A video was posted on social networks with an accurate and easy recipe for making boiled eggs. writes about him Sun.
Chef Paul Foster claims to have found a method for making well-shaped poached eggs. Contrary to popular belief, he recommended never adding vinegar to the water while boiling eggs. Instead, add a pinch of salt to the water.
Boiled egg – it should be at room temperature – the chef breaks a sieve so that the protein particles containing the most water flow. Then he boils the water with a pinch of salt, turns the heat down and gently stirs the boiling water.
“You don’t need to whisk or funnel — the water agitates a little due to mixing, so the protein will hold and not stick to the bottom of the bowl, it will just curl up nicely,” Paul Foster explained.
He also suggested setting a timer for two minutes. After that, he used a slotted spoon to carefully lift the egg out of the water and shake it a little. Foster recommended that you never put eggs directly on the toast because the toast would get wet. It is better to use paper napkins instead.
Season the egg after it cools. A little sea salt and ground black pepper or white pepper is perfect for eating.
The chef emphasized that the ideal condition for a boiled egg is a runny yolk and a nice soft protein.
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