Very often, eggs, beloved by many, crack as soon as they are put into boiling water from the refrigerator.
This is all due to the temperature difference, which leads to a sharp expansion of the cold product.
Yulia Arkhipova, an expert from the online publication BelNovosti, spoke about how the problem can be solved.
Room temperature
According to the expert, the issue is resolved by bringing the eggs to room temperature, that is, they should be taken out of the refrigerator an hour before cooking.
Second option: 5 minutes before the cooking process, place the eggs in warm water.
Well, as for the actual cooking by boiling: it should be remembered that the longer the eggs are boiled, the easier they are to peel.
Why? Because the egg "shrinks" during the process, but the shell does not.
Danger to the stomach
But at the same time, there is a big catch: the longer eggs are boiled, the more difficult they are for the body to digest.
The fact is that overcooked eggs are very dense and “burden” the gastrointestinal tract, causing discomfort and heaviness in the stomach.
The conclusion is that eggs should only be boiled for a limited number of minutes.
Cooking time
It’s easy to remember: soft-boiled eggs are put into boiling water for 5-6 minutes; soft-boiled eggs are put into boiling water for 8-10 minutes; hard-boiled eggs are put into boiling water for 10-12 minutes.
And if we put the eggs in cold water and heat them, then in the order of the cooking methods listed above, the time will be 2-3, 3-5 and 8-10 minutes respectively. This is the time after boiling.
By the way, the most suitable cooking temperature is between 80 and 85 degrees Celsius.
Cleaning
The effect is affected by the shelf life of the eggs, during which they “dry out”, but this is even useful for cooking.
Since the egg gets smaller but the shell does not change, eggs stored for a week or more are easier to peel than those stored for less than a week.
Earlier we told you how to make cottage cheese curds at home.
