Boiled eggs are a source of all essential vitamins and many microelements. Therefore, they are extremely useful to eat. In order for the dish not to get boring and to be very tasty, you need to know how to cook eggs correctly.
Let's look at detailed recommendations and figure out how to boil hard-boiled eggs so that they are easy to clean and the shell does not crack during the cooking process.
How to properly boil eggs soft-boiled and in a bag
Chicken eggs can be cooked in different ways, it all depends on taste preferences. For those who like firm whites and runny yolks, it is better to cook eggs soft-boiled or in a bag.
To soft-boil the product, you must follow these simple steps:
- Wash the eggshells under running water at room temperature and place them tightly in a saucepan so that when the water boils, they do not hit the wall of the dish or collide with each other.
- Pour water into the pan until the eggs are hidden by 3-5 cm and add salt.
- Put the container on the fire and wait for the liquid to boil. Then cook for 3-4 minutes and remove from the stove.
- Drain the hot water and pour cold water over the eggs, let stand for about 20 minutes and you are ready to eat.
The method of preparing eggs in a bag is not much different from soft-boiled eggs.
To prepare a dish using this method, you should:
- Prepare the eggs - wash and let sit for a while at room temperature, then put in a saucepan.
- Pour in water and add about 1 tbsp. spoon of salt.
- Put on the stove, after the liquid boils, reduce the heat and continue cooking for about 5 minutes.
- Remove the eggs and place in a bowl of cold water.
It is also recommended to add a piece of ice, or pieces of ice, to cold water so that there is a sharp temperature change.
How to properly store eggs
The duration of storage is determined by the condition of the product. Raw eggs are stored for about 5 weeks in the refrigerator, boiled eggs are stored for only a few days under certain conditions. At room temperature, the eggs last for several days. In summer, storage time is several hours.
After cooking eggs, the shell becomes very fragile, so dangerous bacteria can get inside. A similar situation occurs after washing. Therefore, it is recommended to wash the product immediately before cooking. Follow the rules for storing in the refrigerator - place the eggs in special cells in the cold compartment. The separated crude protein is stored for 2 days; separated yolk – 4 days.
You should not store eggs near foods with a strong odor (cheese, fish or spices), as they quickly absorb surrounding aromas. It is not advisable to use eggs for making omelettes after 10 days of storage - such dishes require only fresh products.
How long to boil hard-boiled eggs after boiling water
Hard-boiled eggs are the most common dish used in salads, just for eating, and as an addition to other treats.
To obtain eggs with firm whites and yolks when cooking, eggs should be cooked after boiling water for 8-10 minutes. The time depends on the size of the eggs and their type - homemade or store-bought.
Useful tips
To get a soft-boiled egg, you need to cook it properly.
The procedure lasts 2-4 minutes, it all depends on what is needed at the end:
- for semi-liquid yolk and white it will take 2 minutes;
- so that the yolk is raw and the white is soft - 3 minutes;
- for soft whites and semi-liquid center - 4 minutes.
It should be borne in mind that on a gas and on an electric stove, the time to prepare the product may be different.
If you neglect time, you will end up with a hard-boiled dish. How long it takes depends on the size of the product. Small eggs are boiled for a minute , and large ones - 5-6 minutes . The main problem that can arise during cooking is cracking shells.
To prevent protein from leaking out, use the following tricks:
- It is important that the ingredients are at room temperature before cooking. Therefore, they need to be warmed up a little after refrigeration.
- Salt to protect the shell from cracking. In addition, it will speed up the boiling of water.
- Some experienced cooks pierce the blunt end of the egg.
- If the water is too hot, the shell may crack.
- The container must correspond to the number of eggs, they must fit tightly to each other.
To remove the shell easily, immediately after cooking, rinse the food with cold water and let it cool.
How to boil fresh eggs so that they peel well
To quickly peel eggs, you should adhere to the following rules while cooking them:
- Record the exact boiling time of the water. If there is not enough time, the eggs will turn out to be liquid; if you overdo it, they will be too hard.
- Be sure to salt the water in which the eggs are boiled.
