In order to become a PGA member, you'll first need to become a registered apprentice and go through the PGA Professional Golf Management (PGA PGM) Program. 1. All individuals registering or re-registering as an apprentice must complete a Background Check. To complete the Background Check, click here.
Some people put their eggs in cold water; others heat the water to boiling, then drop in the egg. Both methods have advantages and disadvantages. When you drop an egg in boiling water, you heat it up quickly. When you start with cold water, you heat it slowly.And the difference in heating makes a difference in the cooked egg white. An egg white is about 10% protein and 90% water. Itâs the proteins that cause the egg white to solidify when you cook it.Egg white proteins are long chains of amino acids. In a raw egg, these proteins are curled and folded to form a compact ball.Weak bonds between amino acids hold the proteins in this shapeâuntil you turn up the heat.tâs the proteins that cause the egg white to solidify when you cook it. Egg white proteins are long chains of amino acids. In a raw egg, these proteins are curled and folded to form a compact ball. Weak bonds between amino acids hold the proteins in this shapeâuntil you turn up the heat.
Place your eggs in a saucepan and cover with cold water. There should be about two inches of water over the top of the eggs. Add a teaspoon of bicarbonate of soda to the water, then bring the pan to a gentle simmer and cook for approximately 12 minutes. Start the peeling process from an end of the egg, not the side. 2  Put salt in the water before boiling. 3  The eggs will be easier to peel as the salt stops the egg from leaking out if the egg cracks while boiling and adds to the flavor too. 4  Don't over-boil the egg.