Are you tired of wasting your time waving your eggs? Today we give you an unstoppable tip that will change your life.
Cheap, delicious, versatile and allowing a multitude of recipes, eggs are foods that seem to have everything for them. We love them both in their simplest devicedish, hull, calf, hard or even poached, than in more elaborate preparationslike Asian omelettes, savory cakes or cakes.
They are beneficial to the body because they bring a large amount of protein, but also, minerals and vitaminsin particular B2, B5, B6, B8 and B12, which we only find in products of animal origin.
They are also known for Maintain good cognitive health in the long termin addition to allowing real Regulation of cholesterol levels in the blood. In short, the eggs only have advantages!
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But a shadow often darkens the painting when we want to make hard eggs: the scalabial stage. So how do you simplify your life? We give you the trick of Geneviève O’Gleman Shared on its YouTube channel. An ideal technique that will not ask you absolutely no effort or fierceness.
The simplest and most practical ingenious method for waving hard eggs without any difficulty
Ideal for waving a hard egg is cause thermal shock. Indeed, under the effect of heat, white and yellow of the egg tend to grow and take up space. This is why it is not uncommon to see hard eggs explode during cooking.
But if the latter are then subjected to the cold, their size is considerably reduced, which causes A space between the shell and the egg to facilitate the withdrawal of it.
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So, cook your whole eggs in boiling water. Once the cooking is finished, immerse them for a few moments in A large volume of water with ice cubes To cause thermal shock.
Then add your hard eggs to a glass container, Close it and shake. Open the box and shells of your eggs will be Already almost parties. No more waste of time, even the most rebellious shells peel off. A real breeze!
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Cuisine editor
Coming from a training in digital editions, I love to share with Marmiton readers of cooking tips, sometimes unusual, but also ways to use everything in your ingredients for …
