Eggs, Plain Boiled
A classic method for boiling eggs by plunging them into boiling water. This recipe advocates for the hot-water start method over the cold-water start, specifying precise timings for soft to well-set yolks.
Ingredients
- 4 whole Fresh Eggs (Preferably room temperature to prevent cracking)
- 4 cups Water (Enough to cover the eggs in a small saucepan)
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Instructions
- 1Fill a small saucepan with enough water to cover the eggs. Place it on the stove and bring to a rolling boil.
- 2Gently plunge the eggs into the boiling water. The saucepan should be small enough that adding the eggs takes the water off the boil for a few seconds; this helps prevent the shells from cracking.
- 3Boil the eggs according to preference: 3 minutes for very lightly boiled, 3.5 minutes for medium, or 4 minutes for well-set.
- 4Remove the eggs immediately from the water to stop cooking and serve.
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This traditional Parsi method for preparing boiled eggs offers precise timing for both soft and firm results, ensuring the whites are tender and the yolks are cooked to your preference. By introducing the eggs to vigorously boiling water and finishing with a cold water shock, the shells become easy to peel while preserving the delicate texture of the egg. A fundamental technique from the Vividh Vani kitchen that transforms a simple ingredient into a perfect breakfast or snack.
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