Many gourmets do not like hard-boiled eggs.
The yolk of such a dish is hard. But you want it to spread.
How can you boil eggs so that the whites thicken a little and become very soft (but not "snotty"), and the yellow part remains liquid?
To do this, you need to learn one interesting cooking method.
Recipe for Perfect Soft-Boiled Eggs
The eggs should be taken out of the refrigerator and immediately placed in a saucepan filled with cold water.
There is no need to wait until the product reaches room temperature.
Next, you need to turn on the burner. The fire should be at maximum. You cannot cover the container with a lid.
As soon as the liquid starts boiling, the fire should be turned off. Or better yet, remove the pan from the stove, especially if it is electric.
The eggs need to be left in hot water for exactly three minutes. During this time, you need to have time to prepare the second pan - with cold (or better yet, ice-cold) water.
After 180 seconds, the eggs are transferred from one container to another. Getting the product into a low-temperature liquid will help stop the cooking process immediately. In addition, ice water will make it easier to remove the eggs from the shell.
The dish should stay in the second pan for exactly one minute. Perfect soft-boiled eggs are ready.
