Why boiled eggs are tasteless: how not to spoil the product

Even a simple product like an egg can be cooked incorrectly. Cracks, uneven consistency, and an unpleasant odor are the reasons for many mistakes that we make very often. An egg cooked for five or six minutes looks completely different from an egg cooked for 10 minutes. Therefore, we need to find out what is right.

Today, FoodOboz editorial team will tell you about the most common mistakes that spoil the taste of boiled eggs and how to make this product delicious.

Mistakes that can ruin boiled eggs

• Dipping raw eggs into hot water. This can cause the product to crack.
• Cooking very cold eggs directly from the refrigerator.
• Bringing eggs to an active boil.

It is best to boil eggs at room temperature.

Taste of Home recommends bringing eggs to room temperature before boiling them. To prevent cracking, they should be placed in a pot of cold water and cooked for about eight minutes.

On the other hand, Australian chef Peter Gilmore told the Sydney Morning Herald that he prefers to heat the water directly to a boiling point and then add the eggs.

Most experts agree that it's best to use room-temperature eggs and immerse them in cold or warm water.

What to do if eggs are difficult to peel

Hold the product under running cold water for a few seconds

Chef Peter Doyle recommends immersing eggs in ice water after they are cooked. This way, the yolk will contain a small amount of moisture and will not turn out dry.

How to combine eggs correctly

We're used to eating this product in a salad with mayonnaise and other stomach-heavy ingredients. But eggs can also be used to make a light dish.

Japanese salad "Kyoto"

Ingredients:

Chinese cabbage - 200 g

Cucumbers - 100 g

Boiled chicken fillet - 120 g

Eggs - 2 pcs

Hot pepper - 1 pc

Green onions - 4 pcs

Salt to taste

Ingredients for the dressing

Soy sauce -2 tbsp

Lemon juice - 2 tbsp

Sesame oil - 2 tbsp

Sugar - 1 tbsp

Sugar - 1 tbsp

Roasted sesame seeds - 1 tbsp

Method of preparation:

1. Prepare a Japanese Tamago omelet: put a frying pan on the fire to heat up. Grease it with vegetable oil. Beat an egg in a cup with salt. Fry it in the pan on both sides. It will look like a thin pancake. Fry the rest of the eggs in the same way.
2. Chop the Chinese cabbage and put it in a large cup.
3. Rinse the cucumbers and cut them into thin strips, add them to the cabbage.
4. Cut the onion into thin, long pieces. Peel the chili peppers from the seeds and cut them into small pieces.
5. Cut the chicken into strips.
6. Put the prepared products to the cabbage to the cabbage.
7. Roll the omelet into a tube and cut into thin strips. Add to the rest of the ingredients.
8. Prepare the dressing: mix all the prepared ingredients except sesame seeds.
9. Pour the dressing over the salad.
10. Sprinkle the dish with sesame seeds and mix.