Tips for making perfect boiled eggs in a rice cooker

Boiled eggs are very nutritious and retain the most nutrients of all cooking methods. Many people boil eggs and they crack, or they may not be proactive about the time, causing the eggs to be undercooked or overcooked.

The method of boiling eggs in a rice cooker is very simple, you should use it. First, wipe the dirt on the eggs, then drop them into a bowl of water mixed with a spoonful of salt to remove bacteria on the surface of the eggs. Soak for about 2 minutes and then rinse under running water.

Eggs are placed side down in a rice cooker lined with paper towels. After cooking for a while, the paper towels dry and the eggs are perfectly cooked. Photo: Aboluowang

Next, line two paper towels in the rice cooker, add just enough water to wet the paper. You can also use gauze instead of paper towels. Finally, press the cook button.

After the rice cooker jumps to the next level, do not open the lid and leave it for 5 minutes. Finally, remove the eggs and put them in cold water.

Eggshells come off by themselves when tapped lightly. Photo: Aboluowang

Eggs made this way are not only soft and fragrant, but the shells will fall off immediately when peeled.

This method works on the principle that because the bottom of the pot has a paper towel (or gauze), with a very small amount of water, the steam is reduced, the temperature in the pot decreases, causing the protein in the egg to slowly coagulate, and at the same time, the protein slowly separates from the egg shell, thanks to which the egg can be boiled soft, and the shell will peel off when touched.



Note that you should only add a spoonful of water at most, because too much water will cause the eggs to be overcooked.

The result is uncracked eggs, soft egg whites, chewy yolks, and extremely delicious.

According to VnExpress