What could be easier than boiling an egg? But every time most of the protein remains on the shell, and the yolk turns green, although you cook them for a strictly defined time. This article will reveal to you the main secrets of preparing such a simple dish.

How to hard boil an egg on the stove

The standard time for cooking hard-boiled eggs is 10 to 17 minutes. But there are a number of factors that can affect the quality of the prepared dish. Therefore, it is important to take into account all the nuances.

• Check the freshness of the product. To do this, immerse them in salt water. The eggs that remain at the bottom must be used for cooking. Rotten ones always float to the surface.

• Prepare a cooking container and transfer the eggs. In this case, you should carefully place the product in the pan so that the shell does not crack. Additionally, you can put gauze on the bottom to avoid cracks during cooking. You should not put many eggs in one dish, otherwise damage to the shell will occur.

• Fill the container with water until it completely covers the product. Add a pinch of salt. It will reduce the protein clotting time and prevent its leakage.

Important. Be sure to fill with cold liquid, which will help you time it correctly. If you put eggs in boiling water, the whites will leak out.

• Place the pan on the stove and use a spoon to evenly distribute the product over the bottom of the container. Turn the heat to low. Keeping the lid on will help the water heat up faster.

• When the liquid boils, immediately turn off the stove. Leave the eggs in boiling water, covered, for 15-17 minutes. During this time the yolk will become hard. Calculate it depending on the size of the eggs.

• Using a slotted spoon, remove the eggs from the bowl, then place them in cold water for 5 minutes. Or remove the product with a sieve and place it under running water.

Important. You can check the readiness of the eggs by twisting them. If it moves strongly, then the product is ready. Otherwise, soak them in boiling water for a couple more minutes.

Important. You can quickly and smoothly remove the shell from the egg white if you first put the product in the refrigerator for 10 minutes.

How to hard boil an egg in the microwave

If it is not possible to cook a dish using the stove, use the microwave. But remember the main rule - you cannot cook eggs in their shells or whole, otherwise they may explode!

• Heat the water in the microwave. The cooking time for boiling water depends on the volume of water and the model of equipment.

• Using a slotted spoon, transfer the warm eggs to the boiling water. If you use the product directly from the refrigerator, then the protein will leak out through the crack. Also, do not throw eggs into boiling water. You will not only damage the integrity of the shell, but also get burned.

• Cover the container with a plate or lid. Leave for 25 minutes in warm water. During this time the yolk will harden.

• Place eggs in cool water or on ice. Five minutes is enough for complete cooling.

• Sometimes the yolk after cooking has a greenish color. To avoid this tint in the dish, leave the product in boiling water for a shorter time.
• Don’t think that the more you cook the egg, the harder it will turn out. Prolonged cooking will lead to a loose consistency of the white, and the yolk will become dry.
• When you peel one egg, be sure to check the degree of readiness of the product. If so, then transfer the remaining eggs back to the boiling water.
• To easily peel the protein from the shell, prepare the product within a week's freshness. Or steam it before cooking.
• If you plan to use cut eggs, then cook only fresh ones - a green coating will not form on their yolk.
• Instead of salt, you can use soda. It will not only preserve the integrity of the shell, but will also help after cooking.
• When you notice that the shell has begun to crack, immediately add table vinegar to the water. It will help the protein coagulate faster, which will prevent it from leaking out. But its excess will cause an unpleasant smell and taste in the finished dish.
• To get the yolk in the boiled egg strictly in the center, stir the water periodically during cooking.

The presented method of boiling eggs involves obtaining a bright yolk and the structure necessary for this. To learn how to prepare the dish in the traditional way, watch the video:

Eggs have long become an everyday product of our diet, and it’s not for nothing that every refrigerator has a special place for storing them. They are fried and boiled, added to baked goods, salads, casseroles, sauces, soups and other dishes. There are a great many recipes containing this product. But it is not always possible to cook eggs in such a way that the desired result is obtained. Especially when it comes to varying degrees of readiness.

About the benefits of eggs

The benefits of eggs for our body can hardly be overestimated, and the common opinion about the harm to the liver is greatly exaggerated. The yolk contains a large amount of cholesterol, which led to the assumption that its level in the blood increases when eating eggs. Based on recent research, it has become clear that the “good” cholesterol in eggs displaces the “bad” cholesterol from the body.

