Hard, boiled, soft… there are many ways to cook an egg and each offer very distinct taste experiences. Often it is necessary to cook the egg with the shell and directly in water.
By adjusting the cooking time, you can thus obtain a totally different egg, either very cooked and therefore hard, or with a creamier or even liquid yolk. This cooking technique is generally mastered by many French people.
Only, there is still a difficulty that complicates the life of many egg lovers. When you take them out of boiling water, you sometimes notice that some shells are broken. This leads to several difficulties since the eggs will be more difficult to peel, less presentable and not evenly cooked.
Fortunately, cooks have a trick so that this problem no longer happens to you. First of all, it is important to take your eggs out of the refrigerator well before cooking them to avoid too much thermal shock when putting them in boiling water.
Then, when boiling the water, the trick is to add a drizzle of white vinegar, explains How to Save. This will protect the egg and prevent it from breaking during cooking.
Now all you have to do is dip your eggs in boiling water and cook them as usual. When taking them out of the pan, it is important to run them immediately under cold water to stop the cooking. This will also make peeling them easier. Now all that remains is to taste them.