How to boil preserved eggs is easy to peel off, and how to boil eggs to be easy to shell

Preserved eggs do not need to be boiled in water, as long as the preserved eggs are crushed first, peeled from the big end of the preserved eggs, peeled down the down, the preserved eggshells fall off quickly, and the preserved eggs are intact and not broken, if you want to boil with water, you should put a pot under cold water, put a little salt, turn on low heat, boil for 2 3 minutes after the water is boiled, the cooking time should not be too long, and then soak in cold water after getting out of the pot, expand and shrink the heat and contract, so that the peeled eggshell falls off quickly.

Add a little salt when cooking, and put it in ice water after cooking to make it easy to remove the shell.

To boil with water, you should pot under cold water, put a little salt, turn on low heat, and boil for 2 to 3 minutes after the water boils.

First of all, we use a vegetable pot to connect half a basin of water.

Put the preserved eggs in a bowl for about 5 minutes. Then take it out and rub it repeatedly with an iron brush from side to side and up and down. The white lime can be quickly removed. After that, take a basin of water and wash the preserved eggs.

Preserved eggs are already pickled, and they only need to be peeled and seasoned with seasonings to eat, and they don't need to be cooked!

Operation method: 1. When buying eggs, you should choose eggs with shiny shells and uniform colors.

2. Add a small amount of salt to the water in which the eggs are boiled, and the boiling time should be mastered.

3. After the eggs are cooked, they should be taken out immediately and soaked in cold water, and Hu Jingji or directly rinsed with cold water.

4. After such treatment, the membrane coating in the egg shell will be separated from the egg white, and it is very easy to peel off.

For egg lovers, peeling eggshells can be a daunting task. Sometimes, the eggshell is difficult to peel off and can damage the protein and allow the yolk to drain out. So, how to boil eggs to easily peel the eggshell? Below, let's take a look at a few tips.

Start by boiling the eggs in cold water.

Place the eggs in cool water, the surface of the water should completely cover the eggs. Bring the water to a boil, then immediately put the eggs in the boiling water, keeping the heat on medium-low and cook for 8-10 minutes. This method makes it easier to separate the egg whites from the eggshell.

Use soda to boil the eggs.

Add half a scoop of baking soda to boiling water (don't use too much). Adding soda to hot water can make the egg whites alkaline, which can help peel the eggshells. Putting the eggs in boiling water and boiling them for 8-10 minutes and then immediately soak them in ice water for 5 minutes will make it easier to peel the eggs.

Cook the eggs in hot water.

Bring a pot of water to a boil and put the eggs in. Reduce heat to medium and cook for 6-8 minutes. Use a spoon to lift each egg and gently tap it on the entire shell.

Then put it back in the water and continue to cook for 2-3 minutes. This method separates the protein from the shell of the egg, making it easier to peel the egg.

Use a pressure cooker.

Pour 1 2 cups of water into the inner tank while placing the steaming tool holder in and gently place the eggs. Close the lid and open the air valve. Cook for 3-4 minutes on a high pressure setting, or 6-8 minutes on a low setting.

Allowing the eggs to cool and then soak them in cold water using a natural release method makes the shells easier to peel off.

Summary. Peeling egg shells is a tedious task, but with these tips, you don't have to worry about peeling eggs. Boiling eggs in cold water or soda, tapping the eggshell, or using a pressure cooker to cook the egg – these are all methods that allow you to easily peel off the eggshell.

However, be careful not to over-boil the eggs, as this will make the yolk hard and taste bad.

The best time to boil eggs is eight minutes, when the eggs taste good and healthy.

The easy peeling of eggs does not depend on how to boil them, you only need to soak them in cold water for five minutes after they are cooked, and then roll the eggs back and forth on the table.

Peel it cleanly.

Hard-boiled eggs should be soaked in boiled and cooled water, as the eggshell itself has many small holes and a large number of bacteria in the unsterilized water.

It will enter the egg through a small hole.

Summary. Hello, glad to answer for you. The preserved eggs are boiled and burst because the temperature rises, and the temperature is too fast, and the shells of the preserved eggs can't stand cracking.

The method of boiling preserved eggs will not burst the shell: the cold water pot will cause the eggshell to crack because it heats too quickly, so we must let the Songhua eggs have an adaptation process during the cooking process, mainly do not cook directly with hot water, it is recommended to use a cold water pot, so that during the cooking process, the Songhua eggs and cold water are heated and are not easy to break. Control the heat and control the temperature at which the eggs are boiled.

It is recommended to boil over high heat, turn to medium-low heat and cook slowly for a few minutes, and do not take it out after turning off the heat. This also breaks the shell. After turning off the heat, let it cool naturally for a while before removing.

Eggshell rupture and protein overflow often occur in prickly boiled Songhua eggs, which is due to sudden heating, and the expanded air in the eggshell cannot quickly pass through the pores at the large end of the eggshell.

You've done a great job! Can you elaborate on that?

Hello, glad to answer for you. The preserved eggs are boiled and burst because the temperature rises, and the temperature is too fast, and the shells of the preserved eggs can't stand cracking. How to boil preserved eggs without bursting the shell:

The cold water pot is heated too quickly and the eggshell is broken, so we must let the Songhua eggs have an adaptation process during the cooking process, mainly do not cook directly with hot water, it is recommended to use a cold water pot, so that during the cooking process, the Songhua eggs and cold water are heated and not easy to break. Control the heat and control the temperature at which the eggs are boiled. It is recommended to boil over high heat, turn to medium-low heat and simmer slowly for a few minutes, and do not take it out after turning off the heat.

This also breaks the shell. After turning off the heat, let it cool naturally for a while before you can take it out. Eggshell rupture and protein overflow often occur in prickly boiled Songhua eggs, which is due to the sudden heating of the wide match, and the expanded air in the eggshell cannot quickly pass through the pores at the large end of the eggshell.