I remember very much the day when I got a fresh boiled egg in the morning, in my first communal home, away from my parents’ house. I had my first room a few days ago at the tender age of 21 and my first supermarket visit a ten pack Eggs worried, without thinking about what problems would be before me. In the past, the eggs had always been cooked, steaming in the egg-cup in my place, when I came to the breakfast table. Now I see nothing there all of a sudden.
I had to cook the coffee myself (I had to go to another place to do that,) the bread didn’t lubricate itself; additionally, I also had to buy it myself and to cook the eggs too.
I knew from some occasions at home that the egg was prepared in a pot on the stove. I took a cooking pot (which my mother had given me, I knew that things were cooked in it, that knowledge was also given to me on my way out) and put it on the stove (which was already there.) Fortunately, I knew I needed water too. So, I put everything in the pot, i.e. the egg and water, and set the heat to the highest level. After four and a half minutes I took the egg out and looked forward to a very-happy breakfast time. But I wasn’t able to experience my yellow-and-white miracle; when I cut off my eggr with the knife, the whole protein ran out completely and it was not fully cooked, it was still raw. It made a pretty mess.
What had I done wrong? As I now know, I had made several mistakes:
Turn on the stove, the highest level, add water (just enough to be able to submerge the egg.) It is also important that there is not so much water in it, which has something to do with water vapor. Then the water has to boil before the egg is put in. The egg is solidified by the heat. Then you can take it out after four and a half minutes. Those who want it harder will leave it for five or six minutes. Basically, the longer the egg is left in the boiling water, the harder it is at the end inside. It should also be noted that the egg cooks faster on a gas flame than on an electric cooker plate. Here again are, at a glance, the 11 steps to properly cook an egg. Have fun at breakfast!
1. Fill the cooking pot with water (rule of thumb: half full)
2. Place the cooking pot on heat
3. Set the cooker plate to the highest setting (with gas stove, use matches or the electric ignition if it has it)
4. Wait until the water boils
5. Prepare egg
6. Peirce the egg with a small sewing needle, the egg is punched at the top and bottom (this allows the pressure equalization in the egg, the risk of bursting is reduced)
7. If the water boils, place eggs with a tablespoon (do not throw, the egg could burst, remove the spoon, leave egg in)
8. Look at the clock
9. After the desired time, remove the egg with the spoon (the rule of thumb: 4 and a half minutes: soft, 5 min: soft, 6 min: semi soft, half hard, 7 min: hard)
10. Keep the spoon with the egg under cold water (this method is called “quenching”, the inner skin of the egg is detached from the skin, the egg can be peeled better if necessary, the cap is knocked off and the egg is spooned out easily)
11. Place eggs in a cup, next to the fragrant bread, done!
Optional: To keep it warm, the egg can also be covered by a commercial egg warmer (you can buy one in any good shop.) This is like a cap for this little treat.
Tip: boiled eggs also taste good for dinner. Here they are completely peeled, sliced, and laid on bread. For lunch we recommend egg with potatoes and mustard sauce. Again the egg is cooked and put into the mustard sauce. But you have to ask someone before, how to make a good mustard sauce.