- A sudden change in temperature will also help you get rid of eggshells quickly and easily. Boil eggs in hot water and then place them in cold water.
- It is important to immediately cool the eggs as soon as they are cooked.
- The shells are best separated by peeling the eggs under running water.
- You can boil eggs in various containers, in a regular saucepan or a special egg boiler, which has a beneficial effect on cleaning them.
The most reliable way is to place 2-3 tablespoons of salt in the eggs during cooking, then even the freshest eggs will peel.
Cooking without shell
This dish is called a poached egg, and is borrowed from French cuisine. How to cook it, and what kind of water to throw the eggs into?
- Place a small saucepan of water on the fire.
- Add 3-4 teaspoons of salt or vinegar.
- When the water boils, make a funnel by stirring the water vigorously with a spoon.
- Quickly beat in the egg at the edge to swirl it into a whirlpool.
- Remove the poached meat with a slotted spoon after 3-4 minutes.
An ideal poached dish has a flattened oval shape, a fully cooked, tender white and a runny yolk. When cut, it flows onto the plate. You can also use a tiller or tie a broken egg in a bag. But when lowering the egg mass, the water must always be hot.
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So, can you put eggs in boiling water? Yes, you can definitely do this. However, it is important that they are not cold, otherwise the shell will crack and the white will spread. Warm them slightly before cooking by keeping them in warm water. To prevent the shells from sticking and to clean them well, immediately after boiling, place the eggs under a stream of cold water.
What to do to prevent an egg from cracking during cooking
As a rule, cracks in eggshells appear as a result of strong temperature changes. This phenomenon is also facilitated by improper transportation of products and strong boiling of water during the cooking process.
In order for the eggs not to crack and the shell to fully retain its integrity, it is necessary to reduce the sharp temperature contrast, or change the acidity and density of the water.
The following recommendations will help you avoid cracks in eggs:
- Before boiling, it is advisable to remove the eggs from the refrigerator so that they reach room temperature.
- The shells should be washed well under warm running water with soap.
- To reduce the pressure inside the egg, it is recommended to make a small puncture on the shell with a thick needle.
- For cooking, it is important to choose only high-quality and fresh eggs.
- The product must be placed in a pan with cold or lukewarm water.
- After the water boils, turn down the heat to prevent the eggs from colliding with each other and against the edges of the dish.
- After boiling, ready eggs are placed in warm water, then in cool water, and only then in cold or ice water. Gradual temperature adaptation will prevent shell cracking and preserve the integrity of the eggs.
- Eggs should only be boiled in salted water, since salt changes the density, thereby preventing damage to the integrity of the eggshell. To do this, add 1 tbsp to 1.5-2 liters of liquid. a heaped spoonful of salt.
You can use table vinegar in a small amount when boiling eggs. It structures the protein and prevents it from spreading, preventing the shell from cracking. Vinegar can also make the color of dyes more saturated, which is important during Easter.
To do this, vinegar in the amount of 1 teaspoon is added to water with eggs along with the peels of oranges, onions, beets and other coloring products.
How to boil the perfect egg? 5 ways and 5 secrets
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Here is a perfect boiled egg. Oval, smooth, the white is elastic, but not rubbery, the yolk is tender and bright yellow, located exactly in the center. It's tasty and easy to clean. In this article you will learn how to make such a hard-boiled egg in your kitchen.
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The famous American chef, culinary blogger and writer Kenji Lopez-Alt, being a graduate of the Massachusetts Institute of Technology, often conducts scientific and gastronomic experiments. One of them concerned boiling eggs.
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I've boiled thousands and thousands of eggs over the past few years. And believe me, there is no one hundred percent reliable method. However, old lady science increases the chances of success. If you listen to its laws, you can get an easy-to-clean hard-boiled egg with a well-cooked yolk and tasty white.
Kenji Lopez-Alt, chef, food blogger, writer
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You've probably heard from mothers and grandmothers that eggs that have been sitting for a while are easier to clean.
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The “age” of eggs really matters, but only if they are very, very fresh, literally from a chicken . If you buy eggs from farmers or keep chickens yourself and don’t want to go through the hassle of peeling the eggs, then let them sit in the refrigerator for a couple of weeks.
