5 Ways to Boil Eggs for Breakfast (One Like a Science Experiment)

Useful tips

Hard-boiled, poached, and poached eggs are some of the easiest recipes to make, but there's a fine line between eggs that are hard-boiled or overcooked.

Here are simple tips that will allow you to cook eggs correctly.

It is best to cook eggs at room temperature.

, as this will help you control the cooking time better and reduce the chance of the egg cracking. To do this, take them out of the refrigerator and leave them for about an hour at room temperature.

How and for how long to boil hard-boiled eggs?

Perfectly hard-boiled eggs don't have a green rim.

around the yolk, the inside of the yolk is creamy and soft.

Method 1

Place the eggs in a saucepan with cold water so that the water covers them by about 2-5 cm.

Bring eggs to a boil and reduce heat, cook for 7-9 minutes

.

See also: how to make tube eggs?

Method 2

Place the eggs in a saucepan with cold water. Bring to a boil, place a lid on top and turn off the heat, leaving for 10-25 minutes

. The water cools gradually, preventing the eggs from overcooking.

This is a great method if you are multitasking and cannot pay attention to the eggs.

It is best to store boiled eggs in a closed container in the refrigerator for no more than 5 days.

Do not cook on high heat

If you want to cook scrambled eggs, forget about using high heat. This is perhaps the best way to make a dish dry and tasteless. Once the pan is hot, be sure to reduce the heat to fry the eggs over medium-low. Of course it will take longer. However, you don't have to eat burnt or dry food.

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How and for how long to boil soft-boiled eggs?

It is also best to take eggs at room temperature.

Method 1

Place the eggs in a saucepan, filling it with cold water to cover the eggs by 1cm.

Bring to a boil, then reduce heat and cook according to your preference.

2 minutes

: very runny yolk and the white is just starting to thicken.

3 minutes

: the white has thickened, the yolk begins to thicken

4 minutes

: the white and yolk have thickened, but the center of the yolk is still creamy

If the eggs are very fresh (1-5 days), add another 30 seconds to the above time.

Method 2

Bring the water to a boil and carefully lower the egg into the boiling water

using a spoon.

Simmer over low heat for 1 minute, cover the saucepan with a lid and remove from heat. Leave in hot water according to preference:

5 minutes

– the white has set, the yolk has begun to thicken and has a creamy consistency

6 minutes

- the white has set, the yolk has begun to set

After you have boiled and cooled the egg, place it in the poacher.

Tap the entire top of the shell with a spoon. Then use a spoon to remove the top of the egg.

The physics of boiling an egg

Slide 1

Study of physical phenomena Author of the work: Leonova Alina Volkova Alexandra Physics of boiling eggs

Slide 2

From grandmother to granddaughter, from mother to son, the advice is to salt the water before boiling eggs. This is explained in different ways: “It’s tastier this way,” “The eggs will cook faster,” “The egg won’t burst,” “If the shell cracks, the egg won’t leak.” In one reputable cookbook, the recipe for boiled eggs looks like this: SOFT-BOILED AND HARD-BOILED EGGS - 2 eggs at room temperature - 1 liter of cold water - 2 tablespoons of salt Prick the blunt end of each egg with a thin needle. Place the eggs in a saucepan and pour salted water over them until the water covers the eggs. Heat water to a boil, then simmer over low heat. To prepare soft-boiled eggs, cook for 2-3 minutes, hard-boiled for 10-12 minutes. Remove the saucepan from the heat and place it in the sink under running cold water. When the eggs are cool enough to handle, peel and serve. From grandmother to granddaughter...

Slide 3

Why is the water taken cold, although we are going to boil it anyway? Why make a hole in an egg and why is heating over low heat preferable to boiling? Why does the water need to be salted? Why are boiled eggs cooled with cold water? Is it just to avoid getting burned while peeling the eggs, or does it do something else? What does it mean to boil an egg correctly? Hypotheses: All these grandmother's secrets are ordinary prejudices. All recommendations are based on physical phenomena.

