Cooking easter eggs

There are many different ways to cook Easter eggs, but the most common variant is the hard-boiled egg. So that there is no disaster in your cooking pot at Easter – and otherwise – we will give you a few tips on how to make sure that your eggs succeed perfectly.

Easter eggs or breakfast egg: The right cooking is not so easy

Many people prick eggs before placing them in the water, there are even special egg pieks to buy. The piercing is but not necessary, because not the hole in the egg and thus the exit of the air on the bursting of the ice decides, but the thickness of the shell. If the egg has a crack in the shell before cooking, wrap it in aluminum foil. This prevents leakage.

A burst of the shell can be prevented by salt or vinegar in the water, because the protein then immediately clots when it comes into contact with the water. Especially if you are cooking Easter eggs, they should usually be hard, so that the yolk does not turn grayish from the long cooking, let the egg boil for only five minutes and then draw again in hot water for another five to ten minutes. So that the egg does not crumble when cutting, hold the knife, with which you cut the egg, before briefly under cold water.

Cooking Easter Eggs: And then?

Once the egg has boiled, you have to get it out of the shell without it crumbling. In order for the egg to pellet well, you should make sure that the egg is put out of the fridge one hour before cooking. This will avoid the temperature shock and prevent the shell from bursting during cooking. You should not cook freshly laid eggs, these are very bad peeling.

When you cook easter eggs, it does not really matter if the eggs are brown or white, as a painting on both eggs may look nice. Also in terms of taste, there is no difference between brown and white. If the egg is still good, it is best to test before cooking by placing the egg in a glass of water. If it is, it is bad, the egg lies horizontally, it is in order and can be boiled and eaten. With a boiled egg, you generally need to be afraid of viruses, as they are killed at 70 ° C.

If you want to cook your eggs differently, without a shell, beat them into a saucepan of slightly rising vinegar water. This form of egg cooking is called poaching. After 1-2 minutes, the egg is good and, after draining it on a kitchen towel, it can be eaten in a small bowl with a little salt. In fried eggs, you should add the salt only after the finished roast, otherwise it releases the tension on the egg yolk.

We wish you a Happy Easter!

Picture credits: jfunk /

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