It turns out that when boiled (or rather, boiled for a long time), eggs lose a significant portion of B vitamins and folic acid.
In order not to deprive eggs of their inherent beneficial properties, it is worth cooking them in a special way, avoiding boiling.
The plan of action is simple: put the eggs in a saucepan filled with cold water, then cover the container with a lid and wait until the liquid boils.
If you see bubbles, turn off the heat immediately, but don't rush to remove the eggs - instead, leave them in the water for 3 minutes if you want soft-boiled eggs.
To make the dish “soft-boiled”, the eggs should lie in the pan under a closed lid for 6 minutes, and hard-boiled eggs – 14 minutes.
After the specified time, they can be removed from the pan and cooled in the usual way.
This method of preparation has many advantages.
Firstly, the egg shell never cracks. Therefore, you can boil eggs straight from the refrigerator. Secondly, they turn out even more tender and tasty. And thirdly, the yolk in this case does not turn green, as happens with the traditional version.