In addition, the product contains:

1. Vitamins A, D, E, group B (B 3, B 6, B 12), K are necessary to maintain immunity and normal metabolism.
2. Microelements: iodine, zinc, calcium, magnesium, iron phosphorus are involved in the processes of hematopoiesis, cell nutrition and respiration, and hormone synthesis. Sulfur helps maintain healthy skin, hair and nails.
3. Choline and lecithin are beneficial for the nervous system and brain cells.
4. Cholesterol prevents damage to blood vessels and the formation of sclerotic plaques, is a building material for brain and liver cells, and is necessary for the synthesis of testosterone.
5. Essential amino acids necessary for cell construction.

Average consumption of eggs per day depending on age and physical activity

Consumption per day depends on health status, physical activity and age; a nutritionist will help determine the exact amount. Here are the average standards for different age groups.

• adults - 1-3 pcs. in a day;
• children under 2 years old - 2-3 yolks per week;
• children 4-6 years old - 3-5 eggs per week;
• athletes - 10 pcs. and more.

For athletes, easily digestible protein helps quickly build muscle mass.

Chicken eggs are a common product on our table.

Quail:

• up to 3 years - up to 3 pcs. in a day;
• up to 10 years - 3 pcs.;
• over 10 years old - 4 pcs.;
• athletes - athletes - 14-20 pcs.

In terms of nutritional value and content of nutrients, quail eggs are 2-5 times superior to chicken eggs. They have almost no salmonellosis, which is especially important for children.

The nutritional value of quail eggs is 2-5 times higher than chicken eggs.

Ducks are twice as large as chickens and much fattier. Overweight people are not recommended to eat them more than once every 2 days.

Duck eggs are larger than chicken eggs and their yolk contains more fat.

Turkey ranks second in terms of usefulness after quail. One egg weighs on average 75 g, replacing two chicken eggs.

Turkey eggs are second only to quail eggs in terms of nutritional value.

Ostrich eggs hold 25-38 eggs, equivalent to chicken eggs. Before preparing such exotic food, calculate the number of eaters.

One ostrich egg can feed 10 people

How to cook eggs

Boiling eggs is a simple process and does not require complex equipment. All you need is dishes, water and a heating source. The heater used is:

• gas stove;
• electric stove;
• oven;
• microwave;
• multicooker;
• double boiler;
• egg boiler;
• bake;
• bonfire.

In a desperate situation, you can even use an electric kettle; it combines a water container and a heating element. Although the device is not intended for this and does not have a temperature regulator.

Despite the simplicity of the process, there is always a desire to simplify it. The egg boiler is evidence of this. The device consists of a water container with a heating element and a grill. Unlike the usual method for us, cooking occurs by steaming.

Cooking in egg cookers takes place by steaming

How and for how long to boil eggs

Depending on the cooking time, the eggs are soft-boiled (with liquid white and yolk), in a bag (soft white and liquid yolk) or hard-boiled (hard white and yolk).

The degree of readiness of eggs depends on their freshness, cooking time and stove power.

Advice! Add salt or vinegar to the cooking water - the protein will quickly coagulate and will not leak out if the shell bursts.

Soft-boiled

Cooked eggs are not peeled, but the “lid” is cut off from the sharp edge with a sharp knife and eaten with a spoon.

A soft-boiled egg is not peeled, but eaten with a teaspoon from the shell.

1. Fill the eggs with cold water so that there is a layer of at least 1 cm above them.

   Pour cold water over the eggs and bring to a boil

2. Add 1 tbsp. l. salt or pour in the same amount of vinegar.

   Add salt or vinegar to the water to prevent the whites from leaking out.

3. Wait until it boils, reduce heat to minimum.
4. Cook for 2 minutes until the white and yolk are runny.
5. It will take 3 minutes for the white to “set” and the yolk to remain runny.
6. Remove from heat and immediately cool under running water.

   Refrigerate eggs immediately after boiling.

Advice! Remove the eggs from the refrigerator 3 hours before cooking or keep them in warm water for 15 minutes so that they warm up a little and the shells do not burst when immersed in boiling water.

1. Boil water in a saucepan, add salt or vinegar.

   Bring water to a boil

2. Using a spoon or slotted spoon, drop the eggs into the water one at a time.

   Drop eggs into boiling water using a spoon or slotted spoon.

