By the way, I always thought that I knew how to boil eggs. What could be simpler? Place in boiling water, add salt so that the eggs do not crack (and if they do, so that the white does not leak out), and adhere to the following temporary regime:
- boil the egg soft-boiled - 3-3.5 minutes
- boil the egg in a bag - 4-6 minutes
- hard boil the egg - 8-10 minutes
After maintaining this time over medium heat, remove the eggs from the heat and place under cold water to make them easier to peel. That, in fact, is the whole technology, but...
♦ there are many more subtleties of proper cooking
A few rules:
1. Never boil eggs straight from the refrigerator because cold eggs are likely to burst if immersed in hot water.
2. Use a kitchen timer. Trying to guess the time, or remember to look at the clock, you will not achieve the desired degree of “cookiness”.
3. The pan should preferably be small, because if you boil several eggs in a large pan, they may break against each other.
How to boil an egg without cracking?
1. If you place an egg in a cold place and heat it together, then it has a better chance of remaining intact than if you put it in boiling water.
2. Pierce the egg with a thick needle from the blunt side. At the blunt end of the eggs, inside, there is a pad where air collects. Usually, during boiling, the pressure there increases, and as a result, the egg may crack. To avoid this, pierce the egg with a needle and let the steam escape.
3. Do not put eggs on strong “fast” heat, cook on medium. If you don't use a timer, don't cook for too long - the yolks may turn black and literally become rubbery.
4. If the eggs are very fresh (less than four days), they will take a little longer - about 30 seconds.
How to soft boil an egg in a bag with a timer
You will need a small saucepan in which to boil water. To boil an egg, cover it with 1 cm of water.
Quickly but carefully lower the egg into the water, or if there are several eggs, then one at a time. Set the timer and let the eggs cook until the water comes to a boil for exactly 1 minute.
Then remove the pan from the heat, cover with a lid and set the timer again.
- To soft-boiled egg(a fairly runny yolk and a set but runny white), you will need 6 minutes timing.
- To boiled egg in a bag(runny yolk and firm white), you will need 7 minutes timing.
How to boil a soft-boiled egg in a bag - method No. 2
Place the eggs in a saucepan and pour them cold water, covering by about 1 cm, set the heat to high and, as soon as the boiling point is reached, reduce it. Then watch the clock hand or set a timer:
- 3-4 minutes if boiling a soft-boiled egg (more liquid and less liquid)
- 5 minutes if we boil the egg in a bag (fully boiled white and slightly runny yolk).
How to hard boil an egg
Please note that very fresh eggs, if boiled, are difficult to peel. Therefore, recommendation number 1: use at least five days from the date on the package.
How to cook. Place the eggs in a saucepan and add about 1 cm of cold water. Bring the water to a boil and set the timer for 6 minutes if you want a slightly runny yolk, or 7 minutes for a completely hard-boiled egg.
- 6 minutes - “cool bag”
- 7 minutes - hard-boiled egg
Then remove from heat and cool under running water about 1 minute, then place them in a bowl of cold water for another 2 minutes to cool completely.
How to peel a hard-boiled egg
The best way is to do this under running water. Break the shell and then, holding the egg under running water, peel it, starting from the wide end. Water will wash away everything unnecessary. Then you need to keep the egg in cold water for a little longer. If you don't cool it completely, it will be overcooked - you can see this by the black rings on the white.
How to boil quail eggs
Quail eggs for boiling should also not be too fresh. Unlike chicken ones, they do not burst in boiling water.
To hard-boil quail eggs, you will need 5 minutes, starting from the boiling point, over medium heat. To soft-boil, 1 minute is enough. Then cool quickly and peel as above.
- Cook quail egg soft-boiled - 1 minute
- Boil a quail egg hard - 5 minutes
For several posts now we have been boiling eggs in their shells. This post will be about how to boil eggs without shells. These eggs are called poached. And the process of boiling eggs without shells is called poaching.
Poached eggs are very tasty. To weld them correctly, you need to understand technical issues.
