Eggs are simple, versatile, and delicious—but the eggs served in luxury hotels are a world apart from the typical home-boiled variety. Creamy, tender, and flavorful, hotel eggs are the result of careful technique. Here’s how you can replicate that at home.
Why Plain Boiling Falls Short
Boiling eggs in plain water can lead to:
Rubbery whites if overcooked
Grayish yolks from a sulfur–iron reaction
Cracked shells leaking egg white
Flat flavor, as plain water doesn’t enhance taste
1. Simmer, Don’t Boil
Top chefs avoid rolling boils. Keep water at a gentle 85–90°C (185–194°F) to prevent toughness and ensure creamy yolks.
At home:
Medium eggs: 7–8 minutes
Hard eggs: 9–10 minutes
2. Add Salt and Vinegar
Hotels add salt and vinegar to:
Strengthen shells and reduce cracking
Help whites set quickly, sealing tiny cracks
3. The Ice Bath Trick
After cooking, plunge eggs into ice water to:
Stop cooking instantly
Lock in bright yolks
Make peeling smooth and easy
4. Steaming Instead of Boiling
see continuation on next page
Steaming is gentler and makes peeling easier.
At home:
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