![]() ![]() ![]() Otherwise, the yolk would continue to draw heat from the whites and raise its temperature while the egg white temperature lowered resulting in overcooked egg yolks.Īn easy way to determine how much water is needed is by placing the eggs into the pot selected and pouring water in until there is at least 1 inch (more than 2 cm) of water covering the eggs. By shocking the shell with ice water, we lower the temperature of the egg whites to a temperature below that of the egg yolk and this causes the egg yolk to stop cooking. The outside portions of the egg (the egg whites) are much hotter than the interior (the egg yolk). When rapidly cooked, eggs, like most dense foods, do not heat evenly. This will chill the exterior of the egg serving two purposes. Allow the eggs to steep in the nearly boiling water for seven minutes.Īs soon as seven minutes are up, remove the eggs and place into an ice water bath. Once the water is boiling, place refrigerated large eggs into the boiling water, cover, and remove the pot from the heat. After more testing with another couple dozen eggs, I'm now advocating the following method: In the original article I wrote, the eggs were placed into the water and boiled for 5 minutes before being shocked in ice water. ![]()
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