Why You Should Prick an Egg with a Needle Before Cooking: A Trick Every Gourmet Should Know
It would seem that all gourmets have long known the necessary stages of cooking chicken eggs.
You need to put the product in a saucepan, fill it with water, add salt, put the dish on the stove, turn on the burner, wait a few minutes and transfer the finished dish into a container with cold liquid.
There is also this option: put the eggs in a pan with water that has already begun to boil.
In any case, the culinary procedure seems very simple. And all the tricks, at first glance, are known.
But there is one trick that only a few people know about.
We are talking about piercing the egg before boiling it.
Why do this action? This question was answered by the expert of the online publication "Belnovosti" in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
What to do with an egg before boiling
Before placing the product in cold or boiling water, you need to pierce it with a needle from the blunt end.
The result will be a small hole, which will play a very important role a little later.
While the egg is boiling, water will start to leak into the small hole.
The liquid will prevent the shell from sticking to the protein.
Bottom line: it will be very easy for a cook to remove the hard outer shell from ready-boiled eggs.
You could say that the shell will "fly off" the dish. The surface of the food will be perfectly smooth: no unevenness.
An important point: you need to pierce the egg with a needle from the blunt side - where the so-called "air chamber" is located.
Trying to pierce the egg from the sharp end or side may cause the product to burst.
For reference
Boiling is one of the most common types of thermal processing of food products by heating in a boiling liquid (for example, water, milk, broth) or in an atmosphere of saturated steam.
