Even people who are far from culinary subtleties know that chicken eggs are the hardest to boil.
No, the cooking process is not difficult.
However, it is almost impossible to peel young eggs. A huge amount of protein remains on the shell. Such eggs are difficult to use for salad and you will hardly want to serve them.
But sometimes circumstances are such that there are no "stale" eggs at hand. In this case, you have to cook fresh ones.
How to properly prepare the product to facilitate the cleaning process
First, you need to calculate the amount of water so that the eggs can completely "hide" under it. We send the product to the pan, pour in the water and wait ten minutes.
There is no need to turn on the heat: let the eggs “adapt”.
Then add a large spoon of salt and begin heat treatment. When the water starts to boil, reduce the flame to a minimum and cook the eggs for five minutes.
Turn off the heat and wait another five minutes. Meanwhile, mix cold water and vinegar in a bowl. You should take no more than one spoon.
We send the eggs and wait.
Once the product has cooled, you can begin cleaning. You will be surprised at how simple and high-quality the process will be.
