New Year is coming, which means there are dozens of eggs ahead for “Olivier”, “Herring under a fur coat” and other holiday salads. But no matter how much you cook, there is always a risk: the protein is in crumbs, the shell is on your hands, and there are eggs on the plate that are embarrassing to serve at the holiday table.
Fortunately, there are simple rules that will turn peeling eggs from a pain into a matter of just a minute. Even if you boil two dozen at once, the peel will come off smoothly, and the white will remain perfectly smooth.
First rule: don't use fresh eggs.
For hard-boiling, it is better to use eggs that are already 7-10 days old. During this time, an air layer forms between the shell and the white, and cleaning is easy.
Second rule: add salt or vinegar to the water.
A pinch of salt or a teaspoon of vinegar per liter of water helps the protein not to leak out when cracked and slightly weakens the adhesion of the shell to the film.
Third rule: cook correctly.
Place the eggs in the already boiling water and cook over moderate heat for 8-10 minutes. Boiling too hard causes the eggs to smash against each other, and the shells then stick even more.
Fourth rule: cool immediately in ice water.
Immediately after boiling, transfer the eggs to a bowl of ice and water for 5 to 10 minutes. A sharp temperature change separates the protein from the film, and cleaning becomes much easier.
Fifth rule: clean under running water.
Even a thin stream of water helps to move the shells and wash away small fragments. Start at the blunt end, this is where the air pocket is and the peel will come off first.
If you follow these five rules, eggs will become not just an ingredient, but an aesthetic basis for any holiday salad. The white will be smooth, without dents or crumbs, and cleaning will take less than a minute.
