It would seem that there is nothing difficult about boiling eggs. But there are also secrets here. To make ready-made eggs easy to peel, it is advisable to warm them to room temperature before boiling and then place them in boiling, not cold, water.

Oddly enough, very fresh eggs are the worst to peel after boiling. They have very small pores in the shell, it is very dense, and when peeling such eggs, half of the white can stick tightly to the shell. If eggs are stored for at least a week, or better yet two, the shell loses moisture, the pores enlarge slightly, and the shell becomes less dense. So for salads, when you have to peel a lot of boiled eggs, it is better to use non-chicken eggs.

Chef Roman Trusov shared with AiF.ru a professional secret on how to easily peel boiled eggs.

“You need to drain the hot water, pour cold water over the eggs to cool them a little, then you need to lightly squeeze them with your hands until small cracks form on the shell and lower them into cold water again for 5-10 minutes. The water will penetrate the membrane under the eggshell, and then it will be very easy to peel the eggs,” he said.

You can also start peeling eggs from the blunt end. There is a small air pocket there that allows you to pick up the shell without damaging the protein.

How to boil eggs so they don't crack?

It happens that eggs crack during cooking, the white leaks out and hardens on the surface. It's okay if these eggs go on a salad. But they often prepare dishes in which the shell must be intact. For example, stuffed eggs or Easter eggs. To avoid cracks during cooking, you must immediately choose good eggs. They must be fresh, be sure to look at the date on the package. You can also check the freshness of an egg by placing it in a glass of water. If it drowns, it means it’s fresh. When purchasing, also carefully inspect the packaging to ensure that it does not contain damaged eggs. Be sure to open and check a box with a dozen eggs. True, there are microcracks that you won’t notice right away.

If the eggs are of high quality, from a trusted manufacturer who complies with all the rules for keeping laying hens, then such eggs usually have a strong shell. But what to do with them next, AiF.ru toldChef Roman Trusov.

“The eggs must be placed in cold salted water, then they will not crack. It is advisable that the water does not boil too much and the eggs do not knock against each other too much. Salt increases the density of water, which compresses the shell. Even if there are microcracks, the protein will not leak out. If you take an egg out of the refrigerator and put it straight into boiling water, it will most likely crack due to the temperature contrast,” he said.

Spring is here, and very soon a wonderful holiday will come - Easter. That is why the question of how to properly boil hard-boiled eggs so that they do not crack is one of the most pressing. Well, yes, some will laugh. But now in stores they sell such eggs that they burst even when you just pick them up.

Usually, when we boil an egg for a salad or just for breakfast, the integrity of the shell is not as important as for coloring with onion peels or special paints. Who would love to eat a colorful egg? We need the eggs whole when stuffing them; if they leak out, they will lose their shape.

How to boil eggs correctly so that there are no cracks

Eggs can crack during cooking for several reasons, which we will now examine in detail. By the way, today for Easter I boiled them completely successfully, although the store-bought ones are very weak.

The first reason is the very thin shell. For comparison, try breaking an egg from a domestic chicken and its sister from a poultry farm. At home, the shell is thick and hard, so you won’t break it the first time. And store-bought eggs often have thin ones, for the reason that the chickens do not run free, but sit in cages on special rations.

Thinning of the shell also happens in domestic chickens, due to illness or lack of microelements. It is not advisable to take such eggs for dyeing. If you have a choice, take it stronger.

Another reason for the appearance of cracks during cooking is elementary damage during transportation. If handled carelessly, a fragile product can develop tiny microcracks that you won’t even notice. And when heated, of course, they expand and the protein flows into the water. Or when painting, paint gets inside, leaving unsightly stains.

The third reason is the temperature difference. When an inexperienced housewife puts eggs from the refrigerator straight into boiling water. Anyone here will crack. I usually take out the eggs and fill them with cool water, let them stand for half an hour so that the temperature inside the egg becomes the same as the water.

The fourth reason is a high probability of cracking during rapid heating and strong boiling. Even if the eggs are already at the appropriate temperature, you do not need to immediately put them on high heat, bring them to a boil on low and cook slowly. When cooking, you can add salt to the water, this will most likely keep the shell intact.