This time I turned not only to Harold McGee, but also to Julia Child, Jacques Pepin, Le Cordon Bleu Culinary Academy and, finally, Wayne Gisslen.
It is more difficult to cook a poached egg correctly than a hard-boiled, soft-boiled or poached egg. The process is complicated by the fact that we are boiling an egg without a shell. And our goal is to get an egg that keeps its shape. After all, what is a poached egg? It is an egg that is boiled without the shell and forms its own “skin” due to the coagulation of the white. Place the egg in a saucepan of low boiling water and cook for 3-5 minutes. As a result, the white will be cooked, but will remain tender, and the yolk will be runny and hot. That's essentially it. How can this result be achieved in practice?
The Sloppy Protein Problem
As I already said, we want to get a neat round egg. But often when poaching eggs we end up with unattractive “rags” of protein. They are absolutely edible, but unpresentable. I think many of you have already tried to cook a poached egg, and you know what we are talking about. If not, then the photo below will explain everything to you.
What to do?
- Use very fresh, high quality eggs.
- The water should not boil strongly, but only slightly bubble.
- Add vinegar to water
- Add salt to the water.
But with the last two things are not so simple. The authors have differing opinions. Julia Child and Jacques Pepan do not salt the water, but add vinegar. Ghislain and Le Cordon Bleu salt and add vinegar, just like the chef in the video I'll show you later.
What will our chemist McGee tell us on this topic?
He considers adding vinegar and salt ineffective methods. Although they speed up the coagulation of the egg, they also lead to rags. In addition, an unattractive, torn film appears on the protein.
At the same time, Pepan does not use salt, explaining that salt leads to the opposite effect and thins out the protein.
McGee offers an interesting unconventional way to solve the problem. Break the egg into a bowl and then lift it with a slotted spoon. This way, the excess liquid part of the protein will drain off.
Another interesting way Julia Child suggests. Namely, lower the eggs into gently boiling water for 8-10 seconds before breaking them.
Ghislain only adds vinegar and salt if the eggs are not very fresh. And he suggests not adding either one if the eggs are fresh, since the whites turn out less tender and shiny due to salt and vinegar.
I feel that experiments cannot be avoided. But first, I’ll tell you how to cook a poached egg.
Pour water into the pan. Pepan recommends 1.5 liters of water for 6 eggs . Although it seems to me that this is not enough. The bottom line is that the eggs should not be cramped, and should be deep enough.
Let the water boil. But! It should not boil, but only slightly boil.
If you add vinegar and salt, this must be done before adding the eggs. Pepan recommends 1/4 cup per 1.5 liters of water, and Julia Child recommends 1 teaspoon per 500 ml of water.
You can pour the eggs directly into the water, keeping it as close to the water as possible. A more convenient way is to break each egg into a separate bowl, and then carefully pour it from the bowl into the water.
Try to pour in the eggs one after the other so that they cook equally in the same amount of time.
When you have lowered all the eggs, stir the surface of the water with a spoon so that the eggs also move a little and do not stick to the bottom of the pan.
On average, a poached egg takes 4 minutes to cook.
Test doneness by removing the egg from the water and pressing it with your finger. (the video clearly shows how to do this). The white should be cooked, but the yolk should remain liquid.
Once the egg is ready, place it in a bowl of ice water to rinse off the vinegar and stop the cooking.
To give eggs a neater appearance, trim off any overhanging pieces with a knife or scissors.
It will turn out beautifully like this:
If you plan to serve the eggs later, you can leave them in cold water, or remove them from the water and place them in the refrigerator.
If you want to heat them up again, put them in hot water for 30-60 seconds.
Now let's watch a video recorded by The Culinary Institute of America to make it clearer. Since it is on English language, I'm translating important points, which have not been mentioned before, for those who do not know the language.
The cook also insists on a low boil and a temperature of 70-80 degrees Celsius .
We see very small bubbles in the pan. To be more convincing, you can use a thermometer. For half a liter of water, the author uses 30 ml of vinegar and 1 tsp. salt.
The author uses the “funnel” technique for better protein coagulation. He creates a funnel in the water using a spoon and immediately lowers the egg into the water. I was told that the funnel is made precisely in order to eliminate excess scraps immediately, then the eggs will turn out more even.
