You have probably wondered more than once why the egg cracks, why you need to add salt to water to boil it, why it turns green when cooked, or how to tell if an egg is fresh. Let's look at some interesting facts about the egg.
Cracked eggs
Let's start by explaining why eggs they crack during cooking, because they can often spoil many recipes. What happens is that the rapid heating of the egg does not allow the air located inside to pass through the Pairs at the level of the flattest part of the shell.
This happens most often when we boil the egg right after taking it out of the fridge. We recommend cooking it in cold water. You also have the possibility of making a small hole in the flat part of the shell. Therefore, when cooking it, you can see a jet of a government-protected coming out through this opening.
White foam
Addition cracksIt is also very common for a kind of white foam to appear at the time of cooking the egg. If we want to avoid this, we must add salt to the water in the cooking because the salt dissolved in water accelerates the coagulation of the white of egg in the crack, causing scarring of the problem.
Egg yolks turn green
On the other hand, it is common for bud turn green, and this is not too pleasing to the eye, making it unappetizing. This happens because when the egg is heated, it produces hydrogen sulfide -the gas responsible for the "rotten egg" smell - and in case of slow cooling, the gas causes a reaction on the surface of the egg yolk. It reacts with the iron in the egg yolk and forms a dark deposit of Iron sulfide.
To prevent this from happening, it is necessary to cool the egg that has been cooked in cold water to stop the reaction that occurs and that the bud keep its yellow color.
Fresh eggs
There are many ways to tell if an egg is fresh or not, and this is useful because eating spoiled eggs can be very harmful to health. One way to find out is to place the egg in a glass or any container of water and watch it float. This is related to porosity from the shell, as over time, the water escapes in the form of steam through the pores and is replaced by air. The more it floats, the less cool it is. In case it remains on the surface, it is better to avoid its best before date.