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I recently learned a little secret from a pastry chef friend that changed my understanding of how to cook eggs forever. Not only is the process simple, but it’s also incredibly fun — especially when you want to surprise your guests with something unusual.
It might seem like an ordinary egg, but the result is so impressive that every time you experience a pleasant excitement before cutting it.
Let’s start by preparing the egg.
The main thing is that the egg is whole, with a strong shell. We put it in a glass or a small cup, always with the sharp end up. This approach is convenient, as it allows us to hold the egg in the right position when we do a small manipulation with the upper part.
Now we need to make a hole at the very top of the egg. I take the tip of a small knife and pierce the shell. The main thing is not to damage the shell more than necessary. Maximum 2-4 mm. The hole should be small enough to fit a toothpick or, at worst, a wooden sushi stick.
