How to cook Jewish eggs: a completely different taste, aroma and appearance
The taste of eggs cooked in the Jewish style is very similar to those baked in coals or in an oven, only without the smell of smoke.
As Yulia Arkhipova, an expert at the online publication BelNovosti, explained, the taste of such eggs is completely different, both in the whites and in the yolks.
And another plus: eggs cooked the Jewish way are always very easy and quick to peel.
And the cooking process itself will definitely not cause any problems.
To do this, you need to pierce the eggs with a needle or an awl, put them in cold water with the addition of salt (1 tablespoon of salt per liter of water) and cook... for 6-8 hours!
Some housewives boldly reduce the cooking time to 2.5-3 hours.
As a rule, this time is enough for the whites and yolks to change both in taste and color.
Due to the prolonged exposure to boiling water, the proteins are denatured, acquiring a pleasant brown hue and an aroma close to smoked.
Earlier we talked about why pancakes stick to the pan.
