Luxury chefs never let the water reach a furious boil. Instead, they use a gentle simmer at 85–90°C (185–194°F). This slow, steady heat keeps the whites tender and the yolks creamy.
How to do it at home:
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Place eggs in a pot of water.
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Heat until tiny bubbles form (not a rolling boil).
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Cook 7–8 minutes for medium, 9–10 minutes for hard-boiled.
2. Add Salt & Vinegar
Ever notice hotel eggs peel perfectly every time? That’s because chefs add a pinch of salt and a splash of vinegar to the water.
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Salt strengthens the shell and prevents cracks.
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Vinegar helps the whites set faster, preventing leaks if a shell breaks.
3. The Ice Bath Trick
Hotels never serve eggs with that gray ring around the yolk. Their secret? Shocking eggs in ice water immediately after cooking.
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Stops cooking instantly.
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Makes peeling effortless.
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Preserves bright yellow yolks.
