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
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
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
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
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
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
Ingredient Substitutions
- Instead of Large Eggs: Duck eggs, Quail eggs (adjust quantity)
- Instead of Water: Filtered water
- Instead of Ice Cubes: Very cold water
Equipment Needed
- Large Pot (at least 5 L capacity)
- Stove (gas or electric)
- Timer
- Slotted Spoon
- Heat‑proof Bowl
Critical Steps — Do Not Skip
- 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.
Chef Tips from the Video
- Start with eggs that have been out of the fridge for at least 20 minutes; this prevents the shells from cracking due to temperature shock.
- Use a kitchen timer that beeps; the 13‑minute window is critical for the perfect creamy texture.
- For an extra‑smooth peel, add a teaspoon of salt to the ice‑water bath.
Troubleshooting
Yolk is too firm (hard‑cooked).
Reduce the residual‑heat time to 11 minutes or use slightly cooler water when adding the cold water.
Yolk is still runny and the white is undercooked.
Increase the residual‑heat time to 15 minutes or ensure the initial water was at a full boil before adding cold water.
Eggs crack during the transfer to the ice bath.
Handle the eggs gently with a slotted spoon and make sure the ice water is not moving violently.
Storage
Refrigerator: Peeled soft‑boiled eggs can be stored in an airtight container for up to 2 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Cook the eggs up to the ice‑water shock, peel, and keep them submerged in the ice bath in the refrigerator; they stay perfect for up to 24 hours.
- Re‑warm peeled eggs gently in hot (but not boiling) water for 30 seconds before serving.
Frequently Asked Questions
What is the cultural significance and history of Huevito 11 in Argentine cuisine?
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.
What are the traditional regional variations of soft‑boiled eggs in Argentine cuisine?
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.
How is Huevito 11 traditionally served in Argentine households?
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.
During which occasions or celebrations is Huevito 11 commonly prepared in Argentina?
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.
What other Argentine dishes pair well with Huevito 11?
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.
What makes Huevito 11 special or unique in Argentine cuisine?
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.
What are the most common mistakes to avoid when making Huevito 11?
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.
Why does this Huevito 11 recipe use a cold‑water addition and residual heat instead of continuous boiling?
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.
Can I make Huevito 11 ahead of time and how should I store it?
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.
What does the YouTube channel Walter Lui specialize in?
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.
Last updated: September 6, 2026
