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Eggs are an important component of the right and healthy eating. They saturate the body useful vitamins, proteins. To prepare this product, it is important to know some tricks. How to boil eggs correctly? There are several ways, each of which gives a different result - hard-boiled, bagged, soft-boiled. However, before cooking, you need to figure out how to choose a quality, fresh product.
Beaten egg, baked or simply boiled. Natural, healthy and healthy. It is a friend of the arteries and an anti-aging agent. And then we have this fear. When the hot months begin. The egg must be in the refrigerator. A day out of the refrigerator is one week in the refrigerator.
He ages much faster. Although we buy them in super, even if they are outside the refrigerator. Houses are stored in the refrigerator. And, of course, cooked. The heat is coming and we will be sure. Sometimes we have to sacrifice cooking for food safety.
How to choose eggs
According to Russian standards, each egg must have a stamp with a marking. This allows you to set the maximum shelf life, product category. The letter "D" at the beginning of the marking indicates that the eggs are dietary and they need to be consumed within seven days, "C" means that they are table and stored for no more than 25 days. The second sign on the label indicates the variety, which is determined depending on the mass:
And basically labeling, that's what. We need to take a close look at the label of origin. And in confectionery what are we going to say? And a yolk for another or two together gives us a lot of play. Therefore, do not fear the consumption of eggs. Add this fantastic product to our diet.
And squeeze the jug a little and look for cooking methods. Which still makes it much more important. Look how wonderful what we have. Listen, one of the ways that I like best is poaching. Like you taught us about paper bags.
- "B" - the highest category, weight 75 g or more;
- "O" - selective, weight from 65 to 74.9 g;
- "1" - the first category weighs 55-64.9 g;
- "2" - the second category 45-54.9 g;
- "3" - the third category 35-44.9 g.
Quality, freshness is checked when buying according to their appearance:
- Rate the product. If you buy homemade on the market, then they should be different in size and color. The differences may be minor, but they are there. Unscrupulous sellers can pass off store-bought ones as homemade ones.
- Homemade can be dirty. It doesn't look great, but it guarantees their origin.
- Freshness is determined by the appearance of the shell, which should be matte. If it is glossy, then the egg is not very fresh. The color of the shell does not affect the taste characteristics, quality.
- If you bring a fresh egg to the light or the sun, then it is evenly translucent, a dense yolk, protein is visible, there are no spots. Not everyone you can enlighten, but you should try.
- To the touch, freshness is checked by “weighing” in the hand: fresh 4-6 days in severity resembles a pebble, 7-10 days palpable by weight, more than 18-20 days almost weightless, light.
- Take an egg, shake it near your ear: if the yolk rolls, gurgles, then it lay for a long time, it could have deteriorated.
- At home, freshness is checked as follows: dip the product in salt water(for 500 ml of water 50 g of salt), if it floats, then it is not fresh.
- If you break an egg into a container, then the fresh protein will be light, clean, without redness, inclusions, the yolk will not spread without damage.
- Removing the shell from a fresh product will be difficult.
Basic rules: how to boil eggs
What picture should be. It looks great with peanuts. Look at our web recipe and then innovate, it will be more fun. You won't find peanuts, but this is Pep's thing. Square eggs. Why were they square? We take them out and keep them.
This is the methacrylate form, where as soon as you lay the egg. Let it rest and stay with that square shape. When we receive them this way. We do the following, we are going to empty them. We cut more or less the cap into half cents.
And do the following very carefully. Of course, you have to make the cavity very carefully. Because if you have the patience and time, besides the yolk. Make the biggest gap. My advice is don't rush too much. Because we risk destroying the walls of the clear.
How to boil eggs? To do this, you must adhere to the following rules:
- To cook evenly, roll the egg raw on the counter or shake lightly a couple of times.
- For easy cleaning, add salt while cooking, and then put the pan under cold water for 4 minutes. Next, tap on a hard surface to crack the shell, remove it by prying with your fingers. It is recommended that, in order to be easy to clean, use the product for cooking after five days of storage.
- It is believed that if you cook for a long time, the egg will be poorly absorbed by the body, and cooking for more than 20 minutes and eating is unhealthy.
- So that they do not burst during cooking, cook in a sieve over a pan, then the steam will create a uniform temperature, and the products will not knock against each other.
- It is necessary to cook over moderate heat, without covering with a lid, and the water should boil quietly.
- If you don't have time to cool boiled eggs, rinse them with cold water and clean under running water to avoid scalding your hands.
- The ideal pan has a small radius. Need it to pour less water but completely cover the product. Then the contents will boil faster, the cooking process will accelerate. In a small saucepan, the eggs will not hit as hard as in a large one.
- Fresh, which are stored for no more than 4 days in the refrigerator, it is correct to cook for a couple of minutes longer.
- You can check the degree of readiness by rotating: if it spins quickly, then it’s ready, if it’s slow, then it’s raw.
- Do not put eggs from the refrigerator into boiling water, otherwise they may burst due to a sharp temperature change.