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If you buy eggs at the supermarket, then there is little point in waiting . By the time they are packaged at the poultry farm and distributed to retail outlets, enough time will pass for the eggs to “grow old.” In addition, what is much more important for the final result is not the expiration date, but the method of boiling the eggs.
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Most residents of megacities store eggs in the refrigerator and cook them immediately, as soon as they are taken out, since there is no time to wait for them to warm up at room temperature. Usually we just put them in a pan, fill them with cold water and put them on the stove. And that is why part of the protein then remains on the shell.
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To peel eggs quickly and easily, place them in already boiling water.
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Even if you take two or three week old eggs and boil them in cold water, half of them will not peel well. The following picture clearly demonstrates the advantages of a “hot start” over a cold one.
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According to Kenji, it’s like with steaks: if you put a piece of meat in a cold frying pan and heat it slowly, the process of blood clotting will begin and the juice that should be released, soaking the meat, will remain inside. Heated together with water, the egg white cooks slowly and adheres firmly to the shell shell.
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So, “hot start” ensures easy peeling of eggs. But, alas, there is a flip side to the coin. When you boil eggs in cold water and over low heat, the yolk remains properly in the center; When you throw eggs into boiling boiling water, they spin and flop around. As a result, when you cut into a boiled egg, you may find that the yolk is uneven and, to put it mildly, is located asymmetrically.
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The way out is steaming - in an electric egg cooker or in a saucepan on a special grill. This makes it easier to control the thermal processes inside the egg.
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Take a look at this photo. There are eight eggs on it: the first was boiled for one minute, the second for three, the third for five, and so on.
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Let's see what happens to the egg when it ends up in the pan and starts to cook . First, let's look at how proteins react to rising temperatures.
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- 0–60 °C. Liquid protein heats up slowly.
- 60 °C. Some of the proteins, called glycoproteins, begin to bind together to form a matrix. The protein acquires a milky white color and a jelly-like consistency (the picture above shows an egg after boiling for three minutes).
- 68 °C . The glycoproteins of the egg white are formed: it is no longer transparent, quite dense, but still a bit like jelly (see egg after five minutes of boiling).
- 82 °C . Ovalbumin is released - this is the main protein of egg white, thanks to which it becomes snow-white and elastic (see eggs after seven and nine minutes of boiling).
- 82 °C or more. The higher the temperature, the stronger the protein bonds. And the longer the cooking time, the drier and harder, like rubber, the protein becomes.
Yolks have a slightly different set of temperatures.
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- 63 °C. The yolks thicken and begin to cook.
- 70 °C. The yolks have set, but they are still tender and bright yellow.
- 77 °C. The yolks turn pale and become crumbly.
- 77 °C or more. The yolks begin to dry out, their texture resembles chalk. The sulfur contained in the protein reacts with the iron in the yolk - iron sulfide is released, which slightly colors the yolk. Look at the eggs that were boiled for 11 and 15 minutes: a characteristic gray-green rim has formed between the yolk and the white.
Thus, to get the perfect hard-boiled egg with an elastic white and a delicate yolk, which will be perfectly peeled, you need:
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put it into boiling water, and after 30 seconds, when the subsided boiling reactivates, reduce the heat and cook for another 10 minutes. In the first half a minute, the whites will harden and turn white, and in the remaining time the yolks will cook at the right temperature.
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We’ve sorted out the temperature and time, but what about the fact that eggs sometimes crack and leak when boiled?
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When cooking the old fashioned way, in cold or hot water, such incidents, alas, are not uncommon. Unsightly cracked and leaking eggs usually go into salads and other dishes that require fine cutting. After all, you can’t serve them to the table and you can’t paint them for Easter.
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Rejection can be avoided by steaming or oven-cooking eggs. But there are nuances here too.
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Pour water into the pan to a level of one and a half centimeters, place a special grill on the bottom. When the water boils, add the required number of eggs and turn on the timer for 11 minutes. When steamed, the whites turn out a little tougher than when boiled, but not rubbery.
