The Boiled Eggs recipes: Soft-Boiled, Medium, Hard.

Introduction



If stored in the refrigerator, take the egg out 30 minutes before cooking. If cooking straight from the fridge, add 30 seconds to 1 minute depending on the egg size.

Heat the water gently to a simmer. Eggs contain water, so if plunged into rapidly boiling water, they cook from the inside and may crack. Vinegar helps soften the shell for easier peeling and also prevents the egg from leaking if it cracks.

MIBE illustrations - the duck takes a bath Adjust cooking time according to the egg size: a large egg requires slightly more time (±20 seconds).

At high altitudes, water boils at a lower temperature; cooking times should be slightly increased to achieve the same results.

For soft-boiled and medium eggs, use extra-fresh eggs (less than 9 days old) because: the whites stay firm; the shell cracks less during cooking; flavor and food safety are optimal since the yolk is still raw or lightly cooked.

For hard-boiled eggs, slightly older eggs (about 3–4 days) are easier to peel, as the membrane adheres less to the shell.

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Soft-Boiled Egg Recipe



Cooking time: 3 minutes.
Retrieve with a skimmer.
Place in an egg cup and let rest for 1 minute.
Open with an egg topper.

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Medium-Boiled Egg Recipe



Cooking time: 6 minutes.
Remove with a skimmer and place in a cold water bath.
Gently crack the shell with the back of a small spoon to make peeling easier.
Roll the egg carefully on a plate, cutting board, or countertop to create small cracks.
Peel starting from the large end, keeping the membrane intact as you remove the shell.

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Hard-Boiled Egg Recipe



Cooking time: 9 minutes (or 8 minutes for a slightly soft yolk).
Remove with a skimmer and place in a cold water bath.
Gently crack the shell with the back of a small spoon.
Start peeling from the large end, removing the shell along with its membrane.

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Tasty Wall Art

Do you love culinary art and want to have these recipes in your kitchen? Visit MIBEARTSHOP.COM to order the poster "The Egg as King" and discover other unique creations.

After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
"The Egg as King" is a (bad) pun on the "spoiled child," both to honor it and because the egg is fragile and precious, yet always at the center of everything (!).
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