You never manage to cook eggs without breaking the shell? The Leenkus editorial team has the solution for you! Discover in this article 3 amazing tips to avoid breakage.
Good tips to know!
For a picnic, at brunch time or even a quick lunch, eggs are often prepared. Whether boiled, cocotte style, calves or even hard…. The risk of breaking the shell during cooking is great! Unless you follow these 3 easy and practical ideas so that it doesn’t happen again!
In fact, if your eggs often crack during cooking, it is above all due to a problem of temperature change and timing. Very fragile in nature, the slightest shock with another egg or even against the sides of the pan can be enough to weaken the shell. And therefore split it during cooking.
Why do eggshells crack when cooked?
Moreover, when we immerse our eggs in a large volume of boiling water, we increase the risk of jostling in the pan.
This is why we advise you to always start cooking your eggs in cold water. This by placing them gently at the bottom of your pot before lighting your plate.
Thus, another important point to take into account… the thermal shock! So if you are used to keeping your eggs in the fridge (although this is far from ideal)… Plunging them into boiling water will most likely burst the shell. Which is very unfortunate!
Without further ado, discover below our 3 tips to follow to avoid piercing the shell of eggs during cooking.
Have eggs at room temperature
It is now understood! If you keep the eggs cold, it is important to take them out of the fridge at least 30 minutes in advance so that they can warm up.
No more thermal shocks! Indeed, the sudden temperature differences increase the risk that the shell of your food will crack. So it’s great to have them at room temperature.
Thus, do not try to wash them under lukewarm water to save time. You will also risk getting sick…
Use white vinegar
Also, to avoid finding egg white all over your pan if an egg cracks…. We advise you to pour a drizzle of white vinegar into the cooking water as a preventive measure.
Indeed, vinegar has the property of accelerating the coagulation of the egg white. The latter thus prevents the egg white from spreading in the event of an unfortunate accident, but also prevents the shell from cracking.
Pierce them with a pin or needle
If you are conscientious, this trick should delight you. Using a previously disinfected pin or needle, you can then pierce the lower part of your egg to prevent it from exploding while cooking.
Indeed, at this place is a small pocket of air. So by making a slight hole, the bubbles will escape naturally. And will not create strong cooking pressure that could crack the shell of the egg.