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Many housewives have adapted to boil eggs in a slow cooker or double boiler. At the same time, they write on culinary forums that eggs boiled in them literally jump out of their shells themselves, and their yolks do not turn green.
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It is usually written that a hard-boiled egg is cooked in a slow cooker for 10 minutes. But in practice, a lot depends on the model and power of the device, the cooking mode, and the amount of water poured into the bowl. To determine the ideal ratio of all parameters, sometimes you have to lime more than a dozen eggs.
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In addition, when cooking eggs in a slow cooker and double boiler, in addition to temperature, pressure affects the result. If during regular cooking in water or steam it is not so important whether the egg will take 10 or 11 minutes to cook, then in the case of a multicooker (double boiler) every second matters.
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Compare: The picture below shows eggs that were steamed for five, six and seven minutes.
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At the fifth minute the yolk is still runny, at the sixth it’s just right, tender, bright yellow, and at the seventh it’s already loose, a greenish shell has formed.
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This is a popular method of preparing hard-boiled eggs and has a number of advantages.
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- Firstly, it is good when you need a lot of boiled eggs at once.
- Secondly, the eggs will not hit each other.
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To cook eggs in the oven, celebrity chef, TV presenter and food writer Alton Brown recommends soaking and wrung out a towel, placing it on the oven rack, laying the eggs on it and placing the whole thing in a cold oven for half an hour at 160°C. .
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As you can see, the visual result leaves much to be desired: brown spots appear on the shell. You'll be even more disappointed when you peel the egg. The yolk moves to the side on which the egg lies, and the white in this place turns gray. If you reduce the cooking time, the eggs will look better when they come out of the oven, but it will be difficult to peel them cleanly. This is the main disadvantage of this method.
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In addition, a lot here also depends on the oven model. The temperature inside the oven is distributed unevenly: it is always colder near the door, and hotter near the burners, which can have different configurations.
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If you need to cook a lot of even, smooth and delicious eggs, steam them in several batches.
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Before cooking, many people pierce the eggs at the blunt end, where the air chamber (puga) is located . They even sell special devices for this.
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Why pierce eggs?
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- Firstly, it is believed that this is less likely to crack the shell and the eggs are better cleaned.
- Secondly, the puncture helps avoid the formation of a dent on the surface of the egg.
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The older the egg, the more frightened it is, the larger the dent will be during cooking . The eminent French chef, TV presenter and writer Jacques Pepín recommends getting rid of the air chamber through a puncture. But the problem is that water can flow into this small hole, and then the surface of the egg will resemble lunar craters.
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There is another way to get rid of a puga pit. To keep the egg oval, place it in ice water immediately after cooking.
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Kenji says the ice shower works like shock therapy. The yolk and white of a freshly boiled egg are still flexible. When you put a hot egg in cold water, steam is created in the air chamber, which in turn is converted into water, and this takes up only 0.5% of the original volume of the puga. Thus, the pliable yolk and white take up the free space - the egg becomes oval.
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The decisive factor in quickly and easily separating the shell from the white is temperature.
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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.
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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.
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To summarize, we can highlight the following formula for an ideal hard-boiled egg:
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- Use two or three week old eggs.
- Dip the eggs not into cold, but into boiling water or steam them.
- After 30 seconds, reduce the heat to low and cook the eggs for 10-11 minutes.
- Place the finished eggs in ice water for at least 15 minutes.
- Peel completely cooled eggs under cold running water.
By following these rules, you will get an almost perfect boiled egg: oval, smooth, with elastic white, delicate, neat bright yellow yolk, tasty and easy to peel.
There is no shame in stuffing such eggs and serving them at the holiday table. 13:1801 13:9
How much and how to boil quail eggs so that they are easy to peel
In addition to chicken eggs, quail eggs are very popular. They are very tasty and contain many substances important for the body, so they are healthy to eat.
Most often, quail eggs are boiled hard-boiled; to do this, just follow these simple recommendations:
- Wash the shell thoroughly under running water and soap.
