When it comes to eggs, that's really a regular in every kitchen. It is not only a small assistant who is good at cooking, but also a small treasury of our daily nutrition. Think about it, from the omelette for breakfast to the egg soup for dinner, it nourishes us almost all the time. Moreover, experts love it, and often say that one every day can make you energetic from head to toe.
But let's get back to the most basic question: boiled eggs. To be honest, it's a small thing, but it's also a technical job. You've probably heard the old way of adding a little salt, saying that this is how the eggs are quick-ripe and easy to peel. But to tell you, that's not really the case. Have you ever held a salted boiled egg in anticipation, and the shell was so hard that your hands turned red?
This makes people wonder, what kind of tricks do those chefs have in their heads when they boil eggs? Is there any secret weapon in their world besides salt that makes eggs tender and "easy to fall"? This is not only a question of skill, but also a gastronomic mystery worth exploring for every egg lover.
In fact, simply adding salt when boiling eggs cannot achieve the ideal effect of making the eggs tender and the shells easy to peel. The main effect of adding salt may be limited to slightly adjusting the boiling point of the water, but this has a negligible effect on the doneness and taste of the eggs. Moreover, adding salt does not solve the problem that the egg shell is difficult to peel, because whether the egg shell is easy to peel off or not is more related to the freshness of the egg and the cooling process after boiling the egg. Therefore, if you want to achieve the effect that the eggs are tender and the shells are easy to peel, it is not enough to just add salt.
The 50-year-old chef revealed his exclusive secret: add a little vinegar to the boiled eggs. This may sound a bit unexpected, but in reality, the addition of vinegar not only helps to make the shell easier to peel, but also makes the egg more tender.
The correct way to boil eggs:
Prepare the ingredients: Start by preparing eggs and enough water, as well as a teaspoon of vinegar (apple cider vinegar or white vinegar is best).
Mixing of water with vinegar: Pour enough water to cover the eggs in a pan and add a teaspoon of vinegar. The amount of vinegar doesn't need to be much, about a teaspoon per egg is fine.
Lay the eggs: Slowly place the eggs in the pan before the water is boiling. This avoids sudden temperature changes caused by boiling water, which can lead to cracking of the eggs.
Cooking time: Turn on medium-low heat and let the water slowly boil. Once the water is boiling, keep it slightly boiling and cook for 6 to 12 minutes, depending on how done you prefer. Soft cooking is about 6-7 minutes, and hard cooking is 10-12 minutes.
Cooling process: Immediately after cooking, remove the eggs with a colander and soak them in cold water or rinse them in cold water. This not only makes it easier to peel the eggs, but also prevents the eggs from getting old due to the high temperatures.
Additional Tips:
Temperature of boiled eggs: Keep the water at a slight boil, too high a temperature will make the surface of the eggs too hard.
Choice of vinegar: Apple cider vinegar or white vinegar can be used, as they help with the taste and peelability of the eggs without affecting the taste of the eggs.
Pay attention to the freshness of the eggs: Fresh eggs taste better when boiled, and it's easier to control the texture after cooking.
With this chef's exclusive recipe, you'll find that boiling eggs is no longer a hassle and you'll enjoy the perfect taste every time. Try adding some vinegar and take your boiled egg skills to the next level!