Boiled eggs literally pop out of their shells: 5 secrets from chefs
Boiling eggs is a simple task, but peeling them is much more difficult. It is even worse if you need to do this with a large batch to use in various holiday dishes.
But there are a few tricks that will help you quickly peel eggs.
The first rule is that before cooking, the product should be taken out of the refrigerator in advance so that it is at room temperature. This will reduce the risk of the shell cracking during cooking.
Another piece of advice from experienced cooks is to lower the product into boiling water. As soon as everything boils again, reduce the heat to medium. Leave the eggs in the pan for 10 minutes.
The water must be salted.
Once the eggs are ready, do not rush to put them in cold water. First, take them out and tap the shell a few times to break it slightly. Only after cracks appear can you put the product in cold water.
If you need to peel a lot of eggs quickly, then the cooled product should be transferred to a saucepan and covered with a lid. Then shake the dish, but without sudden movements. The procedure should take about a minute.
After such simple manipulations, the shell will come off by itself. All that remains is to remove the remains.