- Eggs can be immersed in warm or cold water; there should be enough water to cover the food by 2-3 cm.
- After the eggs are removed from the water, if the first cooking option is used, salt is added to the pan at the rate of 1 tbsp. spoon for 1.5-2 liters and turn on the fire.
- After the water boils, use a slotted spoon or a regular spoon to immerse the quail eggs in the water. The fire should be reduced.
- Boil the eggs for no more than 4 minutes, otherwise they will be very dense.
- Remove the eggs from the boiling water and add cold water.
When preparing quail eggs in the second way, when the products are placed immediately in cold water, all cooking steps are similar. The only difference is time. It is recommended to remove the eggs 1-2 minutes after the water boils.
To make quail eggs easy to peel, it is advisable to purchase a fresh product, do not forget to salt the water and remove the heat after the water boils.
Be sure to rinse the egg after cleaning; when peeling a quail egg, the shell is easily removed along with the film.
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.
Why does an egg float when immersed in cold water?
Quite a long time ago, people began to use a simple method that accurately determines the quality of eggs. It consists of the following: products are immersed in cold water and their behavior is observed.
A floating egg indicates spoilage, so it is highly not recommended to eat it.
However, this only applies to chicken eggs; quail eggs have less weight, so when fresh they can also float to the surface when immersed in cold water. In this case, you should rely on your own experience and take into account the expiration date on the packaging.
How to peel eggs quickly and easily
The egg is cooked until fully cooked and now you want to eat it? Now we will show you the best way to clean the shell without problems or damage to the egg.
- Remove the egg from the ice water.
- Gently tap one end of the egg on a hard surface, lightly cracking the shell.
- Roll the egg gently on a hard surface to break up any large pieces of shell.
- Hold the egg under running water (or plunge it back into the ice bath) and begin peeling. The trick is that the water must penetrate under the thin membrane between the shell and the protein.
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Note: Chicken eggs are easiest to peel by keeping them in ice water. Soft-boiled eggs require gentler handling when peeling. If the egg is too soft, you can place it in an egg cup (or hold it in your hand) and tap the top with a spoon until the shell comes off easily.
How to properly peel boiled eggs
It can be very difficult to peel eggs for food or salad. Often the shell is removed with a large amount of protein and almost no egg remains.
To eliminate product transfer, you need to know proven methods that allow you to clean eggshells easily, quickly and without loss of protein.
The most effective ways to clean boiled quail and chicken eggs:
With A very effective and simple way is to add 3 teaspoons of soda to the water while boiling the eggs. The pan is placed on the stove, after the liquid boils, the heat is reduced and after a certain time the product is transferred to a bowl of cool water. Clear shells are easier to remove because baking soda makes it easier for the protein to separate from the film.
Shake After cooking the eggs, pour out the water, add a little cold liquid to the pan, cover with a lid and shake well. Water penetrates under the shell and helps it quickly remove.
Beat . This is also a good method for quickly peeling eggs. After cooking, the product is taken out of the water, removed with a spoon from both sides and immersed in cold water. The liquid penetrates inside the egg, so the shell comes off without any difficulty.
In The method is somewhat similar to the previous one. Pour some water into a glass and lower the finished egg. Cover it with your palm on top and shake it vigorously over the sink. After such manipulations, the shell comes off well even from fresh eggs.
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.
How many eggs can an adult and child eat per day?
Chicken and quail eggs are very healthy and contain great nutritional value. They contain a huge amount of vitamins, microelements and other important substances. However, when consuming them, you should know when to stop; if you eat eggs in excessive quantities, they can harm the body.
Chicken and quail eggs are a fairly nutritious dish that is absorbed by the human body by 97%.
The permissible number of eggs per day varies among people depending on their age. Children are recommended to introduce this product only from 2 years of age; they are allowed to give half or a whole egg per day.
Adults can eat a maximum of 2-3 eggs per day if there are no health problems. If you follow a certain therapeutic diet, the number of eggs is reduced to 2-3 within 7 days.
Particular care should be taken when consuming eggs for people with impaired blood cholesterol levels. They are allowed to eat such a product in quantities of 1-2 pieces or exclude it from the diet altogether.
