Boiling Fresh Eggs
According to Lee Felicia from the California School of Culinary Arts, when eggs are fresh, the membrane is still tightly attached to the shell, making it difficult to peel. However, if the eggs are left for a longer period, the inside will contract, pulling the membrane and shell away. Fresher eggs have yellower yolks and thicker whites, making them more suitable for frying.
Boiling Eggs in Cold Water
Some people believe that starting with cold water reduces the risk of cracked shells and results in softer egg whites. However, boiling eggs in cold water takes longer, and the membrane forms a strong bond with the shell and the egg white. For faster cooking and easier peeling, Felicia Lee recommends using boiling water instead.
Using an Inappropriately Sized Pot
Using a pot that is too small for the number of eggs being boiled can lead to uneven cooking and cracked shells. When eggs crack during boiling, water seeps in, resulting in a blander taste. To avoid this, choose a pot that is appropriately sized for the quantity of eggs you wish to boil, and only boil one layer of eggs at a time.
Using Hot Water for Boiling
Using hot water to boil eggs in the interest of speed and convenience is a common misconception. This method actually increases the likelihood of cracked shells. It is best to start with cold water, bring it to a gentle boil for 3-4 minutes, and then adjust the heat to a medium setting until the eggs are cooked. Adding a small amount of salt to the water can also help prevent cracking! Alternatively, you can use the previously mentioned method of adding eggs to already boiling water.
Overcooking the Eggs
Overcooked eggs have grayish streaks in the yolk, a crumbly texture, and a slight sulfurous odor. Prolonged boiling can cause protein denaturation, affecting their nutritional value. They also become incredibly difficult to peel. For perfectly boiled eggs, place them in a pot, cover with cold water, and boil for 9 minutes for a soft yolk or 11 minutes for a completely hard-boiled egg.
Not Soaking Eggs in Cold Water After Boiling
After boiling, eggs should be soaked in cold water to stop the cooking process. Otherwise, the residual heat will continue to cook the eggs, resulting in overcooked, rubbery eggs. Additionally, soaking boiled eggs in cold water makes them easier to peel.
Not Chilling the Eggs Before Peeling
During cooking, the egg whites adhere to the inner membrane of the shell. The best way to loosen this bond is by cooling the eggs. Immediately after cooking, place the eggs in ice water to cool them rapidly. Letting the eggs sit in a bowl of cold water for about 15 minutes allows them to cool down, contract, and separate from the shell.
Tapping the Eggs Before Peeling
While tapping the eggs on a hard surface and then peeling might seem efficient, it is not the quickest method. This approach can lead to small shell fragments sticking to the egg or your fingernail accidentally piercing the white. Instead, gently knock the egg on a countertop, then roll it between your hands or squeeze it gently until the entire shell is cracked. Eggshells that have been cracked in this manner can be peeled off in a matter of seconds.
Not Peeling Eggs Under Water
Fill a bowl with cold water or water at room temperature. Crack the boiled egg and submerge it in the water before peeling. The water will flow between the egg and the shell, making it easier to separate them. This method also washes away any remaining shell fragments. Not only does this technique ensure the eggs remain intact, but it also saves time and allows you to rinse the eggs under a faucet.
Source: GĐXH
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