This method helps strengthen weak egg yolks by using vinegar and a pinch of baking soda to stabilize the proteins in the egg whites. The result is firm and vibrant egg yolks that are perfect for a variety of dishes.
Ingredients: 4 fresh eggs. 1/4 teaspoon salt. 1/4 teaspoon baking soda. 1 tablespoon vinegar. Water for boiling.
Instructions: Fill a pot with enough water to cover the eggs, and add the vinegar and a pinch of salt. Place the eggs in the pot, making sure they are fully submerged. Turn on the heat and bring the water to a gentle boil. Once boiling, reduce the heat to a simmer and let the eggs cook for 10 minutes. While the eggs are cooking, prepare a bowl of ice water. After 10 minutes, remove the eggs from the simmering water and immediately transfer them to the ice water bath to cool rapidly. Let the eggs sit in the ice water for about 5 minutes. Carefully crack and peel the eggs. Slice or serve the eggs as desired.
Prep Time: 10 minutes
Cook Time: 15 minutes
International Conference on Engineering Management