How to boil eggs: tips

Eggs belong to the category of healthy products. Based on them, a menu is compiled for proper nutrition. Often boiled composition is used in an independent form. Not many people know how to cook eggs properly. There are certain tricks that will help preserve all the useful enzymes. Experienced housewives revealed the main secrets that allow you to cook poached eggs, hard boiled, soft-boiled. Before proceeding with the manipulations, it is necessary to understand the basic aspects regarding the selection of high-quality raw materials.

How to choose chicken eggs

1. According to Russian law, each egg must have its own label. As a rule, a stamp is put on the shell, which allows you to determine the duration of storage and the quality of the egg.
2. Before buying, open the package, inspect the stamp. If the letter D is first, the eggs belong to the diet section, they must be consumed within a week. The letter C indicates that the product belongs to a table egg cell; the shelf life is 25 days.
3. On the labeling there is a second symbol that characterizes the variety depending on the weight of the product. For example, the symbol "O" is a perfect egg, weighing 65-73 g. The letter "B" is the highest grade, the weight of the egg varies between 75-80 gr.
4. If we are talking about the first (figure 1) category, the weight of the product is 54-65 grams. The second category is 46–55 gr. The third category is 34–45 gr. The pricing policy is also individual, it depends on the size of the eggs and their category (quality).
5. Before buying, evaluate the appearance of the eggs. If a product is bought on the market, eggs cannot be the same size. Home composition varies in shape and color. Unscrupulous breeders give the purchased product as a home product. The former have no differences at all, the latter are slightly different from each other.
6. Often, homemade eggs are stained in the litter. Of course, this aspect looks unattractive, but you will not have questions about the true origin. Rate the shell; in a fresh egg, it is dull, not shiny. Gloss says violation of shelf life and storage conditions.
7. If possible, bring the egg to a fluorescent lamp or examine it under the sun. The fresh product will be visible evenly; the yolk and protein are clearly visible in it. In poor-quality eggs, clots form in the cavity, which, when scanned, are reflected in the form of spots.
8. You can evaluate the quality of eggs by touch. To do this, just weigh the product in your hand. If the egg is fresh (about 4-6 days), it will look heavier. A poor-quality product (7-10 days) has a slight weight. If the egg is not of the first freshness (17-21 days), it will be practically weightless.
9. Shake the egg near the ear, the yolk should not gurgle or roll. Other features indicate that the product will lie on the shelf for a long time (about three weeks). You can also lower the egg into saline (0.5 g of water accounts for 60 g. Of salt). If the composition pops up, the eggs are stale.
10. Try to break the egg into a bowl, the protein should be transparent, without turbidity. The yolk of a quality product does not have foreign inclusions and red spots. If you are not sure about the quality of the eggs, it will be difficult to separate the shell from a fresh product after cooking. In this case, the damaged composition is easily cleaned.

Features of cooking eggs

1. An ideal cooking pot is considered one whose diameter does not exceed the size of the fire (in the case of gas stoves) or the burner (with electric). At the same time, water should cover the eggs completely, otherwise they will cook unevenly.
2. Do not put eggs in boiling water if the raw materials have just been removed from the refrigerator. A sharp temperature contrast will contribute to cracking the shell, as a result of which protein can leak. To evaluate readiness, roll a boiled egg on the table. If the rotation speed is high, the product is ready for use.
3. The best option for cooking is considered products that lay in the refrigerator for 5-6 days. If you take too fresh an egg, you will have problems with shelling. It is not recommended to cook raw materials for more than 15 minutes, otherwise it will be digested for a long time.
4. Some housewives prefer steaming eggs. To do this, prepare a wide pan, pour water into it, set a colander or kitchen sieve. Dip the eggs into the cavity, wait 20 minutes, periodically turning the product over. Steam treatment allows for uniform heating.
5. If we talk about boiling eggs directly in the water, make sure that the power of the burner does not exceed the average mark. In this case, do not cover the pan with a lid, the water should gradually evaporate. Properly processed eggs float in a slightly boiling liquid.
6. As mentioned earlier, after cooking, the eggs are lowered into ice water. If it is not possible to carry out such manipulations, proceed to cleanse immediately. Turn on the tap with cold water, remove the shell under a stream. Such a move will prevent burning of the skin of the fingers.

How to cook soft-boiled eggs

For the preparation of soft-boiled eggs, only the freshest product is used. With this technology, the yolk remains in liquid form. If it is stale, you will not get any pleasure from the use.

To cook soft-boiled eggs, the period from the removal of raw materials should not exceed 6 days. During heat treatment, the egg sinks to the bottom or “freezes” 2-4 cm from the bottom. The raw materials that float on the surface of the water cannot be used for this technology.

