Egg not such simple thing as it seems. It will confirm any who at least once tasted ""rubber"" fried eggs. Correctly made egg - the real culinary achievement, it is filled with useful enzymes and substances.
Boiled eggs
- Fill a small pan on three quarters with water and bring to the boil.
- Using a spoon, to enter accurately into water of egg and to install the timer.
- Watch closely water, so far eggs cook. Support soft boiling.
- When the timer rings out, a spoon to pull out eggs from boiled water and to place in cold water for 1 minute.
- Clean and enjoy.
- * soft-boiled egg with the liquid center - 6 minutes
- * ideal ""hard boiled egg"" with the soft, but not liquid center - 9 minutes
- * egg with a strong yolk - 10 minutes
Omelet
2 eggs + 1 yolk of 1 tsp of cream salt and pepper of 1 tablespoon of a desi
- Break eggs in a bowl, season and pour in cream. Shake up a fork till uniform light yellow color.
- Kindle oil in a frying pan at a strong window when it thaws and will begin to foam, pour in eggs and to reduce temperature to low. It is constant to stir slowly with a rake while prepare.
- When omelet is ready, but by sight still too damp, to put in a plate and to allow to stand 5-10 minutes. Egg continues to be cooked, even when cools down.
Pashot egg
- Fill a small pan on three quarters with water and bring to the boil on strong fire, then reduce fire before weak boiling
- Add 2 tsps of white vinegar to water.
- Break egg in a small bowl or a drinking bowl.
- Wooden spoon to stir water, creating a whirlwind. To carefully pour in egg in the center of a funnel, it has to be twisted a little round its pivot-center. Watch water temperature - it shouldn't boil too strongly.
- In ten seconds it is careful to check a skimmer whether egg to a pan bottom stuck.
- Lay out ready egg a skimmer on a paper towel and at once to give.
* egg plows soft-boiled to cook 2:30 a.m. minutes, for hard boiled egg - 3:30 a.m. minutes.
Fried eggs fried eggs
- Warm olive oil in a small frying pan on average fire.
- Break egg in a frying pan, season to taste.
- Fry eggs, without covering, within three minutes. Readiness of fried eggs is defined by saturated color of protein and the thin subfried line at the edges. The yolk in ""fried eggs"" has to remain liquid.
Bilateral fried eggs
Such fried eggs almost the same as ""fried eggs"" are cooked.
- Warm oil, break egg and season to taste.
- Fry thoroughly about two minutes, take a thin and wide rake and to turn carefully, growing old not to break off a yolk.
- For preservation of a ""soft-boiled"" yolk to switch off a plate at once and to allow to infuse about a minute, for a ""hard-boiled"" strong yolk to fry 1-2 more minutes then to allow to infuse.
Eggs contain a large number of the proteins, proteins and saturated fats extremely useful to an organism. You shouldn't neglect egg dishes, but also the excessive use useful won't be. According to the recommendations of doctors, proteins can be used daily, but it is desirable to limit yolks to three-four in a week, no more than two in day.