Many people do not like soft-boiled or poached eggs. Such gourmets prefer hard-boiled eggs.
Moreover, in some cases the product must be prepared exactly this way (for example, if you need to prepare an ingredient for a salad).
However, some cooks, striving to achieve complete hardening of the yolk, clearly overdo it with the cooking time.
There are at least five reasons why eggs should not be boiled for more than 10-12 minutes.
Bad consistency
Overcooked eggs are extremely tough, reportsMOS SMI .
It's hard to find a gourmet who would like such a dish.
Unpleasant smell
If you cook the product for too long, an unpleasant smell may appear.
The yolk of an overcooked egg smells of hydrogen sulfide. The meal will definitely be ruined.
Unpleasant color
As a result of prolonged cooking, a green coating appears on the egg yolk.
In other words, the food does not take on the most pleasant appearance.
Bad taste
The problem is not only the appearance of the "wrong" color and smell. An overcooked egg can hardly be called appetizing.
Loss of beneficial properties
A long stay in boiling water is unlikely to make an egg a health hazard. But it can make it less healthy.
Long cooking is a common reason for food to lose useful compounds and microelements.
