Boiling eggs is a common cooking method in households, but surprisingly, many people lack the skill to do it properly. Common mistakes include:
– Cracked eggshells, allowing water to seep into the egg, resulting in an unsightly appearance and poor shelf life.
– Eggs that are difficult to peel, leaving behind bits of egg white. This is unacceptable for ritual offerings and unappealing for braised dishes.
Boiling eggs may seem simple, but not everyone gets it right
How to boil eggs without cracking and make them easy to peel
To prevent the eggs from cracking, if they have been refrigerated, take them out and leave them at room temperature for about an hour before boiling.
For boiling eggs, the water level should be high enough to completely cover the eggs, ensuring even cooking and accurate timing.
Bring the water to a gentle boil before carefully lowering the eggs into the pot. Place them close to the bottom to minimize the chance of cracking. Avoid collisions between the eggs to prevent further cracking. Do not add cold eggs directly to boiling water, as this can cause thermal shock and increase the risk of cracking.
After boiling, immediately transfer the eggs to a bowl of ice water or run them under cold running water to create a thermal shock. This will cause the egg white to contract quickly against the shell, making them easier to peel without sticking. To expedite the peeling process, lightly tap the eggs on a hard surface and remove the shell swiftly.
How to time the eggs for desired doneness
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