Slide 4

Research plan 1 Boil eggs according to the proposed technology 2 Boil eggs in violation of the proposed technology: put in boiling water; do not pierce the “air bag”; do not add salt to the water 3 Conduct a comparative analysis of the results of the experiments 4 Use physical laws and concepts to explain 5 Draw conclusions

Slide 5

Cook eggs using grandma's technology. Take the eggs out of the refrigerator. Leave for a while so that the eggs warm up to room temperature. Place the eggs in cold salted water and put on fire. We pierce the “air sac” of the eggs from the blunt end. After boiling, turn the heat to low. Place the boiled eggs under running cold water.

Slide 6

Results of boiling eggs using grandma's technology 5 eggs were hard-boiled, of which: cracked during cooking 0 eggs leaked during cooking 0 eggs were poorly cleaned 1 eggs had the correct shape 5 eggs

Slide 7

Just boil the eggs. Take the eggs out of the refrigerator. Place the eggs in boiling water and cook. Peel the boiled eggs immediately. Results of such boiling of eggs 5 eggs were hard-boiled, of which: cracked during cooking 5 eggs leaked during cooking 5 eggs were poorly cleaned 3 eggs had an irregular shape 5 eggs

Slide 8

It's all about pressure and thermal expansion When the egg heats up, the air inside the “air sac” expands and begins to put pressure on the shell, trying to find a way out and threatening to break the shell. It contains pores that ensure gas exchange between the embryo and the environment. But if the egg heats up very quickly, this “safety valve” does not cope with its duties, the pressure inside the egg increases greatly, and the shell cracks. This means that you need to pierce the “air sac” in the egg and cook the egg over low heat. Explanation of the intricacies of the “egg” business

Slide 9

Explanation of the intricacies of the “egg” business The aesthetic side of the matter When cooking over low heat, the aesthetic side of the matter also benefits: if the white has hardened before the air has time to escape, a hard-boiled egg, peeled from the shell, looks “failed” at one end and loses its beautiful shape , which an egg has in its shell. If the air escapes, the protein manages to take its place and only then hardens. This means that in order for the egg to have a “marketable appearance” after boiling and peeling, it must be boiled over low heat and the “air sac” must be pierced.

Slide 10

Explanation of the intricacies of “egg cooking” It’s all about thermal expansion and internal tension If you lower an egg directly into boiling water, then the shell that warms up first tends to expand, while the inside of the egg still remains cold and is in no hurry to expand, especially if the egg is straight from refrigerator. The internal stresses that arise can lead to the formation of cracks in the shell. To peel the egg easily, you need to immerse it in cold water. When cooling, the protein contracts more than the shell, as a result of which it itself separates from it. This means that you need to put the boiling egg in cold water and cook over low heat. An egg from the refrigerator must be warmed to room temperature before cooking. To peel an egg, it must be cooled.

Slide 11

Explanation of the intricacies of “egg cooking” It’s all about Archimedes’ law of density and vortex flows. When boiling, vortex flows of water arise near the bottom of the pan, which can lead to the splitting of eggs when they hit the walls or bottom of the pan. Adding salt to water increases its density. At a certain concentration, the egg floats, since the density of salt water is greater than the density of the egg. After this, the egg will not hit the bottom and will not break. In addition, the presence of salt in water leads to an increase in its thermal conductivity, and this contributes to a calmer boiling of water and uniform heating of the egg. This means that it is better to add salt to the water for boiling eggs.

Slide 12

Explaining the intricacies of “egg cooking” It’s all about the properties of the protein. The presence of salt in water leads to better coagulation of the protein. Therefore, if the egg cracks, a plug of coagulated protein will quickly form in the salt water, which will plug the crack, and the egg will not leak out. This means that the water for boiling eggs must be salted.

