Boiled eggs, the most avoid boiling in a pot under cold water! Teach you the right way, the eggs are fresh and tender, and they will fall off as soon as you touch the shell!

Boiled eggs, a seemingly simple home-cooked delicacy, actually contain university questions. Not only is it convenient and fast, but it also retains the purest nutrients in eggs. As a basic ingredient in the daily diet, eggs are a must-have choice for many people’s breakfast table due to their rich protein, vitamins and minerals. However, boiling a hard-boiled egg that is both tender and easy to peel is not as simple as throwing it into the pot. This article will discuss in detail the nutritional value of hard-boiled eggs and how to make them not only delicious, but also fully retain their nutrition by using the correct way to cook eggs.

1. The nutritional value of boiled eggs

Eggs, known as “complete nutrition food”, are not to be underestimated in terms of their nutritional value. A medium-sized egg contains about 7 grams of high-quality protein, which contains all nine essential amino acids needed by the human body, is easy to digest and absorb, and plays an important role in enhancing physical strength and promoting growth and development. In addition, the lecithin and choline in eggs have a positive effect on brain development and memory improvement, making them suitable for people of all ages.

Second, the correct way to make boiled eggs

Hard-boiled eggs may seem simple, but in fact they are quite exquisite. Wrong cooking methods will not only cause eggs to taste old, the shell will be difficult to peel, and may even cause cracks, affecting the appearance and nutrient preservation. Below, we will explain in detail how to cook a perfect hard-boiled egg.

Step 1: Wash the eggs

First, place the eggs in clean water and gently scrub the surface with your hands. The purpose of this step is to remove dirt, fecal residue, and possible salmonella from the eggshell to ensure food safety. Note that the scrubbing force should not be too large, so as not to damage the eggshell and affect the integrity of the subsequent boiling of the egg.

Step 2: Prepare the boiled egg water

Add an appropriate amount of water to the pan, enough to completely cover all the eggs. Next, add a pinch of salt and stir gently with a spatula until the salt is completely dissolved. The function of salt is to increase the boiling point of water, so that the eggshell is not easy to break when heated, and it also makes it easier to peel off the eggshell after cooking. When the water temperature is adjusted to about 40 degrees Celsius (lukewarm to the touch), prepare the eggs. This temperature helps to reduce the impact of the temperature difference when the eggs are placed in the pan, further reducing the risk of eggshell breakage.

Step 3: Boil the eggs

Gently place the cleaned eggs in the pan, taking care to act lightly to avoid damage to the eggshell caused by collision. Subsequently, bring the water to a boil over high heat. Once the water is boiling, immediately reduce the heat and time to cook for 5-7 minutes. This time frame is adjusted according to personal taste: about 5 minutes of eggs with slightly raw yolks and tender texture; After 7 minutes, the egg yolk is just set, which retains both tenderness and flavor. During the egg boiling process, keep the water surface slightly boiling to avoid violent boiling causing the eggs to collide with each other or tumble, resulting in eggshell damage.

Step 4: Cooling & Peeling

When the time is up, immediately turn off the heat and quickly remove the eggs and place them in a basin of cold water prepared in advance. The function of cold water is to quickly reduce the temperature of the egg, stop the heating process, and at the same time, the principle of thermal expansion and cold contraction will form a tiny gap between the eggshell and the egg white, which is convenient for peeling. Gently stir the eggs in cold water for about 1 minute to help the heat dissipate evenly and enhance the shelling effect.

Third, the key to ensuring that the eggs are well peeled, not cracked, and intact

1. Temperature control: As mentioned earlier, use a pot under warm water around 40 degrees to avoid cracking the eggs due to sudden cold and heat.
2. Master the heat: After the water is boiled, turn to low heat and cook slowly, keep the water surface slightly boiling, and reduce the collision between eggs.
3. Timely cooling: Immediately after cooking, take out and put it in cold water, and use the principle of thermal expansion and cold contraction to make the eggshell easier to peel off.
4. Use fresh eggs: Fresh eggs have a thin film between the egg whites and the eggshell, which can better protect the eggs from cracking during the cooking process and make them easier to peel.
5. Gentle operation: Whether washing, panning or scooping, it should be done with gentle movements to avoid unnecessary collisions.

Hard-boiled eggs, a seemingly ordinary but home-cooked dish with infinite possibilities, can not only retain all the nutrients of eggs by mastering the correct cooking method, but also allow you to enjoy the best taste experience in every bite. From cleaning to cooling, every detail counts on the final quality of the finished product. Hopefully, this article will help you easily master the art of cooking the perfect hard-boiled egg, so that this simple and pure delicacy can become a highlight of everyday life.