How To Boil Eggs So That They Are Easy To Clean And Tasty

Habitual chicken eggs are nutritious, rich in healthy cholesterol, protein, vitamin D and amino acids.

Habitual chicken eggs are nutritious, rich in healthy cholesterol, protein, vitamin D and amino acids. Best of all, the beneficial properties are preserved if the eggs are boiled. But not everyone does it the way they want. They spread, darken, the yolk turns green, after cleaning, the eggs can compete with the Moon or with the mine clearance field in terms of the number of potholes and craters. So they will no longer be a table decoration, but only suitable for sliced ​​\u200b\u200bsalads. This problem is especially relevant before Easter, because everyone wants their festive egg to be the most beautiful both outside and inside. There are a number of rules, the implementation of which guarantees a perfect boiled egg.

 

The freshest eggs, only from under the hen, are extremely difficult to clean after cooking. So if you're buying food directly from farmers, let it sit in the fridge for a few days. Eggs from supermarkets can be boiled immediately when necessary. Do not cook eggs straight from the refrigerator. Better to wait at least 10 minutes.

 

Dip the egg in already boiling salted water. For professional chefs, this technique is called "hot start". If the egg white is heated slowly along with the water (during a "cold start"), then it sticks to the shell. But the yolk remains in the middle. But when immersed in boiling water, the protein coagulates almost instantly, but the yolk can shift, as the water boils and the egg often turns over. You can avoid any surprises by purchasing an electric egg cooker, thanks to which the shape will be oval and the yolk will be in place.

 

Everyone knows that if you want to get an egg with a liquid yolk - cook for 5-7 minutes, for the sake of a frozen yolk - keep the eggs on fire for 10-15 minutes. But! To get the right egg, in which the yolk is tender, not green, and the protein is soft and without mucus, you should lower the egg into boiling water, and after half a minute, make the fire minimal and cook for another 10 minutes.

 

We all want to avoid cracking the shell when cooking an egg. After all, protein flows through them. After that, the egg can only go to salads. A method that will help to avoid this should be called "by the contrary." At the blunt end of the egg there is a cavity with air, it is called puga. It is in that place that you should make a small puncture with a needle or a pushpin so that the air comes out. So the egg will not have an ugly recess in the form of a hemisphere from the blunt end, it will become easier to clean them, and other cracks will not form. But if water flows into the puncture, a notch may appear. Another way to get rid of puga is to place the eggs under running cold water immediately after boiling. The protein has not yet hardened, so it will expand and fill the puga space. In order to easily and simply peel the egg, after a cold shower, lightly tap it with a spoon until cracks appear and dip it in cold water for half an hour to completely cool the eggs. Water will penetrate under the shell, and itself will separate it from the protein. Eggs will be cleaned quickly and without difficulty.

 

You can cook hard-boiled eggs not only in water, but also steamed in a saucepan, slow cooker or oven. But everywhere there are nuances. They are best obtained in an electric slow cooker, they cook for about 10 minutes, however the exact time depends on the parameters of the model, so you will have to experiment to find the right mode. Steamed eggs come out tough. And in the oven, dark brown spots appear on the shell, the yolk shifts towards the hot baking sheet, and the protein turns gray.