Why do eggs crack when cooked? Why is peeling them after cooking sometimes a nightmare?
Why eggs Do they often burst during cooking?
Cooking eggs It may seem simple, but it often leads to disappointment – cracked shells, runny whites, unevenly cooked insides. The most common reason lies in the rapid temperature change, which causes stress in the shell. When a cold egg lands in hot water, it goes into shock. The result? Cracked shell.
Room temperature plays a key role
An egg that just came out of the refrigerator, not ready to cook immediately. The secret lies in patience. If the egg rests at room temperature for a few hours before cooking, it avoids the sudden thermal shock that causes cracking. Natural adaptation to the environment is the first step to successful cooking.
Space in the pot means less damage
Crowding in the pot is not recommended. When eggs get too close together during boiling, they collide. Any impact can damage the shell. It gets even worse if the water boils too hard – the bubbles act like shock waves, attacking the delicate surface of the egg. A calm and airy environment in the pot is the secret to perfect results.
The secret of vinegar and salt
When added to water one tablespoon of vinegar and one teaspoon of salt, a miracle happens. This combination not only prevents cracking, but also ensures that protein It does not spill out in the event of a slight crack. The vinegar acts as a natural coagulant, while the salt further strengthens the shell and stabilizes the interior.
Effortless peeling? Yes, it's possible!
After cooking, how we cool the eggs is also important. A quick plunge in ice water helps separate the membrane from the shell. The combination of proper preparation, the right amount of additives in the water, and proper cooling allows the egg to peel almost by itself. The shell slides away as if it was never there.
The ultimate secret to a perfect soft or hard boiled egg
Cooking time is crucial. A soft-boiled egg requires precision – 6 to 7 minutes in slightly boiling water. The hard-boiled egg should be in the water. 9 to 12 minutesIt is important that the water does not boil too hard, but rather gently simmers. This way the inside retains its creamy texture, the yolk remains centered, and the shell remains intact.
It all starts with a small step and a little knowledge. It's not about luck or coincidence, but about understanding how the nature of the egg works. Knowing the right procedure will help you avoid unnecessary problems.
