How many minutes to cook liquid eggs. How to boil eggs: complex nuances of a simple culinary process

One of the first lessons of every cook, which must be remembered forever, is boiling eggs. different ways. As practice shows, this process must be done very carefully, and it's not even about the fragility of their outer shell-shell. If you don’t overcook them and don’t take into account how much time you need to spend on cooking, the products will be spoiled: they will become tasteless, will have a mixed consistency, and the view will be terrible. Overcooked - shake the black color of the yolk and the rubbery taste of the protein. So, how to cook eggs in accordance with the canons of cooking?

Simple Rules

As it turns out, there are a lot of cooking recipes, and if you ask any cook what exactly needs to be done for cooking, and how much to cook them, everyone will tell you in their own way! And do not be surprised that so much attention is paid to such a simple process: a well-brewed ingredient will determine the taste of the dish.

• Do not start cooking eggs that have just been in the refrigerator: hot water combined with the icy substance of the inside is likely to cause the shell to crack, and sometimes the yolk or white to leak out.
• To avoid runny whites or black yolks, you need to know exactly how long to cook the eggs for your recipe. The best kitchen tool for this purpose is a timer.
• Fresh eggs require a longer heat treatment(approximately three minutes longer cooking time).
• Can't take too much large pots for cooking: in the free space during cooking, hitting each other and cracking are possible.
• The fire does not need to be made strong so that there is no key-like boiling of water.
• The blunt end of the egg is “equipped” with a chamber where air collects, which during the cooking process creates excessive pressure and leads to cracks. It is recommended to pierce with a thin needle in the area of ​​\u200b\u200bthe air cushion - streams of steam will be able to escape, preventing the troubles described above.

All six rules make it possible to understand how to cook eggs professionally and how much time to spend on it, which means in accordance with the canons of the cuisines of the world. There are many recipes according to which the whole world prepares this simple dish, but basically the division occurs according to the degree of density of the yolk - soft-boiled or hard-boiled.

The secrets of soft-boiling

Let's not argue about tastes: each person prefers this or that recipe at his own discretion, and how much to cook eggs directly depends on this. There are a lot of fans of the soft-boiled option, and there are two main cooking methods:

1. The water boils, and then the eggs are gently lowered there, and the liquid level should be a centimeter above the top of the shell. This is followed by cooking, for one minute the pan is removed from the heat, be sure to cover with a lid. The result is:

• in 6 minutes - a thin yolk and a rather thick protein;
• in 7 minutes - a completely dense protein and a thickened yolk.

2. In the second method, the products are placed in cold water and brought to a boil, and then, depending on the duration of cooking, get:

• in three minutes - the result - the inside in a semi-liquid state;
• 4 minutes - liquid yolk combined with a fairly dense protein;
• in 5 minutes everything seizes, and in the middle of the yolk there is a small bright spot in a liquid state.

Knowing how much to boil soft-boiled eggs, you can constantly enjoy their unusual taste.

The nuances of hard boiled cooking

How much to boil hard-boiled eggs is a little easier to determine: there is no need for partial boiling, it is necessary to achieve uniform high-quality thickening of the entire inside. To do this, they are poured cold water, wait for boiling and measure 7 minutes so that the yolk is boiled, the protein has a dense structure.

The process ends with the fact that the cooked products are doused with ice water, and they must be kept under water for about a minute. running water with low temperature. Further, it is recommended to leave them for a couple of minutes in a saucepan with water and only then proceed to cleansing. After standing for a while, how much, everyone can determine on their own, they will cool down, and you will not burn yourself, besides, it will greatly facilitate the cleaning process for yourself. A perfectly cooked egg has a dense protein structure and a loose, very soft yolk. If you did everything right, then you can see with your own eyes just such a result!

Proper cleaning also requires compliance with simple rules. It is best to try to gently crack the entire shell before cleaning and clean under running cold water. It is imperative to cool the cooked products, otherwise they will continue the process of their heat treatment, and, accordingly, spoil the taste of the dishes. For some reason, many housewives forget about this rule, and then they wonder why the cooked salad turned out to be not as tasty as they wanted.

It would seem that such a simple matter as cooking, but requires attention and compliance with simple, but at the same time mandatory rules. But you must admit, it’s better not to neglect the experience of cooks, but to use tips that tell you how much time to spend cooking, otherwise you risk not only spoiling the eggs, but also completely ruining the future dish.

Eggs can be cooked different ways- boil, fry, poshirovat (boil without the shell), bake, make an omelette and, finally, beat, getting foamy meringues. Yolks are suitable for thickening and enriching creams, and with the help of proteins they make air soufflé and cookies. Recall the nutritional value of eggs, it is a rich source of protein, riboflavin, vitamins A and D, choline and phosphorus. The yolk contains quite a lot of fat and cholesterol, but there is no fat or cholesterol at all in the proteins. The delicate shell of an egg requires delicate handling, and its contents are sensitive to excessive heat, and even more so to heat. To your egg dishes turned out lush and light, cook them over low heat and not for too long, otherwise the yolks will become hard and the whites rubbery.

