Yes, it seemed that it could be easier than cooking eggs? Opinions are different, everyone has his own. It seems that he threw eggs in the water, waited a few minutes and now - a simple, very tasty and hearty breakfast is already ready! It turns out not everything in our world is so simple!
Let's talk about the process of cooking a chicken egg, because there are a lot of wisdom in this culinary matter.
CONTENTS
How to cook eggs: useful tips for beginners in cooking eggs
On taste and color - comrades do not!? Is not it? We all have our own taste preferences. One likes boiled eggs with a hard yolk and strong protein, the other prefers that the protein keeps its shape, and the yolk is either liquid or slightly set at the edges. Still others are lovers of poached eggs, which are very tender, because they are cooked without a shell!
To us with you to actually get a guaranteed result, learn the wisdom of cooking eggs. After all, not everyone for whom we are preparing, like hard rubber protein and too liquid yolk?
Satisfaction after a hearty meal will be repaid a hundredfold! A home cook can please a beloved woman( respectively - a man, if a culinary woman), a relative or friends.
Cooking of chicken eggs: general rules and secrets
- The size of the pan should be such that the eggs lie tight. If they are free to swim, then when boiling, knocking against each other, they will certainly split.
- Cook need 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 does not break when cooking, as it will become harder.
- Fresh eggs should be cooked for 3-4 minutes longer( the date of packaging should be indicated on the package).
- To not blown air from the blunt end, you need to pierce the shell from this side. Otherwise, the air mass can split the egg.
The egg, cooked throughout the culinary science, will turn out exactly the way you want to see it on your plate. It will not break in the pan and will not flow out, will please with a soft or dense consistency of protein and yolk. All the nuances of cooking eggs allow using them as a solid component of a salad or, conversely, a soft and liquid dressing for this dish.
How to boil hard-boiled eggs: 2 ways
Steep boiled eggs can be cooked in two main ways, laying them either in cold or boiling water. How much time to cook hard-boiled eggs depends on their size and the initial water temperature.
Egg laying in cold water: the first method
The sequence of operations is as follows:
- eggs thoroughly wash under running water;
- tightly put in a saucepan;
- pour a small amount of cold water so that it only covers the shell( eggs should not float freely);
- send to medium fire.
It is possible to say in advance how much an egg will be brewed in cold water, it is possible only approximately.
It all depends on the initial temperature of the water, the strength of the fire, the features of the pan and even how high the terrain is relative to the sea level. The higher the area, the less the pressure of the atmosphere and, correspondingly, the lower the boiling point of water( adding salt to water, we raise it).
Therefore, you will have to navigate at the moment of boiling. How much to cook eggs after boiling water? In order to get a cool egg, you need to put the kitchen timer on 7-8 minutes.
Laying eggs in boiling water: the second way
In this case, eggs should be at room temperature, otherwise they will crack right away. Put them in boiling boiling water carefully, using a tablespoon and immersing in it until the bottom of the pan. It is important that the shell does not hit the bottom.
How much to boil the eggs after boiling? Eggs small size need to boil eight minutes, large - ten minutes. Actually, the cooking time remains the same as in the cold method of laying. Cooked eggs should be removed from the boiling water with a spoon and poured with cold water. Forced cooling will help to clean the shell more easily.
How to boil soft-boiled eggs: 3 ways to
To soft-boiled eggs, they should be the best. Yolk with this cooking method remains liquid. Stale raw yolk is unlikely to taste true gourmets. In addition, with very fresh eggs it is easier to remove the shell.
For the to check the freshness of the chicken egg , you can use the simple folk way: put it into the cold water .
- Eggs that softly sink to the bottom are ideal for boiling eggs. They were demolished no later than six days ago, so they kept all the flavor and freshness.
- If the egg drops a little, but does not touch the bottom, that is, it floats in the middle of the water layer, it will also work. The age of such a product is from one to two weeks.
- Unsuitable for boiling soft-boiled eggs that stayed to float on the surface of the water. They were demolished about a month ago. You can still use this product( for example, in homemade cakes), but you do not need to cook soft-boiled.
How to boil soft-boiled eggs? There are several ways. It's still the same cold or hot bookmark.
1 way: cold bookmark
In cold fashion, the washed eggs should be densely placed in a saucepan, filled with cold water and put on a strong fire. Once the water starts to boil, lower the temperature to medium-low.
