One More Step to Perfect Soft-Boiled Eggs: Delicate Whites, No Bitterness, No Toughness

How to Choose Delicious Lungs

One of the ways to have a delicious dish of lungs is to choose a good piece of lungs. You should avoid thin, yellowish pieces of lungs as they are usually tough and bitter. The best choice is to choose the front section of the lungs because this part is thicker and crispier than the end section, with a round and white interior. However, this part is often sold out quickly and if you can’t buy it.

How to Boil Delicious Lungs

One of the ways to have a delicious boiled lungs dish is to prepare the lungs properly. In addition, you should clean the lungs with vinegar and salt to make the dish more fragrant and delicious. When boiling the lungs, you should boil them for a certain period of time, not too long, otherwise the lungs will become tough and difficult to eat.

Therefore, after putting the lungs into a pot of boiling water over high heat, you need to quickly remove them when they are cooked just enough to ensure crispiness.

After removing the lungs, you should immediately put them into a bowl of cold water, you can add some ice cubes and squeeze some lime, the lungs will be crispy and white. If you leave them on a plate to cool, the dish will not only be tough but also dry and unappetizing.

When preparing the lungs, you need to handle the aroma of the lungs properly so that the boiled lungs will be much more fragrant and appetizing. For young lungs, you should simply rinse them under the tap to remove the interior liquid or gently scrape them before rinsing again.

After boiling, you should prepare a bowl of cold water with a few drops of lime or use cold water mixed with a little vinegar, boil it, then let it cool.

Boil the water and only then put the lungs in. This step determines whether the lungs are delicious or not. Putting them into boiling water will make the lungs cooked just enough and crispy. Then, add a little ginger to help remove the fishy smell of the lungs.

Let the water boil for 2-3 minutes until the lungs turn pink, then remove them and soak them in the bowl of cold water with a few drops of lime. By doing so, the lungs will be both crispy and have a beautiful white color, without turning dark. Normally, the total time from putting the lungs into boiling water to removing them is about 7-10 minutes (depending on the amount of ingredients).

For young lungs, just let them come to a boil for a few minutes and then turn off the heat. Remove them and put them into a pot of boiling water to cool, with a little vinegar and a few ice cubes, let them cool and then slice them to your desired size.

The most important thing to have white, crispy boiled lungs is to boil them quickly and remove them as soon as they are cooked enough. The longer they are cooked, the tougher they will become.