How long to boil soft-boiled eggs. How to boil soft-boiled eggs

Most people eat eggs for breakfast. It can be scrambled eggs, scrambled eggs or just a boiled egg. The egg is very valuable energy product. It contains a large number of useful substances that our body needs. This is calcium, and iron, phosphorus, and copper. But what is the best way to eat eggs?

The most interesting thing is that raw protein is not recommended, but it is better to eat the yolk raw. That is why such a cooking option came to our aid, as it seems, until half cooked. It is soft-boiled eggs that have boiled protein and practically raw yolk. If you cook a soft-boiled egg, then you may also encounter some problems. It all depends on your taste and preferences. Only trial and error can achieve the ideal option.

The main nuances of cooking soft-boiled eggs

• The most important thing is that for soft-boiling it is necessary to take absolutely fresh eggs.
• Optimal cookware for cooking (in it the eggs should be located tightly adjacent to each other, do not float in the container).
• The eggs must be room temperature.
• The water in which the eggs will be boiled must first be salted.

Soft boiled egg methods

Usually one of two methods is used.

• The eggs are placed in cold water and bring to a boil.
• Only in boiling water will the eggs sink.

Depending on the method chosen, the cooking time will also be different. If in the first method 5 minutes of boiling will be enough, then in the second method it will be 6-7 minutes.

How to properly peel a soft-boiled egg

Cleaning a soft-boiled egg is also quite difficult. It doesn't always work out well. Here, too, there are little secrets:

• Firstly, it is necessary to “crack” the entire shell over the entire surface. This will make the cleaning process much easier.
• Secondly, it is better to start peeling from the thick end of the egg.
• Thirdly, it is better to do it under the flow cold water

And always remember that fresh eggs are always less clean.

Also, cold water, into which the eggs are immersed immediately after cooking, will help to slightly facilitate the process of cleaning the egg.

Do not forget these tips and prepare yourself only the most delicious dishes! Bon appetit!

Mostly we cook hard boiled eggs, because. We use them in salads, snacks and other dishes. But if you want to boil them soft-boiled, not everyone succeeds in doing this, either the yolk is too liquid, or, on the contrary, thick. Learning how to boil soft-boiled eggs correctly.

Recipe content:

It would seem that boil soft-boiled eggs, there is nothing complicated. However, this simple preparation of eggs at home often creates inconvenience. Looks like you're choosing a good one. whole product, you examine it from all sides, but when you lower the eggs into the water, problems immediately begin. The shell bursts, the protein flows out, the yolk is digested or remains liquid, and to top it off, the boiled egg is also poorly peeled. But many people want to enjoy the perfect breakfast of a soft-boiled or hard-boiled egg. I already told you how to boil hard boiled eggs. You can find this recipe on the pages of the site. And today I will share the experience of boiling soft-boiled eggs.

Good to know about soft-boiled eggs

• The egg is poorly peeled, which means it is fresh. To eliminate this problem, you can salt the eggs when they are boiled, and after boiling them, immerse them in cold water.
• To prevent the eggs from bursting during cooking, cook in a bowl with a small radius so that they do not knock against each other and lie tightly.
• The shelf life of eggs is a month, and outside the refrigerator. Boiled eggs can lie for 15-30 days in the refrigerator, but it is better to eat them in fresh within 3 days.
• The egg floats during cooking - it is spoiled, it is no longer suitable for food.
• Soft-boiled eggs are served in the shell, placing it on a special stand.

• Calorie content per 100 g - 159 kcal.
• Servings - 3
• Cooking time - 2-3 minutes

Ingredients:

• Eggs - any quantity

How to boil soft-boiled eggs?

1. Wash the eggs under running water.

2. Dip the eggs in a saucepan and fill them with cold water. If they are dipped in boiling water, then they can burst from the temperature difference. But if you have to put them in boiling water, then first warm it under a stream of warm water.

After boiling, boil the eggs for 2-4 minutes over medium heat, because. they will burst when heated. Soft-boiled, they can be cooked to several states:

• Protein with yolk semi-liquid - cooking time 2 minutes.
• The protein is soft, but not liquid, and the yolk is liquid - 3 minutes.
• The protein is soft, the yolk is semi-liquid - 4 minutes.

Please note that the listed cooking time applies to category 1 eggs. If the size of the eggs is smaller, then the cooking time should be reduced, larger - increased by 1 minute.

3. Transfer the boiled eggs to a bowl of ice water and leave them to cool. If you keep them at room temperature, they will continue to boil at their own temperature.

All in all, regular eggs soft-boiled. It just sounds like it, doesn't it? Molle egg! It is one thing to say that today you will have eggs at the table, for example, “in a bag”, it is quite another to proudly and very solemnly announce that the menu contains œuf mollet, cooked in a special, secret way, which, by the way, I am planning today tell you.

Most often, soft-boiled eggs are boiled by dipping them in cold water and noting the time after the liquid boils. In my opinion, a completely inconvenient option - not only do you need to strictly monitor when it, the water, eventually boils, but the end result is not always pleasing: for some reason, the eggs are either undercooked or overcooked. Total anxiety and frustration. I had - until I discovered new way soft-boiled eggs, which always make the perfect breakfast: a fairly dense protein without my unloved “mucus” and a delicious liquid yolk, which cannot be tastier.

It is done simply, like everything ingenious: one, two - and you're done.
Take out your pencils and write down:

How to boil perfect soft-boiled eggs

Listing the ingredients is somehow strange, however, in order to dot the “and”, I’ll write.

Ingredients for making soft-boiled eggs:

• eggs;
• water.

