A boiled egg only seems like an easy-to-prepare dish at first glance.
In fact, it is quite difficult to get the whites and yolks of the desired consistency.
The dish may turn out to be either too liquid or too dense.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova told about a simple way to get the perfect boiled egg.
It turns out that the fire doesn't need to be kept on all the time.
The burner must be turned off immediately after the water in the pan boils.
The eggs should be “finished cooking” in the cooling liquid.
How to Boil Eggs Properly
Take a saucepan, put the required number of chicken eggs in it, pour the product with plain water at low temperature.
The surface of the liquid should be 3 centimeters above the “highest point” on the surface of the eggs.
Place the filled dish on the stove and turn on the burner. The fire should be at maximum.
Once the liquid starts to bubble, turn off the burner and cover the pan with a lid.
The eggs should be in hot, but not boiling water: the liquid should cool slowly.
To get eggs with delicate, velvety yolks, you need to wait exactly 6 minutes after turning off the heat.
If you want the yolk to be firmer but still velvety, wait 2 minutes longer.
If you want soft-boiled eggs, you need to set the timer for 4 minutes.
Hard-boiled egg lovers should wait 11 minutes.
Expert: Julia Arkhipova
