Boiling an egg: it seems so simple. Yet a minute longer or shorter can make all the difference. So how do you cook the perfect soft-boiled or hard-boiled egg and avoid contamination with salmonella?
You can use the following guideline:
- 3 to 4 minutes for a soft-boiled egg
- 5 to 6 minutes for a semi-soft boiled egg
- 8 to 10 minutes for a hard-boiled egg
If you have a large egg, use the upper limit (4 minutes for a soft-boiled egg).
Boiling eggs: how do you proceed?
Boil the water in a pan until the eggs are just covered. Using a spoon or slotted spoon, place the eggs in the water and bring back to the boil. Put the lid on the pan. When the water boils again, the cooking time begins.
Do not let the water boil too hard, or the egg may break. If necessary, pierce a hole on the blunt side of the egg with an egg piercer or blunt needle. There is an air chamber there. If you prick a hole in it, the air can get out. This way the contents of the egg won’t spill out.
After cooking, you can “scare” the eggs by rinsing them with cold water. Then they peel more easily. This also stops the solidification, otherwise the cooking process will continue for a few more minutes.
A safe egg for everyone
For small children, the elderly, pregnant women and people with reduced resistance, it is extra important that boiled and fried eggs are well done. These vulnerable groups are often more susceptible to food infections and eggs that are not properly cooked can contain salmonella.
Properly cooked means that the egg white and yolk have solidified well. The egg white and yolk are no longer liquid.
Another tip: by storing eggs in the refrigerator, you reduce the risk of food infections and they stay fresh longer. More tips for safe handling of eggs.
Also, if you are making a quiche or other dish with egg, make sure the eggs are well cooked.