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The boiled egg

the boiled egg

 

As easy as making a boiled egg! Easy to say but ... sometimes the eggs break during cooking, sometimes firmly refuse to be shelled and, each time, it turns out a new flaw.

 In reality, there are several ways to prepare boiled eggs but there are in any case some small tricks to be adopted to be able to obtain an excellent result.

The first trick to use, after cleaning the eggs, is to make a small hole in the bottom of the egg; with a pin or with the appropriate tool (exists, exists ...!).

At this point the cooking; there are three main methods:

  • use an electric egg cooker, convenient, practical but not always at hand, especially during an excursion or on holiday!
  • Bring water to a boil and immerse the eggs gently, letting it cook for 10 '
  • place the eggs in a saucepan, fill it with water and bring it to a boil. As soon as the water boils, wait thirty seconds, cover the pot and remove it from the heat. Leave the eggs in the pot for 30 '. This method, albeit long and with the need to be present to check when the water comes to a boil, guarantees an almost impeccable result: the eggs will always be a beautiful bright yellow and cooked to perfection.

But, once cooked, the procedure does not stop: the eggs will be transferred to plenty of cold water and immediately tapped all around in order to create a dense network of small cracks. As soon as the eggs have cooled completely, shelling them will be much easier.

At this point all that remains is to eat them: as they are, just sprinkled with salt, or in salads or perhaps stuffed (see recipe).

ADVICE:

If you have any doubts about any indication, please contact me! I will try to clarify any doubts.

 

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