A hard-boiled egg weighs between 53 and 73 grams, depending on the size classification of the egg. Eggs classified as small are closer to 53 grams when hard boiled, while hard-boiled eggs classified as very large or extra large are 73 grams or more.
Whole hard-boiled eggs and hard-boiled egg whites become watery and tough when frozen. However, hard-boiled egg yolks and uncooked egg whites are fine to freeze.
Those who can't tell whether an egg is hard boiled or raw can tell the difference by placing the egg on a flat surface and spinning it by hand; a cooked egg will spin smoothly, while a raw egg will wobble. The difference in spin quality between a raw and hard-boiled egg is due to the yolk. In a cook
One simple way to peel a hard-boiled egg is to place it in a small glass with a few inches of water, then cover the glass with your hand and shake it quickly. The shell naturally peels away from the egg.
To peel hard-boiled eggs, place them in ice water first, as this keeps the egg membrane from sticking to the egg white. Another tip is to start peeling the egg from the wide edge. This is where the air pocket is, so it is easier to peel.
To make easy-to-peel hard-boiled eggs, use eggs that are at least a week old, and crack the shells slightly just after they're done cooking. Place the cracked eggs in an ice-water bath for five minutes and the shells should peel off smoothly without much difficulty.
One tip for making hard-boiled eggs that are easy to peel involves adding salt and vinegar to the water. Another trick is to peel the eggs under cool running water.
A large egg will be soft-boiled in 4 to 5 minutes, medium-boiled in 6 minutes and hard-boiled in 15 minutes. A medium egg will be soft-boiled in 3 minutes, medium-boiled in 5 minutes and hard-boiled in 12 minutes.
Re-boiling a soft-boiled egg is fine as long as it has not been sitting out for over 2 hours. If it has been out for over 2 hours, there might be the possibility of bacteria contamination.
A soft-boiled egg requires approximately two minutes to obtain the desired consistency. Eggs of different sizes may require slightly more or less time to be soft-boiled.