Boiled Eggs
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.
Ingredients
- 4 whole Eggs (Quantity estimated for a standard batch. Ensure eggs are whole and uncracked.)
- 8 cups Water (Quantity estimated. Enough to cover eggs by 'four fingers' (approx. 3-4 inches).)
- 4 cups Cold water (For shocking the eggs to stop the cooking process.)
Instructions
- 1Fill a deep pot with enough water so that the eggs will be submerged with approximately four fingers (about 3-4 inches) of water above them. Cover the pot and place it on the stove over high heat.
- 2When the water is boiling vigorously and bubbling, carefully lower the eggs into the water using a spoon or ladle to prevent them from cracking. Cover the pot again immediately.
- 3For firm boiled eggs, cook for exactly 6 minutes. For 'half-boiled' (soft/medium) eggs, cook for exactly 4 minutes. While the eggs are cooking, prepare a separate vessel with cold water.
- 4As soon as the time is up, remove the lid. Pour the prepared cold water into the pot to stop the cooking process immediately, or transfer the eggs to the cold water bath. Remove the pot from the stove and take the eggs out.