If you have ever boiled eggs, you have probably noticed that the shell of one or more of them treacherously cracks while they are in a pan of hot water.
Of course, if you plan to use boiled eggs for a salad and were going to chop them with a knife or grate them anyway, cracked shells will not be a problem for you.
And vice versa: for dishes like deviled eggs, the contents leaking into the water is a real disaster.
If you want your food to look beautiful and appetizing, you should listen to the advice of the expert of the online publication BelNovosti, chef Yulia Arkhipova.
According to her, first of all, you should take a responsible approach to choosing "chicken caviar". Use only high-quality and fresh eggs for cooking.
By the way, here is a simple test for freshness: you need to put an egg in a container with water. If it sinks to the bottom, you have a fresh product in front of you.
And during preparation it is worth following certain rules.
To prevent eggs from cracking, place eggs in cold liquid to which salt has been added beforehand.
Because salt increases the density of water, the shell is compressed and the protein will not leak out even if it cracks.
You can also add a small amount of vinegar to the boiling water, which will strengthen the shell and prevent it from cracking.
It is enough to add one tablespoon of acetic acid per liter of water.
Lastly, try to find a large saucepan for the eggs to avoid them bumping into each other and causing cracks.
Expert: Julia Arkhipova
