Boiled eggs are the most basic egg dishes, as long as the eggs are boiled in water and it is done; however, how to cook a perfect boiled egg with the egg yolk in the center and the eggshell is not broken or cracked, but there are skills. , the following provides the tricks that you must learn to not break boiled eggs.
The degree of doneness control of boiled eggs is related to the pot used, the number of boiled eggs at one time, and the storage temperature of the eggs. It is unexpectedly not easy to cook to the degree of doneness you like and to be able to peel the shells perfectly. Here's how you can easily make it at home and boil eggs fresh from the refrigerator from cold water until they are cooked.
A small pot with a capacity of 1.3L, 500ml of water, and 6 eggs.
❶Crack the round end of the egg a little but don't crack it. You can also use an egg punch or pushpin. Opening the egg's air chamber makes the shell easier to peel.
❷Put 6 eggs into a small pot, pour enough water to cover the eggs (500ml here), and turn on a high heat. To easily control the doneness you like, you can set a timer.
❸Flip the egg with chopsticks at the beginning of the boil, so that the yolk stays in the center. After boiling, maintain high heat for 1 minute, then reduce to low heat.
❹ Immediately after the timer goes off, pour off the hot water andThe water is cooled so that the remaining heat does not make the eggs more cooked. Lightly tap the shell on the hard part to create cracks.
❺ Let the water enter between the egg membrane and the egg white under running water, while avoiding force, and gently peel off the egg shell.
Depending on the length of boiling time, the firmness and texture of the egg yolk will change, and the way it matches with the bread will also vary. The cooking time will also vary depending on the cooking utensils, firepower and heat source. Please refer to the boiling time below to find your preferred doneness.
While the egg whites are just starting to solidify and the yolks are viscous and liquid, such boiled eggs are a staple of French breakfasts. .
A soft-boiled egg in which the whites are completely set but the yolks are still sticky. This is barely enough doneness to peel the shells.
The yolk has set, but the center is still soft and brightly colored. The whites are not too hard, and the yolks are soft and smooth.
Even the egg yolk is heated enough to change its color from orange to a whitish yellow. Egg yolks are firmer than soft boiled eggs and can be used for different purposes according to personal preference.
◎ This article is excerpted from / "The Delicious Combination Formula of Egg and Toast: Coffeehouse Fashion Light Food~The Ultimate Exploration of Egg Sandwich, Injecting Inspiration for New Menu R&D by Yui Nagata ◎ Image source/Confederate Culture‧Dazhi Image/Shutterstock
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