Some people puncture the top of the egg to equalize the pressure inside and outside the shell. I tried that too. But, to be honest, this is of little use.

How long to cook eggs

• To get a hard-boiled egg, as for salads, you need to cook it for exactly seven minutes. Just do not overcook, otherwise the yolk will become rubbery and its color will not be very attractive.
• The egg in the bag should be cooked for five minutes.
• Boil soft-boiled for exactly three minutes and immediately cool under running cold water so that they do not overcook.

How to boil eggs so they peel well

This problem happens with fresh homemade eggs, especially if you just cook them from chicken.

In order to clean the eggs well after boiling, you need to immediately, as soon as you take them out of the boiling water, dip them in cold water and hold them there until they cool completely.

How to determine the freshness of an egg

1. It is very easy to determine by the shell; in fresh eggs it is rough, in old eggs it is smooth and shiny.
2. You can gently shake the egg near your ear and listen; the old egg will dangle inside the shell and gurgle.
3. If you want to more accurately determine the period, then put the egg in a glass of water. A fresh egg will immediately sink to the bottom. If it hangs with the blunt end up, it is two to three weeks old. A stale, month-old egg will float to the surface.

In general, all the secrets for boiling eggs. I will be glad if you find it useful. Happy Easter to you.

As easy as pie. And what’s really so difficult about this? However, even such a seemingly ordinary manipulation requires certain knowledge, because very often when people prepare this product, they are faced with shells that have cracked during the process. This article will help you determine all the subtleties of cooking, and exactly how to cook hard-boiled, soft-boiled and in a bag.

Did you know? For some reason, it has always been believed that brown eggs are tastier and healthier than white ones. Actually this is not true. Their different shades just directly depend on the breed of laying hen, and their benefits are absolutely the same.

Very often, in order not to bother too much with the problem of how many minutes to boil eggs, residents of megacities simply put a saucepan on the stove and go on with their household chores.

One can understand this position, because if you plan to cook it hard-boiled, then why not let it cook longer, for example, 7-10 minutes? There is still a difference.

Food cooked according to the rules and at the right time will be softer and tastier, but an overcooked “masterpiece” in comparison is unlikely to please anyone’s taste.

At the same time, as a rule, little of the beneficial properties remains; the color of the yolk acquires a bluish tint, and feels like rubber, which can easily be choked on (they say that it can even lead to death).

Choosing fresh eggs

The greatest benefit to the human body comes from medium-sized chicken products, taken from domestic chickens.
There is a simple way to check freshness. If an egg sinks when lowered into water, then there is no doubt, but if, on the contrary, it floats, then it is no longer suitable for consumption.

You should also remember that if you choose trays in a supermarket, you need to pay attention to the furthest ones, which are on the shelf behind all the others; this method of selection by “freshness” applies to any product.

Secrets and tricks

To prepare a perfect and delicious egg delicacy, you not only need to keep track of time, but also use some simple secrets and tricks to avoid cracks during the cooking process.

• Needle. You need to pierce the egg from the blunt end.
• Before cooking, the product should be immersed in cold water and cooked only after it has been left for half an hour at room temperature;
• Preferably well prepared;
• You can put a small plate on the bottom of the saucepan: always upside down.

Important! For hard-boiled eggs, it is better to choose small ones. The large ones have too strong a shell.

Proper boiling of eggs

Having studied all the proposed tips and tricks, you can turn directly to the process itself. But in order to optimally resolve the question of how to properly boil eggs, you first need to decide what kind of result you want to get so that your breakfast is tasty and healthy.

Soft-boiled

You can’t count how many different variations on the topic of how to boil soft-boiled eggs can be found on the Internet, but in this article the optimal and most accurate one has been selected.
Cooked dish in this manner- This is an ideal breakfast option for people of any age category. So, first you need to thoroughly rinse the eggs and place them in a saucepan with cold water, you need to do this carefully using a tablespoon.

