The 7 basic mistakes you make when making a hard egg

Following these simple tricks you will get a perfect hard egg
Scallops: properties, benefits and nutritional value
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The 7 basic mistakes you make when making a hard egg
Hard egg (fcafotodigital / Getty)

Making a hard egg is a basic minimum competition in the kitchen that everyone admits to know how to do. You only need to submerge it in hot water, take it out and peel it. All very elementary but, what happens if we have the greenish yolk? Or if the shell suddenly cracks during cooking and the egg starts to emerge in the form of trickles? Something we have done wrong, sure.

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With all its simplicity, the hard-boiled egg has more mystery than it seems , and if you consult online you will find a lot of tricks, opinions, advice ...

We have been safe and we have asked him how we are wrong to do something as elementary as the hard boiled egg to a great cook, expert in all kinds of elaborations. Carme Ruscalled to tell us how he does it.

The chef, who closed the Sant Pau restaurant last year, accumulated 7 Michelin stars , describes the 7 mistakes that we must not make. From the outset, you have to treat the egg with supreme affection: "It's fine porcelain with life," he says.

Hard-boiled egg
It is essential that the egg is fresh and of quality so that it remains perfect in shape and flavor


1. Use an egg that is not fresh

It is essential that the egg is fresh and of quality so that it remains perfect in shape and flavor. If it is fresh, "the yolk will always remain centered", points out the chef Carme Ruscalleda, and in this way we can serve the slices or halves in an attractive way.

Why is this happening? Because in the fresh egg the clear occupies all the space "is like a perfect box", but when it ages it loses water, it reduces and a vacuum is created that allows the bud to move. "You have to buy the eggs in places of trust . Fortunately now the eggs have a license plate, we know where they come from and their expiration date, "says the cook.

2. To think that it does not matter the size of the egg or the casserole

The ideal egg size for Carme Ruscalleda is medium-large and should always be used to the same extent. "In order to fit you well it is important to control all the elements involved in the elaboration and the size of the egg is related to water temperature, cooking time ...".

Similarly, the casserole should be smaller than large , especially if we cook only one egg. "The kitchen utensils have to adapt to the size of the product, they are like a sweater, we have to tailor it to feel at ease," says the cook who is currently responsible for the Sant Pau in Tokyo and the restaurant Moments of the hotel Mandarin de Barcelona, ??with 2 Michelin stars, along with his son Raül Balam.

The casserole must be smaller than large, especially if we cook only one egg

In the case of the hard-boiled egg, if the casserole is very large "the egg will dance from one side to the other and increase the risk of breakage". It is also very important for the cook of Sant Pol de Mar "to be very generous with the water that will cover the egg in the casserole".

3. Live with fear of breakage

The breaking of the shell while the egg is cooked is one of the most frequent fears. It can be fatal and even smell sulphurous . But it does not have to happen to us if we follow some basic advice.

From the outset, we should never introduce the finished cold egg out of the fridge into boiling water "because if we do it we will cause a thermal shock that will crack the shell and begin to produce egg trickles," says Ruscalleda.

It is convenient that the egg is at room temperature and place it inside the container with the water at a temperature lower than boiling . "You put the water to heat, and when you see that it is warming up but has not yet started to boil, introduce the egg carefully," says the chef.

It is convenient that the egg is at room temperature and place it inside the container with the water at a temperature below the boiling point

"When you start boiling the water, you lower the power. We must ensure that the cooking is smooth and followed, without bubbles, to prevent the egg from dancing strongly inside the casserole and breaking ". Neither should we remove it with a spoon . "That's never, the egg is a fine living porcelain that we have to treat with delicacy and affection," says the cook.

4. Do not control the cooking time

The cooking times for eggs with shell vary according to the texture we want to achieve . For example, the egg with clear curd and yolk a liquid point with which the ramen is made (the Japanese fashion dish) has only to be 6 minutes in the fire, says Ruscalleda, who knows Japanese techniques to perfection.

In the case of the hard-boiled egg, the total solidity is reached between 10 and 15 minutes , according to McGee in The Food Kitchen (Debate). For Carme Ruscalleda, the ideal cooking time is 9 minutes, at most 10 if the egg is very large.

In any case, 15 minutes is too much . "If we exceed the yolk will be earthy and lose creaminess." The temperature must be just enough for the proteins to begin to coagulate and also to kill the bacteria and thus guarantee the safety of the food.

The cooking times for shell eggs vary according to the texture we want to achieve

5. Let the bud turn green

Green I want you green. Green wind. Green branches, the poet would say. But we do not want the yolk green ! "This is another of the effects that can occur if we exceed the cooking, the surface of the yolk acquires an ugly greenish hue," says Ruscalleda.

The effect is produced because the prolonged heat favors that the sulfur of the clear one comes in contact with the iron of the yolk and ferrous sulfide is formed . It is a harmless compound, but unpleasant to the eye and with sulphurous taste, which can also smell bad.

We can avoid it with a short cooking , using fresh eggs (the egg whites are less alkaline) and cooling the egg quickly after cooking, says food expert Harold McGee in his reference book.

6. Do not immerse it in cold water

Once the hard boiled egg is cooked, we must remove it from the fire and immerse it in cold water so that it stops cooking with the accumulated heat. With the help of water we can also peel it more easily.

Submerging the egg in cold water when removing it from the fire serves to stop cooking with the accumulated heat

"We should not be overwhelmed if we have trouble peeling it because that is a guarantee that the egg is fresh, " says Ruscalleda. Old eggs peel better, but in no case that should be a reason to choose them. The cook gives us a trick to facilitate the peeling of the fresh eggs: "During cooking, add a little vinegar and a little salt".

7. Save the egg once cooked

Although the hard-boiled egg can be stored for a few days inside the refrigerator , it is preferable to cook it when it is eaten. "If we keep it, it will give off an unpleasant odor," says Ruscalleda.

It's not worth cooking it ahead of time . You have to enjoy it at once. The cook is not in favor of using different tricks to check if it has been well cooked.

"If your egg was fresh and you cooked it with the right potency and rhythm, you would have avoided breakage and have a tender tender and a creamy yolk. There are no more secrets, "he concludes.

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