LovesTheTeam.com

You will need

• - thick thread;
• - two elastics;
• toothpick.

Instructions

1

The easiest way to determine if the egg is ready -this is to clean it and cut it into two parts. The egg yolk of the hard-boiled egg will be dense and homogeneous even in the middle. If you cook the egg "in a bag", then the yolk will be slightly loose and crumbly. But the egg yolk, cooked "soft", will be liquid. In any case, the protein must be ready, independent of the chosen method of preparation.

2

Another way to test the readiness of the egg -use a toothpick. By choosing this method, you will be able to digest the egg in the event that it is not ready. So, take a toothpick and place it inside the egg as far as possible, dramatically piercing the shell. Remove the toothpick and examine it. If it is wet, it indicates that the egg is not yet ready. When piercing the shell with a toothpick, it is better to tightly clasp the egg and do everything quickly and confidently to avoid significant damage.

3

To assess the willingness of the egg, you need to mark the timeits preparation. At the moment of boiling water, look at the clock. The exact duration of the cooking process will depend on your preferences and expected results. So, eggs "soft" usually cook only 2-4 minutes. To cook the egg "in a bag", turn off the fire after 5-6 minutes from the boiling point of the water. And eggs "hard-boiled" will be ready after 10-15 minutes. Remember that the smaller the egg, the faster it will be cooked.

4

Determine the willingness of the egg can be known to allway. Place the egg on a flat surface and untwist it. If it is ready, it will rotate quickly and for a long time. Rotations of eggs "soft" will not be so active. Egg "in a bag" will also rotate well, but not as cooked "hard-boiled."

5

There is another way. You will need two tight threads and two elastic bands, as well as raw and cooked eggs. Tighten each of the eggs with an elastic band along the length so that it does not slide off and snug against the surface. Hang the eggs on the threads and simultaneously twist them, making the same number of revolutions. The raw egg will stop as soon as the thread untwists, as the rotation will be inhibited by the liquid contents. And the welded and ready-made egg by inertia will twist the thread in the other direction and will start to rotate again.

6

Try weighing the egg before and after cooking. After preparation, its density rises, and the weight increases by 10-20 grams. Use an accurate kitchen scale to avoid errors.