Boiling eggs is another challenge. It would seem that it can be difficult in such a seemingly trivial matter. However, in reality, everything is by no means as obvious as many of us think. If you need to make sure that boiled eggs are always easy to peel and never crack, you will have to remember a few important points and be sure to take them into account when cooking.
When boiling chicken eggs, success is made up of three main points: the condition of the eggs before boiling, the condition of the eggs immediately after boiling, and the duration of the boil. Few people think that boiling an egg is the transition of the yolk and protein from a liquid to a solid state. It is carried out as a result of a change in the density of adhesion of ovalbumin molecules under the influence of high temperature. In other words: the yolk and albumen shrink, while the shell stays in place.
The first thing to remember when boiling eggs is that the eggs themselves must be at room temperature. If you throw cold eggs into hot or basking water, there will always be a risk of shell damage during cooking. Therefore, it is recommended to first hold the product in a container of warm tap water.
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Second, the condition of the eggs immediately after boiling is extremely important. When the product is removed from boiling water, many owners and housewives recommend immediately sending it to cold water. This is an effective tip that may well help to better exfoliate the shell from the protein. Therefore, throwing eggs into cold water for 5-10 minutes is not a bad idea.
Thirdly, the duration with which the eggs are boiled is important. The duration of this process directly depends on two factors: how you want to get an egg the yolk and what specific water the egg fell into at the start of cooking: into the still warming water or into the already boiling. If the eggs are lowered into the still warming water: soft-boiled - 5-6 minutes, in a bag - 8-10 minutes, hard-boiled - 10-12 minutes. If the eggs are dipped into boiling boiling water: soft-boiled - 2-3 minutes after boiling, in a bag - 3-5 minutes after boiling, hard-boiled - 8-10 minutes after boiling. It should also be remembered that the optimum temperature for boiling eggs is 80-85 degrees Celsius.
If you want to know even more interesting things, then you should read about wine, tomato paste: foods to freeze to extend their shelf life
Source: https://novate.ru/blogs/270222/62276/