6 Foods You Need to Stop Boiling in Water

Some foods lose their texture, flavour or nutritional value when boiled. Here are a few that should generally not be boiled:

Boiling these can cause nutrient loss, particularly vitamins B and C.

Boiling eggs for too long can result in a rubbery texture and an unappetising grey ring around the yolk.

Delicate fish varieties can easily overcook and break apart when boiled, losing flavour and texture.

Boiling mushrooms can make them soggy and cause them to lose flavour.

Boiling them makes them mushy and alters their flavour and texture.

In some dishes, potatoes should be baked or roasted to maintain their texture and enhance flavour.

Boiling tends to extract flavours and nutrients, so other cooking methods like steaming, grilling or roasting are often better for preserving food quality.