Take two eggs at room temperature. If it’s from the fridge, wash it down with running water to bring the shell temperature down.
A pot of water to cover both eggs.
Boil water and put heat on medium flame. Medium means the edge of the flame just touching the bottom of your pot.
With the water boiling slowly put the eggs in.
Then quickly add in a A TABLESPOON of SOYA SAUCE. This is a MUST. SOYA SAUCE/KICAP SOYA remember.
Boil for exactly 7 minutes and then take out and run under cold water or peel with bare hands if you can stand the pain.
See how smooth the shell comes out and see the yolk just cooked nicely inside, not the dark grey you get from the mamak stall.
Savour with a dash of salt for that finely richly taste of…an egg.
Impress your GF, wife and KDN on this perfect hard boil egg recipe.
Vincent
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vincent…I normally put salt for the purpose of easy peeling so I assume the soya sauce works the same?..as for the PERFECT hard boiled egg I’m not very sure coz I’m a half boiled egg man…[:D]
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Try later with soya sauce and tell me the difference…
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hiya guys! interesting topic. just my 2cents worth
i normally use salt instead of soya sauce, that’s to bring down the boiling point of the water, bringing down the temperature. sounds really scientific, but if you put some salt into the water, you can boil the eggs on the hottest setting of the stove, and the egg shells won’t crack.
i normally keep it in for around 3-4 mins at full heat boiling water, take out the egg, and run it under running water for bout 10 seconds, this is to ensure that the eggs peel off easily. 3-4 mins won’t exactly get it 100% hard boiled, when u break open the yolk, it’s still slightly soft, but not semi-liquid.
quote:Originally posted by vincent Try later with soya sauce and tell me the difference...
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Anyone else tried with soya sauce instead of salt?
vince
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