Slide 13

Explanation of the intricacies of the “egg” business It’s all about hydrogen sulfide Sometimes the yolk of a boiled egg has an unsightly dirty green color. When an egg is heated, some of the amino acids in the protein begin to decompose, producing hydrogen sulfide, a gas that has the smell of rotten eggs. This process is completely natural, so the faint smell of hydrogen sulfide from a hard-boiled egg does not mean that the egg is spoiled. The gas formed in the egg white collects in the coldest part of the egg - in its center, in the yolk. The yolk contains iron, which reacts with hydrogen sulfide to form black iron sulfide. This reaction is so active that it occurs right on the surface of the yolk, covering it with a layer of dark deposits. Washing in cold water, firstly, greatly slows down the formation of hydrogen sulfide, and secondly, it draws the resulting gas to the cold shell. This means that the egg cannot be overcooked, and the boiled egg must be cooled by washing it in cold water.

Slide 14

Explanation of the intricacies of the “egg” business To have something to cook To determine the suitability of an egg, you can use salted water. The density of the egg decreases over time due to evaporation and air escaping through the pores. This means that the fresher the egg, the faster it will sink to the bottom of a container of water, especially salted water, and a completely spoiled one will even float. By the way, it is not recommended to wash eggs before consumption, since the protective film on the surface of the shell protects it from spoilage. This means that it is undesirable to wash off the protective film from the surface of the egg. You can always check the freshness of an egg by immersing it in salted water.

Slide 15

To summarize: You shouldn’t consider all grandma’s secrets to be prejudices. It is worth remembering that everything happens for a reason. Think that someday you will have grandchildren. Be able to explain to them the secrets of boiling eggs. The technology behind boiling eggs is based on physical phenomena. Memo to a young cook

Slide 16

Do not boil eggs straight from the refrigerator - they will burst. Don't put eggs in boiling water - they will burst. Add salt to the water - a broken egg will not leak out, the thermal conductivity of the water will increase, there will be no rapid boiling - the eggs will not knock against each other, and the egg will warm up evenly. Boil the eggs over low heat - they won't burst or hit each other. Pierce the air sac - the eggs will not burst and will have the correct shape when peeled. Do not overcook the eggs - the yolk will not have a grayish tint and a specific smell. Use a small saucepan - the eggs will knock less against each other. After cooking, immediately cool the eggs - they will be easier to peel, and the hydrogen sulfide formed on the yolk will tend to the shell that cools first, which means the yolk will not have a grayish tint and an unpleasant odor. Keep an eye on the cooking time. Store raw eggs with the pointed end down - the yolk will not move and in a boiled egg it will be located in the middle of the protein mass, and not on the side. Memo to a young cook

Slide 17

Information sources: Myakishev G. Ya. Physics: Textbook. For 10th grade. – 11th ed. – M: Prsveshchenie, 2003. – 336 p. Gendenshtein L.E. , Dick Yu.I. physics 10th grade Suorz Kl. E. Extraordinary physics of ordinary phenomena: Trans. from English In 2 volumes. T. 1. – M: Nauka, Ch. ed. physics and mathematics lit., 1986. – 400 p. Krotov S.S., Savin A.P. Interesting about physics and mathematics. – M.: Science. Ch. ed. physics and mathematics lit., 1987. -144 p. https://eggs.by.ru/konkurent.shtml https://www.rustoys.ru/index.html?action=cat&cat=94&rustoys=6db23a…

How to boil eggs to make them easier to peel?

When the eggs are ready, remove the pan from the heat and pour out the hot water. Place the saucepan in the sink under cold water

for a few minutes. If the shells are still difficult to peel, try removing the shells under cold running water.

a teaspoon of salt or a little more than half a teaspoon of soda to the water during cooking.

, which will make it easier to remove the shell in the future.

The fresher the eggs, the more difficult it is to peel them. Therefore, slightly resting eggs (but not spoiled) are best suited for cooking.