Then bring the whole thing to a boil. Well, now you need to decide how long to boil soft-boiled eggs after boiling, because the consistency of both the yolk and white directly depends on this. There are two options.

If a person wants to get not only a runny yolk, but also a white, you only need to cook for 2 minutes from the moment of boiling. For traditional “soft-boiled”, where the protein will become dense, the required cooking time should be increased by a minute.

Did you know? A soft-boiled egg is considered healthier for digestion than a hard-boiled one. But lovers of this dish are more at risk of salmonellosis (due to insufficient heat treatment).

In the "bag"

Poached eggs are another popular and some people's favorite dish.
“The bag” is suitable, first of all, for people who do not like either soft-boiled or hard-boiled; give them the golden mean.

The cooking method is almost the same as in other cases, the only difference is the time, which is also calculated exactly in minutes. After the water boils, the tasty product still needs to cook 4 minutes.

Hard-boiled

The hard-boiled method mistakenly seems to everyone to be the easiest. This is due to the misconception that such food cannot be digested.
But as mentioned above, this should not be done for a number of reasons:

• the contents under the shell will become “rubbery” and taste unpleasant;
• If kept on the stove for more than 20 minutes, the product is generally harmful to health.

Therefore, it is necessary to monitor the cooking dish and cook over low heat after boiling. no more 6 minutes.

Cleaning Rules

Oddly enough, the “age” of eggs has a direct meaning in terms of their shelling. Most likely, every person has heard at least once in his life that old ones are better to clean, but fresh ones, on the contrary, are very difficult to clean. And it is true.

Important! If you take eggs directly from your own chicken coop or from farmers, as they say, straight from under the chicken, then to easily peel the shells, you should let them sit in the refrigerator for a couple of weeks.

Here are some more interesting ways to remove the shell from a delicious cone.

• You can simply cut it in half and carefully remove the half with a tablespoon. This works out great if you hard-boil the product and follow all the rules;
• Blow the contents out of the shell. Today this is a very popular method. In this case, the component must be taken hot, but the shell must be cooled. Then two holes are made at both ends and a through crack between them, and it is blown vigorously.
• Add a teaspoon of baking soda to the water during cooking. Soda will increase the pH of the protein, thereby preventing the film under the shell from sticking;
• Vigorously shake a few eggs in a large saucepan with a small amount of water. This way, water will get into the cracks of the shell and make cleaning much easier.

As you can see, there is nothing supernatural in the preparation of this wonderful and nutritious dish; everyone can cope with these recipes and remember all the rules.

The most important- this is desire and inspiration. Bon appetit!

How to boil eggs so they don't crack and the paint goes on smoothly.

Easter without eggs is impossible. We give them to each other before the Holy Day and on Easter week; eggs are the main decoration of the first fast meal after a long fast. So they must be on the table, beautiful, shiny, bright.

Painting them is not at all difficult, the most important thing is to manage to do so, so that the eggs do not crack during cooking. And here the techniques that housewives have developed over the years by placing pots on the stove can help us.

Choose

First, you need to choose the right eggs. Fresh - one, with a strong shell - two. You can tell if the eggs are fresh by dropping one of them into a glass of water. If the egg sinks, it is fresh. An egg that has been sitting in the store for a long time will float.

You can do it simpler and just take eggs with the packaging date printed on them. Nowadays they buy a lot of eggs, so stores with good traffic shouldn’t have old eggs lying around, but just in case, look.

Secondly, the eggs need to be carefully examined. If they are packaged in dozens, open the boxes. Don’t expect that the eggs won’t crack in them – that’s okay. If you buy a box of three dozen, it is usually difficult to open it. We'll have to hope for luck.

At Easter people usually buy white eggs because they are going to be painted. But brown eggs have stronger shells. So if you are going to paint with just onion peels, you can use them.

Take out in advance

The eggs need to be removed from the refrigerator so that they have time to warm up to room temperature. If you boil cold eggs, there is a high chance that they will burst due to a sudden change in temperature.

Wash

Carefully, with soap and a washcloth. This will help the paint lie evenly and beautifully on the shell.