The pan he uses holds 4 eggs. He immediately removes the excess protein with a spoon with holes. During the cooking process, carefully lift the eggs with a spoon so that they do not stick to the bottom.
The egg is ready when it begins to float.
So, we got acquainted with the theory, looked at the photos and videos. Now a little of my personal practice.
I boiled the eggs three times.
My eggs were quite fresh. I used eggs from the same carton all three times.
Experiment No. 1
The first time I decided to do without vinegar and salt.
I heated the water to 80 degrees. And to such bubbles.
Reduced the heat to 2 (9 is my maximum), and carefully lowered the eggs. They immediately sank. There were almost no rags.
I didn’t put it in cold water because there was no need to rinse off the vinegar.
Result: almost perfectly smooth eggs, very tender and tasty.
Experiment No. 2I added vinegar (4 tbsp) and salt (1 tsp) to the same water where the first eggs were boiled.
The water was already boiling a little hotter.
Result deplorable - complete rags, eggs like this:
The taste of the protein is not very pleasant.
Since I still slightly violated the conditions by sending the eggs into the same water as the first ones, I conducted a third experiment in the morning. Besides, I think I went too far with the vinegar.
Experiment No. 3
Just like the first time, I brought the water to 80 degrees. Reduced the heat to 2k. Added 1 tsp. vinegar, and half a teaspoon of salt.
The result is better now, but it was still better the first time. Although the result the first time confuses me. It seems to me that ideally, a poached egg should be rounder. That is, it looks like a soft-boiled egg without a shell. Mine is more like a boiled egg.
Pay attention to the torn film on the protein in the third option. It's this effect of salt that McGee warns about. And, by the way, in the first case the white is smooth and shiny.
To get the full picture, I should also boil the eggs with vinegar and no salt, but I can’t see them anymore :)
But I think now you can experiment on your own, and gradually achieve the ideal option for you. As you can see, it's not like boiling perfect poached eggs. simple task. But the main thing is that in this post you will find the basics.
I will continue to boil eggs without salt and vinegar, and achieve that perfect shape. I will definitely share the results!
Information taken from books:
- Le Cordon Bleu Cuisine Foundations by LE CORDON BLEU.
- McGee on Food and Cooking An Encyclopedia of Kitchen Science, History and Culture, Harold McGee
- Mastering the Art of French Cooking, Julia Child
-Complete Techniques, Jacque Pepin
- Essentials of Professional Cooking, Wayne Gisslen
The recipe “How to Boil Eggs Properly” can be found in almost every cookbook. But these eternal guardians of culinary dogmas and storehouses of food knowledge cannot achieve unity on such a seemingly elementary issue.
Some recipes require starting the process in cold water, others strongly recommend dipping the egg in boiling water. Some say that you need to add vinegar to lower the pH level of the water, while others require adding a pinch of soda to, on the contrary, increase it. To cover the pan or not to cover it with a lid, to use only fresh eggs or be sure to let them sit for a week... You can find countless discrepancies in various recipes, but none of them contains reliable information: why you need to do it this way and not otherwise.
We prefer to do “this” the same way as our experienced aunt did, who relied on information received from her wise grandmother. And she, in turn, also had a certain number of ancestors experienced in egg cooking... We blindly believe in their correctness and the experience of generations. Is it really a great science to boil an egg? Let's try to understand this science, confirm or refute the advice of our wise old women, and do some simple experiments.
So, what factors influence the cooking process? chicken eggs?
Age of eggs for boiling
“Old eggs are better to boil, but fresh ones are better to fry,” says our culinary expert. Well, it’s difficult to argue, and this statement can be considered true, but relatively. Anyone who has ever been to a village knows and remembers how great it is to look into a chicken coop in the morning and rummage through the straw for a few still warm, fresh chicken eggs. Then we take them to the kitchen, to a frying pan, on which everything that is needed is already gently sizzling and which we will not describe in detail here, since this would be a deviation from our topic. Yes we get perfect option scrambled eggs with bright, high yolks and firm whites.
