Don’t Boil Eggs Directly in Water — Here’s How Five-Star Hotels Cook Them
Eggs are one of the most versatile and beloved ingredients worldwide. From breakfast to gourmet dishes, eggs are the foundation of many culinary masterpieces. Yet, the humble egg can also be deceptively tricky to cook. Many home cooks struggle with the perfect boiled egg — the yolk too runny, the white rubbery, or the shell cracking at the wrong time.
Interestingly, five-star hotels around the world have perfected the art of cooking eggs, achieving flawless consistency, texture, and flavor without ever “boiling them in water” the way most of us do at home. Today, we’ll explore why traditional boiling isn’t ideal, the techniques hotels use, and how you can replicate them in your own kitchen.
Uneven Cooking: Direct boiling exposes the egg to high heat immediately, which often causes the outer white to cook faster than the yolk. The result is a rubbery white and either a runny or chalky yolk.
Cracking Shells: Sudden exposure to high temperatures can cause the shell to crack, letting water seep into the egg and ruining its texture.
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