1. Simmer, Don’t Boil
Luxury chefs never use a rolling boil. Instead, they keep water at a gentle 85–90°C (185–194°F). This prevents toughness and ensures creamy yolks.
At home: Place eggs in a pot, bring water to a gentle simmer (tiny bubbles), and cook:
7–8 minutes for medium
9–10 minutes for hard
2. Add Salt and Vinegar
Hotels make peeling effortless by adding both:
Salt strengthens the shell and reduces cracking
Vinegar helps whites set faster, sealing small cracks instantly
3. The Ice Bath Trick
To avoid gray yolks, chefs plunge eggs straight into ice water after cooking. This:
Stops cooking instantly
Locks in a bright golden yolk
Makes peeling smooth and easy
4. Steaming Instead of Boiling
A lot of hotel kitchens skip boiling entirely. Steaming cooks eggs gently and evenly, making shells slip off like magic.
At home:
Place eggs in a steamer basket over boiling water
Cover and steam 10–12 minutes
Cool in ice water
5. The Sous Vide Method
High-end hotels often use sous vide for precision cooking. Eggs cooked this way have silky whites and custard-like yolks.
No sous vide machine? Try this hack:
Heat water to 63–65°C (145–149°F)
Cook eggs gently for 40–45 minutes
Enjoy the most luxurious texture ever
👨🍳 Extra Chef Tips for Perfect Eggs
Use room temperature eggs for even cooking
Choose fresh, organic eggs for richer flavor
For a glossy finish, hotels sometimes rub shells with a drop of oil before serving
