More than once you will have said “damn it, if I wanted a boiled egg and not this thing that came out of me”, so that this situation does not happen to you and you are disappointed, I will explain How to make a perfect hard-boiled egg. It has happened to me more than once until I discovered a series of little secrets that the truth has come to me wonderfully so that they come out divinely.
Everyone knows how to do it since it involves putting it in water and letting it cook, peel it and cut it. But beyond this very basic task, leave a Cooked egg has its little tricks, starting with the cooking time, what you have to add to the water so that the shell does not break, which is what you have to do so that it peels well …
On more than one occasion you will have found that the yolk is greenish or not centered, that it is impossible to peel, that the shell has broken while it was cooking … And the fact is that all things, even the simplest, have their that so that they come out flawless.
So if you want to know how to get a hard- boiled egg in good conditions, keep reading and you will see that it is easier than you imagined.
How to make a perfect hard-boiled egg: video recipes
How to make a perfect hard-boiled egg: step by step
Put a saucepan with water on the fire and when it starts to boil, you insert the eggs carefully so that they do not break. You add a tablespoon of salt and a splash of vinegar.
When you put the eggs in, the water will lose heat. You wait for it to start boiling again and cook for 10-12 minutes.
After that time, you remove them from the heat and put them under the cold water tap to refresh them. Lastly, you crack the eggs on the counter and peel them.
My tips and tricks
When you put the eggs in the water, use a spoon so that they do not break.
Eggs need to be at room temperature, so take them out of the fridge a little earlier.
They are cooked in boiling water so that the yolk remains in the center.
And you already have some great boiled eggs for your delicious salad or whatever you fancy the most.
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