Whether you want a soft boiled or hard boiled egg, it is easy to mess up!
Too rubbery, cracked in the water, whites not cooked enough, sulfur smell, grey film on yolks. Follow these tips and you should end up with perfect soft and hard boiled eggs every time.
Tip 1: Bring refrigerated eggs to room temperature before dropping them in the hot boiling water. It is the difference in temperature that cracks them.
Tip 2: To destroy salmonella bacteria, egg must be cooked to o160 degrees F. This is the temperature at which an egg yolk sets. To avoid contracting salmonella, avoid eating undercooked egg whites or has a runny yolk.
Tip 3: If you are concerned about your egg being too old. Put it in a cup of fresh cold water if it lays still on it's side, it is still fresh. If it tilts or floats, it is going bad. As an egg loses freshness, the white will become runny and thin and the yolk will become flatter and break easily.
Tip 4: Directions for Soft Boiling verses Hard Boiling an egg.
First heat water to a simmer. Gently lower room temperature LARGE eggs into the water. Increase the temperature until the water begins to boil then reduce it to a simmer. Simmer your egg for 4 minutes for a soft boiled egg. Simmer your egg for 10 minutes for a hard boiled egg. Remove the egg from the simmering water and plunge it into a bowl of cold water. Peel immediately and let peeled egg cool in cold water for at least 5 minutes.
Tip 5: Avoid the grey black ring from forming around the yolk by not cooking it for longer than the 10 minutes.
