this is how you cook the perfect egg

Say wine, snacks or haute cuisine and the gourmands of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: the perfectly boiled egg.

You obediently do what you have always learned and boil eggs for hard-boiled about eight minutes and for soft about five or six, while you actually want to know how many minutes exactly and why?

Egg engineer
On Nu.nl, Huub Oudshoorn explains it. He is a chef, board member of the World Egg Days foundation, and a jury member at the annual egg boiling practical competition at TU Eindhoven. You see: boiling eggs is taken seriously. We support that. “The perfectly soft-boiled egg is of course a matter of personal taste, but culinarily speaking, it is when the egg white is set and the yolk is still liquid.” This is possible because the moment of setting (at what temperature) differs for the two. But there are factors that make this process more complex, such as the size of the egg and whether the egg came from the fridge or not.

Home lab
And because we don't all have a TU-worthy physics lab at home, here is a link to the solution to help you crack the perfect egg: an egg-boiling-calculator. With a simple scale, this is a super handy tool on the way to the yolk you want. And shocking that egg under cold water? Doesn't matter at all for easier peeling. It does matter to stop the cooking. Go for it!

Text: FavorFlav