Potato salad reigns supreme among the undisputed heroes of the holiday table, and eggs are an integral part of it. Although preparing eggs might seem like a simple culinary task, many of us still make a basic mistake that can cost us their taste and valuable nutritional value.
An egg in a potato salad is not only a tradition, but also an element that unites the other ingredients into a harmonious whole and gives the dish delicacy and nutritional value. Unfortunately, we often cook eggs “blindly”, which leads to undesirable changes in their structure. Overcooked, they lose not only their taste and structure, but also their visual appeal. Anyone who has seen the unsightly green ring around the yolk, which is the result of a chemical reaction, knows this.
- The egg white denaturation process that occurs when the egg white is exposed to too much heat causes the egg white to be hard and rubbery and the yolk dry and brittle.
However, this is not the only problem.
- Vitamins, especially water-soluble vitamins, are delicate and easily damaged by prolonged cooking.
- As a result, boiled eggs, instead of supplying the body with important components, lose up to 40% of their nutritional value.
Therefore, it is necessary to remember that precision when cooking eggs is crucial not only for the taste and appearance of the dish, but also for preserving its nutritional value.
How do you check if the eggs are fresh? There are three ways
