The folks at Serious Eats have tackled the art and science of boiling eggs in its fastidious Food Lab. What factors matter when boiling eggs (are older eggs really better for boiling?), what’s the best temperature for the water (given that your fridge eggs are likely around 2-3C, and, most importantly, how can you make sure you don’t overcook your eggs even if you forget about them while they’re cooking?
We’ve previously seen the power of science used to cook perfect boiled eggs, complete with a scientific formula. Serious Eats’ version is just as thorough and precise while also offering some additional insights and cooking tips.
Notably, they suggest that the perfect soft boiled egg will cook in 15 seconds in 3 litres of water that’s at 80C. For hard boiled eggs, reduce the volume of water to 1.5 litres and start with a bare simmer (80C-90C). Check out the article for the full experiment.
The Food Lab: Perfect Boiled Eggs [Serious Eats]