If we try to boil a freshly laid chicken egg, the result will be very disappointing - the inner membrane of the shell sticks to the white and the egg is cleaned with great difficulty, and in a cleaned and ready-to-eat state it has a very unattractive appearance. But this difference disappears without a trace after just a few days. Considering that in modern world a chicken egg can take up to 30 days to travel from a poultry farm to a store shelf and another 30 before the expiration date, and with them the final loss of hope for any culinary future of the product; a gap of a couple of days seems insignificant. Therefore, if you do not keep chickens on your farm, you can not pay any attention to the age of the eggs when deciding how to cook them.
Hardness of water
If you place a chicken egg in a container with hydrochloric acid, then after a while the shell will dissolve. After immersion in an alkaline solution, it will be easier to clean. True, such chemical experiments will be accompanied by very bad smell“rotten eggs”, since these reactions lead to the release of hydrogen sulfide. But during that period of time while the egg is boiling, neither the acid nor the alkali will have time to have a noticeable effect on the consumer properties and quality of the finished product. So you can safely boil eggs in ordinary water, without adding vinegar and soda.
To cover or not?
Covering the pot with a lid is only effective in retaining heat and changing the boiling point of water. When cooking eggs below the boiling point (without waiting for the water to boil), there is no need to cover the pan with a lid.
The only factors that really affect the cooking process of eggs are time and temperature.
Chicken eggs cooked for different times In the photograph you can see how the finished product changes depending on the length of time for which the egg is lowered into boiling water. In the upper left corner is an egg that was boiled for exactly one minute, the next one for three minutes, and so on, with an interval of two minutes. The very last one (lower right corner) is fifteen minutes.
For many, this is obvious without much reminder, but the laws of physics and thermal conductivity also apply in cooking. If any body having a certain mass is exposed to a heat source for a certain period of time, then a temperature gradient is created within that body. The surface that is closer to the heat source becomes warmer, and areas further away from the source become colder. With very few exceptions, the temperature of any single point inside a food product undergoing heat treatment is inversely proportional to the square of the distance to the surface in contact with the heat source.
In other words, the middle of the product reaches the state of readiness more slowly than the outer part. And the higher the temperature of the heat source, the greater the temperature differential between the inside and outside of the product. Every chef knows this very well. The outside of our kebab is covered with a golden brown and even burnt crust, but the inside is still damp. But let's return from lamb to our eggs.
Boiled egg temperature graph
How does egg white change during cooking?
Temperature from 0 to 60 degrees Celsius: when heated, proteins (we will use this term for egg white proteins in order to avoid tautology and not get confused), which appearance They resemble folded balls of yarn and begin to gradually unwind.
60 degrees: some of the unfolded proteins (these proteins are called ovotransferins, a transitional form of temperature modification of proteins) begin to connect with each other, gradually sticking together into something resembling a matrix. The color becomes milky white, and the consistency becomes jelly-like (like the inner layer of the three-minute cooked protein in the photo above).
68 degrees: ovotransferins create a dense, opaque mass, although it is still quite soft and moist (five-minute doneness in the photo).
82 degrees: all the proteins in the egg white (in this state they are called ovalbumenes) are bound together into a dense, strong mass (seven- and nine-minute readiness in the photo).
Above 82 degrees: the more the egg heats up, the stronger the proteins bind together, the more dense, dry and elastic its protein becomes (samples 11 - 15 minutes ready in the photo). Hydrogen sulfide begins to be released and a “rotten egg” smell appears.
How does an egg yolk change during cooking?
Egg yolks have a slightly different pattern of internal transformations when temperature changes.
At 62 degrees: they begin to thicken.
At 70 degrees: become absolutely hard, but still retain brightness Orange color and shine.
At 77 degrees: they acquire a pale yellow color and become crumbly.
Above 77 degrees: the yolks dry out and become chalky. Sulfur from the whites reacts with the iron contained in the yolks and a dark coating of iron sulfide appears on the surface of the hard and round yolk.
