If boiled eggs are immediately poured with cold water immediately after cooking, they will lose their tenderness, the white will become rubbery, and the yolk will become grayish with a metallic taste.
This occurs due to a sharp temperature change. For this reason, professional chefs avoid placing boiled eggs in cold water to cool. To ensure they retain their flavor, you need to remove the pan from the heat and leave the eggs in hot water for a couple of minutes. After this, pour off some of the boiling water and add a little warm water. To avoid sudden temperature changes, you can gradually add cool water to the pan, lowering the temperature.
Once the eggs have cooled, they can be easily peeled.
“This method of cooling preserves the texture, taste and appearance of boiled eggs. In restaurants, it is the gold standard, guaranteeing a perfect result,” the article notes.
