ingredients
  • Eggs 4 • 130 kcal
  • Water as much as it is needed
Calories refers to 100 gr of product

Eggs are the most appreciated food in the world, especially by sportsmen, due to its high protein content. Whole eggs, in fact, are rich in vitamin B, A and D. In eggs there is a lot of choline, which protects from memory leaks, but they are also important for children because they are rich in nutrients. Furthermore, recent research has shown that eggs increase good cholesterol levels (HDL) and that they can easily be incorporated into any diet. You can prepare them scrambled, poached, make an egg salad or eat them boiled with a little olive oil and a pinch of salt.

Today we will explain how to make perfect boiled eggs thanks to some tips that will simplify your life.

Instructions:

Put the eggs in a saucepan with two inches of cold water (1). Make sure that the eggs are covered by water and that the saucepan can contain them all. Heat the saucepan on high flame until boiling. You can add a pinch of salt or a teaspoon of vinegar to seal the cracks that could form during cooking but also to make the eggs easier to peel.

Turn off the heat, cover the pan with a lid and let them rest for about 10-12 minutes. Drain the water from the saucepan and place the eggs under cold water to prevent cooking. Slowly shell the membrane and remove every single fragment attached or beat the hard-boiled eggs on the work table.

Tips

This method for preparing perfect boiled eggs is infallible because, even if you leave the eggs a few minutes longer than expected, you won't have any trouble.

Older eggs are easier to peel than fresh ones. So, if you want to prepare an Easter egg-based appetizer, buy them a few days before and preserve them in a covered container in the refrigerator.

If you live at high altitude, lower the flame and cook the eggs on a low heat, after boiling, for about a minute and then turn off the flame. The yolk should not take on greenish contours because it is a chemical reaction generated by heat: it means that the yolk proteins have coagulated excessively and, therefore, the egg could be inedible.

If you don't know when the water is boiling, you can put the eggs in the already boiling water and turn off the flame following the method illustrated in the main procedure, leaving them, however, for an extra minute.