Eggs, also known as chicken eggs and chickens, are not only delicious and delicious, but also rich in protein and a variety of trace elements. According to archaeological discoveries, China is not only the first country in the world to raise chickens, but also the first country to eat eggs, as early as the Neolithic period, ancient people have been feeding on eggs.
Eggs are not only delicious and nutritious, but also suitable for various cooking methods, generally common boiled, fried, fried, boiled, boiled tea, marinated, etc., can be hot fried, can also be cold, and even when making soup, pour in an appropriate amount of egg liquid, will make the soup more fresh and fragrant!
However, when it comes to the many ways to make this egg, I believe that boiled eggs must be a practice that everyone loves to eat, and many people think that making boiled eggs is very simple, and you only need to put the eggs in water and cook them to eat.
But after cooking, you will find that the eggs that are boiled directly in this way are particularly easy to stick between the egg shell and the egg, and every time the peeled egg is pitted, it looks particularly unappetizing, so what is going on? Is it because we didn't cook it enough? Or is there something wrong with this egg?
In fact, when making boiled eggs, it is not as simple as it seems, there are some tips in the process of cooking, and I will come back to share with you how to make boiled eggs correctly.
First of all, wash the eggs with clean water, there will be a layer of mucous membrane on the surface of the egg, this mucosa is to protect the inside of the egg from air pollution, but there will also be some bacteria, even chicken manure sticking to it, we wash it and put it aside for later use.
Then boil the water, add water to the pot, add a spoonful of white vinegar to it, don't look at only a small spoonful of white vinegar, but it can solve the problem of eggs are not easy to peel, the eggshell material of the egg is calcium carbonate, and after the acetic acid and calcium carbonate in the white vinegar react, you can make the eggshell and egg white have a gap, and they will not stick to each other when peeling.
After boiling water, many people will be entangled in one point when boiling eggs, whether the eggs are cold water pot or boiling water pot, if it is a cold water pot, the egg slowly rises with the water temperature, then the cooking time will be too long, and the egg will lose its tender taste.
If you boil an underwater pot, due to the high temperature of the water, the eggshell will explode the moment the egg is put into the pot, and the boiled egg will come out. Egg leakage will occur.
So when boiling eggs, it is not right to boil the pot under cold water, the right way is when the water temperature rises to about 40 degrees, that is, when we boil the water, the bottom of the pot begins to bubble slightly, at this time put the eggs into the pot, let the eggs and water be boiled together.
After boiling water, boil for 5 minutes, then turn off the heat and do not take out the egg, let it soak in boiling water for 3 minutes, after soaking, take out the cold water to peel the shell, and finally use the principle of thermal expansion and cold contraction to quickly cool down the egg, while shrinking inside the egg, the eggshell can not shrink, which increases the gap in the middle, and it is easier to peel the shell.
Pick up an egg, knock it lightly on the table, pull it slightly along the broken place, the eggshell can fall off instantly, very easily, it will not stick at all, because the egg is boiled in vinegar water, it is not only easy to peel the shell, the acetic acid in the white vinegar also has the effect of removing the smell and increasing the flavor, so that the boiled egg is not only tender and delicious, but also has no fishy smell.
Let's review three tips:
First: Put the eggs in the water temperature of 40 degrees
Second: add a spoonful of white vinegar to the water in which the eggs are boiled
Third: Boil the water for five minutes, simmer for three minutes, and cool the water
With these three points in mind, the next time you make hard-boiled eggs, you may want to try this little method, to ensure that the eggs are tender and delicious, and they can be quickly peeled.
Of course, eggs are not this way to eat, fried eggs, steamed eggs, scrambled eggs, fried eggs, each has its own methods, each has its own tricks, each method is delicious, so do you know what kind of way to eat eggs, so that the human body can absorb its nutrients to the most thorough extent?
According to an in-depth analysis by nutritionists, the human body can absorb about 98% or more of the nutrients in this way of eating boiled eggs; However, braised eggs and poached eggs are about 95% in this regard; Scrambled and fried eggs are only 91%; As for fried eggs, they are only 81%, not to mention raw eggs, which are about 30% to 50% absorbed. Therefore, when eating eggs, it is best to use boiled this method, which is not only simple and healthy, but also has better nutrient absorption.
The reason why some friends choose other cooking methods is not because they can't do boiled eggs well, but compared with other ways of cooking, you can put a variety of spices, boiled eggs are the original taste of eggs, and they will be more or less fishy when you eat them.
So how can we pick eggs with better quality, only the fragrance and no fishy smell? In fact, the method is very simple. Whether the quality of the egg is good or not mainly depends on its freshness, and the fresher the egg, the less fishy it smells.
So how can we tell the freshness of an egg?
1. Water floating: Gently place the eggs in a glass of salt water, and the fresh eggs will sink to the bottom and remain upright, while the less fresh eggs may tilt or float to the surface.
2. Shake to listen to the sound: Shake the egg gently, the internal structure of the fresh egg is tight, and the sound is less when shaken, and the sound will be louder when shaking the egg yolk and egg white due to the separation of the egg yolk and the egg white.
3. Observe the eggshell: Fresh eggs have smoother shells and no cracks, while less fresh eggs may have cracks or stains.
4. Open observation: After the fresh egg is opened, the yolk is full, the egg white is viscous, and the yolk and the egg white are clearly defined; Less fresh eggs may have flat yolks and thinner whites.
5. Smell the smell: Fresh eggs don't smell off, while less fresh eggs may have a slight odor.
Finally, be sure to look at the production date, this is the easiest, the production date is relatively close, the freshness is definitely higher, the date is longer, the freshness will be poor, and the fishy smell will naturally be heavier. If you have mastered the method of selection and preparation, you can eat boiled eggs with a good taste.