Boiling an egg to perfection might sound like a piece of cake, but often turns out to be a disaster. True, that your breakfasts are always tinged with suspense, as you always have to wait until you peel the your egg to find out if you have succeeded for a change or lost shamelessly to the egg-forces yet again.
Why? Oh, Why?
Wondering why boiling an egg or turns into an epic battle mostly? Why does the yolk run some days, while it is extremely chewy the other times, and why the hell does it seem impossible to even peel the egg on certain godforsaken days?
Science has all the answers to your laments. The difficulty arises primarily because the egg is made up of two substances that have different consistencies. Which means you have to boil the egg at two different temperatures to make sure both the egg white and yolk are cooked to perfection. The egg white requires boiled water at 180° F, while the yolk needs a temperature of 170° F.
How To Do This?
J. Kenji López-Alt, an American chef decided to get the help of science to crack the mystery behind inconsistently boiled eggs. He took some eggs, put them in boiling water for 30 seconds, and then brought the temperature down by adding some ice cubes into the water. He then took one egg out every 30 seconds to check their consistency.
*1-3 minutes: The egg is almost raw. The yolk is runny and the egg white is sticky.
*5-7 minutes: The egg is somewhat cooked. The yolk is thicker, but still runny. The egg white is still watery and sticky.
*9-11 minutes: The egg is cooked well. The egg white is of the right consistency and the yolk is thick, yet moist.
*13-15 minutes: The egg is cooked inside out. The egg white is harder, so is the yolk.
Since the preferences of every person will vary, the perfect boiled egg can be found somewhere in between 9 minutes and 13 minutes in boiled water. Find out what works best for you and you will never have to break your head over a hard-boiled egg again.