When boiling eggs, you need to observe a lot of nuances so that the shell does not crack and the contents do not come out. Especially if you need to paint the eggs afterwards or use them for table decoration, etc.

Simple rules

You cannot boil eggs straight from the refrigerator, you need to put them in a warm place or water, let them warm up slightly, then pierce them at the blunt end with a needle or a special device - a picker and send them for cooking.

The next golden rule is that you cannot put a container with eggs on high heat. The slower the heating occurs, the more effectively the temperature difference will be smoothed out, and the shell will remain unharmed.

The water needs to be salted when boiling eggs. Even if they burst, they will not leak from the inside. Folk craftsmen advise throwing a couple of matches into the water, so that the eggs will be intact after cooking.

An important factor that affects the integrity of the shell is its thickness. The better and stronger the eggs, the easier it is to cook them. But in this matter there is still the aspect of maintaining temperature indicators.

Step by step steps for boiling eggs

1. Choose eggs with an acceptable shelf life.
2. Place them in a container of water to check their freshness - stale eggs will float, while fresh ones will sink to the bottom.
3. If the eggs are cold, put them in a warm place before cooking to avoid temperature changes.
4. The cooking container should be small; the water level can be controlled by adding liquid as it boils.
5. You need to boil the eggs over medium or low heat.
6. To hard boil eggs, after the start of boiling you need to wait 7-8 m, then place the product in a container with ice water; subsequently the shell will be easy to clean.
7. To get soft-boiled eggs, you need to cook the product for no more than 3 minutes, while the water should cover the eggs by several centimeters.
8. The eggs should be placed in cold water, and then the container should be put on fire.

There is another option on how to boil eggs quickly and efficiently. When the liquid first boils, remove the pan from the stove, wait a minute, then put it back on the heat and continue cooking the eggs for 7 minutes.

In this case, the protein will be yellow, porous, tender, without a gray coating. You can also boil eggs in a special egg boiler, where the temperature of their cooking will be controlled.

Boiling eggs in cold water minimizes the number of eggs that will break, but it is difficult to control the exact cooking time. If you stick to this method of cooking, you need to wash the eggs, add cold water, and add 2 tablespoons of salt to the container. After 7 minutes, remove from heat. Cool the product.

Cooking in hot water is carried out as follows:

• after the liquid boils, add a spoonful of salt to the container;
• Using a wooden or plastic spoon, lower the chicken eggs into boiling water, only carefully so as not to hit them on the bottom of the pan;
• After 7 minutes, remove the eggs and add cold water.

You can check the readiness of the product by rotating it - if it rotates quickly, it means the egg is ready to eat. After which you can safely clean the shell or paint it.

Each egg has a stamp with markings, which allows you to determine the shelf life and quality of the product. The letter “D” is a dietary egg, it should be consumed within 24 hours. Stamp “C” - shelf life no more than 3 weeks.

The second mark indicates the variety. For example, the highest category “B”, selected “O”, as well as the first, second and third in weight - 55/45/35 g, respectively. Quality and freshness can be determined by appearance.

1. Visual assessment of the product - domestic eggs should differ slightly from each other (color, shape).
2. The eggs may be stained with droppings, but this fact does not guarantee the quality and origin of the product. The shell of a fresh egg does not shine; if there is a glossy surface, it means that the readiness period and storage conditions have been violated.
3. The egg should be examined in the sun or daylight. The fresh product is visible evenly, where the white and yolk are clearly visible. A low-quality product may contain stains and blood clots.
4. You can also check the freshness of the egg by weight - the heavier, the better quality.
5. If you shake an egg next to your ear, you can hear it gurgling or pumping, which indicates that the product has been on the shelf for a long time.
6. If you break an egg into a bowl, the white of a fresh egg is pure, without turbidity or additional impurities. The yolk is without foreign inclusions, sunny in color.

For hard-boiling eggs, a product with a shelf life of 5-10 days is suitable, this way you will get a solid white and yolk, and the cooking time will be no more than 7 minutes. Whether it’s worth experimenting with boiling eggs is up to you to decide.

The main thing is to get a quality product and use it for its intended purpose.