Probably, ever since people began to cook boiled eggs for the first time, the question of how to do it right is not abated. Fortunately, despite the fact that housewives can argue until now, professional cooks have long been determined with specific instructions. About them, we will tell in our article.
How correctly to boil hard-boiled eggs?
Let's start with the main destruction of stereotypes: eggs should always be put in boiling water, so that the protein instantly grabbed. In this case, the eggs themselves should be stored in warm water before cooking or for an hour or a half before cooking, leave at room temperature, otherwise, when immersed in boiling water, the shell will instantly burst. Prevent cracking of the shell will also help the addition of a pinch of salt. Immediately after diving, record 10-12 minutes (the time depends on the size of the eggs), and after a while, dip the boiled eggs into a pre-prepared bowl of iced water. The last step is extremely important to ensure quick and easy cleaning. So, myths say that the ease of secession is affected by the age of the eggs, but in fact it is not. Eggs are much easier to clean because of the temperature drop when immersed from boiling water in ice water, because thanks to this under the shell formed condensation.
Too long cooking can affect not only the protein itself (you probably know the texture of the "rubber" digested protein), but also the yolk, the color of which changes from the characteristic yellow to the unpleasant bluish-green. The latter reaction is due to the fact that as a result of prolonged cooking, the yolk sulfur is combined with iron from the protein, iron oxide is formed, which precipitates a blue-green precipitate on the surface.
How to cook soft-boiled eggs?
So, how to properly cook hard-boiled eggs, we figured out, and what do the fans of liquid yolks? It's simple! Observe the same rules only with the only condition - shortening the cooking time to 7-8 minutes. Since the yolk of soft-boiled eggs remains liquid, it becomes much more difficult to clean them, and therefore special attention is given to the sharp cooling after cooking.
How to cook quail eggs ?
Since quail eggs are 2-3 times smaller than even small chicken eggs, their cooking time is reduced to a minimum. After boiling, quail eggs should be boiled for 5 minutes, and for soft-boiled eggs, two will be enough. Further they are also sharply cooled and the most difficult stage remains - cleaning.
How to cook the poached egg?
Despite the fact that there are methods of cooking poached eggs using food film and even special plastic containers, the classical method was and remains the method of cooking using only your stewpan and boiling water.
The first secret of ideal poached eggs is the addition of vinegar to water. It is thanks to vinegar that the egg white quickly and sharply grasps, does not spread, and certainly does not stick to
Before you start cooking, gently break the egg into a small bowl, so the likelihood of damaging the yolk when the egg gets into the water is minimized. Now with the help of a spoon, start stirring the water intensively in the pan, creating a funnel, note that the water should not boil too actively. Directly into the center of the funnel, pour the egg and cut 3 1/2 or 4 1/2 minutes (again, depending on the size of the egg). Gently remove the eggs on a napkin with a noise, let them dry and serve.