With a hard-boiled egg, the yolk remains liquid while surrounded by hard egg white, making it an ideal accompaniment to dishes like spinach, asparagus or potatoes. However, this egg specialty is considered very difficult to prepare and often requires practice for ordinary people to succeed.
There are some traditional dishes that include boiled eggs, especially in France. These include the Beaugency version with artichokes and beef, the Joinville version with croutons and shrimp, or topped with Villeroy sauce or mustard sauce.
Ingredients for boiled eggs
To prepare boiled eggs, you will need the following items:
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2 liters of hot water (without salt)
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3 tablespoons of vinegar
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Fresh eggs that have been previously refrigerated, if possible
Step-by-step instructions
Preparing hard-boiled eggs is not difficult in itself, but it usually takes a few tries before the desired result is achieved. Poaching is easy with the step-by-step instructions below.
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Boil unsalted but vinegar water and then set it to the lowest setting.
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When you lay the eggs, the water should no longer be bubbling.
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A special trick for the success of hard-boiled eggs is to stir the pan with a wooden spoon to form a pie.
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Fresh eggs can be placed one by one on a plate or ladle and then slowly lowered into the center of the pie.
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Ideally, the outer egg white coagulates with the help of vinegar and surrounds the yolk, which is still liquid.
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The eggs should now stay in the water for 2 – 4 minutes and can be stabilized with two tablespoons.
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Boiled eggs are removed from the pan with a slotted spoon.
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They can be cooled in cold water over the sink and placed on a towel, or they can be soaked in warm salt water until ready to serve.
Simple tricks for beginners
If anyone has tried this, but the eggs are not getting the desired shape and consistency, they can also use the starter version if needed. Not much goes wrong with this method: Here, too, the water is boiled in a saucepan without the need to add vinegar. Eggs do not need to be pre-chilled.
The whole trick of this variant is to fill the raw eggs with cling film and tie them to the top with string. These small bags can now be boiled in water for 4-8 minutes and then removed again. They can be served in any way after they are removed from the cling film.