I finally learned how to cook eggs so that the shells fall off by themselves. I just put 2 ingredients in the water
A fiery salute, comrade readers!
I don't know who said that the kitchen is a woman's vocation. I love to cook, but according to my mood. And my husband always wants to eat 🙂
Every evening after work, with rare exceptions, I stand by the hearth, that is, the gas stove... You come at 17-20, shower, and go to the kitchen! The husband arrives at 7-8 pm, so there is very little time left.
I know that you can cook a few days in advance. I do that sometimes. And modern feminists argue that you can and should not cook at all. But I love and respect my Spouse, so every evening I try to cook something special. For me, this is not a duty, but a sign of attention.
But back to the time that you want to save so much, and to those eggs. Boiled eggs are a popular ingredient in salads and are great as a stand-alone dish.
Before, I spent a lot of nerves and time to clear them. I know advice about salt, yes... And I've used it before. But sometimes the result was not encouraging: the protein still remained on the shell, and bits of film adhered disgustingly to the fingers.
The other day I learned a life hack that turned my culinary world upside down. Thanks to him, the shell moves away from the protein by itself, along with the film. Three movements - and a whole egg, suitable for stuffing, is ready:
I am writing in detail how I am doing now:
- I pour water into a saucepan so that he covers the eggs on top of his finger.
- I stir in half (a good half) teaspoon of table salt and baking soda and carefully lay each egg.
- I cook for 10 minutes, gently but thoroughly tap. And the shell leaves without any problems, it seems, by itself. I just pry on the tip with my fingernail and pull.
So, try putting half a teaspoon of salt and baking soda in the cooking water. And you won't have any more problems with eggs!