How many people, so many opinions.
It would seem that it could be easier to cook eggs?
I threw it into the water, waited a few minutes - and a delicious, hearty breakfast is ready. But not so simple.
There are many nuances that affect the final result of a simple culinary affair.
How to cook eggs: tips for beginners
Someone like boiled eggs with strong protein and tight yolk. Someone prefers that the protein keeps its shape well, and the yolk is liquid or slightly grasped at the edges. There are lovers of tender poached eggs, cooked without shell.
In general, everyone has their own taste preferences. To get a guaranteed result, it is worth mastering the wisdom of cooking eggs. The pleasure of eating is a very important moment in a person’s life. Especially if this person is a young wife who wants to please her beloved. Or the heiress of a rich uncle, brightening up the last days of a beloved relative. A rubber, hard protein or insufficiently thick (liquid) yolk can ruin your mood.
General rules and secrets of cooking chicken eggs:
• The size of the pan should be such that the eggs lie tightly. If they swim freely, then when boiling, knocking on each other, they will certainly split;
• you need to cook eggs at room temperature, especially if they are laid in boiling water. The shell of cold eggs will crack, so you need to get out of the refrigerator at least half an hour before cooking;
• if you add a little salt to the water, the shell will not burst during cooking, as it will become harder;
• fresh eggs should be cooked 3-4 minutes longer (the date of packaging should be indicated on the package);
• so that air does not escape from the blunt end, pierce the shell from this side. Otherwise, the air mass may crack the egg.
An egg cooked throughout culinary science will turn out exactly the way you want to see it on your plate. It does not crack in the pan and does not flow out, it will delight you with a soft or dense texture of protein and yolk. The nuances of cooking eggs allow you to use them as solid components of salad or, conversely, soft and liquid dressings for this dish.
How to cook hard boiled eggs
Cool boiled eggs can be cooked in two main ways, laying them in either cold or boiling water. How much hard-boiled eggs are cooked depends on their size and initial water temperature.
The first way is laying in cold water. The sequence of actions is as follows:
• Wash the eggs thoroughly under running water;
• put tightly in the pan;
• pour a small amount of cold water so that it only slightly covers the shell (eggs should not float freely);
• send to medium heat.
It is only possible to say in advance how much an egg laid in cold water will cook. It all depends on the initial temperature of the water, the power of the fire, the characteristics of the pan, and even on how high the area is in relation to sea level. The higher the terrain, the lower the atmospheric pressure and, accordingly, the lower the boiling point of water (adding salt to water, we increase it).
Therefore, you will have to navigate at the time of boiling. How many eggs to boil after boiling water? In order to get a cool egg, you need to set the kitchen timer for 7-8 minutes.
The second way is laying eggs in boiling water. In this case, the eggs should have room temperature, otherwise they will immediately crack. Put them in boiling boiling water carefully, using a tablespoon and immersing in it to the very bottom of the pan. It is important that the shell does not hit the bottom.
How to cook hard-boiled eggs after boiling again? Small eggs should be boiled for eight minutes, large eggs - ten minutes. Actually, the cooking time remains the same as in the cold bookmark method. Boiled eggs need to be removed from boiling water with a spoon and pour cold water. Forced cooling will make it easier to peel off the shell.
How to cook soft-boiled eggs
For soft-boiled eggs to be tasty and beautiful, they must be freshest. The yolk in this cooking method remains liquid. Fresh, damp yolk is unlikely to appeal to true gourmets. In addition, it is easier to remove the shell from very fresh eggs.
To check the freshness of a chicken egg, you can use a simple folk method: dip it in cold water.
1. For boiling soft-boiled eggs, eggs that quickly sink to the bottom are ideal. They were demolished no later than six days ago, so they retained all the taste and freshness.
2. If the egg sank a little, but did not touch the bottom, that is, floats in the middle of the water layer, it will do. The age of such a product is from one to two weeks.
3. Unsuitable for boiling soft-boiled eggs that are left to swim on the surface of the water. They were demolished about a month ago. You can still use such a product (for example, in home baking), but you should not cook soft-boiled.
