How to cook smooth and sturdy boiled eggs? You can do it by grasping the principle of cold and heat shock

Boiled eggs are delicious and versatile foods, but to cook beautiful, smooth and delicious boiled eggs, it will make many people hurt their brains; don’t worry, let us tell you how to make them produce a white and bright perfect boiled egg; the secret is: cold and hot shock.

The biggest challenge when boiling egg skin is to separate the egg whites from the solid egg shells smoothly; the film between the egg whites and egg shells usually sticks tightly to the egg shells, making it impossible for people to lay egg shells smoothly and perfectly.

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Cold-heating shock is to easily create the secret of perfect boiled eggs; the key is to make the boiled eggs change rapidly, for the good thing that tiny gaps form between the film and the shell; these gaps help make the boiled egg shell lighter and easier to hold.

The most common method of cold-heat shock is to immediately transfer the boiled eggs that have just been cooked and still have very high temperatures to a bowl of ice water; this rapid temperature changes will cause the eggs to shrink slightly, thus removing the egg shells, making it easier to get rid of them. But what you don't know is that the temperature change from cold to hot can also have the same effect.

You can also put cold cooked eggs into hot water to achieve the same results; as the eggs rise, the same gap will appear between the egg membrane and the egg shell, so that you can easily lay egg shells.

You just need to take out the cooked eggs directly from the refrigerator and put them in a bowl of hot water, but please be careful not to use boiling hot water, as this will increase the maturity of your boiled eggs; while adding warm eggs to hot water, the inner membrane of the egg will be separated from the egg shell; then, put the eggs in normal water to lay the egg shell easily, even easier than under the head of the water dragon, and it can also avoid fragmented egg shells, leaving scratches on the white and tender boiled eggs.

Responsible editor: Gu Zihuan