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Their added value in the kitchen also lies in the fact that they can be prepared in many different ways, as well as being the basis for a multitude of desserts and flans. For example, we can prepare some magnificent soft- boiled eggs, to be enjoyed with a teaspoon and perhaps a pinch of salt and pepper; or we could prepare them in a frying pan. Scrambled eggs are also fantastic, suitable for an energetic breakfast and poached eggs are super tasty. In the frying pan they have an extra touch with some spices that enhance their strong flavour. That said, hard-boiled eggs are undoubtedly among the most popular: let’s see a trick to prepare them.
Hard-boiled eggs: here’s the trick to cooking them
The main problem when preparing hard-boiled eggs is that they often do not cook as expected. For example, if the egg is cooked too little, the yolk will be almost runny, while on the other hand, the yolk may be too dry. One of the most common problems, however, is that the egg white can come off the shell during cooking, due to the cracks that are created. To avoid this happening, it is advisable, first of all, to choose a large pan, to ensure that the different eggs do not collide with each other.
Also, by adding a teaspoon of fine salt to the pan, you can ensure that the egg whites solidify, so that they do not fall out of the shell. The same salt also manages to slightly increase the boiling point. Try it and tell us!
Peel them without problems
To peel eggs quickly, simply use the back of the spoon and tap the base of the egg until it cracks. Once the bladder of the egg is broken, the shell will come off easily without ruining the egg white.
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