggs to cool!. warming the eggs before cooking prevents the big temperature change causing the egg to crack from temperature chock and leak into the boiling waterWww@FoodAQ@Com
Are you storing your eggs in the fridge!?
That is the main reason for eggs cracking when being boiled!.
There's no need whatsoever to store eggs in the fridge!.
They need to be at room temperature before boiling and when you place them in the pan, just be very careful putting them in the water!.Www@FoodAQ@Com
That is the main reason for eggs cracking when being boiled!.
There's no need whatsoever to store eggs in the fridge!.
They need to be at room temperature before boiling and when you place them in the pan, just be very careful putting them in the water!.Www@FoodAQ@Com
Add a little vinegar & remove the eggs from the fridge 10 minutes beforehand, the big temperature change often makes the shell crack!.Www@FoodAQ@Com
How about using a table spoon in putting it when boiling it!.
Instead of dropping it in and cracking it!.
Luke 8!.10,17
What do you think!?Www@FoodAQ@Com
Instead of dropping it in and cracking it!.
Luke 8!.10,17
What do you think!?Www@FoodAQ@Com
Simmer them!. Don't boil them!. Carefully lower them into the water with a slotted spoon!. Sometimes they will get hair-line fractures if they are not put in carefully!.Www@FoodAQ@Com
Try leaving the eggs out at room temperature before boiling them!. If they've come straight from the fridge, the extremes of cold to sudden heat may be causing them to crack!.Www@FoodAQ@Com
Put a dash of vinegar in the water before you boil the egg ,it strengthens the shell!.Www@FoodAQ@Com
boil the eggs without the lid on your pan this will definatly stop this problemWww@FoodAQ@Com
Don't just throw them in the water!
And add a little vinegar to the water!.
---Www@FoodAQ@Com
And add a little vinegar to the water!.
---Www@FoodAQ@Com
try putting a little white vinegar in the water first!.Www@FoodAQ@Com
boil them for less time and add vinegar to the water to"clot" any cracksWww@FoodAQ@Com