Useful tips

:

· After boiling, roll the egg on a flat surface to crack the shell before peeling.

· You can also make cleaning easier by shaking the pan from side to side after washing the eggs to crack the eggs.

· Start peeling the shell from the blunt side. There is a small depression there that will make the process easier.

To clean the eggs well

The decisive factor in quickly and easily separating the shell from the white is temperature.

In order for the eggs to peel well, they must cool well. Keep the boiled eggs in cold water for 15 minutes, or better yet, leave them in the refrigerator overnight.

The cleaning technique itself is quite simple: crush the egg shell well with your fingers, then place it under cold running water and carefully peel it.

How to boil an egg in the microwave?

If you're short on time and want to cook the eggs quickly, you can do it in the microwave.

Scrambled eggs in the microwave

· Break two eggs into a mug, after drizzling a little oil into the mug.

· Add a little milk and beat the eggs and milk with a fork.

· Place the mug in the microwave for 1 minute.

· Carefully remove the mug (it may be hot) and stir again. Rest for another 30 seconds to 1 minute until the egg is cooked to your liking.

Poached egg in the microwave

· To poach an egg, crack the egg into a mug or small bowl and add half a cup of water.

· Cover the bowl and microwave for 1 minute.

· If the egg is not ready, let it sit for another 10-20 seconds.

Fried eggs in the microwave

· Preheat the plate by placing it in the microwave for 2 minutes.

· Grease a plate with butter and crack the egg into the plate.

· Gently pierce the yolk with a sharp knife to prevent it from bursting.

· Place the plate in the microwave and turn on for 45 seconds. If it is not ready, turn it on for another 15 seconds.

In a bag

As mentioned earlier, poaching an egg is one of the most difficult, but also exquisite, methods of preparation. Such an egg is obtained with a dense cooked white and a runny yolk, which appears as if “in a bag”. Typically, a similar result is achieved with 4-5 minutes of cooking from the moment of boiling.

You may not be able to poach an egg correctly the first time, but don't despair: this dish is worth trying again. In addition, it should be remembered that large eggs usually take 1-2 minutes longer to cook. You can also prepare an egg in a bag in another way: cook for a minute, and then leave in still hot water for 7 minutes.

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How and how many minutes to cook quail eggs?

Quail eggs have a number of useful properties, are quick to prepare and are perfect for salads, soups and as a snack.

Since quail eggs are smaller than chicken eggs, their cooking time usually differs.

Fill a small saucepan with water and bring the water to a boil.

Add eggs to boiling water using a spoon. Cook for 2 to 5 minutes after boiling, depending on preference.

Soft -boiled quail eggs

2- 2.5 minutes

- the white has set, the yolk is firm but runny

Quail eggs in a bag

3 minutes

- the yolk is almost set

Hard-boiled quail eggs

4-5 minutes

- The egg is hard-boiled: the white and yolk are set.

Remove eggs and cool under cold water.

Why do eggs float in water?

The question can be answered with the same simple observation. As soon as the opportunity arises, compare 2 products: only from poultry and from storage. They will have a couple of significant differences that cause the eggs to float to the surface.

What does it mean? The properties change because the shell is not airtight. It has pores that allow oxygen and microorganisms to pass through so that the potential chick has the opportunity to survive. A certain environment is formed inside the product. If it is not cooled in time or thermally treated, pathological microorganisms will take over.

Why does it pop up? During storage, eggs lose moisture and carbon dioxide. The protein becomes more liquid and takes up less space. An air chamber is formed inside - a puga. It causes the lying eggs to tend to the surface of the water.

How to cook a poached or shelled egg

Poached eggs are one of the healthiest ways to cook eggs because you don't use any cooking oil. They can be eaten alone or with salad or toast.

It is important to use only fresh eggs

.

Add 1 tablespoon vinegar

into the water in a saucepan. Bring the water to a boil.

· Then reduce the heat: the water should barely simmer.