3. Once boiling, cook for 1 minute.

   After the water boils, wait 1 minute

4. Remove the pan from the heat, cover with a lid and wait 5 minutes.
5. Place in cold water. The white will be soft and the yolk will be runny.

Many useful kitchen appliances have appeared in our everyday life that make cooking easier. One of them is a slow cooker. Cook in it the same way as in a regular pan, or steam it.

Use a double boiler or an egg boiler; the cooking principle in these devices is the same. Cooking in an egg cooker is described in detail in the instructions for the device.

This is interesting! When steamed, the yolk does not move, but remains in the center of the egg.

In a bag

This is an intermediate option between “soft-boiled” and “hard-boiled”, so it is not always possible to achieve the desired result. Cook using the same methods as soft-boiled eggs, changing the boiling time:

• When cooking according to the first method, keep it on the fire for 4-5 minutes after boiling to get a liquid or viscous yolk.
• With the second method, keep it covered for 6-7 minutes after turning off the heat.
• Steam for 5-6 minutes. For multicookers and steamers of different power, the time may vary.

The egg has a soft white and a runny or viscous yolk.

Important! The cooking process continues inside the egg even after it is removed from the boiling water. Therefore, it is important to cool it immediately.

Hard-boiled

It would seem that such eggs are the easiest to prepare. But here, too, cooking time plays an important role. The overcooked protein becomes rubbery, and a grayish coating appears on the yolk.

Hard-boiled eggs have hard whites and yolks.

The white will be completely cooked, and the yolk will be firm but crumbly if you boil the eggs for 7-8 minutes after boiling. This rule applies if you cook in cold or hot water. When steaming, the time can be increased to 10 minutes.

Advice! The egg has an air chamber at the blunt end between the shell and the white. Pierce the shell with a thin needle in this place and the finished egg will be of the correct shape, without a recess.

For children

Eggs should be washed with soap and water before boiling to reduce the risk of salmonellosis. For the same purpose, children should only cook hard-boiled eggs that are completely boiled.

Start complementary feeding with the yolk, as the white can provoke an allergic reaction. The cooking technology does not differ from those described above.

For salads

For salads, hard-boiled eggs are used. The yolk should be well cooked, without a viscous center.

Advice! For fresh eggs (up to 4 days), cook for 30-60 seconds longer.

It happens that when cleaning eggs, the shell does not separate well from the white. A few tips will help you avoid this:

1. Do not hard-boil eggs that are too fresh (up to 4 days), they are harder to peel.
2. Immediately after cooking, cool them in cold water.
3. Before finishing cooking, lightly tap the shell with a knife so that it cracks and water gets inside.
4. Clean by holding under running cold water.

Table of cooking times for eggs from different hens after boiling water

The degree of readiness of an egg at the same boiling time depends on its size, freshness, and the power of the stove. The exact time can only be determined experimentally.

In addition to the usual method, eggs are also boiled without shells. They are called “poached” and added to various soups, salads, and sandwiches.

Boiling eggs without shell (poached)

Choose the degree of doneness that you like best. Experiment with cooking times and remember the best results. And then you will always have a tasty, healthy and nutritious breakfast.

For a long time we naively believed that everyone knew how to boil hard-boiled eggs. We never dreamed in our wildest dreams that we would write about this in detail. But unexpectedly, life forced us to look at this problem through the eyes of a “rare kitchen alien,” and we realized that this information could also be in demand.

Last night the phone rang, and our forty-year-old (!!!) friend, whose wife had been in the hospital for several days, said the following text: “Listen, I decided to hard-boil the eggs, the water is already boiling, salt it before I throw in the eggs.” , or after? Having advised a friend to pour out the boiling water and start over, we decided to write this article “for dummies”, perhaps it will be useful to someone.

Need to:

• Chicken eggs - how many do you need
• Water - depending on the volume of the cooking vessel
• Table salt - about 1/3 - 0.5 tablespoon

Preparation:

So, take a suitable sized ladle or saucepan and put the required number of eggs in it. Many cookbooks advise to wash the eggs with a brush first, but we, frankly, never do this: while the eggs are boiling, all the evil microbes will die ingloriously in the boiling water.

