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How to boil eggs so that they are easy to clean and tasty

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To easily and quickly clean a boiled, chicken egg, you need to properly boil it. To do this, add salt to the water and cook eggs in salt water until tender, then drain the water and pour cold water.

After all these procedures, the egg will clean quickly and easily.

A boiled egg is a dish that absolutely everyone ate. Each time after its preparation, a simple question arises - how to clean it faster?

There is a very simple and easy way to peel eggs. To do this, take a boiled egg, hit it on some object (for example, on a cutting board) and press hard, rolling it over this object. Then remove one half of the peel, followed by the second.

Another proven way. Before you start boiling eggs, add about a teaspoon of soda to the water. In this case, the film under the shell will not stick and the egg will be easier to clean. Then cook the egg under the lid for ten minutes.

Enjoy a simple and tasty delicacy!

Degree of freshness

You probably heard from mothers and grandmothers that laid eggs are better cleaned.

To clean a freshly boiled hard-boiled egg, you need a lot of patience

The "age" of the eggs really matters, but only if they are very, very fresh, literally from chicken. If you buy eggs from farmers or keep chickens yourself and do not want to suffer while cleaning eggs, then let them lie down for a couple of weeks in the refrigerator.

If you buy eggs in a supermarket, then there is no point in waiting. While they are put up at the poultry farm and transported to retail outlets, enough time will pass - the eggs will have time to “grow old”. In addition, the end result is much more important not the expiration date, but the method of boiling eggs.

What water to lower

Most residents of megalopolises store eggs in the refrigerator and cook immediately, barely reaching, since there is no time to wait until they warm at room temperature. Usually we just put them in a pot, fill them with cold water and send them to the stove. And that is why part of the protein then remains on the shell.

So that the eggs are quickly and easily cleaned, dip them in already boiling water.

Even if you take two, three week eggs and start to cook them in cold water, half of them will be poorly cleaned. The following picture clearly demonstrates the advantages of a “hot start” over a cold start.

According to Kenji, it’s like with steaks: if you put a piece of meat in a cold pan and slowly heat it, the process of blood coagulation will begin and the juice that must be secreted by soaking the meat will remain inside. Heated with water, the egg white is prepared slowly and firmly adheres to the shell membrane.

So, the “hot start” provides easy egg cleaning. But, alas, there is a flip side to the coin. When you cook eggs in cold water and over low heat, the yolk remains, as expected, in the center, when you throw the eggs in boiling water, they spin and flutter. As a result, cutting a boiled egg, you may find that the yolk is uneven and is, to put it mildly, asymmetrical.

The way out is steaming - in an electric egg cooker or in a pan on a special grill. It’s easier to control the thermal processes inside the egg.

What happens to the egg during cooking

Take a look at this photo. There are eight eggs on it: the first cooked for one minute, the second for three, the third for five and so on.

Let's see what happens to an egg when it is in a pan and begins to cook. First, let us consider how proteins react to an increase in temperature.

  • 0-60 ° C. Liquid protein heats up slowly.
  • 60 ° C. Some of the proteins, called glycoproteins, begin to bind to each other, forming a matrix. The protein acquires a white-milky color and a jelly-like consistency (in the picture above - an egg after three minutes of cooking).
  • 68 ° C. Egg white glycoproteins are formed: it is no longer transparent, fairly dense, but still looks a bit like jelly (see egg after five minutes of cooking).
  • 82 ° C. Ovalbumin is secreted - this is the main egg white protein, thanks to which it becomes snow-white and elastic (see eggs after seven and nine-minute cooking).
  • 82 ° C and more. The higher the temperature, the stronger the protein bonds. And the longer the cooking time, the drier and harder the protein becomes like rubber.

Yolks have a slightly different set of temperatures.

  • 63 ° C. The yolks condense and begin to cook.
  • 70 ° C. The yolks hardened, but they are still tender and bright yellow.
  • 77 ° C. The yolks turn pale and friable.
  • 77 ° C and more. The yolks begin to dry, their texture resembles chalk. The sulfur contained in the protein reacts with the iron in the yolk - iron sulfide is released, which slightly stains the yolk. Look at the eggs that cooked for 11 and 15 minutes: a characteristic gray-green rim formed between the yolk and the protein.

Thus, in order to get a perfect hard-boiled egg with elastic protein and delicate yolk, which at the same time will be perfectly cleaned, you need to run it in boiling water, and after 30 seconds, when the silent boil is activated again, reduce the heat and cook for another 10 minutes . In the first half minute, the proteins harden and whiten, and in the remaining time, the yolks will be welded at the required temperature.

We figured out the temperature and time, but what about the fact that the eggs sometimes crack and leak when cooking?

