How long to hard boil eggs? The answer is 8 – 10 minutes over medium-high heat for perfect hard-boiled eggs. Once the water has started boiling, reduce the heat to reduce the boil and remove the lid. The size of the egg becomes important. For hard-boiled eggs, medium eggs should be left in boiling water for 11 minutes, 12 minutes for big eggs, and 13 minutes for jumbo eggs.
This is the right way to boil the egg
Boiling well means that the middle part of the hard-boiled egg should be shiny. It should not be like yellow or powder and green colour should not be seen around it. If so, then the egg has boiled more than it needs. So follow these tips and boil the egg properly.
- Take a large vessel to boil the egg properly so that the egg can not bump into boiling and boil easily.
- Do not add excess water to the vessel to boil the egg. Keep in mind that only add water to the utensil so that the egg is immersed, i.e. the water is up to the top of the egg.
You can boil the eggs if you wish or boil them in the same way.
- Egg always boiled on medium flame.
- Let the water boil and put the eggs one by one so that the egg is not broken after putting it in the water.
- It takes about 10 minutes to boil the egg in medium heat.
- After boiling 10 minutes, turn off the flame and leave it until it becomes lukewarm, it will not remove the pulp when removing the peel.
The perfect egg can be boiled in this manner.
What happens to the egg when it is boiled?
Some people boil the egg when they boil it in cold water while some people boil the water first then keep the egg inside it. Both methods have both profit and loss. When you put the egg in boiling water, you have to warm up quickly. When you start with cold water, then gradually heats. And the difference in heating makes the difference in the egg white. The egg white contains 10% protein and 90% water. This protein only makes the egg harder when it is cooked. Egg whitish protein contains a long chain of amino acids. In the raw egg, the protein remains like a ring and the shape of the compact ball remains. The weak bond of amino acids keeps the protein in this shape until it is heated. When heated, the bond is broken, the protein opens. Then its amino acids form a weak bond with the bond of amino acids made with other proteins, this process is called compounding.
As a result, the network of proteins receives water, making it soft and digestible gel forms. If you intensify the flame and cook for a long time, then the egg protein will make a stronger bond. Egg whiteness becomes like rubber after expelling water from the protein network. If the egg is boiled for a long time, then a green-coloured ring is formed on the hard yolk of the egg. This ring is caused by the chemical reaction of sulfur egg harder due to which ferrous sulfide is formed. This is due to excess cooking. You should save eggs from cooking more. You should also keep in mind that you should have a cold water bowl in which to remove the boiling eggs. This can be saved more than cooking and can be saved even with a grey ring. It is said to be more mature when the cooking process continues in the inner part even after the cooking ends. Keep the egg in the refrigerator until it is used. Such eggs can be kept up to a week. The cold water should boil slowly and the white of the egg does not become like rubber. Doing this takes time and we lose control over the cooking time. Beginning with boiling water, there is no need to keep proper control over time but it turns white like a rubber. An impairment from this reaches that there is a crack in the egg because heating of the eggs takes less time to get air present in the egg.