Fill the eggs with COLD water (in principle, of course, it doesn’t matter whether you put the eggs in an empty ladle or in one filled with cold water, it just seems to us that it’s more convenient to put the eggs in an empty one: they don’t float or push against each other). In short, now your eggs are already in the cooking vessel, they are filled with cold water so that the water completely covers the eggs at least 1 centimeter from above. Be sure to add some salt to cold water (about a third of a tablespoon). If your eggs do burst or crack during the cooking process, then in salted water the contents of the egg will come out in a minimal amount; by the way, this will not make the eggs salty.

Place the ladle (saucepan) with eggs on the stove at MINIMUM or very low heat level. If you try to boil eggs (which most of us store in the refrigerator) on high heat/heat, the rapid heating of the water will almost guarantee that the eggs will burst. The water and eggs in it should heat up slowly, so be patient. When the water is already hot and light steam begins to appear, you can increase the heat to maximum so that the water boils faster. There is, of course, another way to prevent eggs from bursting during cooking: poke a hole in the blunt end of the egg with a needle, before putting the egg in the water, choose which method seems less “fussy” to you.

After boiling, cook the eggs for 10 minutes (the heat can be reduced slightly, but so that the water does not stop boiling). Regarding the cooking time: in fact, it can vary between 6-10 minutes depending on the degree of freshness of the eggs, but if you do not live in a village and you do not have your own chickens, calculating this degree is very problematic. So we just always time it for 10 minutes; eggs cannot be digested during this time (it’s better not to cook for more than 15 minutes, the yolk will lose its normal color).

After 10 minutes, either remove the eggs from the hot water with a slotted spoon (which is not very convenient) or a spoon with holes, or drain the hot water and place the saucepan (ladle) with the eggs under running cold water (you can simply fill it with cold water). If you want to eat a warm egg, remove it from cold water after 1-2 minutes. If you need eggs for salad, leave them in cold water until completely cooled. It is believed that after such a sharp temperature change, eggs are easier to peel. In fact, “ease of cleaning” depends much more on the freshness of the eggs. Very fresh eggs are very poorly peeled. If you are going to store boiled eggs for several days, then, of course, you need to store them unpeeled (by the way, you don’t have to store them in the refrigerator, you can store them for 2-3 days at room temperature, so hard-boiled eggs are so convenient to take with you on the road if you go travel by train or car). What else? Now that you know how to boil hard-boiled eggs, you can also prepare a simple cold appetizer.

How to boil hard-boiled eggs? Very simple! You just need to know a few basic cooking rules, and most importantly, the time that needs to be spent on it.

In the normal process of boiling eggs, there is several pitfalls, which can and should be fought:

1. The shell cracks and its contents partially leak into the water. To prevent this, place the eggs in cold water, adding a tablespoon of salt first (this will increase the boiling point). And make sure that the water completely covers them;
2. Before cooking, the eggs must be washed. This cannot be done immediately after purchase: the protective layer covering them will be damaged and the eggs will quickly deteriorate;
3. Testicles laid in cold water can be easily forgotten. Alas, the smell that comes from the kitchen after a certain time will not be at all similar to the aroma of scrambled eggs. Therefore, if you plan to leave the kitchen while cooking, turn on the timer;
4. Hard-boiled eggs are usually needed for salads. That’s why they are often overcooked to ensure they don’t end up soft-boiled. As a result, the yolk acquires a bluish tint on top, all the nutrients characteristic of a fresh egg are finally “ordered to live for a long time,” and its original taste disappears completely. It is important to maintain the allotted time. It can be determined experimentally. Or you can use our advice.

How long to boil hard-boiled eggs: time it!

How long should you boil hard-boiled eggs in order to get not an overcooked yolk, which has an unhealthy gray-bluish tint, but a pleasantly dense one? Now let's figure it out:

The standard recommendations say: cook for 8-10 minutes. This figure also includes the time it takes for the water to boil. How true is this? After all, someone figures out how to boil hard-boiled eggs for a salad and plans to cook a dozen and a half, while others only need a couple for breakfast. Naturally, in the second case the water will boil much faster. Therefore, we divide the cooking into two stages: placing the eggs in cold, salted water, bring it to a boil. And then reduce the heat to medium and set for 5-8 minutes. depending on the number of eggs and the volume of water in the saucepan. Make sure that the water completely covers them! The consequences, of course, will not be as impressive as those of an explosion if you cook it in an insufficient amount of water. However, a broken shell is not pleasant.

Did the timer beep? Pour cold water into a bowl and spoon the eggs into it, removing them from the boiling water. Let them float until they are completely cool - this will make peeling them easier.