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
How long do boiled eggs last in the refrigerator?
The question of exactly how long you can store ready-made eggs in the refrigerator is quite relevant, especially during the Easter period. As a rule, such a product is better stored in an unrefined form.
To increase its shelf life, you must follow some rules:
- After cooking, food should be thoroughly dried.
- The eggs are placed in a glass or plastic container with a lid and only then placed in the refrigerator.
- Eggs are best left in a place where the temperature is +2-4 °C, so it is better to place them on a shelf closer to the wall of the refrigerator. Under no circumstances should you visit products on the door shelf.
- Eggs can be stored in the refrigerator for a maximum of 20 days.
- Boiled eggs without shells - chicken or quail - are not intended for long-term storage in a refrigerated place. They can be placed on a shelf at a temperature of +3 ℃, but the shelf life is no more than 12 hours. It is not recommended to place food in a plastic bag, as this will cause it to spoil faster.
- Boiled eggs with runny yolks can be stored for a maximum of 2 days after preparation. But it is advisable to eat them immediately.
After Easter, colored eggs can be stored for up to 2 weeks if they were colored with onion dull or natural fruit peels.
If artificial preservatives are used for painting, eggs can be stored for up to 2 days. And a product decorated with additional thermal film, no more than 3 days.
Should eggs be boiled in cold or boiling water?
How to boil eggs correctly: put them straight into cold water or wait until it boils and only then add the eggs?
If you decide to boil eggs, do it right!
- pour cold water into a small cup or saucepan
- Place the required number of eggs in cold water
- add salt to the water (about 1 tablespoon)
- turn on the heat and cook the eggs until done.
What is salt for? And so that the eggs do not burst from hot water during the cooking process. Otherwise, all the protein will remain in the boiling water, and the egg (or rather, what’s left of it) will have to be thrown away.
Under no circumstances should eggs be placed in hot water! The high temperature will immediately crack the fragile shell and you can forget about boiled eggs.
Funny! I was lucky, I studied at school during the USSR! Why are eggs boiled? For disinfection first. Salmonella dies at 80 degrees. within 3 minutes! This means that cooking for less than 3 minutes is dangerous. If you put an egg in hot water and cook for 3 minutes, a temperature of 80 degrees inside the egg will appear no earlier than 2 minutes, and it will not kill salmonella. In this case, cook for at least 9-10 minutes. When lowering the eggs into cold water and boiling over low heat (boiling should be no faster than 5-6 minutes), in this case 3 minutes of boiling is quite enough. Same time: 6 min. boiling +3 min. boiling =9 min. . Now, if you need to hard boil, cook for 10 minutes in any way and be healthy! And if you want soft-boiled, then only in cold water and slowly boil. Live long and happily! Also look in the physics problem book for the solution to the problem of boiled large and small potatoes - which one will cook faster. It will be useful for you. There is no need to add salt, this is from chemistry, sodium chlorine (salt) does not interact in any way with Calcium (egg shell). One thing can be - the cooking time, due to the increase in boiling temperature, will be reduced by as much as 0.2 minutes! Good health to you!
Eggs are a delicate product and have many microcracks, especially store-bought or purchased at the market. They are tamped down during transportation. But they look like nothing. But when you immediately put them in boiling water, a natural physical reaction occurs and the shell bursts, the protein flows out and immediately coagulates. To prevent this from happening, they are dipped in cold salted water and boiled. Then the protein slowly curls up inside the shell and the egg does not leak out.
When boiling eggs, place them in cold water, place the saucepan on the fire and boil for several minutes. How long to boil depends on your taste preferences.
hard-boiled eggs for 7-8 minutes after the water boils.
Boil until the yolk and white are liquid for 3 minutes after the water boils. If you want a stiff white and a runny yolk, then 4 minutes.
In a bag , which is halfway between soft-boiled and hard-boiled eggs, cook after boiling water for 5 minutes.
Eggs should be placed in cold water when boiling . That's right. Why? Because if an egg, especially from the refrigerator, is immediately put into hot water, it is likely to burst