How to boil eggs - methods and recipes
Boiled eggs - hearty, tasty and healthy dish. They are prepared quickly, they can be used in different ways: on their own, as an addition to the main course, for sandwiches, various salads. Properly cooked eggs brighten up any meal. Each of the cooking methods has its own tricks, following which you will get excellent results.
They should be cups, right? So that's my advice, take your time. Sometimes the yolk is so close to white. So that we can take risks that aren't worth it. Now get ready, Pepa, with two teaspoons. Because you are going to fill them in here.
We're going to fill them with cream. Fix this cream of spinach, shrimp. You fill them in, especially the edges. Out of white, do not stain too much. Don't start saying "okay" if you haven't already. You can handle it with no problem. In the end the raisins that Christina bought me more.
hard boiled
Place the eggs in a saucepan, pour in enough cold water to cover them by 1 cm. Put on the fire, wait for the boil. Set a timer for 7 minutes for a cool boil. Remove from heat, cool under running water, dip in cold water for a couple of minutes.
They are very good, which happens when I had my doubts. This is the ideal fill size. No problem, we give him a faucet with a grill. If they catch the color, great. There are those who like very fried, who like less fried. We're going to put them in here as soon as you stuff them.
Remember garlic, raisins. Shrimps, spinach, flour, some milk. And it's a touch of smoked salt and we cook them. You get closer and my pulse flutters. Of course, the rest of the stuffing comes with this. Let's put that in too. You can leave them on and put on cream.
soft-boiled
We put raw eggs in a saucepan, fill with water, put on fire. We are waiting for the contents to boil. If you want to keep the yolk and protein liquid, then cook for three minutes correctly. For a firmer protein but runny yolk, cook after boiling for 4 minutes.
in a pouch
Let's add some cheese to it to melt it. You were very nice, Pepa, indeed, you won a lot. In the meantime, you have 3 in this step. We will add the buds that we took. Yolk, if we want to get vinegar with stability.
Crush oil, vinegar, with a little yolk. Mix it up, give it some air. Salt, butter, chicory and egg yolk will be an accompaniment. If anyone is left in doubt. How these forms work. melting this cheese. Now that they are melted, a peeled, boiled egg.
We put this stage, which will exert pressure. You see how devastating it is. We put it in the fridge for two or three minutes. And we are left with a square shape. With that beautiful shape, which was the one we used. Well, we're going to add some butter.
If you want to cook properly in a bag of shells, then you need to cook for 5 minutes after boiling. Then immediately pour cold water over and eat. To do this without the shell, put on fire a pot with 1 liter of water, 50 ml of vinegar, 1 tsp. salt. Crack an egg into an oiled ladle, drop it into boiling water. You need to cook under the lid on low heat, take out the noise.
Wait until we have a plate. You add some oil. Pepa is working on this companion salad. How they entertain me. Have you seen? So he does not give war, entertains me. It's not that it's not so good to behave. You give me occupational therapy.
He melted the cheese a little. At first it looked like a lot of cheese. But because it has been merged, it remains so. If at home you want them to be a little more golden, perfect. Now let's move on to the presentation. Now the presentation will do the following.
Let's put it like a kind of nest. So we give it a little shape. There we have, one goes there and the other there. Chicory, we also stand on any leaf that we have at home. It's easy to create a base. We're going to take it and put it in there.
How to boil quail eggs
Quail eggs contain more vitamins B1, B2, iron, potassium than chicken eggs. They are rich in phosphorus, vitamin A, nicotinic acid, cobalt, copper, amino acids. Quail does not provoke the development of diathesis, other allergic reactions. Even their shell, which is 90% calcium carbonate, is easily absorbed by the body, contains silicon, copper, fluorine, zinc, sulfur and other useful elements.
A way to enjoy stuffed eggs. And another funny way to accept. See you all looking for that gossip. We put the cap on one side. Awaken a little more curiosity. Family, hot, my advice, enjoy them. And a side dish, your salad.
What the eye does not see shows us that the salad base with chicory. Egg yolk, salt and butter. Based on spinach, shrimp, raisins. And cheese on top. Thus, the perfect dish to enjoy the aroma, flavor and texture. Now we are solving those doubts that you send us by mail.
Quail eggs are recommended to be consumed raw, because this way all valuable properties are preserved. Quail show resistance to salmonellosis, so it is absolutely safe for health. If you need to weld, then you need to do everything right. Cooking does not take much time: experienced chefs advise keeping the product in boiling water for no more than two minutes, then it will turn out soft-boiled, which will save beneficial features this source of vitamins and minerals. To cook hard-boiled, five minutes of cooking after boiling is enough.
And out of the thousands of questions that come, choose a few. The one who sends us to Alfonso from Talavera de la Reina, Toledo. This is a good sauce made slowly. Good fumet, because the second. As for the fish, my advice is a mild tasting fish.
They are slightly gelatinous, which resist cooking. Heik, confusion, little monk. This fish will be good. If we have chosen a fish that is too tasty, too strong. It can take away the heroism of the rest of the ingredients. It is also important that these fish are once salted.