A nuance: for information on how to hard-boil eggs and then color them, it is better to look at the instructions for the dye. Is Easter just around the corner? Use stickers: they are more environmentally friendly. After all, who knows what exactly is mixed into the supposed food paint? And the onion skins, which our grandmothers used, “kill” the saucepan completely. On the other hand, if you have a container that you don’t mind, you can use the husks. Permanent color is obtained in 10-15 minutes, depending on its quantity.

Did you know?

To avoid confusing a raw egg with a boiled one, place it on the table and spin it. A raw one will not rotate. Don't believe me? Try the experiment now!

We all know that to get the fastest, most delicious and varied breakfast, it is enough to have a dozen fresh eggs in the refrigerator.

For boiled eggs, you just need to know exactly how long to boil the eggs hard-boiled, in a bag or soft-boiled, and for poached eggs you will also need salt, vinegar and a kitchen timer. The egg version of the morning meal is considered by nutritionists to be no less useful than “healthy” porridge, as it fills the human body with the necessary substances.

There is a whole list of reasons why this product should be consumed for breakfast or even lunch:

• The high content of antioxidants in eggs helps maintain eye health by reducing the harmful effects of ultraviolet rays on them.
• Eggs dull the feeling of hunger by curbing the body's need for carbohydrates.
• Choline contained in eggs helps stimulate brain activity.
• Due to their high nutritional value and low calorie content (1 fresh egg - 63-110 calories depending on the weight of the egg), eggs are allowed in all types of healthy diets.
• The high selenium content in eggs helps strengthen the immune system.

The benefits of eggs are obvious - they are a healthy and tasty food product. The main thing is to learn how to properly heat process them so as not to lose the beneficial properties of eggs listed above. For example, it is better to add hard-boiled eggs and cut into four parts to salads, but it is preferable to fry eggs in olive oil rather than corn or sunflower oil.

He will tell you about the benefits of quail eggs and more in his article “Your Cook”.

We remember that any cooking process is preceded by the choice of not just the product to be prepared, but always a fresh product, so as not to end up with a big culinary failure. “Your Cook” is also in a hurry to help you in this matter, offering to use his advice on choosing fresh eggs.

It seems that hard boiling eggs is the easiest recipe. What could be easier than putting eggs in a saucepan, adding water and putting them on the stove?

1. Be sure to rinse the eggs under cold water before boiling them, especially if there are feathers or chicken droppings on the surface of the shell.
2. The pan in which the eggs will be boiled should not be very large. Otherwise, the eggs will “walk” along the bottom of the dish and may break.
3. Use room temperature eggs for boiling, especially when placing them in boiling water, since due to the large temperature difference, the eggshell may burst upon contact with boiling water.
4. Before immersing the eggs in water, add a tablespoon of salt in case the shell breaks. Salt will prevent the protein from spreading, causing it to quickly curl.
5. To lower the eggs into the water, use a tablespoon or any other kitchen utensil convenient for this purpose.
6. Place the boiled eggs in cold water immediately after removing from the stove to make the process of peeling the eggshells easier.
7. To obtain the required consistency of yolk and white, use a kitchen timer.

Two ways to boil hard-boiled eggs

Laying eggs in cold water

• Place the required amount of pre-washed eggs in a small saucepan.
• Add a tablespoon of salt there, fill the contents with cold water and send it to cook on the stove.
• As soon as the water boils, reduce the heat to operating value and turn on the timer.
• To get perfect hard-boiled eggs, cook them for 8 minutes after the water boils.
• As soon as the timer signals that the eggs are ready, place them under the tap and pour cold water over them to facilitate the process of removing the shells.

Laying eggs in hot water

1. Take the required number of eggs and wash them thoroughly under the tap.
2. Add salt to a pan of boiling water and lower our eggs into it using a spoon.
3. Reduce the heating power of the burner slightly and set the timer for 10 minutes. If suddenly, after immersing the eggs, the water stops boiling, increase the heat on the stove so that the water boils again, and count the cooking time from this moment.
4. When the eggs are ready, place them in cold water.

For a seasoned cook, our tips will seem absolutely simple and familiar, but perhaps they will refresh your memory of the exact figure for how long to boil hard-boiled eggs. After all, repetition is the mother of learning, even in such a simple science as cooking!