The difference of several degrees between the moments when the whites and yolks harden allows cooks expensive restaurants prepare a boiled egg according to a special “slow-cooking” recipe. They simply boil the egg for 45 minutes at a constant temperature of 60 degrees Celsius. During this time, both the outer white and the inner yolk warm up to the same temperature of 60 degrees. Then carefully remove the shell. As a result, the white is soft and transparent, but able to hold its shape, and the yolk is completely liquid. Looks great!
It turns out that everything is not so complicated. Now that we fully understand the physics of the egg boiling process, we can move on to developing a strategy for obtaining the ideal rounded finished product.
How to properly boil a soft-boiled egg
Achieving global unity in terms of color and taste preferences is almost impossible. French cooking contains descriptions of recipes for preparing boiled eggs of various degrees of readiness - soft, semi-soft, quarter-soft, etc. Americans are within the framework of more stringent culinary dogmas and are confident that the white of an ideal soft-boiled egg should be absolutely white, opaque and moderately elastic (in the temperature range from 68 to 82 degrees). The yolk must be absolutely liquid (no more than 70 degrees). Thus, with every spoon you enjoy a soft and delicate, velvety-smooth white, drenched in a shiny, golden and aromatic yolk.
Correct temperature
The boiling point of water depends on several factors - atmospheric pressure and the altitude of our saucepan above sea level. In practice, it never reaches the canonical value of 100 degrees Celsius. Under standard conditions of an ordinary average or elite kitchen, optimal boiling of eggs occurs at a temperature no higher than 82 degrees, over low heat, when small bubbles just begin to emerge from the water, indicating an imminent boil. In this way, overheating can be avoided and the process maintained at the level of ovalbumen formation. We will also assume that it is better to use large eggs (category D0 or DV), although even in one package their size may vary slightly. Their initial temperature is about 2 degrees Celsius, since we take the eggs from the refrigerator and put them in water with a temperature of 82 degrees, without waiting for a violent boil. Immersing cold eggs in water will lower its temperature slightly, but not significantly. Now we just need to determine the value of the last variable in our equation for the ideal soft-boiled egg - cooking time.
Without a stopwatch!
In the interpretation of this parameter, no dictate is acceptable. Some people like it softer, some like it thicker. It should be remembered that whites begin to form at 68 degrees, and yolks at 70, the water surrounds the egg with its 82 degrees. Under these conditions, this couple of degrees of temperature gradient inside the egg is overcome in just 15 seconds. Arm yourself with a stopwatch and experiment! You can lime several packages of eggs in your kitchen laboratory, but the result will definitely be a perfectly (to your personal taste) soft-boiled egg. A saucepan with a built-in thermometer would be very useful and would help well in culinary experiments, but this is an unaffordable luxury.
Contrary to popular belief, boiling the perfect hard-boiled egg is a little more difficult. Our goal is to get the white and yolk in an opaque, firm, but not rubbery state. The chef of a prestigious restaurant has a thermostat at his disposal; he simply sets temperature regime at 76 degrees Celsius and waiting. In our home conditions there is no such luxury.
What if you throw eggs into boiling water?
We already know that if you throw eggs directly into boiling water, the outer layer heats up much faster than the inner layer. By the time the temperature of the inner yolk reaches 76 degrees, our white will be hopelessly overcooked. And the finished product will smell worse than that sweaty guy in the elevator that we really don’t want to remember.
What if it’s cold?
On the other hand, if we start boiling eggs in cold water, the water heats up gradually, smoothly transferring heat to our culinary product, and the temperature difference between the outer and inner parts is minimized. (Remember the rule that the temperature difference between the edge and the center is proportional to the strength of the heat source).
This is nothing new. Many recipes instruct you to place the eggs in cold water, bring to a boil, turn off the burner (turn off the heat) and wait for a set period of time. However, as the photos below demonstrate, this does not always work.
Let us explain that “bring to a boil” means to a temperature of 82-88 degrees. If you have a thermometer at hand, the task of controlling the temperature is simplified, but if you don’t have one, then the required stage of boiling water is characterized by the rapid and constant formation of small bubbles, which rush in slender columns from the bottom of the pan to the surface.
