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Cooking eggs: this is how the perfect breakfast egg is made



Cooking eggs is a science in itself: not only that everyone likes their eggs differently, the size of the breakfast ice cream also has an impact on the cooking time. We reveal how it works.

Cooking eggs: one hard and one soft-boiled egg

    Cooking eggs: hard or soft - how do you like your breakfast egg?

    "How do you eat your egg for breakfast? Do you like hard-boiled or soft-boiled?" This question - so easily asked - is the beginning of a small science that overwhelms many of us early in the morning.
    Because everyone likes their egg differently, and this makes cooking the breakfast ice cream a little feat: egg white and egg yolk soft, egg white hard and egg yolk soft, both hard - in addition to these three variants, there is a large number of intermediate stages.
    And that's not all: the size of the ice also plays a role as a factor in this calculation. We untangle the mess around the perfect breakfast egg.

    Cooking eggs: the rule of thumb

    Anyone who does not use an egg cooker knows the problem after the correct cooking time. A simple table at least roughly solves the problem, because it provides reasonably reliable guidelines for the cooking time of soft and hard-boiled eggs:
    Degree of hardnesscooking time
    Soft-boiled eggabout 3-5 minutes
    Wax-soft eggabout 5-8 minutes
    Hard-boiled eggat least 9 minutes
    Or in other words:

    The perfect breakfast egg: how it works

    Most people love their egg as soft as wax: the egg white is already firm, the egg yolk is still liquid. If you are one of these people, the ideal cooking time is 6 and 7 minutesIf the protein is to be a little softer (e.g. for eggs in a glass ), aim for 5.5 to 6 minutesIf both are to be fixed, the egg timer sets the cooking time to 6.5 to 7 minutes.
    Warning, now it gets a little tricky: If the eggs are very large, you should leave them in a little longer. For eggs of size L, so write the colleagues of Spring Lanethe cooking time lengthen 25-50 secondsRather take the eggs out of the pot again if they are quite small. With size S eggs, the cooking time should be reduced by 20-45 seconds. That means: a small egg is soft to wax after only 5 minutes.
    But be careful: These times only work if you only put the egg in the water when the water is already boilingIt looks different if you put the egg in cold water. But more on that later.

    Fun fact: the formula for the perfect egg

    Scientists actually created a formula for boiling eggs. It can be used to calculate how long eggs have to be cooked under different environmental conditions in order to achieve the desired degree of hardness. Because in addition to the size or weight of the eggs, the different temperatures at different times during the cooking process also play an important role. Here is the complete formula.
    However, very few of us are likely to be able to understand this formula at all - let alone use it in the kitchen on Sunday morning. Instead, we prefer to stick to the rule of thumb when cooking eggs and cook our egg for between 6 and 7 minutes.

    Boil eggs without the shell bursting

    Even with the perfect cooking time, things can still go wrong when boiling eggs. Breakfast nightmare: The eggshell bursts in the pot and the protein spreads in all directions. On the other hand, there are several things you can do when boiling eggs. Firstly: add salt or vinegar to the waterAs a result, the egg coagulates faster and does not leak if it bursts. At the same time, this also means that the egg as a whole will set faster. The cooking time on the egg timer should be adjusted accordingly.
    It can also help if you take the eggs out of the fridge a few minutes before cookingThen the temperature difference is not quite as big when it comes in the pot. The situation is similar if you already put the egg in cold water and then heat both together. This shortens the cooking time to the desired degree of hardness as soon as the water begins to boil. If you then pierce the eggshell with an egg spike, nothing can go wrong. Although the technology is controversial: According to the WDR program "Quarks & Co", 50 percent of the 3,000 eggs that were cooked for the practical test was pierced and 50 percent were not. Nevertheless, every 10th egg has burst - pierced or not.
    The theory of the Peaks advocates: through the small hole, the pressure inside the ice can escape instead of bursting. The opponents say: the puncture injures the sensitive structure of the egg and is more likely to break open and crack. If you don't have an egg spike at home, you can simply use a needle. But be careful: the raw egg is very fragile!

    Scare off eggs - yes or no?

    This question is also divided: Should you scare boiled eggs immediately after removing them (i.e. keep them under cold water) - or not? Basically, the technique is particularly recommended for soft eggsBecause of the cooking process is not stopped by cold water, it can happen that the egg, which was just soft, continues to cook inside and the egg yolk becomes solid. With hard-boiled eggs, however, you can save yourself cooling under cold water. This makes sense anyway if you want to keep the eggs longer.
    The Federal Institute for Risk Assessment writes that eggs that are to be stored should be completely boiled. Depending on the size of the eggs, this means "about 10 minutes of cooking time. Basically, hard-boiled eggs will spoil faster if the shell is damaged because germs can penetrate the egg. For this reason, eggs should not be washed with cold water after cooking Water is quenched: When quenched, the water and any germs it contains get into the inside of the ice through small cracks or the porous shell. This shortens the shelf life to a few days. "
    So: put off soft eggs; prefer to do without hard eggs!

    Boil eggs in the egg cooker

    Of course, you can also prepare eggs in the egg cooker, which does all the work and calculations for you. Then all you have to do is put the eggs in, add the desired amount of water and wait until you are served the perfect breakfast egg. But where's the fun in cooking?

    The 3-6-9 rule

    If you know the 3-6-9 rule, your breakfast eggs always succeed perfectly -  in the video you can see how it works!

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