Boiled eggs are tasty, filling and do not require much effort. What to do to make it meet your best expectations?
Boiled eggs are a classic. And each of us likes them differently. “My husband loves them when they’re soft and the yolk is a little runny. He always dips a piece of bread in it and is in seventh heaven. It is said that his grandmother used to do it that way,” smiles Mrs. Bozena from Frýdek-Místek, adding that she herself prefers hard-boiled eggs, when the yolk does not “float” but is not hard as a rock.
Video author Jessica Gavin advises you whether to cook eggs in hot or cold water. More on the channel YouTube.com.
Source: Youtube
Use older eggs
According to chefs, the final appearance of boiled eggs is determined by the time they spend on the stove. While soft-boiled eggs only take five minutes, soft-boiled eggs need two minutes longer. And if you want your eggs to be perfectly cooked and firm, then set aside a full ten minutes. “If you want to have as little work as possible with your food, use older eggs,” advises the chef and explains why: “Fresh eggs are fine, but they peel much worse after cooking than those that have been in the fridge for some time. So if you are planning hard-boiled eggs or an egg spread or salad, always reach for older pieces.”
Bet on hot water
Do you cook eggs in cold or warm water? “Prefer the second option. Simply place the eggs in a saucepan and cover them with hot water so that they are sufficiently submerged. That’s the only way it will cook evenly,” recommends the gastro expert, adding that if you have more eggs, use a wider pot. Boiling eggs in boiling water will give you a quick result and they will peel better than if you put them in cold water.
Use eggs straight from the fridge
There is a myth that eggs should be left to sit at room temperature for at least half an hour before cooking. According to the chef, this is nonsense. “On the contrary! If you use cold eggs straight from the fridge, they will peel much better thanks to the thermal shock,” the chef explains, continuing: “Put the eggs into the hot bath using a large spoon. And be careful! If they bump into each other, they will crack unnecessarily and the egg white will leak out. Instead of beautiful eggs, you will have one large egg white mixture.’
At “half” throttle
Always cook the eggs on a low heat, otherwise they will “scramble” in the pot and leak. Derive the length of the boil according to the desired result. “Each adjustment requires a different time. Soft-boiled eggs are ready in three minutes. You need five to six minutes for a “rotten” egg. And hard-boiled eggs? Set aside an entire “ten minute” for this,” says the expert, adding in one breath that you should not prolong the boiling time in any way. If you overdo it, the egg will have a greenish edge and it doesn’t look twice as attractive on the plate.
Sources: https://fresh.iprima.cz, www.toprecepty.cz