Method number 1. Cold cooking

1. Wash the product with room temperature water. Place in a wide pan, fill with cold water. Set the burner to maximum power, bring the liquid to a boil.
2. When the first bubbles appear, lower the heat to a medium mark. To get a completely liquid yolk, cook the raw material for 3 minutes. In this case, the protein will partially thicken, the contents can be scooped up with a spoon.
3. To get a yolk of medium density, cook for 4 minutes. With this technology, the protein will fold completely, as a result of which you can clean the egg from the shell.
4. Some people like the yolk, which has a high density at the edges, but has a liquid core. In this case, after boiling, the eggs are cooked no longer than 5 minutes.

Method number 2. Hot cooking

1. With this processing technology, eggs are laid directly in boiling water. Cool the raw materials to room temperature, wash under the tap. Pour water into a container, add salt, bring the liquid to a boil.
2. Throw the eggs to the bottom of the pan, after placing them on a tablespoon. Wait 1 minute, then turn off the hotplate and leave the product for 5 minutes in boiling water. During this period, the protein will not seize completely, remaining partially liquid.
3. To strengthen the structure, wait not 5, but 6 minutes (the protein will become semi-solid). If you wait 7 minutes, the protein will harden completely, while the yolk will be liquidish. Vary the exposure time as you like.
4. After the expiration of the allotted time, dip the boiled eggs in ice water for complete cooling. As a rule, 7 minutes is enough. Such a move will provide easy removal of the shell, as a result of which you will begin to eat faster.

How to cook hard boiled eggs

For cooking eggs in this way, eggs that were laid 5-10 days ago are suitable. The cooking technology provides solid protein and yolk, so the cooking time is much higher than with the "soft-boiled" method.There are several options, we will sort them in order.

Method number 1. Bookmark in cold water

1. Wash the eggs under running water, dry with towels. Roll them around the table or shake them 3-4 times above your head. Such a move will ensure uniform cooking.
2. Choose a pan that is large enough for the eggs to fit tightly together. Otherwise, when cooking, they will begin to knock, causing cracking of the shell.
3. Pour in water at room temperature so that the liquid covers the raw material and rises above it by 1 cm. Turn on the burner at medium power, leave to cook. After 1 minute, add table salt.
4. It is difficult to say for sure exactly how hard-boiled eggs are boiled. As a rule, after the appearance of the first bubbles, the duration of languishing is 7-8 minutes.
5. When the specified period expires, turn off the stove, drain the hot water, pour ice. Leave the finished product for 5 minutes, peel the shell, proceed to the tasting.

Method number 2. Bookmark in hot water

1. 1 hour before boiling, remove the eggs from the refrigerator to return to room temperature. Wash the composition under the tap, dry with napkins or towels. Shake lightly above your head, proceed with further manipulations.
2. Pour water into the pan so that they do not beat after laying eggs (that is, do not swim freely). Salt the liquid, mix the salt, bring the solution to a boil over high heat.
3. Using a tablespoon, send the eggs inside, after lowering the power to the middle mark. Wait for another boil, cook eggs for 7 minutes (category 1-3), 10 minutes (Selected, Canteen, Top Grade).
4. After cooking, drain the hot solution, fill the eggs with ice water. Leave until the product has completely cooled. Change the water periodically as it warms up.

How to cook poached eggs

The technology for preparing eggs is to cook protein and yolk without shells. In the end, you get a tender mass that can be added to the salad, first and second courses, sandwiches.

1. For the preparation of poached eggs, only a fresh composition is used, laid down no more than 3 days ago. If the egg has been lying for about a week, the contents will crawl through the water. In cases with fresh specimens, the protein will gather correctly around the yolk.
2. Prepare 100 ml in advance. table vinegar (concentration of 6%) and 20 gr. salt. Poached eggs are cooked in a stewpan or pan with low sides. Pour into a container of 1.5 liters. water and boil, salt, pour vinegar.
3. Break the eggshell, pour the contents onto a flat dish (the yolk should not be damaged). Set the burner to the minimum, wait until the moment when the liquid stops bubbling.
4. Dip the egg in boiling water, shape it with a tablespoon. Cook the product for 2-4 minutes, remove with a slotted spoon. If you notice ugly threads stretching from the protein, cut them.

To make shell cleaning easier, add salt to the pan when cooking. When the eggs are boiled, dip them in ice water for 5 minutes. Then tap the product on a hard surface to crack the shell. Pry the shell with a knife or fingernail, remove.

Video: how to boil eggs so they are easy to clean