YT Recipe

COMO HACER UN HUEVO A BAJA TEMPERATURA

COMO HACER UN HUEVO A BAJA TEMPERATURA is a easy Argentinian recipe that serves 2. 312 calories per serving. Recipe by Walter Lui on YouTube.

Prep: 25 min | Cook: 13 min | Total: 48 min

Cost: $1.00 total, $0.50 per serving

Ingredients

  • 4 pieces Large Eggs (room‑temperature, fresh)
  • 4.5 L Water (3 L for boiling, 1.5 L cold water added after turning off heat)
  • 2 cups Ice Cubes (for an ice‑water bath to stop cooking)

Instructions

  1. Bring Eggs to Room Temperature

    Remove the eggs from the refrigerator and let them sit on the counter for about 20 minutes so they reach room temperature.

    Time: PT20M

  2. Boil Water

    Fill a large pot with 3 L of water, place it on the stove, and bring it to a rolling boil.

    Time: PT5M

    Temperature: 100°C

  3. Create Residual‑Heat Bath

    When the water is boiling, turn off the heat, quickly add 1.5 L of cold water, replace the lid, and let the pot sit undisturbed for 13 minutes.

    Time: PT13M

  4. Ice‑Water Shock

    Using a slotted spoon, transfer the eggs to a bowl filled with ice water and let them sit for 2 minutes to stop the cooking process.

    Time: PT2M

  5. Peel and Serve

    Tap each egg gently on a hard surface, roll to loosen the shell, peel, and serve immediately. They pair well with toast, salads, or as a topping for ramen.

    Time: PT3M

Nutrition Facts

Calories
312
Protein
24 g
Carbohydrates
2 g
Fat
20 g
Fiber
0 g

Dietary info: Vegetarian, High‑protein, Gluten‑free

Allergens: Eggs

Last updated: March 20, 2026

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COMO HACER UN HUEVO A BAJA TEMPERATURA

Recipe by Walter Lui

Learn how to make perfectly creamy, low‑temperature soft‑boiled eggs (Huevito 11) using a simple residual‑heat method. The yolk stays liquid while the white is just set, making these eggs ideal for topping salads, toast, or any dish that needs a rich, silky egg.

EasyArgentinianServes 2

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
23m
Prep
20m
Cook
10m
Cleanup
53m
Total

Cost Breakdown

$1.00
Total cost
$0.50
Per serving

Critical Success Points

  • • Step 3 – Adding cold water and covering the pot to cook the eggs with residual heat.
  • • Step 4 – Transferring the eggs to an ice‑water bath to halt cooking and preserve the creamy yolk.

Safety Warnings

  • • Handle boiling water with care to avoid burns.
  • • Use oven mitts or a towel when moving the hot pot.
  • • Be cautious when cracking hot eggs to prevent shell fragments.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Huevito 11 in Argentine cuisine?

A

Huevito 11 is a modern Argentine twist on the classic soft‑boiled egg, popularized by home cooks who wanted a reliably creamy yolk for topping empanadas, salads, and toast. It reflects Argentina’s love for simple, high‑quality ingredients and the tradition of serving eggs at any meal.

cultural
Q

What are the traditional regional variations of soft‑boiled eggs in Argentine cuisine?

A

In the north of Argentina, soft‑boiled eggs are often served with a drizzle of chimichurri, while in Buenos Aires they are commonly paired with sliced avocado on toast. Some regions add a pinch of smoked paprika to the water for a subtle flavor.

cultural
Q

How is Huevito 11 traditionally served in Argentine households?

A

Huevito 11 is typically served warm, peeled, and placed on top of toasted bread, salads, or grilled meats. The runny yolk acts as a natural sauce, adding richness without extra dressing.

cultural
Q

During which occasions or celebrations is Huevito 11 commonly prepared in Argentina?

A

Soft‑boiled eggs like Huevito 11 appear at weekend brunches, family gatherings, and as a quick accompaniment to asado (barbecue) meals. They are also a favorite snack during football match parties.

cultural
Q

What other Argentine dishes pair well with Huevito 11?

A

Huevito 11 pairs beautifully with milanesa, empanadas, choripán, and fresh salads such as ensalada rusa. The creamy yolk adds a luxurious finish to these hearty dishes.

cultural
Q

What makes Huevito 11 special or unique in Argentine cuisine?

A

The uniqueness of Huevito 11 lies in its residual‑heat cooking method, which yields a uniformly creamy yolk and a tender white without over‑cooking. This technique is prized for its consistency and simplicity, fitting the Argentine ethos of flavorful yet uncomplicated cooking.

cultural
Q

What are the most common mistakes to avoid when making Huevito 11?

A

Common mistakes include lifting the lid during the 13‑minute residual‑heat period, which drops the temperature and leads to undercooked eggs, and not using room‑temperature eggs, which can cause shells to crack. Also, skipping the ice‑water shock results in over‑cooked yolks.

technical
Q

Why does this Huevito 11 recipe use a cold‑water addition and residual heat instead of continuous boiling?

A

Adding cold water and covering the pot creates a gentle, controlled temperature (around 70‑80 °C) that cooks the egg whites just enough while keeping the yolk liquid. Continuous boiling would over‑cook the yolk and make the whites rubbery.

technical
Q

Can I make Huevito 11 ahead of time and how should I store it?

A

Yes, you can prepare the eggs up to the ice‑water shock, peel them, and keep them submerged in the ice bath in the refrigerator for up to 24 hours. Re‑heat briefly in warm water before serving if you prefer them warm.

technical
Q

What does the YouTube channel Walter Lui specialize in?

A

The YouTube channel Walter Lui focuses on straightforward, technique‑driven cooking tutorials for everyday home cooks, often highlighting Argentine and broader Latin American dishes with clear, step‑by‑step explanations.

channel
More like this:Argentinian RecipesBreakfast RecipesMore by Walter Lui

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