Do we really not know how to make a boiled egg?

Hard-boiled eggs can be found in the refrigerated section of supermarkets. I'll write it again. Half a dozen boiled and peeled eggs, in the refrigerated section. There is a wonderful recipe, traditional to our region, that is made with hard-boiled eggs, which are deviled eggs. They are cut in half, the yolk is mixed with tuna and its olive oil, and then the filling is placed back inside the concave part of the egg. A little egg white is grated on top (from another hard-boiled egg we have). An important detail: the price of the hard-boiled egg package is similar to fresh eggs; it's around two euros for half a dozen.The question is: do we not know how to make hard-boiled eggs or peel them? Is our culinary knowledge so meager that we cannot put a pot with abundant cold water on the fire and put the eggs in it? When the water boils, add the fresh eggs with the help of a spoon and after twelve minutes they will be cooked. Let them cool, and then peel them. A note: if we leave the eggs in boiling water for six minutes, we will have soft-boiled eggs. If they stay in for three minutes, we will have lightly boiled eggs. One does not have to have studied at ten cooking schools, or even one, to boil and peel an egg.Industry anticipates what we need, and what it gives us is time, because it is what we shouldn't have when we buy hard-boiled eggs. Nutrition specialist doctor Montse Folch tells me that a hard-boiled egg bought at the supermarket is “nutritionally very similar to one cooked at home”. Dietitian-nutritionist Anna Grífols also agrees, adding that supermarket hard-boiled eggs, like homemade ones, “provide high biological value proteins, fat-soluble vitamins like A and D, B group vitamins, choline, selenium, and other essential minerals for health and sports performance. The simple act of cooking, peeling, and packaging it does not significantly alter its nutritional value”. She also adds that there is no need to worry “if ingredients such as citric acid (E-330) or lactic acid (E-270) appear, because they are intended to maintain the microbiological stability and pH of the product”. Among all the packages of boiled and peeled eggs you will find, there is a warning, which is to pay attention to the amount of salt: “if it provides more than 0.8-1 grams per hundred, it is better to look for another one, because the ideal amount of salt would be a maximum of 0.5 g per hundred”, states doctor Montse Folch.Peeled with nutrients

Regarding the fact that eggs are peeled, the dietitian-nutritionist Anna Grífols also sees no problem. “It does not involve a significant loss of nutrients; the same ones are lost as if we did it at home, which are some water-soluble and thermolabile vitamins, but their nutritional impact is minimal”. So science applauds the invention; industry gives us time and consumers don't even boil eggs so as not to have to cook. But, alas!, there is one thing we will never have if we buy a package of hard-boiled eggs: taste! The flavor, the smell, the texture of a hard-boiled egg from a plastic supermarket package will not be the same as the one we made at home on an exhausting day, when all you feel like is a fresh lettuce salad with a boiled egg that you prepare in that pot you have for boiling. While you boil the eggs, you can put on your house clothes and comfortable espadrilles. Set the table with your tablecloth, the plate, the cutlery. Peel the eggs with your hands. If you are very hungry, you will burn your fingertips a little if the eggs are hot; if you have had the patience to let them cool, you will peel them in a moment. Some place a glass bowl in the freezer while they boil the eggs, because that way, as soon as the twelve minutes have passed, they can take the empty bowl out of the freezer and place the boiled eggs in it. Then the egg cools down immediately. Everything is easy if we want to do it well. We gain a lot, we gain taste, which no food industry invention will ever win us in this regard.

5 original ways to cook eggs