Boiled eggs can be used as an independent rich dish, and can become irreplaceable ingredient for salads or soups. It isn't difficult to cook them at all. The main thing is to watch closely time.
It is required to you
- eggs;
- salt;
- vinegar;
Instruction
1. If you need to receive eggs, hard-boiled, get them from the fridge, heat to room temperature and only then put in a pan for cooking. Fill in them with cold water and put on fire.
2. After water begins to boil, boil thoroughly them on slow fire within 7-8 minutes. After this time drain hot water and fill in cold.
3. Take eggs in it several minutes, and then get and give them still time to cool down. After cold water it will be much easier to clean them.
4. Having decided to regale on soft-boiled egg, bring it to the boil in the way described above. Then reduce fire and you watch closely time.
5. For receiving semi-fluid egg 3 minutes of cooking after boiling there are enough. That only protein grabbed, take them in the boiling water 4 minutes. And if you want to cook egg with a small liquid speck inside, boil thoroughly it not less than 5 minutes. It is necessary to serve the eggs cooked thus to a table hot, otherwise it will be tasteless.
6. Among component salads and sandwiches it is often possible to meet a poached egg. Its feature is that such broken-out shell egg cooks.
7. For its preparation boil water for now it begins to boil in a pan, break egg in a plate. Do it very accurately that it didn't mix up and kept initial structure.
8. Then add a pinch of salt and 3 tablespoons of vinegar to the boiling water. It won't allow egg to spread in water.
9. In the received solution carefully pour out egg, having brought a plate as it is possible closer to water. Reduce fire and boil thoroughly egg 1 minute.
10. Remove a pan from a plate and leave egg in the same hot water for 10 minutes. After that accurately get it a skimmer and lay out on a flat plate.
11. If to it to serve some tasty sauce, quite independent dish will turn out. But is it it is necessary only hot.