It is recommended to place the egg with the big head facing up when using an egg boiler to cook eggs. The upward orientation of the egg head can reduce the probability of eggshell rupture, facilitate the centering of the yolk, and the position of the gas chamber is more conducive to uniform steam heating. When the big head of the egg is facing upwards, the internal chamber is located at the top of the egg. During the heating process, the air expands enough to release pressure and prevent the eggshell from cracking due to excessive internal pressure. The upward facing chamber can also allow the yolk to naturally sink during the solidification process, making the yolk of cooked eggs more centered and enhancing the aesthetic and taste uniformity when consumed. The heating hole of an egg boiler is usually designed for centralized heating at the bottom, with the big head facing upwards to allow the round end of the egg to directly contact the steam outlet, resulting in more uniform heating. If the egg is placed upside down, the pressure on the air chamber may cause the bottom of the eggshell to break, and the egg white may overflow, affecting the appearance of the finished product. At the same time, the egg yolk may be close to the eggshell due to gravity, causing local overheating and resulting in a dry and hard taste. But if the freshness of the egg is extremely high and there are no tiny cracks on the shell, placing it facing down has little impact on the finished product, and only the heating time needs to be appropriately shortened.
When using an egg boiler, in addition to paying attention to the orientation of the eggs, it is recommended to choose fresh eggs and use a needle to puncture a small hole at the end of the air chamber before cooking to further prevent cracking. Immediately soak in cold water after cooking to facilitate peeling and prevent nutrient loss. Eggs can be paired with whole wheat bread or vegetable salads in daily diet to supplement high-quality protein while balancing dietary fiber intake.
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