Each person is sure that to cook eggs as easy as shelling pears. And what actually in it difficult? However even such, at first sight, ordinary manipulation demands certain knowledge, very often people when prepare this product, face the shell which cracked in process. To define all subtleties of preparation, and how exactly to cook hard boiled eggs, soft-boiled and in a sack, this article will help.
Whether you know? For some reason was always considered that brown eggs it is more tasty and more useful, than white. Actually it not so. Their different shade only directly depends on breed of chicken layer, and advantage at them absolutely identical.
Very often especially not to bother a problem how many minutes to cook eggs, residents of megalopolises just put on the saucepan included in a plate and go further to do the household chores.
It is possible to understand such position, if hard-boiled preparation is planned, then why not to allow to boil longer, for example, 7-10 minutes? The difference after all is.
The food cooked by rules and on the necessary time will be softer and more tasty, and the masterpiece here digested in comparison will hardly be pleasant to someone to taste.
From eggs it will be interesting to make home-made mayonnaise and to cook them in the microwave.
At the same time, as a rule, little remains from useful properties, color of a yolk gets a bluish shade, and on feelings food becomes as rubber which can easily choke (say that up to a lethal outcome).
We choose fresh eggs
The biggest benefit to a human body is brought by chicken works of the average size, and taken from a domestic chicken. The easy way will help to check freshness of a useful product. If the small egg when lowering in water sinks, then you should not doubt and if it, on the contrary, emerges, then it is already not suitable for the use at all.
Also it is necessary to remember that if to choose trays in supermarket, it is necessary to pay attention to the most distant which stand on the shelf behind all others, such method of selection on freshness concerns any product.
Secrets and cunnings
For the sake of preparation of an ideal and tasty egg delicacy it is necessary not only to watch time, but also to use some plain secrets and cunnings to avoid cracks in the course of cooking.
- Needle. Egg needs to be punctured from a blunt end.
- It is necessary to lower a product before cooking in cold water and to cook only after he lay down half an hour at the room temperature;
- It is desirable to salt well prepared water;
- On a bottom of a saucepan it is possible to put a small plateau: surely upside down.
Important! For hard-boiled preparation of egg it is better to choose small. At large too strong shell.
Correct cooking of eggs
Having studied all offered councils and cunnings, it is possible to address already directly the process. But optimum to resolve a question as it is correct to cook eggs, for a start it is necessary to be defined what result you want to receive what the breakfast would be tasty and useful.
Porridge from pearl barley, porridge, fresh fruit and dairy products will be excellent addition to eggs for breakfast.
Soft-boiled
How many various variations on a subject how to cook soft-boiled eggs, it is possible to find floating around the Internet, not to consider, but in this article also the most exact is picked up optimum. The prepared dish in such a way is an ideal option of a breakfast for people of any age category. So, for a start it is necessary to wash out properly testicles and to place them in a saucepan with cold water, it is necessary to do it accurately by means of a tablespoon.
Then to bring all this matter to boiling. And now it is necessary to be defined how many to cook soft-boiled eggs after boiling, the consistence of both a yolk, and protein directly depends on it. There are two options.
If the person wants to receive not only a liquid yolk, but also protein, it is necessary to cook only 2 minutes from the moment of boiling. For traditional soft-boiled where protein will become dense, necessary time of cooking needs to be increased for a minute.
Whether you know? The egg made soft-boiled is considered more useful to health and digestion, than hard-boiled. But fans of this dish are stronger subject to risk of a disease of salmonellosis (due to insufficiency of heat treatment).
In sack
The egg cooked in sack is one more popular, and at some people a favourite dish. Sack suits, first of all, people who do not love neither soft-boiled, nor hard-boiled, give them golden mean.
The way of preparation practically same, as well as in other cases, differs only time which also pays off precisely on minutes. After water boiling the tasty product still has to cook 4 minutes.
Hard-boiled
It seems to all easiest to hard-boil a way mistakenly. It is connected with the wrong opinion that such food cannot be digested. But as it was already written above, you should not do it for a number of reasons:
- contents under a shell will become rubber and will be distasteful;
- proderzhanny on a plate more than 20 minutes, the product in general is unhealthy.
Therefore it is necessary to watch the preparing dish and after boiling to cook on slow fire no more than 6 minutes.
Rules of cleaning
Strangely enough, age of eggs has a direct sense in respect of their cleaning of a shell. Most likely, each person at least once in life heard that lain down better are cleaned, and fresh, on the contrary, it is very heavy. And it is the truth.
It is important! If to take testicles directly from own hen house or from farmers, as they say, directly from under chicken, then for easy cleaning of a shell they should allow them to lie down in the fridge few weeks.
Here some more interesting ways of disposal of an appetizing cone of a shell.
- It is possible just to cut it in half and to accurately get a half a tablespoon. It perfectly turns out if to hard-boil a product and in due form;
- To blow contents from a shell. Today it is very popular way. The component at the same time surely undertakes hot, and here the shell needs to be cooled. Then two holes since two ends and a through crack between them become, and it is vigorously blown.
- To add a soda teaspoon to water in the course of cooking. Soda will raise protein pH, thereby without allowing a film to stick under a shell;
- It is vigorous to stir up several eggs in a big pan with a small amount of water. Thus, water will get to cracks of a shell and will great facilitate cleaning.
As it is possible to notice, preparation of this remarkable and rich dish does not conceal in itself something supernatural, everyone can cope with these recipes and remember all rules.
The most important is desire and inspiration. Enjoy your meal!