Gives a slight boil and is ready to serve. It's ok if we add seafood. Some shrimp, shrimp or shellfish and open them. This is what we don't want to talk about. Well, nothing, Alfonso, to go divinely, for your sake. We went to the post office in Delhi, he sent us from Santander.
1. How to boil soft-boiled eggs
If you put the eggs in cold water, then you need to wait for a boil, reduce the heat and cook for 2 minutes (both the yolk and protein will remain liquid) or 3 minutes (the yolk will be liquid, and the albumen almost solid - this is my favorite option).
There is one more option. Carefully place the eggs in boiling water (they should not be cold!), leave for 1 minute. Then remove from heat, close the lid and let stand for 5 minutes. As a result, you will get soft-boiled eggs, where the yolk will be liquid and the protein will be solid.
Here we have this, it's part of the cod. You will be ready and put us in the clouds. When you hear this lovely custard. This means how much we use only the yolk. We take off the transparency and we're left with a lot more color, more flavor.
A recipe that will work well. For example, for a quarter liter of milk we use two or three kidneys. We give it a boil with cinnamon, or with orange peel or lemon. And separated from fire and glue. Separate sugar, cornstarch and yolks. Both developments are still a bit beaten.
2. How to boil eggs in a bag
To be honest, eggs in a bag are not my favorite food. I prefer either soft-boiled or hard-boiled. But many people love this option.
So, to boil the eggs in a bag, put the eggs in cold water, and after boiling, cook for 4 minutes. The second option - we lower it into boiling water, cook for 1 minute, turn it off and keep it in the same water for 7 minutes.
Light simmer that doesn't bake much. Because if he bakes a lot, the egg is counted and cut out. Boil lightly, strain and cool. We work in a clay pot, we decorate a biscuit. You tell us how the family takes it. I hope it's great that it's celebrating.
And the rest of the audience, where can you send your doubts? Where can you check all the recipes we have made, over 260? Where can you download videos to remember better? Where are those kitchen tricks, utensils. Bakery, everyone? A page for you who need time to enjoy.
3. How to hard boil eggs
Hard boiled eggs seem to be the easiest thing to do. You definitely can’t digest it, I always told myself. However, only recently I realized why sometimes boiled eggs turn out so tasteless and ugly.
In other words, there are rules here too.
To properly boil hard-boiled eggs, put them in cold water and after 1 minute after boiling, reduce the heat, cook for 7-8 minutes.
Because it's loaded with content. First of all, you love the theme of the test very much. For this reason now where shall we go? Come with these sweet croquettes. But before we look at the ingredients we will be using. Ingredients walk around the house.
From the boat we store syrup and fruit. Half the bread I've had since yesterday and a pinch of cinnamon. Also mold, no problem. Or another type of fruit, perfect. The syrup itself to soften the bread. All this we do well. Spend a few minutes at home until the bread softens.
And remains soaked that you can work. For a little more flavor, add some cinnamon. We work well, well, well. When shaping, we make balls or form croquettes. Very important, we passed it with flour. And fry it in hot oil. What is the result?
It is important not to overcook the eggs, otherwise the protein will become rubbery in taste, and the yolk will be covered with an unpleasant grayish coating.
How to boil eggs so they don't burst or crack
1. Water salt- 2 tablespoons per litre. Even if the egg cracks, the protein will not leak out.
2. It is forbidden put cold eggs in boiling water. Warm them up to room temperature by placing them in the refrigerator for an hour. Or heat it up in warm water.
3. From the blunt end pierce the egg with a needle. On this side is an air sac. When heated, the air expands, the shell cracks. If the shell is pierced, the problem disappears. Simple physics.
4. Boil eggs in small saucepan. If there are few eggs, and the pan is large, they will roll and knock against each other during cooking.
Come here, it's easy. This is one of the most quick desserts that we ever had. Listen, we have these croquettes. The interior is very juicy with fruits, cinnamon and peach. Make a resume and try one, two or even three. That we see step by step how we prepared the dish today.
These are the ingredients we need. For stuffed eggs. Step #1: Chop garlic, raisins and chopped slices. When they are colored, add the spinach in thin strips. Include flour, milk and smoked salt and let thicken. Boil the eggs for 10 minutes in water with salt and a dash of vinegar.
And a few useful tips about boiling eggs in the end:
1. Boil eggs should be on low heat.
2. Fresh eggs (up to 4 days) should be cooked a little longer - 2-3 minutes.
3. After cooking, pour over the eggs with cold water - so they will be easier to clean from the shell.
4. Check whether the egg is boiled or not, you can do this: rotate the egg. If it spins fast, it's boiled. If slowly - raw.
After cooking, cut them in half and empty the yolks. Step #3: Fill the egg whites with the yolk. Sprinkle with cheese and grill for 3 minutes. Mix the egg yolk with the chicory in a bowl. And seasoning olive oil and salt. Serves chicory salad in small nests.
And put stuffed eggs on top. It looks like a little toaster. And the touch of fruit and cinnamon is very good. Try this at home, it's very easy. This recipe will make a friend happy. Who writes us across the pond, Sonya. You don't know what I love about following your recipes this far.
