Advice 1: How to cook a soft-boiled egg

Even the most simple and known recipes can have certain nuances and peculiarities, allowing to achieve the best results. If you cook a soft boiled egg all the rules, it will not burst, the protein will have a nice soft, but firm texture, and the yolk will become viscous, not too runny and not too thick. Changing the cooking time, you can achieve different results, because everyone's tastes are different.

How to boil eggs



Cooking eggs seems to be the easiest thing in cooking: simply place them in water, put on fire and after a few minutes to remove. But often due to non-compliance with certain nuances of the eggs cracked, out tasteless, protein acquires the consistency of rubber, and the yolk is either too raw, or too thick.

For cooking soft-boiled is very important to take fresh eggs: staleness hard-boiled egg yolks are not as noticeable as in the liquid state. If you put eggs in water, fresh will sink to the bottom – they range in age from 1 to 6 days. One to two weeks stored eggs, floating between the water surface and bottom, these, too, can take for cooking. But if they surfaced, their period is already a month or longer, it is advisable to use them when baking and cooking to buy a new one. In addition, fresh eggs easier to remove from the shell.

Select a pot of a suitable size depending on the number of eggs they must lay in it tightly, not to swim, so the shell does not crack. Before you start cooking, soak eggs in room temperature if they were stored in the refrigerator. Water for cooking, preferably a little salt, so the shell will be stronger and will not burst.

Ways of cooking soft boiled eggs



There are several ways to cook a soft-boiled egg. You can put it in cold water, bring to boil at high temperature, reduce the flame after a boil and note the time. Three minutes is enough to get a semi-liquid egg, reminiscent of raw, but with a more dense in protein, the yolk in this case, it will remain quite liquid. Four minutes is enough to keep the protein fully cooked, and the yolk was a little too thick. But if you want to leave a small liquid spot in the middle of the egg, it should cook for five minutes.

You can omit the eggs a tablespoon in boiling water, do it carefully and slowly and make sure they are not cold. Boil them one minute, then turn off the heat and soak them in hot water. If you remove the eggs after five minutes, the consistency will be more liquid after six minutes of protein has become more solid. Poached eggs work in seven minutes.

Put boiled eggs under cold water for a few minutes that they are easier to clean. If you want to boil quail eggs, reduce cooking time by 60%. Experiment over time to achieve the consistency that you like best.

Advice 2: How to boil eggs

Boil an egg, it would seem, will not be easy. However, it is not always possible to achieve the desired result. Sometimes, like boiled, but it turned out hard boiled and had a boiled egg, but the yolk is overcooked and has lost color. In order not to get unexpected results, you need to know how to boil an egg.

How to cook



Put the eggs in a saucepan of water, turn on the stove, a little time – and you're done. As it turned out, there are nuances here. To get the desired result, you should know a few simple rules. Firstly, it is impossible to boil eggs cold, i.e. immediately after removing from the refrigerator. If you put a cold egg into hot water, most likely, it'll be burst.

Second, pay attention to the expiration date. If the date of packing less than four days, boil eggs for three minutes longer.

Thirdly, when cooking with the blunt end may be collected by the air. If air will gather many eggs can crack. To avoid this effect, pierce each egg with the blunt end.

The soft-boiled egg (method 1):



Pour the boiling water in a small bowl. Omit the eggs for with the help of tablespoon. Always try to use the timer, which will allow not to overcook the eggs and not leave them undercooked. Set it for a minute and cook in boiling water. Then remove the dish from the stove, cover and leave for 6 minutes so the yolk was hardened, and the protein remains liquid. If the preference is given completely frozen yolk, then hold them under the lid for another minute.

The soft-boiled egg (method 2):



Put the eggs in a saucepan, cover with water and put on the stove. Make a large flame initially, and decrease it only after boiling. To egg it turned semi-liquid, cook it 3 minite. In order to grasp only protein, and the yolk remained liquid, 4 minutes.

Hard-boiled egg



Put the eggs in a saucepan and pour cold water so that it covers them by about a centimeter. As soon as the water boils, set a timer for 6 minutes if you prefer that the yolk remains a little watery. If you want the egg turned out to completely cool, then put the timer on 7 minutes. After cooking hold the eggs under running water for about a minute, then leave in cold water for another 2 minutes to let them cool completely.

The egg in the pouch



Put the eggs in cold water, wait until boiling and boil for 4 more minutes. The second option - put the eggs in already boiling water, boil a minute, turn off flame and soak in water for another 7 minutes.

Which egg is healthier



Useful to have soft-boiled eggs. However, it is increasingly possible to hear the recommendations that you need to boil and fry eggs as they contain Salmonella.

How to clean



Clean the egg so that it remains beautiful, also it may happen not always. There are some secrets. Before cleaning, the shell should "restorestate" over the entire surface, so brush will be much easier. Start cleaning you need with the large end and continue under cold running water to the whole shell in the cleaning process is washed away.

Remember that if you cook the eggs that were packaged in just 4-5 days ago, be prepared for the fact that they will be cleaned bad.

After cleaning, put the eggs under running water so as to prevent darkening of the yolk, then they need to cool completely.
Also eggs would be pretty easy to clean if after cooking them in the shell to put on a few minutes in cold water. Then the shell will move away from the protein much easier.

Whichever method of preparation was preferred, attention always should pay and at what looks like the ultimate dish. Use the tips and Bon appetit!
Search
Is the advice useful?