Perguntei a chefs quantos minutos levam para ferver um ovo perfeito — todos deram a mesma resposta
Ovos cozidos são um petisco simples, mas delicioso. O ovo mole perfeito é uma refeição reconfortante, quente e farta, mas também é tão fácil de cozinhar demais, resultando num ovo duro, elástico, que fica longe de apetecível. O debate sobre como cozinhar o ovo cozido perfeito tem agitado há décadas, com cada um a ter o seu método e tempo que juram. Por isso perguntei aos chefs qual é o tempo perfeito para ferver um ovo para obter resultados ideais e houve uma consistência notável nas respostas. Eles também partilharam algumas dicas adicionais sobre como obter um ovo cozido perfeito todas as vezes. "As a chef and recipe developer who's tested hundreds of egg recipes for my audience of over three million followers, I can confidently say that the 'perfect' boiled egg depends on what you're after: jammy, soft or hard." "For the ideal soft-boiled egg with a creamy, runny yolk, I recommend 6 minutes in gently boiling water, then an immediate ice bath for 2-3 minutes to stop the cooking. For medium, go for 8 minutes, and for fully hard-boiled, about 10-11 minutes." "To get the perfectly cooked egg with a soft and jammy yolk, the ideal time is to cook for 6 minutes (starting when the water is boiling). While the egg is cooking, the water should be simmering but not a roaring boil. Once done, the egg should be transferred to an ice bath to stop the cooking process which then helps ensure the egg yolk is not overcooked. Last tip: add a little bit of white vinegar (about 1 tbsp to 3 cups of water ratio) to the water which makes it easier to peel the eggs." Alison Mairet, a mente por trás do blogue MealInspired, forneceu os seguintes tempos consoante o tipo de ovo que pretende:
In This Article:
- 6 minutos: o tempo ideal para ovo mole com gema cremosa segundo os chefs
- Alison Mairet e as timings para diferentes tipos de ovo
- Mark McShane confirma o timing para o ovo mole com gema corrida
- Barry D'Arcy: diferenças de tempo para cada tipo de ovo
- Sean Dell sugere um tempo mais curto e o método para saladas
- Henry O'Connor defende um método rápido com descanso de 1 minuto
6 minutos: o tempo ideal para ovo mole com gema cremosa segundo os chefs
Para o ovo mole ideal com gema cremosa, a maioria dos chefs disse que 6 minutos é o tempo perfeito. Herman Chan, o génio culinário por trás do Herman At Home, onde partilha as suas receitas com 430 000 seguidores, concordou, afirmando: "To get the perfectly cooked egg with a soft and jammy yolk, the ideal time is to cook for 6 minutes (starting when the water is boiling). While the egg is cooking, the water should be simmering but not a roaring boil. Once done, the egg should be transferred to an ice bath to stop the cooking process which then helps ensure the egg yolk is not overcooked. Last tip: add a little bit of white vinegar (about 1 tbsp to 3 cups of water ratio) to the water which makes it easier to peel the eggs."
Alison Mairet e as timings para diferentes tipos de ovo
Alison Mairet, a mente por trás do blogue MealInspired, forneceu os seguintes tempos consoante o tipo de ovo que pretende:
Mark McShane confirma o timing para o ovo mole com gema corrida
Mark McShane, chef e especialista em segurança alimentar na Food Hygiene Certificate, também confirmou que 6 minutos era o timing preciso para um ovo mole com uma gema corrida. Ele aconselhou: "I always begin my process with eggs that are one week old at least, since eggs of very fresh origin sometimes are difficult to peel. The eggs are then placed in water to allow them to be soft (about 15-20 minutes) before the cooking starts. Then gently the eggs are placed in the pot in one layer and are covered with cold water ensuring that there is at least 1 inch of water over the eggs. This method of gradually heating allows preventing cracking and gives cooking evenly. After that, I bring the water to a gentle boil, and then I slightly reduce the heat to maintain a simmer. If I want soft-boiled eggs with a runny yolk I will simmer exactly for 6 minutes. The best timing for medium-boiled eggs with a custard-like yolk is 8 minutes. For fully hard-boiled eggs, I set my timer for 11 minutes, which gives a firm but not chalky yolk. Right after cooking, I place the eggs in an ice bath for 5 minutes at least; this halts the cooking process, avoids the gray-green ring around the yolk and makes peeling a lot easier."
Barry D'Arcy: diferenças de tempo para cada tipo de ovo
Barry D'Arcy, oculto em uma cozinha de iate privado com mais de 22 anos de experiência, explicou: "People often over-complicate boiled eggs, but it's all about timing, temperature and the size of the eggs. Start with room temperature eggs so they don't crack when they hit the water. Once your water's gently simmering, lower them in and keep the boil steady; too hard, and the shells might break. "A soft-boiled egg, cooked for 4.5 minutes, has a silky, runny yolk that's perfect for dipping toast soldiers or topping ramen. It adds richness without feeling heavy. "At 7-8 minutes, you get that jammy centre with a bit of give, which works beautifully in salads or grain bowls. It holds together but still brings a creamy texture when sliced. "A hard-boiled egg, boiled for 9-10 minutes, is firm all the way through and ideal for picnics, sandwiches, or scotch eggs. Boil them any longer, and the yolk can turn chalky and a green colour will form on the outside. "Make sure to cool them straight away. Place them into iced water for a minute or two to stop the cooking and make peeling easier."
Sean Dell sugere um tempo mais curto e o método para saladas
Sean Dell, chefe executivo no Horwood House, recomendou um tempo de cozedura mais curto enquanto partilha o seu "tempo de cozedura infalível para o ovo mole perfeito": "Carefully place a medium sized egg into rolling boiling water. Set at timer and cook for exactly 4.5 minutes. Works every time." "For a soft boiled egg in a salad, place the eggs in a steamer and steam for 8 minutes. Then place into ice water. Allow to cool and carefully peel."
Henry O'Connor defende um método rápido com descanso de 1 minuto
Henry O'Connor, fundador da Better Eggs, propôs uma abordagem completamente diferente: "Start by placing your eggs in a pan, cover them with cold water, add a pinch of salt and bring everything to a full boil. Once you're certain it's boiling, turn off the heat, pop the lid on, and leave the egg to sit for 1 minute. That quick rest gives you a soft, tender result without overcooking. Then just crack it open and enjoy."
