STEP 1/11
All you need to do is eggs, water, salt, and vinegar. Remove chilled eggs at room temperature for 30 minutes to an hour. That way, you can prevent the egg from breaking due to the difference in temperature difference.
STEP 2/11
Put 500ml of water in a pot and melt it evenly with 1 spoon of vinegar and 1 spoon of salt. We used flower salt for salt here. Vinegar and salt are things you put in to keep the eggshell from breaking.
STEP 3/11
When the water starts to boil, set it for 7-8 minutes using a kitchen timer or a cell phone timer. I made it eight minutes.
STEP 4/11
When the water boils hard, add 5 eggs. When I added eggs, the boiling water subsided for a while due to the temperature difference. When the water starts to boil again, cover it and reduce the heat slightly
STEP 5/11
The water started to boil and boiled for a total of 8 minutes.
STEP 6/11
Put it in cold water right away. It's good to soak the egg until it cools down. This way, the egg shell will peel off easily
STEP 7/11
The point of touching egg starts from here. Prepare an airtight container and dissolve 4 tablespoons of salt in 2 cups (400ml) of water
STEP 8/11
Add boiled eggs and cover
STEP 9/11
Marinate in the refrigerator for 5-10 hours.
STEP 10/11
The skin is neatly peeled, right?
STEP 11/11
I like the yolk because it's soft-boiled and doesn't choke. You can also eat eggs such as hard-boiled eggs and soft-boiled eggs if you want to reduce the time to boil them. Elastic white is seasoned with salt, so it's very good. Even if you season salt equally, the seasoning may vary slightly depending on the thickness of the eggshell. Gamdongran is also good for nutritional snacks and diet. It's so comfortable and delicious because you can eat it without salt. If you're curious about the taste, try making it.