Definition
A method of rapidly cooling boiled eggs by submerging them in ice water. This halts the cooking process and helps in easier peeling.
Why it matters (in Poovi’s context)
Used after boiling to stop the eggs from cooking further and to prepare them for marination. The source specifically mentions the ‘Wim Hof treatment’, associating it with this step.
Key properties or components
- Rapid cooling
- Halts cooking
- Aids peeling
Contradictions or debates
None.