Boiled eggs are the quickest and most affordable way to prepare a nutritious tomorrow. True, boiled eggs have one big drawback: no one is immune from poorly peeled shells. In order for the hard cover of a boiled egg to literally fly off by itself, something should be added to the water during cooking. This ingredient will also significantly improve the taste of the product.
So, in order to get a delicious and satisfying breakfast, it is not enough just to take, throw a few eggs into the water and boil. The right ingredients and the proper technique are important. First of all, in addition to eggs and water, you also need to prepare salt and white vinegar. The last two ingredients, if used correctly, will achieve two desired effects at once. Firstly, they will greatly simplify the procedure for subsequent cleaning of eggs from the shell. Secondly, they will make the yolk softer and the protein softer and tastier.
First, pour some cold water into a saucepan, then put eggs in it. We leave them in this position for about 5-10 minutes. You can also wash them thoroughly. Next, add a few good pinches of salt to the water. The amount depends on the volume of water, but most often it is 0.5-1 tablespoon. Next, the pan with eggs is put on fire.
First, the water is brought to a boil, after which you should twist the heat to a minimum level and continue to cook the eggs for about 5 minutes more. When the deadline is up, the fire turns off completely, but the pan remains untouched for another 3-5 minutes. At this time, we take the prepared white vinegar and one spoonful of the substance into a new saucepan with cold water. We put the boiled eggs there. The bottom line is that vinegar will chemically react with calcium and make the shell extremely brittle and pliable. Once the eggs have cooled down, they can be peeled without any difficulty.
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Continuing the topic, you can read about than thicken the soup if you miscalculated with vegetables and additives.
A source: https://novate.ru/blogs/010521/58828/
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