Don’t Boil Eggs Directly in Water — Here’s How Five-Star Hotels Cook Them

Steaming eggs is another favorite in high-end kitchens. Unlike boiling, eggs are not submerged directly in water. Instead, they sit above the water in a steamer basket.

How It Works:

Bring a pot of water to a boil.

Place eggs in a steamer basket above the water.

Cover and steam: around 6–7 minutes for soft eggs, 10–12 minutes for hard eggs.

Why Hotels Prefer Steaming:

Even heat distribution, reducing risk of cracking.

The whites remain tender, not rubbery.

Easier to peel compared to boiled eggs — a critical factor when plating for presentation.

Extra Tip: A splash of vinegar in the steaming water can help eggs peel smoothly, a trick many chefs swear by.

3. Poaching Eggs with Precision

While poached eggs are often associated with Eggs Benedict, hotels take poaching to the next level by controlling temperature and using gentle swirling techniques.

The Method:

Bring water to a gentle simmer (around 80–85°C).

Add a splash of vinegar to help the whites coagulate.

Create a gentle whirlpool and crack the egg into the center.

Cook for 3–4 minutes for a runny yolk or longer for a firmer yolk.

Hotel Secrets:

Some chefs use a ring mold for perfectly round poached eggs.

Egg freshness is key: the fresher the egg, the tighter it holds together.

Temperature and Timing: The Golden Rules
The key difference between home-cooked and hotel eggs is control. Five-star kitchens often use thermometers and timers to get it right every time.

Soft-boiled eggs: 63–65°C for 45–60 minutes (sous vide) or 6–7 minutes steaming.

Medium eggs: 68–70°C for sous vide, 8–9 minutes steaming.

Hard eggs: 75–80°C for sous vide, 10–12 minutes steaming.

Continue reading…