@iccadubai_iccaabudhabi: From Runny to Ready Chef Shefali takes you on the ultimate boiled-egg journey — from barely-set whites at 1 minute to fully firm centers at 10 minutes (for a 60 g egg). See exactly how time transforms texture — from soft and jammy to firm and bright — so you can cook your eggs just the way you like them. Pro Tips 🔹️Chilled eggs: Start in cold water; begin timing once the water starts to simmer. 🔹️ Room-temp eggs: Use already-hot water for a quicker start. 🔹️ Stop the cooking: Dunk eggs in cold water immediately after boiling to prevent carryover heat. 🔹️ Easy peeling: Add a splash of vinegar to the water, it helps with coagulation and makes peeling smoother. Timing Guide for Large Eggs (60–70 g) 🔸️Soft-boiled: 3–4 min — tender whites, molten center. 🔸️Medium-boiled: 5–6 min — creamy yolk, slightly set. 🔸️Hard-boiled: 9–10 min — fully set, bright yellow center. And yes — every egg from the demo was enjoyed after class, because great food is never wasted. Perfect for breakfast lovers, salad toppers, or anyone chasing that perfect yolk. #ICCADubai #CulinaryExcellence #EggCookingTips #KitchenBasics #CookingSkills

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Tuesday 12 August 2025 13:07:44 GMT