How to cook soft-boiled eggs? There are several ways. This is the same cold or hot bookmark.
First way
In the cold method, washed eggs should be tightly put in a pan, pour cold water and put on a strong fire. As soon as the water begins to boil, reduce the temperature to medium-low.
How much to cook eggs after boiling water also depends on their size and the desired result:
• Usually three minutes are enough to get a semi-fluid egg. The yolk will remain completely liquid, and the protein will thicken a little, but will not become very hard, like a steep egg;
• if you want to make the yolk a little thicker, cooking should be continued for four minutes. During this time, the protein will completely boil, and the yolk will slightly thicken;
• for those who want to get a tender thick yolk with a moist center, you need to boil the eggs five minutes after boiling water.
Second way
It is supposed to be placed in boiling water. Compact temperature eggs are gently, with the help of a spoon, sent to the bottom of a seething pan. Exactly a minute later, cooking should be stopped, and the eggs should be left in cooling boiling water for five or six minutes.
In a five-minute egg, the protein will be liquid, in a six-minute egg, it will be semi-solid. If you leave for another minute, that is, hold for seven minutes in hot water, you get an egg in a bag. Experimenting with time, you can achieve exactly the result that will give pleasure.
After five to six minutes, the eggs can be poured with cold water to cool. To make the shell easier to remove, two minutes in a cold "bath" will be enough.
Third way
Hot bookmark according to a special scheme, generally without cooking. How to cook soft-boiled eggs in this way? Prepared product at room temperature should be tightly placed in a pan and pour boiling water over it. Water should only slightly cover the shell. Close the lid tightly and leave the eggs for ten minutes.
Then you need to pour the water and re-brew the eggs with a new portion of boiling water. Secondary filling is done for two or three minutes (depending on the desired consistency of the yolk). It remains only to take out the eggs and serve immediately (eat soft-boiled eggs hot).
Eggs prepared in this way are deliciously tender. Protein resembles an air mass surrounding a semi-liquid yolk in a cloud.
How to boil eggs in a bag after boiling water
Eggs in a pouch are a denser, thicker version of soft-boiled eggs. Therefore, they are cooked the same way, except for the exposure time in boiling water.
After boiling in a cold tab, the cooking time is from five to six minutes. In a hot bookmark after a minute cooking, holding the egg in boiling water will take seven minutes.
Cooling eggs in a bag in cold water is not necessary: the dish is served hot. To facilitate shell cleaning, you can immerse the eggs in cold water for two minutes.
How to boil a poached egg
The original version of a boiled egg is a dish under the exquisite name of a poached egg. The bottom line is to cook the contents without shell. It turns out a gentle airy mass that fits perfectly into the concept of a morning sandwich, soft salad or a separate dish served with sauce and a slice of fresh baguette.
The product for the original and delicious dishes will need very fresh. An egg, laid more than a week ago, spills over the surface of the water during cooking. But the protein of a fresh testicle will gather around the yolk in the form of a tight little bag.
For the preparation of poached eggs, additional ingredients will be needed:
• a teaspoon of salt;
• four teaspoons of six percent vinegar.
A poached egg is cooked in a special, low saucepan or stewpan. You can take a suitable steel bowl. Boil a liter and a half of water. Pour the vinegar rate into the boiling water and add salt. Vinegar will help the protein maintain its shape, and salt will increase the density of water.
Now the most important thing: break the shell very carefully and pour the egg on a saucer or in a small bowl. Minimize plate temperature to reduce boiling and prevent protein breakdown.
Maximize the saucer to the surface of the water, tilt it so that the egg slides smoothly into boiling water. Gently push with a spoon to make sure that the protein does not stick to the pan. It will remain to observe the process of thickening, focusing on your taste. Cooking time will be from one to four minutes. Protein should be solid anyway.
You need to get a prepared poached egg with a slotted spoon. If ugly threads still form along the edges of the thickened protein, you can cut them.
