Is the egg still fresh enough for the tiramisu? Or should it rather end up in the cake? This is easy to check with the freshness test for eggs.

Do you have to quench eggs after cooking?

Cooling under cold water is especially recommended if you want the eggs to be soft. Because the cooking process is stopped immediately and the eggs retain the desired consistency. Hard-boiled eggs don’t need to be quenched.

What to do so that the eggs do not burst during cooking?

Who doesn’t know this: When boiling eggs, cracks appear in the shell from which the egg white spills out unattractively. To prevent this, it can help to take the eggs out of the refrigerator a few minutes before cooking . So the temperature difference isn’t that big when the eggs are placed in the boiling water. A little salt or a dash of vinegar in the cooking water will cause the egg white to coagulate more quickly if the shell breaks and nothing will escape.

You can also prevent the shell from bursting by pricking the bottom of the egg. Because there is a small air chamber that expands when heated. If the air cannot escape, there is a chance that the eggshell will crack.

Boil eggs for many people

For a big breakfast or brunch that requires a lot of guests and a correspondingly large amount of boiled eggs, you can easily bake them in the oven. To do this, place 1 egg in each well of a muffin tin and put it in the preheated oven at 175 °C top/bottom heat. The eggs will be ready in 25-30 minutes, depending on how hard you want the yolk to be.