How to centre a hard-boiled egg yolk (2024)

FAQs

How to centre a hard-boiled egg yolk? ›

Place eggs in a saucepan of water. Boil over medium-high heat, stirring. The constant stirring will keep the yolk centred.

To help the chalazae do its job of centering the yolk, try this. Twenty-four hours before hard cooking, wrap two rubber bands around the carton to hold it shut. Then lay it on its side in the refrigerator. When you hard cook the eggs, voilá—perfectly centered yolks!

Tip the pan so the oil pools to one side, and baste the egg white with a spoon until it's bubbling and the edges are deep brown and crispy. Then, add the yolk into the center, basting it again once or twice until it is just set.

Though hard-boiling is a term broadly applied to any technique that involves cooking an egg in boiling water, a hard-boiled egg has very specific properties in the culinary world. In a properly hard-boiled egg the white should be fully set but not rubbery, while the yolk should be firm and bright yellow.

Place eggs in a saucepan of water. Boil over medium-high heat, stirring. The constant stirring will keep the yolk centred.

If raw eggs sit in one position too long, the yolk may settle to the bottom of the egg next to the shell.

Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. Like little anchors, they attach the yolk's casing to the membrane lining the eggshell. The more prominent they are, the fresher the egg.

Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.

Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath. When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling.

Bring water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil, uncovered, 10 minutes. Pour off hot water. If using eggs right away, shake pan gently so eggs bump into one another (to crack shells). Run cold water into pot to stop cooking.

How does Martha Stewart boil eggs? ›

Carefully place the eggs in a large saucepan; add cold water to cover by one inch, and bring to a rolling boil. Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water. To store, keep eggs unpeeled in the refrigerator, up to 4 days.

Simple! Put the eggs in the pot and stir the water around as it heats. The egg or eggs will roll around the pot and as they roll, the yolk will be centred in the egg by centrifugal force. You don't have to stir hard or fast, or constantly, but just enough for the eggs to roll.

The chalaza hold the yolk in the center of the egg.

Chalazae. Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. Like little anchors, they attach the yolk's casing to the membrane lining the eggshell.

In a fresh egg, we can see white cords attached to the yolk sac. These two cords, called chalazae, are made of twisted strands of mucin fibers that are a special form of protein. The chalazae hold the yolk in the center of the egg.