How to cook soft-boiled, hard-boiled and poached eggs
Chicken eggs can be both an independent dish and an ingredient for salads, soups and snacks. The consistency of the yolk and protein depends on the cooking time. How to cook soft-boiled, hard-boiled eggs and poached eggs is in the Izvestia article.
How to boil soft-boiled eggs
Soft-boiled eggs are characterized by a liquid yolk and a thick, but not completely clotted protein. To cook, wash the eggs thoroughly and bring them to room temperature to avoid cracking the shell.
There are several proven methods of soft-boiled cooking. The first method involves putting eggs in a saucepan with cold water — the liquid should cover them by 2-3 cm. The ode is lightly salted, brought to a boil over medium heat, then reduced and boiled for 2-3 minutes. The second method is to dip the eggs into already boiling water using a spoon or a slotted spoon. After boiling, the cooking time is three minutes for a runny yolk, four minutes for a slightly thickened one, and five minutes for an almost completely curled yolk with a soft center.
Important recommendations for soft-boiled cooking:
Wash the eggs before cooking;
Use eggs at room temperature;
Add 1-2 teaspoons of salt to the water;
Immediately after cooking, immerse the eggs in cold water to stop the cooking process.;
Keep track of time using a timer for accurate results.
Immediately after cooking, the eggs must be removed from boiling water and immersed in ice water. This will not only stop the cooking process, but also facilitate the subsequent cleaning of the shell.
How to boil hard-boiled eggs
Hard—boiled eggs - fully boiled yolk and dense white. To make them, eggs are put in a pan of cold water, which should completely cover the product.
After the water boils, reduce the heat to medium and continue cooking. The optimal cooking time for hard-boiled eggs is 8-10 minutes after boiling the water. It is important not to overcook the eggs, as this leads to an unpleasant odor, a gray-green rim around the yolk, and a rubbery protein texture.
The sequence of cooking hard-boiled eggs:
Put the eggs in a saucepan;
Pour cold water 2-3 cm above the eggs;
Add a pinch of salt;
Bring to a boil over medium heat;
Reduce the heat and cook for 8-10 minutes.;
Transfer to cold water to cool.
An alternative method involves lowering the eggs into boiling water and cooking for 7-8 minutes. After cooking, the eggs are immediately cooled under running cold water for 2-3 minutes. This makes it easy to peel the shell and prevents the yolk from darkening.
How to cook poached eggs
Poached eggs are a classic French way of cooking eggs without shells in hot water. The dish has a delicate texture, fully set protein and liquid yolk.
To make poached eggs, pour water into a saucepan and bring it to a boil. Then the fire is reduced so that small bubbles appear on the surface of the water, but there is no rapid boiling. You can add a tablespoon of vinegar and a pinch of salt to the water — this will help the protein curdle faster and keep its shape.
The egg is broken into a small bowl or cup. Using a spoon, create a funnel in the water, gently rotating it in a circle, and quickly pour the egg into the center of the funnel. The protein will immediately begin to envelop the yolk. A poached egg is boiled for 3-4 minutes, after which it is carefully removed with a slotted spoon and spread on a paper towel to remove excess moisture.
Secrets of the Perfect Poached Egg:
Use only fresh eggs — their protein is denser.;
Add one tablespoon of vinegar to the water for better protein folding;
Maintain a water temperature of about 80-85 degrees;
Break the egg first into a separate container;
Create a funnel in the water before adding the egg.
Poached eggs are often served for breakfast with toast, used as part of eggs Benedict or added to salads. The dish goes well with various sauces, vegetables and herbs.
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Переведено сервисом «Яндекс Переводчик»
