Boiling eggs only at first glance seems like an elementary task. Even in such a seemingly elementary process, there are subtleties.
If you want to turn “chicken caviar” into a real culinary masterpiece, listen to the advice of the expert of the online publication “BelNovosti”, chef Yulia Arkhipova .
Choose quality eggs
The ideal eggs - in taste and appearance - are those laid by domestic hens. If you cannot buy farm products, choose premium category eggs marked "CO".
Prepare the eggs for boiling
Experienced housewives first put the eggs in a saucepan and then fill the container with cold water. Make sure there is enough liquid in the saucepan – this is necessary for even cooking of the product.
Control the cooking process
Experienced cooks advise: after the water boils, it is not necessary to strictly follow the recommended cooking time of 10 minutes, as indicated in many sources. It is better to reduce the heat a little or remove the pan from the stove immediately after boiling.
Cover the eggs with a lid and leave them in the hot water for another 10 minutes. This step will help to achieve the desired degree of doneness of the yolk.
Cool eggs properly
To cool hard-boiled eggs, place them in cold water to stop the cooking process and speed up the cooling. If you have done everything correctly, the eggs will be easy to peel, and when you cut them, you will see a bright and tender yolk, similar to a delicate cream.
Earlier we told you how to cook banana pie in a frying pan.
Expert: Julia Arkhipova