· Carefully crack the egg into a cup or bowl.

Create a small whirlpool

in the water, stirring with a spoon, and carefully lower the egg into the water.

· To maintain its shape, stir around the egg in a circular motion.

· Cook for 3 minutes

· Remove the egg with a slotted spoon and place it on a napkin to allow excess water to drain.

Serve immediately as poached eggs become less tasty once they cool.

Poached eggs are best served with crispy toast, salad or pita bread.

Features of boiling quail eggs

Recently, quail eggs are deservedly gaining popularity. Compared to chicken, their concentration of nutrients is much higher. For example, they contain much more protein, as well as vitamin D and A, which prevents the development of rickets.

Quail eggs never contain salmonella or cholesterol, so they do not cause allergies, and even small children can eat them. Quail eggs also help in the treatment of gastritis, pancreatitis and other intestinal diseases.

Since quail eggs are much smaller than chicken eggs, they therefore need to be cooked less and much more carefully. The soft-boiled cooking time for these eggs is 1-1.5 minutes; hard-boiled eggs need to be cooked for 3 minutes.

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How to boil eggs in a slow cooker

Method 1

Wash the raw eggs well and place them in the multicooker bowl.

Pour enough water into the bowl to cover the eggs. Set the steam mode and cooking time.

3 minutes

– soft-boiled

5 minutes

- in a bag

7 minutes

- hard-boiled

Method 2

Pour water into the multicooker bowl, about 2-3 cups.

Place the washed eggs in a steaming bowl. Set the “steamer” mode and cooking time.

3-4 minutes

– soft-boiled

5-6 minutes

- in a bag

10 minutes

- hard-boiled

Soft-boiled

With this method of cooking, the egg turns out almost liquid, the white only slightly thickens around the edges. This cooking option is considered the most useful - the maximum nutrients are retained in the egg. A couple of soft-boiled eggs for breakfast will give you a productive morning and energy for the rest of the day.

They cook very quickly and easily, but require exceptional freshness of the products. For a soft-boiled egg to be ready, 2-4 minutes are enough, depending on the required consistency. You must first wash the eggs thoroughly to prevent any contamination of dirt and bacteria. Soft-boiled eggs are also boiled using a hot and cold mixture.

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How to prepare eggs?

A cold chicken egg is not suitable for boiling. If it has been in a cool place, remove it a few hours before cooking. This time will be enough for the egg to heat up. If this is not done, the egg will crack during cooking, because... the air in the air sac will expand and press on the shell.

If you don't have time to warm the eggs naturally, you can run them under running hot water for a few minutes. Try to boil only a fresh egg that is no more than 1-3 days old.

How to store chicken eggs

1. Soft-boiled eggs are best eaten fresh, but can be stored unshelled in the refrigerator for up to two days. Soft-boiled eggs are not suitable for freezing. It is not safe to microwave a soft-boiled egg, but you can reheat it by quickly blanching it in boiling water.
2. Hard-boiled eggs can be stored in their shells in the refrigerator for four days. Hard-boiled egg whites are also not suitable for freezing, but you can freeze the yolks for later if you prefer.

Boiling eggs is an exact science

Boiling chicken eggs is a science, not an art. What is the difference between a hard-boiled egg and a soft-boiled egg and how long to cook the eggs after boiling until they are fully cooked.

Like mad scientists, we've spent countless hours of research and testing to determine the absolute best way to boil an egg and finally answer that question of the millennium - how long should you cook eggs after boiling until fully cooked?

• Hard-boiled eggs have firm whites and yolks and are often sliced ​​as an appetizer, used in a variety of salads, or used as decorations for Easter.
• Soft-boiled eggs cook faster and result in firm whites but soft yolks. Soft-boiled eggs are often served for breakfast with toast.

This step-by-step guide will give you precise tips on how long to cook eggs after boiling until fully cooked with the desired type of yolk - soft-boiled, hard-boiled or poached.