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.
Bring the water to a gentle boil using a medium heat. Let the water boil slowly so that the eggs do not crack from a rapid temperature shift. Cover the pot with a lid. The water will boil a bit more quickly with the lid on, but feel free to leave it off if you want to keep an eye on the eggs. You can also wait to add vinegar when an egg cracks in the water. 2  You may notice a bit of white fluid seeping from a cracked egg. 3  Try to be quick here â if you add the vinegar to the water as soon as you notice a crack, the egg should still boil evenly. 4  If you don't add the vinegar in time, don't worry.