What could be easier than boiling an egg?
The procedure is very simple and does not require much effort or time.
But the result is not always pleasing if you need to carefully remove the shell to bring the treat to the holiday table.
Experienced cooks recommend using a clever cooking method that is used by chefs in the Kremlin.
It is especially relevant if you need to boil a large batch of eggs, and you also want them to be peeled quickly and easily.
The method is quite unusual. First, you need to make a puncture with the tip of a knife on the blunt side of the egg. But that's not all.
The product should be placed in salted boiling water for 13 minutes. The fire should be minimal.
Then drain the water. It should be replaced with cold water. As soon as the product cools down, you can start cleaning. The shell will come off quickly, without damaging the protein. Such eggs are great for stuffing or decorating a festive table.