How many eggs to boil after boiling water, depends also on their size and the desired result, the report is from the boiling point of the water:
- usually to get a semi-liquid egg enough three minutes. The yolk will remain completely liquid, and the protein will thicken a little, but it will not become very hard, like a steep egg;
- if you want to make the yolk a little more dense, you need to continue brewing four minutes. During this time, the protein is completely cooked, and the yolk slightly thickens;
- for those who want to get a tender thick yolk with raw center, you need to boil eggs five minutes after boiling water.
2 way: immersion in boiling water
It is planned to lay it in boiling water. Eggs of compact temperature are gently, with a spoon, sent to the bottom of a boiling pan. Exactly through the 1 minute, the cooking should be stopped, and the eggs should be left in the cooling boiling water of on the five or for six minutes of .
In a five-minute egg, the protein will be liquid, in six-minute - semi-solid. If you leave for another minute, that is, hold in hot water for seven minutes, you get an egg in a bag. Experimenting with time, you can achieve exactly the result that will bring pleasure.
After five to six minutes the eggs can be poured with cold water to cool. To make the shells easier to remove, two minutes in a cold "bath" will be enough.
The third way: hot bookmark
Hot bookmark according to a special scheme, generally without cooking. How to cook soft-boiled eggs in this way? Prepared product of room temperature should be densely placed in a saucepan and pour steep boiling water. Water should only cover the shell a little. Firmly cover the pan with a lid and leave the eggs on the ten minutes.
Then you need to pour out the water and brew the eggs anew with a new portion of boiling water. Secondary filling is done on two or three minutes( depending on the desired yolk consistency).Remains only to take out eggs and immediately serve( eat soft-boiled eggs hot).
Eggs prepared in this way are deliciously delicate. The protein resembles the air mass, a cloud surrounding the semi-liquid yolk.
How to boil eggs in a bag after boiling water
Eggs in a bag are a thicker, thicker version of soft-boiled eggs. Therefore, they cook the same way, except for the time in the boiling water.
After boiling in the cold tab, the cooking time is from five to six minutes. In the hot bookmark after a minute cooking to hold the egg in boiling water will have seven minutes.
It is not necessary to cool eggs in a cold water bag: the dish is served hot. To facilitate the cleaning of the shell, you can dip the eggs in cold water for two minutes.
How to boil the egg-poached
The original version of the boiled egg is a dish under the exquisite name of the egg-poached. The bottom line is to weld the contents without shell. It turns out a gentle-air mass that perfectly fits into the concept of a morning sandwich, a 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. Egg, demolished more than a week ago, during cooking boils over the surface of the water. But the protein of a fresh testicle will be gathered around the yolk in the form of a dense kulechka.
For the preparation of poached eggs additional ingredients will be needed:
- teaspoon of salt;
- four teaspoons of six percent vinegar.
Cooked egg-poached in a special, low pot or saucepan. You can take a suitable steel bowl. Boil a liter and a half of water. In the boiling water pour the norm of vinegar, add salt. Vinegar will help the squirrel to retain the form, and salt will increase the density of water.
How to Cook
- Very carefully break the shell and pour the egg on a saucer or in a small bowl.
- Minimize plate temperature to reduce boiling intensity and prevent protein breakdown.
- It is necessary to bring the saucer as close as possible to the surface of the water, tilt it so that the egg smoothly slips into boiling water.
- Carefully push the spoon to make sure: the protein does not stick to the pan.
- Now it remains to observe the thickening process, focusing on your taste.
- The cooking time will be from one to four minutes. In any case, the protein must become solid.
It is necessary to get ready-made egg-poached with a noise. If the edges of the thickened protein still formed ugly threads, they can be cut.
How many soft boiled eggs and hard boiled eggs?
On the video channel "WOL - World of Lifehacks".
Content of the video: "How many minutes do you need to boil eggs and hard boiled eggs?"
This simple video will help you to remember once and for all how long it takes to cook eggs.
Time is accounted for after boiling water. To eggs do not burst during boiling, they need to be put in cold salt water. One more moment! This time of preparation of soft-boiled eggs and hard-boiled is suitable for eggs of medium size. In the video of the egg - the first category.
Authors: Serega Dementiev, Alexander Fadeev.
Three ways to cook scrambled eggs in the microwave
On the video channel "Fanpidyom".This video describes how to prepare eggs in the microwave oven so that they do not explode. Natalia Anikina once again shares the secrets of cooking simple and delicious dishes. See the recipe in the story.
Source: edition of the publication of the author Julia Ulitkina from the site http://zhenskoe-mnenie.ru /themes/retsepty/ kak-varit-iaitsa-vsmiatku-vkrutuiu-v-meshochek-iaitso-pashot-skolko-varit-iaitsa-posle-zakipaniia-vody/
