Eggs crack during cooking…

When cooking eggs in water, it may happen that the shell has small cracks from which the egg white leaks out, compromising the final appearance. To avoid this inconvenience and keep the eggs intact, simply add a small amount of vinegar.

The recommended dose is approximately 40 g of vinegar for each litre of waterThe acidity of the vinegar promotes the immediate coagulation of the egg white upon contact with the boiling water, creating a sort of protective film that seals the crack and prevents further leakage. This way, even if there are microcracks in the shell, the eggs cook without losing any of their contents.

Once the desired level of cooking has been reached, it is important immediately immerse the eggs in cold water (Preferably with ice). This step stops the internal cooking, preserves the consistency of the yolk, and makes subsequent shelling easier.

Thanks to this simple trick, hard-boiled eggs will always be whole, well-cooked, and even-looking.

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