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Nov 11, 2021
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Do I need to salt the water when boiling eggs

Do I need to salt the water when boiling eggs

It is a big mistake to think that boiling eggs is an unpretentious and simple matter. Take at least the question whether you need to put eggs in boiling water or cold water, salt the water or not, etc. It is impossible to say unequivocally how to do it right.

With only one amendment: you can only throw eggs at room temperature into hot water. If they are only from the refrigerator, the shell will burst, the protein will deform and leak out.

To make the eggs easier to clean, they must be placed in ice water immediately after boiling. In the case of a city apartment, it is enough just to put them under cold running water for a while.

Reasons why water is salted

  • Salt water for boiling eggs so that they do not burst during cooking, and if an egg with an invisible crack is suddenly caught, the protein does not leak out.
  • When you cook something (pasta, dumplings, rice, porridge, or whatever we still cook there), you don’t really think about why the water is salted after boiling. They say fresh water boils faster.

Although some believe that this is not the case. And salt the water immediately. Salt water boils at a higher temperature than fresh water, therefore, under the same heating conditions, fresh water will boil faster, salty water will boil later.

There is a whole physicochemical theory why this is the case, “on fingers” it can be explained as follows. Water molecules bind with salt ions – a hydration process takes place. The bond between water molecules is weaker than the bond formed by hydration.

Therefore, a fresh water molecule is easier (at a lower temperature) to detach from its “environment” – ie. roughly speaking evaporates. And in order for a water molecule with dissolved salt to “break out of the embrace” of salt and other water molecules, more energy is required, i.e. high temperature.

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