And yet, how to properly boil hard-boiled eggs?
Finished quality culinary product depends not only on the temperature and time of heat treatment, but also on the amount of water in which this treatment occurs. All four samples shown in the photo were placed in cold water, which was then brought to a boil, the burner was turned off and kept in hot water exactly ten minutes. We can clearly see that depending on the amount of water from one quart to four (an American unit of liquid volume, just under a liter, 950 ml to be exact), some eggs look slightly undercooked, others definitely overcooked. Temperature measurements after ten minutes showed that in a saucepan with minimum quantity Liquid water cooled to 63 degrees, with a maximum of 79.
Here's what we found: Taking into account the constant heat output of the burner, using the same container for cooking, taking into account the initial temperature tap water about 8-10 degrees and considering that such parameters as air temperature and Atmosphere pressure in our kitchen are relatively stable, there is an optimal value for the amount of liquid that should be poured into a pan, place the eggs there, bring to a boil, turn off the burner and when cooling, the water temperature will drop to 77 degrees at the exact moment when the temperature of the heating egg yolk reaches the same temperatures of 77 degrees Celsius. And if we can translate these theoretical temperature graphs into the practice of specific cookware, we will have the perfect hard-boiled egg.
And how much water is needed for this?
To understand how to properly hard-boil eggs, after lengthy experiments, using several dozen chicken eggs, we were able to determine that the optimal amount of water is one and a half liters! An ideal result is guaranteed for simultaneous cooking of one to six eggs in this amount of water.
This method of boiling eggs is also supported by the fact that if you forget about them and leave them in the water for long time, nothing unpleasant will happen, they will not be digested. After ten minutes, when the egg is almost ready, the water temperature drops so much that all metamorphoses and processes inside it stop. The photo shows images of two eggs, one was removed from the water exactly ten minutes later, the second was left to “float” for an extra half hour. Both look excellent, almost indistinguishable.
Unfortunately, the technology for preparing an ideal product depends on many factors - the type and power of the stove and burner, the size of the dishes, location (taking into account the number of floors of the building you are in), climatic conditions... But using a scientific approach and the information in this article, you can prepare something , which you will definitely like!
(c) Igor Gren, 2018
Boiling is the easiest way to cook eggs
Eggs are a rich source of protein and vitamins and are generally healthy to eat unless you have high level cholesterol. Eggs can be eaten raw, boiled, or cooked in a frying pan, like scrambled eggs or an omelet. Boiling eggs is one of the most simple ways their preparations. Next instructions will help you figure it out how to cook eggs correctly.
How and how long to boil eggs
1. Get it required amount eggs from the refrigerator and allow them to sit room temperature within 15 minutes.
2. Carefully place the raw eggs into the pan. The smaller the pan, the less space for moving eggs.
3. Pour cold water into the pan until the water covers the eggs by 2 centimeters.
4. Place the pan on the stove and cook over medium heat until the water boils.
5. Reduce heat to low.
6. Simmer 2 to 3 minutes for soft-boiled eggs or from 10 to 15 for hard-boiled eggs. Cooking time depends on the size of the egg.
7. Remove the eggs with a spoon or ladle and allow them to cool slowly, or run them under cold water to cool faster.
To make the egg easier to peel, crack it slightly and leave the egg to cool in cold water for 3-5 minutes.
Use hard-boiled eggs to make deviled eggs or egg sandwiches.
Do not overcook eggs; this may cause the yolk to appear greenish due to its iron and sulfur content. This will not affect the taste of the egg, but overcooking will harm the quality of the protein.
In the following image you can see the degree of doneness of a medium-sized egg depending on the cooking time.
You can clearly see what degree of doneness an egg can achieve after a certain cooking time.
Boiling an egg is incredibly easy. There are several ways to prepare this product.
Basic cooking rules
To properly boil an egg, no matter which one - chicken or quail, use some general recommendations.
- After you take the eggs out of the refrigerator, do not immediately put them on the fire, as temperature changes may cause the shells to break. Let them sit at room temperature for a while - about 5-10 minutes.
