Boiling eggs: This is how the perfect breakfast egg succeeds

In this article you can expect:

Rule of thumb: cook eggs properly (with table)
The perfect breakfast egg: That's how it works
Scientific formula for the perfectly cooked egg
Boil eggs without the bowl bursting
Shake off eggs - yes or no?
Cooking eggs in the egg boiler

Boiling eggs: Hard or soft - how do you like your breakfast egg?

"How do you eat your egg for breakfast, do you like hard boiled or soft boiled?" This question ? so light-hearted? is the beginning of a small science that overwhelms many of us early in the morning.

Because everyone likes his egg differently and that makes the cooking of the ice cream into a little feat: Protein and yolk soft, protein hard and yolk soft, both hard ? In addition to these three variants, there is still a large variety of intermediates.

And that's not all: even the size of the ice makes aggravating factor a factor in this calculation. We unravel the confusion surrounding the perfect breakfast egg.

Rule of thumb: cook an egg properly

Those who do not use egg cooker knows the problem after the right cooking time. A simple table solves the problem at least roughly, because it provides reasonably reliable guidelines for the cooking time of soft and hard-boiled eggs:

temper	cooking time
Soft-boiled egg	about 3-5 minutes
Waxy egg	about 5-8 minutes
Hard boiled egg	at least 9 minutes

Or in other words:

The perfect breakfast egg: how it works?

Most people love their egg waxy soft: the protein is already solid, the egg yolk still liquid. If you belong to these people, then that lies ideal cooking time at 6 and 7 minutes, If the protein is to be a little softer (for example, for eggs in a glass), look ahead 5.5 to 6 minutes on. If both are more likely to be solid, then put the egg timer on 6.5 to 7 minutes Cooking time.

Attention, now it is a bit tricky: If the eggs are very large, you better leave them a little longer. For size L eggs, Springlane colleagues write, extend the cooking time by 25-50 seconds, But rather take the eggs out of the pot when they are quite small. For eggs of size S is the cooking time shorten by 20-45 seconds. That means: a small egg is already waxy after about 5 minutes.

But beware: These times only work if you put the egg in the water, when the water is already boiling! It looks different when you put the egg in the cold water. But more on that later.

Fun-Fact: The formula for the perfect egg

Scientists have indeed created a formula for egg cooking. This can be used to calculate how long eggs have to be cooked under different environmental conditions in order to achieve the desired degree of hardness. Because in addition to the size or weight of the eggs play too the different temperatures at different times of the cooking process an important role. Here is the complete formula.

However, only very few of us will be able to understand this formula at all? let alone use them in the kitchen on Sunday mornings. Instead, we prefer to cook eggs while cooking and cook our egg for 6 to 7 minutes.

Boil eggs without the bowl bursting

Even with the perfect cooking time, things can still go wrong when cooking eggs. The breakfast nightmare: The eggshell bursts in the pot and the egg whites are distributed in all directions. On the other hand, you can do different things while cooking eggs. On the one hand: Add salt or vinegar to the water, As a result, the egg clots faster and does not run out when it bursts. At the same time, this also means that the egg gets stuck faster overall. The cooking time on the egg timer should be adjusted accordingly.

In addition, it can help if you already have the eggs take a few minutes before cooking out of the fridge, Then the temperature difference is not quite as big when it comes into the pot. Similarly, if you the egg is already in the cold water and then both heated together. This shortens then? as soon as the water starts to boil, the cooking time to the desired degree of hardness. If you then stick the eggshell with an eggspike, nothing can go wrong. Although the technology is controversial: According to WDR broadcast "Quarks & Co" of the 3,000 eggs that were cooked for the practical test, 50 percent have been pierced and 50 percent not. Nevertheless, every tenth egg burst - pierced or not.

The Theory of the Pieks-Advocates: Through the small hole, the pressure inside the ice can escape instead of bursting.Opponents say: piercing damages the fragile structure of the ice and makes it more likely to crack and crack. By the way, if you do not have an eggspieker at home, you can simply take a needle. But beware: The raw egg is very fragile!

Shake off eggs - yes or no?

The ghosts also decide on this question: Should you scald boiled eggs immediately after removing them (that is, keep them under cold water) - or not? Basically, the technique is recommended especially with soft eggs, Because if the cooking process is not stopped by cold water, it may happen that the egg, which was just soft, continues to grow inside and the egg yolk becomes firm. For hard-boiled eggs, however, you can save yourself cooling down under cold water. That makes sense anyway, if you want to keep the eggs longer.

The Federal Institute for Risk Assessment states that eggs to be stored should be thoroughly cooked. This means "about 10 minutes cooking time depending on the size of the eggs." Basically, hard-boiled eggs spoil faster if the shell is damaged, because then germs can penetrate the egg Eggs should not be quenched with cold water even after cookingDuring quenching, the water and any germs that may be present enter the ice through small cracks or the porous shell. This shortens the shelf life to a few days. "

So: discourage soft eggs; with hard eggs rather do without it!

Cooking eggs in the egg boiler

Of course, you can also prepare eggs in the egg cooker, which will take all the work and calculations from you. Then you just have to put the eggs in, add the desired amount of water and wait for the perfect breakfast egg to be served. But where is the fun of cooking?