How many people, so many opinions.
It would seem that it may be easier to boil eggs?
He threw into the water, waited a few minutes – and delicious, satisfying.
breakfast is ready. But not everything is so simple.
There are many nuances that affect the final
as a result of a simple culinary business.
How to cook eggs: tips for beginners
Some people like boiled eggs with strong protein and a hard yolk.
Someone prefers that the protein kept its shape well, and the yolk was
liquid or slightly grabbed around the edges. There are lovers of tender poached eggs,
welded without shell.
In general, everyone has their own taste preferences. To obtain
guaranteed results, it is worth mastering the wisdom of boiling eggs.
The pleasure of eating is a very important moment in a person’s life.
Especially if this person is a young spouse who wants
please beloved Or a rich uncle’s heiress who brightens up
the last days of a beloved relative. Rubber, hard protein or
not enough thick (liquid) yolk can spoil
General rules and secrets of boiling eggs:
• The size of the pan should be such that the eggs lay tight.
If they swim freely, then when boiling, knocking each other about
friend, will surely crack;
• you need to cook eggs at room temperature, especially if they are
laid in boiling water. The shell of cold eggs will crack, therefore
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 at
cooking, as it will become harder;
• Fresh eggs should be boiled for 3-4 minutes longer (date
packaging must be indicated on the packaging);
• so that air is not collected from the blunt end, you need to pierce
shell on this side. Otherwise, the air mass may
split the egg.
An egg cooked throughout culinary science is exactly
how I want to see him on his plate. It will not crack in
the pan and will not drain out, will please with a soft or dense texture
squirrel and yolk. The nuances of boiling eggs allow you to use them in
as the solid components of the salad or, on the contrary, soft and liquid
dressings for this dish.
How to cook hard boiled eggs
Steep boiled eggs can be cooked in two main ways,
laying them either in cold or in boiling water. How much to cook
hard boiled eggs depend on their size and initial temperature
The first way – laying in cold water.
The sequence of actions is as follows:
• Wash eggs thoroughly under running water;
• put tightly in a saucepan;
• pour a small amount of cold water so that it only
slightly covered the shell (eggs should not float freely);
• send to medium heat.
Say in advance how much the egg laid in
cold water, only approx. It all depends on
initial temperature of water, power of fire, features of the pan and even
how high the terrain is in relation to the level
seas. The higher the terrain, the lower the pressure of the atmosphere and,
accordingly, the boiling point of water is lower (when we add some salt, we
we increase it).
Therefore, it is necessary to navigate at the time of boiling. how many
boil eggs after boiling water? In order to get cool
egg, you need to put the kitchen timer for 7-8 minutes.
The second method – laying eggs in boiling water. AT
In this case, the eggs must be at room temperature, otherwise immediately
cracked. Putting them into the seething boiling water should be carefully
using a tablespoon and submerging in it to the very bottom of the pan.
ATажно, чтобы скорлупа не ударилась о донышко.
How much to cook яйца вкрутую после вторичного закипания? Eggs
small size you need to cook for eight minutes, large – ten
minutes Actually, the cooking time remains the same as in cold
way to bookmark. Cooked eggs should be removed from the boiling water with a spoon and
pour cold water. Forced cooling will help easier
peel off the shell.
How to boil soft boiled eggs
For soft-boiled eggs to be tasty and beautiful, they must be
the freshest. The yolk remains liquid with this cooking method.
Stale raw yolk is unlikely to taste true
gourmets. Moreover, it is easier to remove the shells from very fresh eggs.
To check the freshness of chicken eggs, you can
воспользоваться простым народным способом: опустить его в
1. For boiling soft-boiled eggs, eggs are ideal, quickly
sank to the bottom. They were demolished not later than six days ago, therefore
preserved all the taste and freshness.
2. If the egg sank a little, but did not touch the bottom, i.e.
swims in the middle of the water layer, it is also suitable. ATозраст такого
product – from one to two weeks.