- During cooking, strictly monitor the time by setting the timer for the required period.
- If the product is less than 3 days old, then the cooking time increases by 2-3 minutes.
- To avoid cracked shells, take a large saucepan and place no more than 4 eggs in it. This way they will not touch each other. Also try piercing the top of a raw egg with a needle.
- Do not allow the water to boil strongly; the heat should be medium.
- To make it easier to clean the shell, add 1 teaspoon to the liquid that has not yet boiled. table salt.
- Do not use a lid under any circumstances; cook in an open container.
- You can quickly cool the product when ready by placing it under cold running water.
- Check readiness by rolling the egg on the table. If it spins quickly, it means it can be eaten; if it spins slowly, it means it’s raw.
Methods for preparing chicken eggs
Hard-boiled
Place the required number of eggs in an enamel bowl. Fill them with cold liquid so that the top is hidden under water by 1-2 cm. Place the container on medium heat, wait until it boils, then reduce the power. Cook for strictly another 9 minutes. When ready, drain the boiling water and cool the dish under the tap.
Golden mean
The golden mean is a cooking method in which most of the yolk will remain runny. To do this, place several eggs in water and place on low heat. Wait for it to boil and cook for another 7 minutes. Then cool under running water.
Liquid yolk
With this cooking method, the white coagulates completely, and the yolk acquires a runny consistency. The cooking process takes 6 minutes after boiling.
Soft-boiled
Place several eggs in a spacious stainless steel container. Fill a quarter of the way with water so that the top protrudes slightly. Cook over medium heat until boiling, then reduce power and cook for another 3 minutes to achieve a runnier yolk and 4 minutes for a firmer one.
In a bag
Place the product in cold liquid. Cook for 5 minutes after boiling. If you want to boil the eggs in a pouch to prevent them from bursting, use a different cooking method. First boil the water and pierce the top of the shell with a needle. Dip the product into it one by one, placing it on a tablespoon. Time it for 5-6 minutes. Cool under tap.
Poached
Poached is an egg boiled in liquid form without a shell. This is incredible tasty dish served in many modern restaurants. Haute cuisine establishments were no exception. You will need:
- egg - 1 pc.;
- table vinegar 9% - 1 tbsp;
- table salt - 1 tsp;
- water - 1.5 l.
Pre-break the egg in a deep cup for ease of further preparation. Take a small saucepan. Fill it with water, leaving 2-3 cm from the edge. Place on medium heat. Add a spoon to the boiling liquid table vinegar and a teaspoon of salt to prevent the product from spreading. Reduce the burner power to achieve a slow simmer. Start swirling the product clockwise with a spoon. As soon as the whites become firm, remove the dish from the water with a slotted spoon and place it on a flat plate. The yolk should be liquid.
For painting for Easter
To paint with any food coloring for Easter, choose a product with only a white shell. Place the required number of eggs in water, set to medium power. Don't forget to add a pinch of table salt to prevent the shell from cracking. Once boiling, cook for 7 minutes. You should have a hard-boiled dish. Then dilute the selected dye in water, following the instructions on the package. Dip the product into the resulting mixture one by one, waiting about 5-6 minutes.
If you prefer to use onion skins, then regular yellow eggs will do. Peel several large, dark, middle-aged onions. Place a few eggs over medium heat, once they boil, cook for another 7 minutes, adding the onion skins. Be sure to add some salt.
Quail eggs have thinner shells, so they require more careful heat treatment. To cook soft-boiled, 2 minutes after boiling are enough, hard-boiled - 4 minutes. When ready, cool under water, but do not leave for too long, otherwise the product will lose its properties. beneficial features. It should also be noted that the use of this product is not recommended for people suffering from atherosclerosis and diabetes.
How to cook duck eggs?
Before cooking, be sure to wash the eggs with laundry soap. Since this product has a fairly thick shell, it will take a little longer to prepare. For the soft-boiled method - 6-8 minutes, and hard-boiled - 10-15 minutes.
We looked at several popular ways to cook eggs in in various forms. Be sure to follow the above times to get the desired result. We wish you bon appetit!