Boiling an egg may seem simple, but achieving the perfect texture is a matter of debate. A food scientist, a chef, and an egg farmer have shared their methods to help home cooks avoid rubbery whites or runny yolks.
Dr Ken Ng, a food chemistry lecturer at the University of Melbourne, recommends starting eggs in cold water. Bring the water to a boil, then turn off the heat, cover the pan, and let the eggs cook in the residual warmth. For a soft egg, leave for six minutes; for hard-boiled, nine minutes. Plunge them into cold water to stop the cooking process.
Chef Ben Shewry of Attica in Melbourne prefers a different approach. He brings a large pot of water to a boil, then gently lowers the eggs in with a slotted spoon. He maintains a high simmer, not a rolling boil, to prevent shells from cracking. For soft-boiled eggs, he cooks for seven minutes; for hard-boiled, ten minutes.
Kathrin Resma of Portland Free Range Eggs in New South Wales endorses Shewry's method but stresses the importance of egg size. A 60g egg at room temperature takes six minutes for a soft boil. She advises checking the carton weight: standard supermarket eggs weigh 700g per dozen, while larger eggs may weigh 850g.
