Many people do not know how to cook eggs so that they clean well. This causes some inconvenience. Our article is entirely devoted to this topic. We will tell you how to cook eggs so that they clean well, and share some tricks.
Eggs are frequent guests on any table. They are eaten boiled, fried and even raw. Add to the dough, cutlets, cream and, of course, in a variety of salads. The popularity of eggs is explained by the fact that they are tasty, healthy and easy to prepare. Even a child is able to cook for himself a “chicken gift” for breakfast.
But far from every experienced housewife knows how to cook eggs so that they clean well and do not burst. The result: a spoiled mood, an unpresentable appearance of the dish and significant protein losses sent to the bin with the shell. To avoid this, you need to know the secrets of how to cook eggs so that they are well cleaned.
Secret number 1: the age of the egg
There are several cooking methods. The main three are soft-boiled, “in a pouch” and hard-boiled. They differ from each other primarily in cooking time, and you should also pay attention to the freshness of the product.
Many housewives do not know how to cook fresh eggs so that they clean well. And it is really difficult. Because the fresher the egg, the more difficult it is to peel. Experienced culinary experts advise when cooking hard-boiled (for salads or snacks, for example), not to chase “youth”. In this case, it is better to choose eggs that are five or more days old (of course, within reasonable limits). Eggs in a pouch also do not have to be fresh. And only when cooking soft-boiled it is desirable to choose the most “young” product.
It’s easy to determine the age of the egg. It is the older, the easier. Therefore, it quickly emerges in water and spins for a long time around its axis on a horizontal surface with a jerk.
Secret number 2: puncture
This procedure requires some skill, but is guaranteed to protect the shell from cracks during cooking and provide easy cleaning. It is necessary with a needle, an awl or the tip of a sharp knife to make a puncture of one millimeter from the blunt side of the egg. It is very important that only the shell is punctured, and the film under it is unharmed. Otherwise, the egg will leak.
Secret number 3: salt
Almost everyone loves to salt boiled eggs. But after they get them out of the water and clean. But they don’t know that salt is needed much earlier. Meanwhile, she is an important ally in the struggle for whole, neat, perfectly peeled eggs.
Salted cooking water greatly simplifies the cleaning process. True, this only works in the case of eggs that are at least five days old. In addition, the salt tends to clog small cracks that sometimes occur on the shell, thus preventing the leakage of protein. About how much it is needed, and what is the cooking algorithm - below.
Secret number 4: hard "mode"
Do not treat egg cooking as something very simple and arbitrary. Like, they still won’t come out of the water, so why bother? A lot depends on the temperature of the water and its quantity, the eggs themselves, on the power of the fire and the cooking time. So, for example, eggs that have been boiled for about an hour are strictly forbidden to eat - this seriously threatens health. Undercooked are not suitable for salad, and a temperature imbalance can nullify all initiatives, damaging the shell ahead of time.
So it is recommended that you follow the algorithm of actions clearly and adopt tips on how to cook eggs properly so that they are well cleaned, not cracked, and tasty and healthy.
The action plan is as follows:
- After choosing eggs suitable for freshness, you need to get them out of the refrigerator and wait until they warm to room temperature. It is undesirable to cook cold.
- Eggs are laid in a small pot or ladle - tightly to each other, so that they are not worn back and forth during cooking. This is necessary so that they do not crack from impacts.
- Next, pour half a tablespoon of ordinary table salt into the pan .
- The next step is water. It should be cold, but not icy. And in such an amount to cover two centimeter eggs.
- The fire is first made large, and after boiling is reduced to medium. Soft-boiled eggs are boiled for 3-4 minutes, "in a pouch" - 4-9 minutes, and hard-boiled - 9-15 minutes.
- Ready take out with a spoon and quickly immerse in cold water. As it warms up, you need to change it several times. Or you can cool the eggs under a tap.
- After five minutes of cooling, the cleaning process can begin.
Now you know how to boil eggs so that they clean well. Not so difficult if you follow the above sequence of actions. These simple tips will come in handy for any housewife. We wish you to please yourself and loved ones with delicious dishes and egg salads.