1. Simmer, Don’t Boil
Luxury chefs never use a rolling boil. Instead, they keep water at a gentle 85–90°C (185–194°F). This prevents toughness and ensures creamy yolks.
At home: Place eggs in a pot, bring water to a gentle simmer (tiny bubbles), and cook:
7–8 minutes for medium
9–10 minutes for hard
2. Add Salt and Vinegar
Hotels make peeling effortless by adding both:
Salt strengthens the shell and reduces cracking
Vinegar helps whites set faster, sealing small cracks instantly
3. The Ice Bath Trick
To avoid gray yolks, chefs plunge eggs straight into ice water after cooking. This:
Stops cooking instantly
Locks in a bright golden yolk
Makes peeling smooth and easy
4. Steaming Instead of Boiling
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