Veromevie & Jasmine Bodacious Boiled Egg

We decided to experiment on something that we’ve all made before, boiled eggs.
We wanted to see if we could turn something so mundane as a regular boiled egg into
something different by changing the amount of water it was cooked in. Here’s what happened.

The Truth Behind Boiled Eggs

The egg gets boiled because the proteins are heating up and becoming denatured. As proteins form new bonds from the process of denaturing the water gets pushed out of each surrounding protein molecule. This process is what gives the egg its form and causes the egg white and yolk to harden and become a boiled egg.

Experiments and Results

Cooking Instructions

1. Put egg inside the pot
2. Pour enough water to cover the egg to barely touch the bottom of the egg.
3. Turn the heat on medium high.
4. Leave egg in for desired time.  
5. Remove egg at the end and let stand for 5 minutes.
6. Run egg underwater for peeling.
7. Peel egg.
8. Run egg underwater once more to ensure no shell is left over.       :

Trial 1: ½ cup of water

Although the egg was cooked in a half cup of water, the residual heat cooked the egg. The taste was that of a normal egg but a little better.

Trial 2: 2 Cups of Water

While peeling the egg the half of the egg that didn't get surrounded in the water was a bit soft. The texture was affected, it wasn't as dry as a normal boiled egg is. It was moist and a bit slimy.

Trial 3: 4 Cups of Water

While peeling the egg it is easier than egg 2. It is cooked thoroughly. The taste and texture are dry and crumbly.

To summarize, we receive three different result by adjusting the amount of water in the pot. Egg 1 had the least amount of water so it didn't cook through. As the water started to boil less water was in pot which cause some burns on the surface of the egg. Egg 2 was halfway cooked, the egg did not have enough heat surrounding it to denature the proteins fully, causing the egg to still be slimy on one half. Egg 3 was cooked thoroughly and had the taste and texture of a boiled egg. We came to the conclusion that the amount of water in the pot determines the amount of how much the egg is cooked that then dictates the amount of residual heat there will be to thoroughly cook the egg from the inside.