Serving Ingredients:

• loaf;
• butter;
• salt;
• vegetables, herbs, mushrooms.

Soft-boiled eggs œuf mollet "from" and "to"

I know that many people add vinegar or salt to the water in order to prevent the egg from bursting from the shell while boiling, I never do this - either I am lazy, or I cultivate a healthy share of calm indifference in myself (in recipes Is the word "indifference" appropriate? maybe not very beautiful from the point of view of the purity of the language, but very accurate from the point of view of semantics). In general, if you wish, you can add salt or vinegar to the list of essentials for a perfectly boiled soft-boiled egg.

So, the first step is to get the eggs out of the refrigerator: they should be at room temperature. By the way, it is this moment that will help the shell not burst during shock lowering into boiling water. In fairness, it must be said that he does not guarantee the integrity of the egg, but it greatly increases the chances of its safety.

While the essence and the matter, let's deal with bread - we want to nice breakfast, is not it? Then we cut the loaf into slices, carefully remove the crusts and turn a piece of bread into several sticks. And so - several times.


Melt a little in a skillet butter, lay out the loaf. Fry over moderate heat, making sure that the bars do not become dark and hard, they should acquire a pleasant golden hue.


Turn over, fry on the other side. If you wish, you can repeat the same procedure twice more - and dry the croutons on all four sides, however, practice shows that this is superfluous: you only nourish the bread with an additional amount of oil, but neither crunchiness nor a special flavor over and above what is already is, do not add.


Well, here, the first stage can be considered successfully completed: appetizing toasted croutons are waiting for the further fate on the plate. The most important thing is to ensure their safety until the moment they are served: it has been noticed more than once that tasty and crispy bread sticks have a strange feature to disappear in my stomach in an incomprehensible way even before everyone sits down at the breakfast table. It is better not to involve bodyguards, the result is sad, just hide the plate away so that it does not tempt you. And move on to the next step.


We put a pot of water on the stove. Not big, not wide. One that just fits your two selfish eggs that you plan for yourself for breakfast. Well, a maximum of four, if you want to treat someone else. I didn’t cook more at a time, so I’m not responsible for the result (I suspect that the cooking time will be somewhat different, although this is quite easy to check empirically - if it works out, tell me?).

After boiling water with a spoon, carefully lower the eggs into the pan. And we mark the time.
This moment is key. If you do not trust the internal alarm clock, pre-revolutionary “clocks” and grandmother's hourglass, turn on the timer in the phone - it seems to me that all models have it. It is necessary that exactly 6 minutes pass - no more and no less. During this time, the water in the pan will boil again, you may slightly reduce the gas, set the table, brew tea, put the vegetables beautifully on the plate.


After 6 minutes (well, I admit another twenty seconds - maybe you just need this time to add sugar in the cup, but no more!) Remove the pan from the heat, drain the water and pour cold water. We change several times, after which we take out the eggs and peel them from the shell.

They say that if everything is done in this way, the eggs will be cleaned easily and beautifully. I always have them, no matter how hard I try, they clean disgustingly, so don’t be guided by my result, you should get even smooth whole eggs.


Slightly cut off their "ass" - for stability. We carry out exactly the same operation in the area of ​​\u200b\u200bthe “head” - but here already in order to expose the yolk.




That's all. We serve, do not forget to get the croutons and serve. Mollé eggs are eaten by dipping bread sticks into liquid yolk - it's incredibly tasty, believe me! This is how a good day should start, it is from such breakfasts that happy weekdays and fun evenings are born!

How to serve soft-boiled eggs for the perfect breakfast

If suddenly you get bored with the same thing, there is always the opportunity to dream up. Believe me, even banal soft-boiled eggs can be served so that the heart beats with delight:

- try frying black instead of a loaf Rye bread– a different taste, delicious and unusual;

- a completely simple option - do not dry the bread with cubes, but cook toast from whole slices, then you can beautifully lay the boiled eggs directly on a crispy loaf, cut slightly and, after waiting a couple of seconds, until the yolk begins to flow out beautifully, serve;

Have you tried pita chips? here they will fit in at the right time;

- in addition to standard cucumber-tomatoes, grass-salad greens, you can serve eggs with asparagus, beans (asparagus and regular), mushrooms, a couple of spinach pancakes, Korean-style carrots; absolutely wonderful option - a "pillow" of baked bell peppers and eggplant;

- red caviar and a couple of slices of red fish - a worthy company for boiled eggs;

- mayonnaise, aioli and many other sauces not only go well with eggs, but can also act as an excellent decoration;

- a couple of slices of fried bacon - and soft-boiled eggs will sparkle with completely new colors;

- cheese and eggs - an unusual combination, but very nice.

• fresh eggs, just from under the chicken (and a couple of days after that) need to be cooked a couple of minutes longer;
• take a small pot for cooking (and more conveniently - a ladle): you will not need to wait until the water boils, which is completely unnecessary for the planned two or three eggs; in addition, if there is extra space, the eggs will “dance” around the pan and knock against each other, threatening you with an unsympathetic result;
• eggs are boiled over medium heat: neither vigorous boiling nor half-asleep stewing is needed.

And the last thing I would like to say. Eggs are all different - large and small, with a thick shell and thin, with a slightly larger or slightly smaller mass of yolk and protein. The pans are different, the concept of medium gas is different. Let's take this into account when reading the recipe and cooking according to it. By and large, if following these recommendations you get a completely different result, most likely you made some kind of mistake. If the result is slightly different from what you wanted to get ... well, see above: eggs are all different, you just need to slightly correct your actions, remember them - and then you will definitely get delicious and perfect soft-boiled eggs.

Happy breakfasts!

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