Boiled eggs are one of the most versatile allies in everyday cooking.. Aside from being an inexpensive source of protein and low in fat, preparing it seems, in theory, the easiest culinary task of all. However, There is a general frustration This ruins the experience: Try to peel them and the peel takes half of the white with it, resulting in a poor aesthetic result and wasting food.
This disadvantage is not a question of luck or the quality of the egg, but of Technique used in cooking and cooling. According to gastronomy experts, the excessive adhesion of the membrane is mainly due to incorrect cooking times and the lack of sufficient thermal shock. To solve this problem, there is a precise method that ensures that the shell practically slides off on its own.
The most common mistake happens right after the fire has been put out. Most people remove the hot water and allow the eggs to cool to room temperature in the same pot or on the counter. This practice encourages the skin to adhere to the whites.
Proper technique requires making a “reverse bain-marie.” Immediately after removing them from the boiling water, the eggs should be immersed in a bowl of water and plenty of ice..
This drastic difference in temperature, also called thermal shock, causes the contents of the egg to contract slightly, separating from the shell and making subsequent peeling easier. After a few minutes in this ice bath, they can be peeled or placed in the refrigerator.
The second determining factor is time. There is a popular belief that eggs should be cooked for a long period of time to avoid health risks such as salmonellosis Overcooking not only affects the texture and color of the yolk (which turns greenish), but also makes it difficult to peel..
The ideal approach is to boil the water first. Once the boiling point is reached, the eggs are carefully added and the timer is set: exactly 7 minutes.. This time is enough to achieve safe and firm cooking without drying out the product. It is only recommended to exceed this time in certain cases when there are health problems or intolerances that require extreme cooking.
If the shell resists despite adhering to the time and temperature specifications, there is a very effective mechanical remedy. Place the boiled egg in a glass jar with a lid, add a little water, close and shake vigorously for a few seconds. When you open the jar, the shell will shatter and separate from the white, allowing you to remove it all at once.
Finally, culinary engineering can be extended to sustainability at home. Instead of disposing of the resulting peels in organic waste, they can be used as natural fertilizer..
Because they are rich in calcium, when crushed and spread over the soil in pots or in the garden, they act as a powerful fertilizer that strengthens plants, which is particularly useful in seasons with less sunlight and low temperatures.
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