How to cook eggs for Easter?

Egg dyeing for Easter is one of the oldest Christian traditions. Ancient legends say that it was in the crimson color that chicken eggs were painted, with which Mary Magdalene came to the Emperor Tiberius to tell him about the resurrection of Christ.

An egg is an extremely useful product that is perfectly absorbed by the body, as it contains a huge amount of useful trace elements and substances. All of them are necessary in order to ensure optimal functioning of the human body, strengthen immunity and improve well-being. It is for this reason that this product is added to a huge number of dishes, and is also painted for a Christian holiday. Today there are a huge number of cooking methods, including: hard-boiled, in a bag, soft-boiled, and so on. Each is characterized by the peculiarities of cooking, the consistency of the finished product, which depends on how the yolk and white will behave at high temperatures.

If we talk about quail eggs, then they cook much easier than chicken eggs. The main reason is that they have a stronger shell that does not crack during cooking. In addition, with the right approach, they can be cooked in 2 minutes, and not as long as chicken. The preparation process must be given close attention, because only with a competent approach will it be possible to obtain elastic protein at the output, and the yolk will be bright and tasty.It is also necessary to pay attention to buying the right product, because its appearance and taste depends on this. In the process of choosing a category, you need to understand that the larger the product, the more time you will have to spend on its preparation. The most popular today is category 1, the eggs of which are medium in size and optimal cooking time.

You should not buy the freshest eggs possible, as you will have to spend a little more time preparing them. The peculiarities of storage of eggs, which are used for the holiday, are also important. In the USA, for example, it is customary to store them in a refrigerator, but in European countries, storage takes place at room temperature. It all depends on how the eggs are prepared for sale. In some countries, they are treated with special solutions, while in others they are limited to the usual vaccination of chickens. In domestic latitudes, it is recommended to store the product in the refrigerator at a temperature not lower than 0 °.

The correctness of the preparation of the dish must be given special attention, because not only the appearance of the eggs depends on this, but also their taste. Of course, there is no specific recipe for how to cook Easter eggs for painting in a saucepan.

Each housewife independently chooses when, after boiling water, to throw in the product, when it is best to take them out, and how tasty they are with a certain method of cooking. The versatile Easter cooking method looks like this.

• The product is removed from the refrigerator. It is best to leave it outdoors for several hours so that the eggs are not ice cold during boiling. The fact is that due to a sharp temperature drop, the shell can crack.
• After the water is brought to a boil, eggs at room temperature are laid in a container.
• After a few seconds, the heating must be reduced, and cook the product for about 10 minutes.
• Food container goes under cold water, to lower the temperature.

This method is considered optimal and correct. If you approach this issue correctly, then the eggs will not crack, and they can be quickly peeled from the shell.

In addition to the usual method, there are other options for preparing eggs for Easter, which are also quite popular.

• With salt... Salt must be added to the water if eggs kept at room temperature are used. It will be enough to add a few teaspoons of salt to the saucepan. Thanks to this, the shell will not crack, and the eggs will be easily peeled from it.
• With soda. The eggs used should also be at room temperature. Add about 5 grams of baking soda to the water, which is especially beneficial for fresh eggs. Thanks to this, it will be possible to quickly peel the product from the shell and not worry that it will crack during the cooking process.

It should be noted that eggs can be cooked not only on the stove, but also in a multicooker. To do this, you will need to carefully study the instructions in order to correctly set the temperature, pressure and other parameters of the unit. The main advantage of the multicooker is that it is easier to get more attractive eggs, without any cracks in the shell.