The yolk is a fantastic source of vitamins and protein. However, too much of anything is bad.
1-2 eggs every day (ideally 1) is absolutely fine. Blood Cholesterol is not significantly affected by eggs, as long as youâre sane with the amount you eat.
It cuts off automatically after the water dries. So to get softer boiled eggs, just need to reduce the water.
It can be however old, but needs to be brought to room temperature before being put to boil, otherwise chances of it breaking are higher, at least in my experience.
In the fridge itâs around 4 degrees. Room temperature is twenty above that.
When you put it in water and boil the temperature slowly rises.
Why would it matter if starting temperature was 4 or room temperature when the boiling temperature is more then three times higher?
The reason older has less chance of breaking is whatever air inside has over time leaked out. So when boiling less chance of breaking.
Aluminum is hazardous to cook food items, donât know if same rule applies to Egg Boiling.
