How to cook eggs: tips

Eggs are categorized as healthy foods. On their basis, a menu is made for proper nutrition. Often boiled composition is used in a separate form. Not many know how to boil eggs correctly. There are certain tricks that will help preserve all useful enzymes. Experienced housewives revealed the main secrets that allow you to cook poached eggs, hard-boiled, soft-boiled eggs. Before proceeding to the manipulation, it is necessary to understand the basic aspects regarding the choice of high-quality raw materials.

How to choose chicken eggs

1. According to Russian legislation, 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 purchase, open the package, inspect the stamp.If the letter D is first, the eggs belong to the diet section, they need to be consumed within a week. The letter C says that the product belongs to the table egg cell, the shelf life is 25 days.
3. There is a second symbol on the label, which characterizes the variety depending on the weight of the product. For example, the symbol "O" is a selective egg, weighing 65-73 grams. The letter "B" is the highest grade, the weight of the egg varies between 75-80 grams.
4. If we are talking about the first (number 1) category, the weight of the product is 54-65 grams. The second category - 46-55 gr. The third category - 34-45 gr. Pricing is also individual, it depends on the size of the eggs and their category (quality).
5. Before buying, evaluate the appearance of eggs. If the product is bought on the market, the eggs cannot be the same size. Home composition varies in shape and color. Unscrupulous breeders give a purchased product for home. The first have no differences at all, the second slightly differ 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. Evaluate the shell; in a fresh egg it is matte, not shiny.Gloss speaks of violation of shelf life and storage conditions.
7. If possible, bring the egg to a fluorescent lamp or inspect it under the sun. The fresh product will appear through evenly, in it the yolk and white are clearly visible. A poor-quality egg in the cavity forms clots that, when translucent, are reflected in the form of spots.
8. Egg quality can be assessed by touch. To do this, just weigh the product in your hand. If the egg is fresh (about 4-6 days), it will look weighted. More low-quality product (7-10 days) has a small weight. If the egg is not the first freshness (17-21 days), it will be almost weightless.
9. Shake the egg next to the ear, the yolk should not gurgle or roll. Other features suggest that the product will lie on the store shelf for a long time (about three weeks). You can also dip the egg in saline solution (60 grams of salt per 0.5 l of water). If the composition pops up, the eggs are stale.
10. Try to break an egg in a bowl, the protein should be transparent, without dregs. The yolk of a quality product has no foreign inclusions and red spots. If you are not sure about the quality of the eggs, after cooking, the shells of the fresh product will be difficult to separate. At the same time the spoiled composition is easily cleaned.

Features cooking eggs

1. An ideal cooking pot is considered to be one whose diameter does not exceed the size of a fire (in the case of gas stoves) or a burner (with electric). In this case, the water must cover the eggs completely, otherwise they will cook unevenly.
2. It is not necessary to put eggs in boiling water, if the raw material has just been removed from the refrigerator. A sharp contrast in temperature will contribute to cracking of the shell, as a result of which the protein may leak. To assess readiness, roll the boiled egg on the table. If the rotational speed is high, the product is ready for use.
3. The best option for cooking is products that have lain in the refrigerator for 5-6 days. If you take an egg that is too fresh, you will have trouble cleaning the shell. 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 to process eggs with steam. To do this, cook a wide saucepan, pour water into it, set a colander or kitchen sieve. Dip the eggs into the cavity, wait 20 minutes, periodically turning the product.Steam treatment allows for uniform heating.
5. If we talk about cooking eggs directly in water, make sure that the power of the burner does not exceed the average mark. At the same time you should 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 boiling the eggs are lowered into ice water. If it is not possible to carry out such manipulations, proceed to the purification immediately. Turn on the tap with cold water, remove the shell under the stream. Such a move will prevent burning of the skin of the fingers.

How to boil soft boiled eggs

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

To cook boiled eggs, the period from the demolition of raw materials should not exceed 6 days. During heat treatment, the egg sinks to the bottom or “freezes” from the bottom by 2-4 cm. It is impossible to use raw materials for this technology, which float on the surface of the water.

Method number 1. Cold cooking

1. Wash the product with water at room temperature.Place in a wide saucepan, cover with cold water. Set the maximum power on the burner, bring the liquid to a boil.
2. When the first bubbles appear, turn down the heat to the middle mark. To get a completely liquid yolk, boil for 3 minutes. In this case, the protein is partially thickened, the contents can be scooped with a spoon.
3. To get the yolk of medium density, boil for 4 minutes. With this technology, the protein is curtailed completely, so you can clear the egg from the shell.
4. Some like the yolk, which has a high density at the edges, but has a liquid core. In this case, after boiling eggs boil 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 material to room temperature, wash it under a tap. Pour water into the tank, add salt, bring the liquid to a boil.
2. Throw the eggs on the bottom of the pan, pre-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 does not grasp 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 watery. Vary the shutter speed at your discretion.
4. After the allotted period of time, lower the boiled eggs into the ice-cold water to cool completely. As a rule, 7 minutes is enough. Such a move will provide easy removal of the shell, with the result that you quickly start to use.

How to cook hard boiled eggs

For boiling eggs in this way fit eggs that were demolished 5-10 days ago. The preparation technology provides solid white and yolk, so the cooking time is much longer than with the “soft-boiled” method. There are several options, analyze them in order.

Method number 1. Bookmark in cold water

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

Method number 2. Bookmark hot water

1. 1 hour before boiling, remove the eggs from the refrigerator so that they take to room temperature. Wash the composition under a tap, dry with napkins or towels. Shake slightly overhead, proceed to further manipulations.
2. Pour water into the pan so that after laying the eggs they do not beat (that is, do not float freely). Salt the liquid, stir the salt, bring the solution to a boil over high heat.
3. Using a tablespoon, send the eggs inside, after reducing the power to the middle mark. Wait for one more boiling, boil eggs for 7 minutes (category 1-3), 10 minutes (Choice, Table, Top grade).
4. After boiling, pour off the hot solution, fill the eggs with ice water.Leave until the product is completely cool. Periodically change the water as warming.

How to cook poached eggs

The technology of cooking eggs is to cook the white and yolk without shell. In the end, you get the most tender mass, which can be added to the salad, first and second courses, sandwiches.

1. For the preparation of poached eggs, only fresh composition is used, which was carried no more than 3 days ago. If the egg has been lying for about a week, the contents will spread out in water. In cases with fresh specimens, the squirrel will properly assemble around the yolk.
2. Prepare 100 ml in advance. Table vinegar (concentration 6%) and 20 grams. salt. Poached eggs are cooked in a skillet or low-side saucepan. Pour into a capacity of 1.5 liters. water and boil, add salt, pour vinegar.
3. Break the egg shells, pour the contents onto a flat dish (the yolk should not be damaged). Set the burner at the very minimum, wait for the moment when the liquid stops bubbling.
4. Dip the egg in boiling water, shape it into a tablespoon. Boil the product for 2-4 minutes, remove with a slotted spoon. If you notice ugly threads stretching from a squirrel, cut them off.

To clean the shell was easier when cooking, add salt to the pan. When the eggs are cooked, immerse them in ice water for 5 minutes. Then tap the product on a hard surface to break the shell. Pry off the skin with a knife or fingernail, remove.

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