Steamed and in the oven

When cooking in the old manner, in cold or hot water, such incidents, alas, are not uncommon. Ugly cracked and leaked eggs usually go to salads and other dishes where you need a small cut. After all, you won’t give them to the table and you will not paint them on Easter.

Marriage can be avoided by steaming eggs or in the oven. But there are nuances.

Pour water into a pan to the level of one and a half centimeters, put on the bottom a special grill. When the water boils, lay the right number of eggs and turn on the timer for 11 minutes. When steamed, the proteins are slightly stiffer than when boiled, but not rubber.

Slow cooker or double boiler

Many housewives have adapted to cook eggs in a slow cooker or a double boiler. At the same time, they write on culinary forums that the eggs cooked in them literally jump out of their shells, and their yolks do not turn green.

Cooking eggs in a slow cooker

Usually they write that a hard-boiled egg is cooked in a slow cooker for 10 minutes. But in practice, much depends on the model and power of the device, the cooking mode, the amount of water poured into the bowl. To determine the ideal ratio of all parameters, sometimes more than a dozen eggs have to be lime.

In addition, when cooking eggs in a slow cooker and a double boiler, in addition to temperature, the result is affected by pressure. If during ordinary cooking in water or steam it is not so important, the egg will cook for 10 or 11 minutes, then in the case of a slow cooker (double boiler) every second matters.

Compare: in the picture below, the eggs were cooked in a double boiler for five, six and seven minutes.

At the fifth minute, the yolk is still liquid, at the sixth - the most tender, bright yellow, and at the seventh - it is already friable, a greenish shell has formed.

This is a popular way to cook hard boiled eggs, which has a number of advantages. Firstly, it is good when you need a lot of boiled eggs at once. Secondly, the eggs will not beat each other.

To cook eggs in the oven, the famous chef, TV presenter and culinary writer Alton Brown recommends wetting and squeezing the towel well, putting it on the oven grate, laying eggs on it and sending it all in the cold oven for half an hour, putting temperature 160 ° C.

Cooking eggs in the oven

As you can see, the visual result leaves much to be desired: brown spots appear on the shell. You will be even more disappointed when you clean the egg. The yolk shifts to the side on which the egg lies, and the protein turns gray in this place. If you reduce the cooking time, the appearance of the eggs from the oven will be better, but it will not be easy to clean them carefully. This is the main disadvantage of this method.

In addition, here too much depends on the model of the oven. The temperature inside the oven is not evenly distributed: the door is always colder, and around the burners, which can have a different configuration, it’s hotter.

If you need to cook a lot of smooth, smooth and tasty eggs, steam them in several batches.

Many people pierce eggs from the blunt end before cooking, where the air chamber (puga) is located. Even special devices for this are sold.

Why pierce eggs? Firstly, it is believed that this is less likely to crack eggshells and eggs are better cleaned. Secondly, a puncture helps to avoid a dent on the surface of the egg.

The older the egg, the larger the pug, the more dent will be during cooking. Famous French chef, TV presenter and writer Jacques Pepín recommends getting rid of the air chamber precisely through a puncture. But the problem is that water can leak into this small hole, and then the surface of the egg will resemble moon craters.

There is another way to get rid of the pug from the pug. To keep the egg oval, immediately after cooking, place it in ice water.

Kenji says the “ice shower” works like shock therapy. The yolk and protein of the freshly boiled egg are still plastic. When you dip a hot egg in cold water, steam forms in the air chamber, which, in turn, is converted into water, and it only takes up 0.5% of the original volume of the arches. In this way, the supple yolk and protein occupy the vacant space - the egg becomes oval.

The decisive factor in the matter of quick and easy separation of shell from protein is temperature.

For the eggs to clean well, they must cool well. Keep the boiled eggs for 15 minutes in cold water, but rather leave them in the refrigerator overnight.

The cleaning technique itself is quite simple: crush the eggshell thoroughly with your fingers, then place it under cold running water and clean it carefully.

5 Secrets of Flawless Boiled Eggs

Summing up, we can distinguish the following formula of an ideal hard-boiled egg:

  1. Use eggs of two or three week exposure.
  2. Dip eggs not in cold but in boiling water, or steam them.
  3. After 30 seconds, reduce heat to a minimum and cook eggs for 10–11 minutes.
  4. Place the finished eggs in ice water for at least 15 minutes.
  5. Clean completely cooled eggs under cold running water.

Following these rules, you will get an almost perfect boiled egg: oval, smooth, with elastic protein, delicate neat bright yellow yolk, tasty and easy to clean. Such eggs are not ashamed to stuff and serve to the festive table.

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