Do you start with cold water, or a rolling boil? And what’s the best way to peel them when you’re done? A food scientist, a chef and a farmer lay it out
, what starts as a basic skill is bound to turn into a food fight online. Here, a food scientist, a chef, and an egg industry expert weigh in.In the age of misinformation, the term “boiled egg” is a misnomer because the egg, really, shouldn’t be boiled. And you don’t have to worry about bringing them to room temperature either.
He explains that the proteins in egg whites are “quite easy to denature” , and form a gel when heat is applied. “So [the egg white] changes colour from a translucent gluey white … to something that is hard and solid and opaque.” Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morningShewry’s technique is to bring a large pot of water to the boil, then using a slotted spoon, gently lower the eggs in. He returns the water to a high simmer or “controlled boil”.
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