Are you making these mistakes when cooking eggs?

Eggs are a food with a great nutritional value, versatile and delicious, perfect to include in healthy diets and weight loss. It can be used for many recipes and in different elaborations but when it comes to cooking them, we are not always clear on how to do it so that it can be peeled perfectly without the egg white sticking to the shell or the yolk is not too hard or greenish. Take note of the usual mistakes we make when cooking eggs so that this never happens again.

How should a perfect cooked egg be?

Although it seems simple, cooking an egg is not as easy as it seems. You have to control the temperature and time and get an egg that can be easily peeled in which the white is not sticking to the shell, and that the white is compact and juicy without acquiring that greenish color that can be seen in some cooked eggs.

Video:Foods to avoid in a healthy breakfast pixabay

Tips for cooking the perfect egg

There is a discrepancy in deciding whether it is better to put the eggs to be cooked directly in cold water before it breaks to boil or in boiling water. As well, This will depend on two factors, if the egg is cold and the cooking time we want to give.

The recommended is that the egg is fresh and that it is at room temperature before boiling it, since the thermal shock probably breaks the shell and you find those typical pieces of clear frayed floating through your container. If you are going to cook the egg for more than 7 minutes you can put it directly in cold water to boil because this will not influence its final texture as it would in less time cooking, yes, surely the yolk is off-center.

If you store the eggs in the fridge, remove them before cooking them so they are tempered, depending on the type of cooking you choose, you can put them directly in cold water or in boiling water. If you put them in boiling water the change in temperature can cause that break that we were talking about so the ideal is to introduce them carefully and to turn them taking advantage of the centrifugal force to center the clear in the case of cooking of few minutes.

A trick to avoid that eggs not too fresh or the temperature changes end up causing breaks in the shell, is to put in the water an acid such as a splash of vinegar or lemon juice. What these substances do is agglutinate or coagulate the egg proteins so in case of breakage the shell will be sealed with your help.

Baking eggs at a very high temperature makes the clear present a gummy texture so the ideal is to cook them at a medium temperature and of course completely covered with water so that they are done in a homogeneous way.

Remember that the eggshell is porous so the best option is, if you store the eggs in the fridge, keep them covered so that they do not take odors from other foods that later affect their taste. For this characteristic of the shell, if you add salt to the cooking water it will add a salty touch. Depending on the cooking time you will get a texture or another, it all depends on your preferences or the preparation you have in your hands.

Types of cooking

There are cooking for all tastes, for example with 2 or 3 minutes of cooking you will get the so-called coke egg that would have a semi-liquid consistency. With a little more cooking, 3 to 4 minutes, you will get the delicious poached or poached egg that is cooked without a shell wrapped in filmSurely you've seen it more than once and more than two on TV or even ventured to prepare them at some point. If you want a traditional egg passed through water, you only have to cook the egg for 4 or 5 minutes, this preparation presents the liquid yolk and the solid white, it is a delight that is eaten with a spoon.

The eggs called Mollet must be peeled very carefully because the white is cooked but the semi-liquid yolk and are very delicate to handle. Cooked eggs for life are recommended to boil them for 8 to 10 minutes, no more because the yolk becomes very compact and gray-greenish in addition to the texture of the white is altered. Why does this happen? Because excessive cooking causes the proteins to be compacted by letting the water escape, in addition the clear releases hydrogen sulfide resulting in an unpleasant smell to the egg.

How to peel an egg without breaking it

Once we have our cooked egg after 8 or 10 minutes, put it in cold water so that the thermal shock separates the egg white from the yolk, you can already gently hit the egg and start peeling it. One trick we learned from chef Gordon Ramsey is that once the egg is beaten to start peeling if you submerge it in cold water or pass it under the tap so that the water penetrates through the cracks you will be able to peel more easily. We have tried it and it really works.

You are also interested