To shell hard-boiled eggs, submerge them in cold water for 5 minutes immediately after cooking. Gently pat the shell of the hard-boiled eggs for easy removal. Eggs can also be placed in a closed metal or glass container, shaking vigorously for 3 to 5 seconds.
To cook hard-boiled eggs, immerse them in boiling water and cook for 9 or 10 minutes. Stop cooking by immediately immersing them in cold water.
To cook a fried egg, use a mixture of butter and oil for added flavor. Add the egg only when the pan is hot. Opt for cooking over high heat for a lightly fried fried egg.
To cook an egg on pizza, bake the pizza for 10 minutes. Take it out and add the egg before continuing to cook for 5 minutes.
To make soft-boiled eggs, take the eggs out of the refrigerator at least 30 minutes before preparation. Allow a cooking time of 3 minutes in boiling water. Take them out immediately and put them in a bowl of ice water to stop cooking.
To make scrambled eggs, count 2 eggs per person. Use a non-stick pan for cooking. Cook the scramble over low heat to prevent a brown crust from forming. Stir constantly from the edges to the middle. Scrambled eggs are ready when they are well taken and are creamy.
To make poached eggs, use extra-fresh eggs. Use a small cup or ladle to gently drop them into the pot. Boil the water and reduce the heat to keep it hot, without simmering or boiling. Add 1 teaspoon of white vinegar to the water to help the white to clot. Cook the poached eggs for 2 min for small eggs, 2:30 for a medium size and 3 min for large eggs.