For many people, a perfectly cooked egg is a combination of soft and hardboiled egg, namely, that the yolk is more liquid at a soft-boiled, and egg white is half-hard boiled. And there’s a secret how to achieve this perfect balance.
The best way to cook an egg is- not to cook it. The problem is that the egg yolk should be cooked at a lower temperature than the egg white, but when cooking eggs in a traditional way in boiling water, egg white easily becomes rubbery.
The art of perfectly cooked eggs is easily learned through science. The key to the perfectly cooked eggs is time and temperature. And here is how to achieve it. Take a small pot with glass lid and carefully place the eggs in it. Fill the pot with just enough water to cover the eggs right, not an inch more.
Then cover the pot with the glass lid and turn on the stove to the strongest temperature in order to make water boil.
As soon as it comes to a boiling point, remove the pot from the stove. When you remove the pot, leave the lid on the pot and set the timer to 6 minutes. Be careful not to pass no less than six minutes, and you will get a perfectly cooked egg.
Oven eggs-somewhat different way to prepare eggs
We have learned, and are used to cook eggs in hot and boiled water. But here is somewhat different way to prepare the eggs.
Arrange the eggs in the oven, and place them on 160-170 degrees for about half an hour. You can use the muffin mold to arrange the eggs in. in this way you will much easier remove finished eggs from the oven. In this way, instead of waiting for the water to boil, you can make a lot more of eggs at once.
When removing the egg shell, cut the eggs prepared in oven or boiled egg exactly through the middle, along with the shell. Then with a fork remove the shell. The remains, small pieces of shell are easily removed, and the time savings is guaranteed.