Eggs are one of the most basic products in our kitchen. Many people, however, unknowingly make a mistake when cooking them, which means that they no longer have the perfect consistency and sometimes even change their taste for the worse. Therefore, it is worth knowing what mistakes to avoid and what to do to ensure that the eggs look and taste perfect after cooking.
A common mistake that many people make when cooking eggs is cooling them rapidly after removing them from the pot. In this way, we cause a thermal shock, and the protein contracts rapidly and compresses strongly. As a result, the consistency of the eggs becomes much worse.
They become less elastic and rubbery. Moreover, sometimes this process also affects the taste itself, because as a result of strong cooling, a slightly metallic taste appears, which reduces the quality of our dish prepared with eggs.
Additionally, such a sudden change in temperature may also cause microcracks in the shell. This is where water gets into the egg. This makes the egg white watery and the shell harder to peel. Therefore, in order to avoid changes in consistency and taste, do not cool the eggs strongly with water.
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However, we can do it in another way that will preserve the structure and proper taste of the eggs. Instead of putting them under an icy stream immediately after cooking, it is worth opting for gradual cooling. After cooking is finished leave the eggs in hot water for about 3 minutes so that the heating process can finish peacefully.
Then we replace it in the pot in stages. To start with, instead of hot, pour warm, and then lukewarm. Only at the end do we add cooler, but still not very cold, water. Thanks to progressive cooling, the egg will not change its taste, and will also retain its consistency. This will also make the shell come off much easier.
When it comes to soft-boiling eggs, the plan of action is even simpler because they don’t need to be cooled at all. Getting them out of the water quickly and at the right time is the key to success. By keeping an eye on the time, the egg white will be tender and the yolk will be runny. Under no circumstances should we pour icy water on it.
