Scrambled eggs are a delicious, nutritious and easy snack to make. Whether you're craving a hard-boiled egg or a soft-boiled egg whose yolk is still warm and runny, here are a few easy steps you can follow for a quick delicious treat.
Step
Method 1 of 2: Hard Boiled Eggs
Step 1. Place 6 eggs in a large saucepan
Remove the eggs from the refrigerator and place them in a saucepan. Make sure you're using a large, deep enough pot so the eggs will fit all the way to the bottom of the pan (not stack) and there's still room to move.
- Use eggs that have been in the refrigerator for 1-2 weeks. Old eggs are less moist and have a higher pH, so their shells are easier to peel when you eat them.
- You can cook more than 6 eggs at a time if your pan is large enough, but use more water and wait a little longer while it boils.
Step 2. Soak the eggs in 2.5 centimeters of water
Place the saucepan in the sink and fill with room temperature water until all the eggs are completely submerged in the water to about 1 inch (2.5 cm) of water.
The more eggs you cook, the more water you need. If you are cooking more than 6 eggs, submerge the eggs in 5 centimeters of water to make sure the water boils well
Step 3. Add vinegar or salt to prevent the eggs from cracking
Add 1 teaspoon (5 ml) of vinegar or teaspoon (2.5 ml) of salt to prevent the eggs from cracking in the pan. Adding salt will also make the eggs easier to peel when you are about to eat them!
Step 4. Boil the water in the pot until it really boils
Place the saucepan on the stove and cook the eggs over high heat until the water in the pan boils. The pot doesn't need to be covered when you boil it.
If you see an egg cracking while it's cooking, just keep cooking it. Some of the egg white will come off the shell a little, but it's still safe to eat as long as you cook it thoroughly
Step 5. Turn off the heat and let the eggs rest for 6-16 minutes
Once the water boils to a boil, turn off the heat, cover the pot, and let the pot sit on the stove for 6-16 minutes, depending on how dense you want the eggs to be.
- If you want the yolks to be slightly translucent and runny on the inside, let the eggs sit in the water for 6 minutes.
- If you want regular hard-boiled eggs, with firm yolks, let them sit in the water for 10-12 minutes.
- If you want the yolks to be firm, slightly crumbly, let the eggs sit in the water for 16 minutes.
Step 6. Discard the water and rinse the eggs with cold water
Pour the water in the pot and rinse the eggs in cold water for about a minute to stop the cooking process. Gently touch the egg to see if it is cool enough to handle.
- To test if the eggs are cooked, remove the eggs with a slotted spatula, rinse them in cold water, and split the eggs with a knife. If the yolk is not to your liking, let the eggs rest for 1-2 minutes.
- If you're worried that the eggs will roll off when you drain the water, tilt the pan in the sink while opening the lid slightly, so that water flows out of the gap between the pot and the lid.
- You can also refrigerate eggs by letting them sit in a bowl of ice water for 1-2 minutes.
Step 7. Unpeeled hard-boiled eggs can be refrigerated for up to one week
If you want to store cooked eggs, remove them from the water once they have cooled. Put the eggs back in the carton so they don't absorb the smell of other foods and the eggs can last up to 1 week.
- If you want to store boiled eggs, don't peel them. Once peeled, the eggs should be eaten on the same day.
- If a hard-boiled egg feels slimy after you peel it, throw it away. This is a sign that bacteria are starting to grow and the egg is no longer good.
Step 8. Knock the eggs on the counter and peel the shells under cold water
When you're about to eat it, lightly tap the egg on the table to crack the shell, then roll it with your palms until the whole shell is cracked. Then hold the egg under running room temperature water and peel the shell.
If you're still having trouble peeling the eggshell, break the shell and soak it in water for 10-15 minutes. The water will seep into the shell, making it easier to peel the eggs
Step 9. Hard-boiled eggs can be eaten alone, as an appetizer, or with lettuce
Hard-boiled eggs with a pinch of salt and pepper are perfect for a quick and healthy snack. You can also split the eggs in half to make deviled eggs, or slice them into small pieces to sprinkle over the lettuce.
Method 2 of 2: Half Boiled Egg
Step 1. Put water in a large saucepan and bring to a boil, then let it simmer over low heat
Fill the pot with enough water so that the water can submerge the eggs to a depth of 2.5 centimeters. Cook over high heat. After the water boils, reduce the heat.
Choose a pan that is large enough so that the eggs are all over the bottom of the pan. To get the size right, put the eggs in a saucepan, and fill with water, then remove the eggs before you start boiling the water
Step 2. Add up to 4 eggs and let sit for 5-7 minutes
Use tongs or a spoon to place the eggs in the boiling water over low heat. Set the timer for 5-7 minutes, depending on how thin you want the yolk to be. If you boil 3-4 eggs, add another 15-30 seconds.
- For runny yolks, cook the eggs for 5 minutes.
- For slightly firm yolks, cook the eggs for 6-7 minutes.
- Cook the eggs in half-boiled batches if you want more than 4 eggs.
Step 3. Remove the eggs and cover them with cold water for 1 minute
Use a slotted spatula to lift the eggs one at a time. Drizzle the eggs in tap water for 30 seconds to a minute to stop cooking and cool enough to handle.
Step 4. Place the eggs in a small cup or bowl and then tap the top to peel
Place the eggs standing in the egg cup or small bowl of raw grains, such as rice, to keep the eggs upright. Tap the slightly pointed part of the egg with a butter knife to loosen it, then peel it with your finger.
Undercooked eggs cannot be stored. So, eat immediately while the eggs are still warm or sticky
Step 5. Eat eggs unpeeled or on toast
To eat it, scoop the egg straight out of the shell and pop it in your mouth. You can also slice the toast into small pieces and then dip the slices in the egg yolk.
If the eggs are a bit firm, beat them lightly, peel off the shells and enjoy them on a warm toast for a hearty breakfast
Tips
- If you want to boil eggs at high altitudes, leave the eggs in hot water longer. You also reduce the heat and let the water in the pot simmer slowly for 10-12 minutes.
- If you want to use fresh eggs, try steaming them to make them easier to peel. Put 1.5 centimeters of water in a saucepan and bring it to a boil. Place the eggs in a bowl and steam for 15 minutes, then peel and enjoy.
Warning
- Do not cook eggs that are still shelled in the microwave. Steam will form inside the shell and the egg will explode.
- Do not puncture the egg shells before cooking them. Although some recipes recommend this, using an unsterilized puncture can allow bacteria to enter the egg. The egg shell will crack, allowing bacteria to enter after the egg is cooked.
