I guess it is easy to cook hard-boiled egg – you just put it in water and boil it for as long as you like. There’s no way you can go wrong…but wait a minute! I have heard of cases where the egg exploded and they ended up with a horrible mess in the water…or cases where they boiled the egg till the water ran dry…and of course, there were some who tried cooking it using a microwave oven and the oven exploded. Hmmm…perhaps, it is not that easy after all, is it?
Well, I, for one, love my eggs half-boiled but with the white already hard but the yolk still runny…or at times, I would like it moist, not runny nor hard. It so happened that I shared some photographs of my noodles or fried rice on Facebook with the two versions of my half-cooked eggs by the side and people started asking me how to go about cooking it.
It isn’t hard at all, I must say. All you need to do is to put the egg in a saucepan and fill it with water, covering just half of the egg. Do not drown it completely…
…and do not cover the pot. Place the saucepan over the fire…
– I always use the smallest burner so if you do not have that, you should turn down the flame…and when you see bubbles, you can put the lid on if you are cooking hard-boiled eggs…
It should be quite safe by then and I am pretty sure the egg would not explode anymore after that.
Keep rolling the egg around in the water so that the white would be evenly cooked and when it starts boiling vigorously…
…cover the saucepan and start keeping time there and then.
That morning, I wanted it moist but not runny nor hard so I let it boil for 5 minutes. After that, I removed it from the fire and put it under running tap water…
…to cool it down and then, I took it out of the pot.
I put the egg aside for a while and went on to cook my noodles. I was having the US-made Annie Chun’s udon that morning…and the whole process of getting that ready took around 5 minutes or so…in which time, whatever residual heat there might be after the cooling-down process would probably affect the texture of the egg yolk but I guess it would not make much of a difference.
Once the noodles were ready, I peeled the egg and voilà!!!…
See! The yolk was moist, not hard and not runny…
…exactly how I wanted it!
If you want the egg yolk runny like this…
…and the white hard, just boil it for 3 minutes – that would be sufficient…like when I was cooking the made-in-Singapore KOKA brand purple wheat noodles, chili and lime flavour, for breakfast the other morning…
Honestly, I do think it is easy…not hard at all to get our eggs the way we want them! Wink! Wink! LOL!!!
...STILL CRAZY AFTER ALL THESE YEARS! 