At Easter, boiled eggs with shells intact for smooth beautiful decorated with various colors of oil paint it is anticipated by children. However, unfortunately when boiled eggs are often under-cooked chicken in it, egg white leaking out, or cracked shells.
Here are some ways you can do to produce eggs with a chewy texture of the eggs, and shells are not cracked.
1. Leave a gap between the eggs.
Should give a distance between each egg with another egg. Do not put too many eggs in one pot, as this can cause the eggs to “hit” each other so that the skin may be cracked and leaking out the egg whites. Also, make sure to give water to exceed the height of eggs, or until the eggs sink.
2. Do not cook eggs too long.
Many people cook eggs too long to ensure evenly cooked eggs, especially the yolk. But it turns out, cook eggs too long can cause the egg to have a rubber-like texture. “10 minutes is enough to ripen the eggs of this,” said Hillary Meyer, food editor of the New England Culinary Institute graduate in his article How to Perfectly Hard Boil Eggs for Easter Eggs.
If you want a little more soft eggs, then cut just four minutes from time as needed. After 10 minutes, then soak the eggs in cold water until eggs are really in cold conditions. This will ease the process of stripping the eggs later.
3. “Normalize” the temperature of the eggs.
Do not jump just boil the eggs are removed from the refrigerator. Use fresh eggs and a normal temperature or room temperature. Let stand for a moment when the eggs out of the refrigerator until its temperature is normal. The eggs are fresh out of the fridge can make eggs mature for longer, and will also create a greater risk of broken eggs.