Boil Eggs
Boiled eggs got their name, obviously, from the way they’re cooked. You simply boil them and that’s it, you can then enjoy your boiled eggs for breakfast or even for parties.
Boiled eggs are a healthier choice because of the absence of oil when cooked. They only contain 70 calories and are very rich in protein. They can either be cooked hard or soft depending on one’s preference.
It is actually very easy to prepare this but to achieve the perfect boiled eggs, there are some techniques that you need to know. Sometimes, you may not be able to determine if the eggs are already cooked until they’ve cracked and parts of the egg white have come out through the cracks. But by following these techniques, you will be able to have boiled eggs without the dark green coating on the yolk and you can peel them easily as well.
For those who prefer the hard boiled eggs, choose eggs that are about two weeks old. Fresh eggs are somewhat harder to peel so do not use them. If, however, no older eggs are available, you may use fresh eggs but be sure to cool them first inside the fridge before you peel them.
Let’s start cooking then. Put your eggs slowly inside the pot and fill your pot with water just enough to cover the eggs giving it an allowance of one inch above. Use tap water instead of cold or hot water. Also, you may or may not add salt or vinegar to the water. Cover the pot when you cook.
Start your heat and bring it a high. Let your water boil but keep in mind that as soon as it starts boiling, you will have to remove the pot right away from the heat. Cooking the eggs in boiling water will overcook them resulting in hard and dry eggs.
Don’t get the eggs yet but leave them in the water for a few minutes more depending on how you want the eggs cooked. For soft boiled eggs, let them stay for three to five minutes. If you prefer the mollet eggs with semi liquid yolk, leave them for five to six minutes. For hard boiled eggs, 10 minutes will be enough to achieve a dark yellow and pasty yolk while 15 minutes will result in a light yellow and dry yolk.
When the time is up, drain the water from the pot and replace it with cold water to cool the eggs. After that, you can peel them and serve.
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