Peeling Boiled Eggs: Tips And Methods

Are you looking for tips and methods for peeling boiled eggs?

For starters, the term “hard-boiled eggs” is incorrect, because eggs should be simmered rather than boiled. Simmering eggs is key for a soft, medium, or hard-cooked egg according to these methods:

Method 1

1. Eggs should be brought out to room temperature an hour before cooking because cold eggs are more likely to crack when placed in boiling water.
2. Place eggs in boiling water and return the water to a simmer.
3. Simmer (do not boil) for the required time:

Soft cooked - 3 to 4 minutes

Medium-cooked - 5 to 7 minutes

Hard-cooked - 12 to 13 minutes

*Exact cooking time depends on a temperature of eggs, size of eggs, and amount of water used.

4. Drain immediately and cool under cold running water.
5. To peel, crack the shell (where the air sac is located).
6. For easier peeling, peel while still warm and hold under running water to help loosen shell. Very fresh eggs are hard to peel.

Method 2

1. Place eggs in a saucepan and cover with cold water and bring water to boil.
2. Reduce heat and simmer for the required time:

Soft-cooked - 1 minute

Medium- cooked - 3 to minutes

Hard-cooked - 8 to 9 minutes

3. Drain immediately and shock eggs into ice water.

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Make The Food Taste Correct and Your Customers Happy

When a customer who comes into your restaurant for the first time, orders a beef burger. You will for sure take care that he leaves happy, comes again and that too with others. He will come again when his taste buds will be satisfied with tangy sauce, cooked beef, veggies spread fresh and smoked to the perfection. This only happens if your restaurant kitchens have a perfect supply of raw materials and equipment.

For a perfect American kitchen, you need to buy your equipment from the correct Restaurant Equipment Store. Well, American Chef Supply is aware of the needs of a perfect kitchen and thus, it brings to you your desired and stress-reducing food processor equipment.

While setting up a commercial kitchen and based on your menu, you need to have certain kinds of equipment in your kitchen. However, there are a few common items that are distributed in American restaurants which are burgers, fries, barbecues, sandwiches, ice-creams, juices, shakes, donuts cookies, etc. Thus, here is some of the must-available kitchen equipment:

1. Electric food warmer:

You cannot heat everything in an oven as it is small and the smells could damage the aura of the food. Thus, electric food warmer will allow you to warm too many items at a time and the smells of two different items will not mix up. It's heavy; stainless steel design makes it perfect for commercial use and comes with a one year warranty.

2. Juice dispenser:

The juice dispenser by American Chef comes in the variety of models. You can juice out gallons of fruits all at once. It comes with both single and double juice dispensers on the stand and has either gold or all stainless steel finish – depends on your choice. American Chef Supply's Beverage dispenser is a high-quality product servicing a large number of guests at a buffet while being equally serviceable within the household.

3. Gas/Wood Fire

There are some foods to be prepared on gas while some prepared on wood gas. The taste of food cooked in gas food is required for the items like barbecues and burgers. You can cook some yummy pizzas as well. Thus, American Chef Supply provides Earthstone gas ovens with different kinds of ovens.

Browse through our products and you will come across a vast array of products for the professionals in the food industry.

Owning A Franchise – Tips & Benefits

If you don’t want to worry about developing a concept for your restaurant, why not just start a franchise? Like anything, running a franchise comes with risks, but anything entrepreneurial does! Here are some of the benefits of owning your own!

Competition – part of being a franchise means that there are tens, if not thousands of the same thing dotted around the country. You never know when someone wanting a slice of your pie sets up shop right down the street from you. Try to build some non-competes into your agreement with the franchiser. Now you won’t have to look at another McDonalds across the street that’s out to crush your business.

Marketing – being a new restaurant owner is not easy for marketing and recognition. New restaurants want to put their name out their fast and get the customers, but marketing plans can cost a fortune. But, when you own a franchise, the name is already out there. All people have to do is look up and see your business. If they are hungry, and want your style of food, you can bet they will swing their car in and have a meal. Knowing how to take advantage of the marketing behind your particular franchise will help you get that return on investment (ROI) really fast.

Cost – since the franchise knows that you will have an easier time getting a return on your investment, you are going to have to put up some money. Restaurant Equipment Supply, rent, utilities, and other business costs are still going to be there, so be careful. You are going to need a very detailed budget for any business you decide to start. Also, securing a loan to start a franchise is usually much easier since it is a proven model.

Hard work and Big Success – you are going to have to put everything you got into running your franchise. Many sleepless nights and hours later you will start to get the hang of things. Once it’s off the ground, you will have a much easier time of it, and might consider opening new locations. This will allow you to be a huge success, but it comes with drawbacks, such as the workload. To make your vision a reality, you just have to start.

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