Getting the Egg Out of its Shell
Most cooks I have met swear by some strategy for preparing boiled eggs to make them perfect, not only in terms of the actual cooking process, but also the tweaks that can be done to make peeling easier. Yet through all the advice, there never seems to be one, clear solution for the perfectly cooked, perfectly peeled egg. This article aims to put some of the classic tips into perspective.
Salt or No Salt?
There is often a debate between believers of the idea that cooking eggs with salt helps make peeling easier and those who believe the help is attributed to rinsing the eggs in cold water after cooking. Salt and vinegar cause protein to coagulate. Therefore, if some of the eggs crack during the cooking process, the salt will help minimize the risk of the whites leaking out, yielding unattractive products. Why is this something that should concern cooks? Eggs often contain an air bubble, which is responsible for that flat bottom of the egg. When heat is applied, the air expands, pushing against the white of the egg and causing it to be flat when cooked. However, if the pressure build to be too high, the egg may crack. This is where the salt comes in handy, helping prevent the whites from spreading. Some cooks choose to prick the bottom of the eggs with a toothpick before boiling in order to allow the air to escape, preventing cracking and flat ends. In this case, adding salt to the water will help eliminate the possibility of the white leaking out. Most cooks choose to forgo the pricking process, since the difference in the outcome is usually minimal and sometimes even ugly, causing the egg to take on an abnormal shape. Overall, adding salt to the water is a good idea, though it may not help make the peeling process easier.