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Egg shell crusher manufacturers: 4 tips for cooking eggs

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Egg shell crusher manufacturers: 4 tips for cooking eggs

作者: 鸡蛋碎壳机点击: Release Date: 2018-09-12 Author: broken egg shell machine clicks:

Egg crushing machine manufacturer introduction, 4 tips for cooking eggs

1. Don't boil eggs with boiling water. First of all, the boiling water will make the eggs tumble around in the pan, it will easily break the egg shell, and even the egg white will be exposed. Secondly, the protein in eggs is coagulated and denatured and does not require a very high temperature, usually 60 ° C-87 ° C, and the temperature of boiling water can reach 100 ° C. If boiled in boiling water, the protein may be as old as a rubber. So when you cook eggs, you should open the lid and let the water bubbling slightly instead of boiling.

2. The cooking time should be short, and it should be cooled after cooking. The egg is fully cooked and the yolk is completely solidified. It takes 10 minutes to cook, but if you want a soft boiled egg yolk, it will take about 6 minutes. If the egg is cooked for too long, it will have a bad smell of sulfur. It should also be noted that the eggs should be cooled with cold water immediately after they are taken out of the pan, otherwise the residual temperature will keep the eggs heating and grow old.

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3. Some eggs are better peeled. We all think the freshest is good, but the boiled eggs don't need to be too fresh. The slightly aged eggs are better peeled. If eggs are stored in the refrigerator for a few days, the pH value will rise slightly, and the adhesion between the egg white and the inner egg shell will become slightly loose.

4. It doesn't matter that the yolk turns green. If the egg is too old, you will notice a layer of green on the outside of the yolk. This is because the sulfide and iron in the egg yolk reacted without any harm. As long as you don't cook for too long, you can avoid it.

The above are 4 tips for boiled eggs organized by egg shredder manufacturers. For more exciting content, please follow us.

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