Technique: Cooking Eggs

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Technique: Cooking Eggs

Technique: Cooking Eggs

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Introduction

When cooking an egg in its shell in the traditional way, we can choose between soft-boiled eggs, mollet eggs or hard-boiled eggs. In all three cases the eggs are cooked in boiling water, but varying the cooking times leads to different results.
Poached eggs are cooked without the shell, usually through immersion in water acidified using vinegar and at a temperature of around 90-95ºC. A short cooking time obtains a firmly set white and a creamy, liquid yolk.
Low-temperature cooking allows fine-tuning of the process to more easily achieve the texture typical of poached eggs. To do this, we recommend cooking the eggs at 65ºC for between 20 and 30 minutes.

Ingredients

Eggs
Water
Salt

What you need

Induction cooktop with temperature control
Cooking mesh

Preparation

Low-temperature
Soft-boiled eggs
Mollet
Hard-boiled

General Information

65ºC | 20-40 min
Egg
1 serving

Preparation

Low-temperature
Soft-boiled eggs
Mollet
Hard-boiled

Step 1

Cooking eggs at a low temperature achieves a set egg white, that is neither dry nor runny, and a yolk that is liquid but creamy. Our recommendation is to prepare a water bath at 65ºC for a time varying between 20 and 40 minutes. As more time is applied, the yolk will become increasingly dense until it virtually solidifies when cooled; in contrast, the white will nearly always remain the same. The time necessary for cooking will also depend on other factors. Firstly, the size of the egg and secondly, its temperature prior to cooking (depending on whether it has been stored in the refrigerator or at room temperature). Our suggestions take the refrigerator-stored temperature as a reference.

Step 1

The eggs are cooked at 100ºC for 2-3 minutes to achieve a semi-set white (although completely set on the outside) and a completely liquid yolk. The same result can be achieved by submerging the eggs in boiling water, removing the pan from the heat and leaving the eggs for 6 minutes.

Step 1

The eggs are cooked at 100ºC for 5 minutes to obtain a set (firm) white and a semi-liquid yolk.

Step 1

The eggs are cooked at 100ºC for 8-12 minutes to ensure that both the white and the yolk are set. It is important to cool hard-boiled eggs very quickly after cooking so that they are easy to peel and to avoid overcooking them.