I have been cooking for many years, and only recently I found out that it turns out that hard-boiled eggs need to be cooked for only 10 minutes and no more. To be honest, it was a revelation for me.
I always thought they could be boiled for 15 minutes. And sometimes, you forget about them, and they are generally boiled for 20-30 minutes - and nothing, ordinary boiled eggs are obtained. And in general, I read somewhere and on TV in programs they said that you need to cook a sufficient amount of time so that there is no risk of contracting, for example, salmonellosis.
In general, in this article I explain what's what. So, for starters, a clarification: this "rule" or recommendation is only suitable for hard-boiled eggs. For soft-boiled eggs, of course, it is not suitable. Well, only for chicken eggs.
Why should you cook for no more than ten minutes? It turns out that if you cook a chicken egg longer, then a dark stripe begins to form around the yolk, or a coating on the yolk - I don't know what to call it correctly. You must have noticed that there is a dark thin strip between the protein and the yolk.
So, it spoils the taste of eggs and they become not so appetizing and beautiful in appearance.
In order not to be unfounded and you would not think that I made it up myself, I am giving you an excerpt from an old cookbook from 1977. It is called "Sandwiches". Authors: S. Massaud, O. Relve (By the way, the book contains recipes not only for sandwiches). Here, read the recommendations themselves from the authors of this publication:
For those who read this article from the phone or poorly see in the photo, I give a verbatim quote:
For the yolk to be hard enough, the eggs should be boiled for no more than 10 minutes, otherwise a dark streak will form around the yolk. Boiled eggs should be immediately doused with cold water.
In general, like this. Write in the comments, did you know about it? And how many minutes do you hard boil the eggs?
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