3. Unsuitable for boiling soft-boiled eggs, which remained to swim
на поверхности water. They were torn down about a month ago. Use
such a product is still possible (for example, in home baking), but
do not cook softly.
How to boil soft boiled eggs? There are several ways. It’s all
the same hot or cold tab.
With the cold method, washed eggs should be tightly put in
pot, pour cold water and put on a strong fire. how
only the water starts to boil, reduce the temperature to
How many boil eggs after boiling water, зависит также от
their size and desired result:
• обычно для получения полужидкого яйца достаточно трех minutes
The yolk will remain completely liquid, and the protein will thicken slightly, but
will not become very hard, like a tough egg;
• if you want to make the yolk a little more thick, you need to cook
continue four minutes. During this time, the protein is fully cooked, and
yolk slightly thickened;
• for those who want to get tender thick yolk with raw
серединкой, нужно варить яйца пять минут после закипания water.
Supposed to bookmark in boiling water. Eggs компактной
temperature gently, using a spoon, are sent to the bottom
boiling pot. Exactly in a minute, the cooking should be stopped, and
яйца оставить в остывающем кипятке на пять или шесть minutes
AT пятиминутном яйце белок будет жидким, в шестиминутном —
semisolid. If you leave for another minute, that is, hold in
hot water for seven minutes, get an egg in the bag. Experimenting
over time, you can achieve exactly the result that
After five to six minutes, eggs can be poured with cold water to
cool it down To make the shell easier to remove, two minutes in the cold
�”Bath” will be enough.
Hot tab for a special scheme, without cooking at all. how варить
soft-boiled eggs these way? Prepared room product
temperature must be tightly placed in a saucepan and pour steep
boiling water. ATода должна лишь немного закрыть скорлупу. Tight close
кастрюлю крышкой и оставить яйца на десять minutes
Then you need to pour out the water and re-boil eggs with a new portion.
boiling water. ATторичная заливка делается на две или три минуты (в
depending on the desired consistency of the yolk). Will only
remove the eggs and serve immediately (eat soft boiled eggs hot).
Eggs cooked this way are delicious.
gentle. Protein resembles air mass, the cloud surrounding
how варить яйца в мешочек после закипания воды
Eggs в мешочек — это более плотный, густой вариант яиц всмятку.
Therefore, they are cooked the same, except for the exposure time in
After boiling in a cold tab, the cooking time is from
пяти до шести minutes AT горячей закладке после минутной варки
подержать яйцо в кипятке придется семь minutes
It is not necessary to cool eggs in cold water: a dish
served hot. To facilitate the cleaning of the shell, you can two
минуты погрузить яйца в cold water.
how варить яйцо-пашот
The original version of boiled eggs – a dish under the exquisite
названием poached egg. The bottom line is to weld the contents without
shells. It turns out gentle-air mass, which is great
fits into the concept of a morning sandwich, soft salad or
a separate dish served with sauce and a piece of fresh
The product for the original and delicious dishes will need very
fresh. An egg laid more than a week ago during cooking
расползется по поверхности water. But fresh egg white
will gather around the yolk in the form of a dense cushion.
For cooking poached eggs will need additional
• a teaspoon of salt;
• four teaspoons of six percent vinegar.
ATарится яйцо-пашот в особой, низкой кастрюле или сотейнике.
You can take a suitable steel bowl. ATскипятить литр-полтора
water. AT закипевшую воду вылить норму уксуса, подсолить. Vinegar
поможет белку удержать форму, а соль повысит плотность water.
Теперь самое важное: надо очень аккуратно
break the shell and pour the egg on a saucer or in a small bowl.
Reduce plate temperature to minimum to reduce intensity
boil and prevent protein breakdown.
Close the saucer to the surface of the water, tilt it,
so that the egg slipped smoothly into boiling water. Nudge gently
spoon to make sure: the protein does not stick to the pan. Will remain
observe the process of thickening, focusing on your taste.
ATремя варки составит от одной до четырех minutes Protein in any
case should become hard.
Get ready poached egg need skimmer. If at the edges
yet ugly threads have formed of thickened protein, they can