There’s really nothing to it. Boiling eggs is just about the easiest task in the kitchen, or is it? With Easter around the corner, you’re bound to want to conduct some egg decoration exercises with your tiny tots. Or perhaps you wish to whip up a batch of devilled eggs to serve at the big Easter lunch for the whole family.
Either way, you’re going to need some boiled eggs, plenty of them. But how does one figure out exactly how to perfectly boil eggs? It can be distressing when your soft boiled eggs turn out rubbery and too solid or your hard boiled eggs are runny.
To avoid any grief, we brought you a bunch of tips from the masters themselves. Watch Michelin-starred chef Heston Blumenthal; Australian celebrity chef, Curtis Stone; and Thomas Joseph who is Director of Food Development at Martha Stewart Living, explain in their own unique ways to get the perfect soft boiled and hard boiled eggs with just a few easy hacks.
Heston’s Blumenthal Tips Are Really Simple
The king of kitchen chemistry, Heston advocates not boiling the egg at all. Before you scratch your head at this suggestion, hang on. He’s just saying that instead of letting the poor egg bob up and down in a pot of water, which he finds terribly aggressive, you should add the eggs to the cold water then just turn off the heat as soon as the water starts to boil. Letting them sit in that hot water for 6 minutes allowing the eggs to cook in the residual heat, using the ‘low and slow’ method. Get the eggs out of the water once their time is up and enjoy the tender whites and the gorgeously runny, golden yolks.
Watch this video for a better idea:
Curtis Stone Cracks It
You want the water to be hot and having just started to boil. Make sure your eggs are at room temperature before you pop them into the water. Let them simmer for four minutes, not more, and then remove them from the water. Let them rest on a towel so that the steam naturally lets the eggs dry off. Crack open and enjoy with some toast.
Watch how he makes it look super easy:
Thomas Joseph Is all About The Timing
Joseph believes that to get the perfect soft boiled egg, you need to add the eggs gently but quickly to boiling water, then turn off the heat and let them sit for approximately four to six minutes. This will give you an egg that has a firm but not rubbery white, and a yolk that’s nice and custardy.
For hard boiled eggs, he suggests boiling the eggs for 8 minutes for a soft, creamy yolk. If you like your yolks to be a bit firmer, he says you should boil it for 11 minutes. Any longer than that and the eggs will be overcooked, with a greenish or gray exterior on the yolk. Now no one wants that!
See his simple suggestions being out into action:
What are your hacks for getting the perfect boiled egg? Share if you have a trick or two up your sleeve, we’d be delighted to hear it.