Why is your boiled eggs always defeated? And decorticate very hard, believe a lot of people are boiled the egg always is broken and worry. Actually you are little only one pace, made this step, the egg is not defeated not only, and very easy with respect to denude carapace.
When if want,cooking the egg not burst, and rind easily, still a few small doohickey need to master.
If you think the egg that boil is purely,put the egg into hot water directly, after boiling a few minutes continuously fish out, so you are off base, such eggs that boil are very easy burst, chorion pares not easily also, it is such more when the temperature of the egg is inferior especially. This kind of circumstance, boiling when making egg of with a soft yolk, the meeting is more apparent, egg white and gallinaceous chorion adhesion is together, very difficult egg carapace denude.
How can you just boil so give to pare easily delicious egg?
1, immerse the egg that takes out from freezer a few minutes in clear water, such doing is to let an egg get used to temperature, return the dirty thing that can clean egg carapace surface incidentally at the same time. 2, join in boiler salt and feed vinegar, put has immersed egg next, join salt and feeding vinegar is for bate egg carapace, vinegar is weak acid, and egg carapace basically is calcium carbonate, weak chemical reaction can produce between them, and be sure to keep in mind must the boiler below cold water, if water is warm,came up, put an egg again, because warm up suddenly,can let an egg, easy burst.
3, reopen medium baking temperature heats slowly the water in boiler, those who notice not to open conflagration to let water leave is very fast, because water can drive an egg to strike the wall of boiler, when maturing, cause egg rupture very easily so.
4, be sure to keep in mind must the boiler below cold water, if water is warm,came up, put an egg again, some people may feel such very fast, but such because warm up suddenly, the egg with extremely low temperature is very easy burst. Next reopen medium baking temperature heats slowly the water in boiler, those who notice not to open conflagration to let water leave is very fast, because water can drive an egg to strike the wall of boiler, when maturing, cause egg rupture very easily so. The egg that has cooked should be put into cold water instantly, heat bilges cold the action that shrink can make egg more good pare.
Cook the egg that come out so not just good pare, also meet more slippery tender, after mastering these small doohickey, can try again more into rank egg of with a soft yolk, how? It is very simple.
