You can peel a soft-boiled egg
Can you peel a soft-boiled egg?
I just got into this situation today. I don't usually cook, but because of a bad cold I bought extra large eggs (among other things). I would bring them to a boil and then set them aside. For 12 Minutes. Boy, that was an exaggeration. After doing some research on the internet, I found that I should set them aside for 5.5 minutes for liquid egg yolk. That worked fine, however Man, they were difficult to peel. I then dipped the eggs in cold water for both 5.5 and 12 minutes to make them easier to handle and peel.
The difficulty in peeling suggests that the less the egg is cooked, the more difficult it is. This experiment was performed on eggs from the same dozen. Oddly enough, I can't mention this on the web. On the contrary, I find the opposite claims. I wonder if such a claim was based on a controlled experiment.
Other than other egg boiling hacks, I had to cook them longer if I wanted to make peeling easier. I think that one way to cook the whites longer without cooking the yolks that long (it's the whites that come in contact with the shell) is to put the eggs from the fridge straight into boiling water instead of the eggs Bring to a boil in the water. This is due to the temperature gradient between the inside of the egg and the surface, which is minimal when the egg is brought to a boil.
If I left the pot on the burner for about half of the above 5.5 minutes out of the burner, followed by cold water, I would probably get a very well done white with hopefully liquid egg yolks. I expect this because I keep the surface of the egg at boiling temperature so that at least initially more heat diffuses into the egg, which is more of a gradient. I will have to experiment. In any case, according to the previous experiment, the easier it is to peel the surface of the egg, the better it is done
Another thing that turned out to be helpful with web searches is adding vinegar to the water. I still have to try.
2018-03-11 UPDATE: My experiments show that I can actually do this can that the outer white cooks a lot more than the inner yolk, which makes peeling easier while maintaining a soft yolk. I put the eggs right in the water after they were brought to a boil and let the water boil for four minutes. The outer yolk was indeed well made and easy to peel. The only problem is that I've created too much differentiation between the well-done exterior and the underrated interior. The inside was still pretty wet. Next time I'll try to cook for five minutes non-stop, which should cook the outside even more, which will make peeling even easier while also transferring more of the boil into the yolk.
However, I came across a realization. I really don't want to peel the egg with an egg yolk. I want to chop off the top and scoop out the inside. So the whole question of peeling a (very) soft-boiled egg is kind of an argument for me. I will continue to do the 5 minute boil test out of scientific curiosity.
Update 2018-03-31: Put eggs straight from the refrigerator into boiling water for 5.5 minutes before putting them in cold water submerged become. The shell was easy to peel, and the yolk still ran pretty well, even though it was more cooked than the previous attempt. I think 6 minutes of boiling is the sweet spot for liquid egg yolks. Again, my experiments were with "extra large" eggs.
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