There are many useful cooking tips found in the world wide web about cooking eggs. As simple as it looks, quite frankly cooking it may not be as easy as it seems. The secret in getting the right texture lies in the timing factor.
This image was taken from Source: http://www.the-chicken-chick.com/
How to check spoiled egg: it will float in a bowl of water rather than sink. Source: http://www.100daysofrealfood.com/
In the French cooking, the perfect hard-boiled egg should have a moist and bright center – it should not be pale yellow and powdery and there should definitely be no signs of green around it (this signifies overcooking). Source: http://listverse.com/
If you are looking for the texture of the egg yoke as of the above, please watch the video below to find out how to do so.
The technique to make “Dashimaki Tamago”, the Japanese omelette is very challenging and I have yet to master this technique – the egg skin tends to tear easily while attempting to roll up the egg skin. The video below made it look so simple. As usual I need to practice more as practice makes perfect!
Do try it at home and share your thoughts if you wish.
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