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The procedure is not complicated: soak your eggs in cold water from the pan and place toothpicks or matches on them. Bring the water to a boil. When the water starts to boil, the eggs actively knock against the bottom and walls. And it is precisely the toothpicks that will prevent them from touching the sides of the pan. The more, the better!
Feel free to add a teaspoon of salt to the water when boiling eggs. Salt will ensure that the eggs coagulate in case of cracks during the boiling process, thus preventing the egg white from escaping. To do this, fill the pan with water, put it on the fire and add the teaspoon of salt.
Do not exceed the cooking time: always keep in mind the “3-6-9” rule. That is, 3 minutes for hard-boiled eggs in boiling water, 6 minutes for soft eggs and 9 minutes (or even 10) for hard-boiled eggs.
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Do you know the vinegar trick?
Eggs in the pan
Another important rule: never put too many eggs in the pan while boiling. The eggs should not touch each other during the process. So, if you use a small saucepan, boil only 3 or 4 eggs at a time. If you want to cook several, use a larger saucepan for this purpose or boil them in batches.
The vinegar trick still remains to be tried. Another simple and effective way to prevent eggs from cracking. How to do it? Fill a pot with water and add a teaspoon of vinegar for each egg you boil. Then put the pan on the fire. Adding vinegar to the water promotes faster coagulation of the egg white proteins. Thus, the shell will not be able to crack easily.
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CLASSIC ENSAYMADA BREAD
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“My grandma has been making this for as long as I can remember! It’s a staple at family gatherings and my friends”
