When it comes to boiled eggs, even people who can't cook can cook them. But many people may just take a chance to make eggs with tender yolks and easy to peel. Recently, the American magazine Cooking Light introduced four tricks for cooking eggs.
Four Tips for Boiling Eggs 1. Don't boil eggs with boiling water. First of all, the boiling water will make the eggs roll around in the pot, which is easy to break the eggshell and even expose the egg white. Secondly, the protein in eggs does not need a very high temperature to coagulate and denature, usually 60 ℃ - 87 ℃, while the temperature of boiling water can reach 100 ℃. If boiled in boiling water, the protein may be as old as rubber. So when you boil eggs, you should open the lid and let the water bubble slightly instead of boiling.
2. Cook for a short time and cool down after boiling. The egg with fully cooked egg white and completely solidified egg yolk needs to be boiled for 10 minutes, but if you want a poached egg with tender egg yolk, it will take about 6 minutes. If the eggs are boiled for too long, there will be an unpleasant smell of sulfur. In addition, it should be noted that the eggs should be cooled with cold water immediately after being taken out of the pot, otherwise the residual temperature will make the eggs continue to heat and become old.
3. Older eggs are easier to peel. We all think the freshest is better, but it is unnecessary to use the fresh boiled eggs. Because slightly older eggs are easier to peel. If eggs are stored in the refrigerator for a few days, their pH value will rise slightly, and the adhesion between the egg white and the inner eggshell will become slightly loose.
4. It doesn't matter if the yolk turns green outside. If the egg is boiled too old, you will find a layer of green outside the yolk. This is because sulfide in egg yolk reacts with the iron with theout any harm. As long as the cooking time is not too long, it can be avoided. ▲
(Liu Ang)
