Eggs Cooked in the Shell

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Eggs cooked in the shell should be placed in a saucepan without a lid over medium–high heat, covered by 1 inch of cold water and timed from the point at which the water comes to a boil. Adding 45 milliliters (about 3 tablespoons) white vinegar for every quart of water helps prevent the albumen from leaking into the water if any shells crack. The hot water should be drained when the cooking time is complete. If the eggs will not be used immediately, it is necessary to chill them. Cover the drained, hot eggs with ice water to cool them as quickly as possible. Cooking times are as follows: