Boil eggs made easy: How the perfect breakfast

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"How do you eat your egg for breakfast? Do you like hard-boiled or soft boiled it?" This question - asked so casually - is the beginning of a small science that many of us overwhelmed thing in the morning. Because everyone likes his egg different and that makes cooking breakfast egg to a small feat: white and yolk soft, egg yolks hard and soft, both hard - in addition to these three options, there are still a wide variety of intermediates. And that's not all: The size of the ice plays as aggravating factor nor in this calculation into it. We unravel the confusion surrounding the perfect breakfast.

Rule of thumb: boil an egg properly

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

tempercooking time
Soft-boiled eggabout 3-5 minutes
Soft wax egg5-8 minutes
Hard boiled eggmin. 9 minutes

Or in other words:

The perfect breakfast: How to

Most people love their egg growing soft: The protein is already established, the yolk still liquid. If you are one of these people, then there is the ideal cooking time at 6 and 7 minutes. If the protein still be a bit softer, aiming more 5.5 to 6 minutes at. Should both be rather tight, then, the egg timer on 6.5 to 7 minutes Cooking time.

Watch out, it gets a little tricky: When the eggs are very large, let them prefer a bit longer there. For eggs of size L, so write the colleagues of Spring Lane, to prolong the cooking time by 25-50 seconds. but take the eggs rather out of the pot when they are quite small. For eggs the size S, the cooking time should shorten from 20 to 45 seconds. This means that a small egg is awake soft after about 5 minutes.

But beware: These times will only work if it only lays the egg into the water, when the water has boiled! The situation is different when it lays the egg into the cold water. But more on that later.

Fun Fact: The formula for the perfect egg

Scientists have actually created a formula for boiling eggs. So it may be calculated how long eggs under different environmental conditions must be about cooked to achieve the desired degree of hardness. Because in addition to the size or weight of the eggs also play The various temperatures at different points in time the cooking process an important role. Here are the complete formula.

However, only few of us, this formula should be able to understand at all - let alone apply them in the kitchen on Sunday morning. We adhere instead the eggs cook much prefer the rule of thumb and cook our egg 6-7 minutes.

cooking eggs without the shell bursts

Even with the perfect cooking time can still things go wrong when properly cooking eggs. The breakfast nightmare: The egg shell bursts in the pot and the protein is distributed in all directions. In contrast, you can do different things when boiling eggs. On the one hand: Add salt or vinegar to the water. This makes the egg coagulate faster and does not leak when it bursts yet. This also means but also that the egg is faster overall fixed. The cooking time on the egg timer should be adjusted accordingly.

In addition, it can help if you have the eggs take a few minutes before cooking from the refrigerator. Then, the temperature difference is not so great when it comes to the pot. Similarly, if you the egg already inserted into the deep end and then both heated together. This then shortened - once the water has begun to boil, the cooking time to the desired degree of hardness. If you still really once the egg shell with an egg Spieker, nothing can go wrong. Although the technique is controversial: according to WDR broadcast "quarks & Co" many of the 3,000 eggs that have been cooked for the practical test was pierced 50 percent and 50 percent do not. Still, about one in 10 egg has burst - pierced or not.

The theory of Pieks advocates: Through the small hole of the pressure to escape inside the egg, rather than burst. Opponents say: By piercing the delicate structure of the ice is injured and it is likely that it breaks and cracks. Who by the way has no eggs Spieker at home, it may just take a needle. But beware: The raw egg is very fragile!

Egg scare - yes or no?

the spirits to take this question to divorce: Should we put off boiled eggs directly after removing them (that is, under cold water and hold) - or not? Basically, the technology recommends especially in soft eggs. For the cooking process is not stopped by cold water, it can happen that the egg that just was still soft, continues to cook inside and the yolk is determined. In hard-boiled eggs you can save you the cool under cold water, however. That's already useful if you want to keep longer the eggs.

The Federal Institute for Risk Assessment writes namely that eggs that are to be stored should be fully cooked. that means "depending on the size of the eggs for about 10 minutes cooking time. In principle, hard boiled eggs spoil faster when the shell is damaged, because then can penetrate bacteria into the egg. For this reason Eggs should not be deterred even after cooking with cold water: When the water quenching and germs possibly contained passes through small cracks or porous shell in the interior of the ice. Thus, the shelf life is reduced to a few days."

So deter Soft eggs; with hard-boiled eggs rather do without it!

Boil eggs in egg cooker

Of course you can cook eggs in egg cooker that decrease you do all the work and calculations. Then you just need to put, add the desired amount of water and wait for the perfect breakfast you will be served the eggs. But where's the fun of cooking?

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