HOW TO BUY, STORE AND USE EGGS

Do not buy eggs that are dirty, cracked or leaking. Be sure to flip each egg in the cell to make sure it doesn't stick to the bottom.
The color of the shell - white or brown - is determined by the breed of the chicken and its food and does not affect the taste in any way, nutritional value or cooking method.
The expiration date is printed on the egg carton, so you can easily check the freshness of the eggs. Sometimes this date is imprinted on the egg itself. It helps
in cases where you bought new eggs without using all the old ones.
A speck of blood and yolk is not at all a sign that the egg is spoiled, but on the contrary, it can serve as a sign of freshness. Just at the origin and formation of the egg blood vessel broke through to the surface. The blood stain can be removed with the tip of a knife.
Store eggs in the coldest part of the refrigerator, not in the door. Keep them in cells so that the porous shells do not absorb other odors, and place the cells themselves away from strong-smelling foods, such as onions.
Lay your eggs sharp end down so that the yolk is in the center.
If you are going to bake a dish of eggs, take them out
30 minutes before cooking, or place in a bowl of warm (but not hot) water for 5 minutes. Eggs room temperature they blend better, become larger in volume, so the soufflé and pies will be airy. At the same time, in cold eggs, the yolks are better separated from the whites. Therefore, for all other recipes, eggs taken out of the refrigerator can be used immediately.
whole egg yolks remaining unused, cover with cold water and refrigerate. Use them within 2 days, draining the water.
Remove excess egg whites in the refrigerator in a container with a tight-fitting lid; use within 4 days.
Hard-boiled eggs in the shell can be stored in the refrigerator for a week.
All recipes in this book refer to medium-sized eggs.
1 medium egg white = about 2 tbsp. tablespoons 1 medium-sized egg yolk = about 1 tbsp. 1 tablespoon 5 medium eggs = approx. 225 ml 8 medium egg whites = approx. 225 ml

HOW TO FREEZE EGGS

To freeze leftover raw eggs, mix egg yolks and egg whites together, transfer to a freezer container and seal tightly. egg whites can be frozen separately. Yolks, so that they do not fly in, salt or add sugar to them before freezing (it depends on what dishes, sweet or spicy, you are going to cook from them later). To 4 yolks, add "/8 teaspoons of salt or 1 1/2 teaspoons of sugar, and then freeze as usual. Thaw frozen eggs in the refrigerator.

FRESHNESS CHECK

Crack an egg in a saucer. A fresh egg has a round yolk and a thick, transparent white. If an egg is old, the yolk is flat and the white is liquid. For poaching and frying, only fresh eggs should be used, as they will retain their shape. Use old eggs for baking or making scrambled eggs.
To check if an egg is fresh without breaking it, put it in a glass of cold water. If the egg is fresh, it will stay at the bottom of the glass or stand upright. If it is old, then it will float. It is better to cook hard-boiled eggs that are not the freshest, it will be easier to peel them.

HOW TO COOK EGGS

Scrambled eggs. For each serving, beat 2 eggs with 2 tbsp. tablespoons of milk, add salt and pepper. Place the pan on medium fire, heat 2 teaspoons of butter or margarine in it. Pour in the eggs, and as soon as they begin to set, turn them over with a spatula, stirring occasionally. Continue cooking until the eggs are thickened.

Poached eggs. Pour water into the pan and boil it. Reduce the heat so that the water comes to a simmer. Crack cold eggs, one at a time, into a cup. Bringing the cup closer to the water, release the egg into the water. Boil for 3-5 minutes until the whites set and the yolk begins to thicken. Remove the egg from the water with a slotted spoon. Dry the egg in a slotted spoon on a paper towel.

Fried eggs. Place a skillet over medium heat and heat 1 tbsp. a spoonful of butter or margarine. Crack 2 eggs into skillet, reduce heat. If you want the bottom of the scrambled eggs to be fried, cover the pan with a lid and cook slowly until the egg whites are set and the yolks are thickened. To ensure that the scrambled eggs are fried on both sides, carefully flip them over to the other side.

Boiled eggs. Put the eggs in a pot of boiling water, add a pinch of salt. Start counting the time from the moment the water boils again. Reduce heat and simmer for 3-4 minutes for soft-boiled eggs, or 6-10 minutes for hard-boiled eggs. To prevent hard-boiled eggs from turning gray around the yolk, plunge them into cold water immediately after boiling.

HOW TO SEPARATE PROTEIN FROM YOLK

There are many ways to separate. A special separator is very convenient, but the method of separating the protein and yolk in the halves of the shell is also good.
Chilled eggs are easier to separate.
Scoop out any remaining yolk from the egg white, using half of the shell as a scoop.
When you separate several eggs, put the whites in another bowl, do the same when the yolk breaks.

Hit the egg sharply on the side of the bowl to crack the shell. Using your thumbs, gently break the shell along the crack, and some of the egg white will spill into the bowl. Transfer the yolk from one half of the shell to the other until all the egg white has flowed into the bowl.

EGG SECRETS

For more whipped egg whites, use room temperature egg whites.
Fat interferes with protein pricing. Do not beat eggs in plastic bowls as plastic is difficult to degrease. Make sure that the yolk does not get into the protein
If the squirrels are whipped too much, the dish will not turn out airy, and the whipped mass itself will not mix well with other ingredients.
"Soft" foam when you lift the paddle, peaks are formed, the tops of which are slightly bent.
"Hard" foam; When you turn the bowl upside down, the whites do not spill out.
To save over-beaten egg whites, separate some of them into a small bowl and mix with one unbeaten egg white. Add mixture to remaining egg whites and beat for 30 seconds.
To combine whipped egg whites with other mixtures, add them little by little to heavier mixtures. Connect with a rubber spatula. First move from the center of the mixture to the bottom of the bowl, then throw from the sides.
Proteins will beat better if you add a few drops of a solution of tartaric or citric acid to them.
Meringue powder and powdered egg whites are pasteurized. They completely replace raw proteins in any recipes.

EGGS AND SALMONELLA

Salmonella is a bacterium that can poison food. However, it is possible to protect food from it by preparing eggs appropriately. Salmonella is most commonly contracted by eating overcooked or raw eggs. The elderly, pregnant women, children and anyone who is ill or has a weakened condition are most at risk of poisoning. immune system. To be completely safe, cook your eggs at a temperature of at least 60°C and keep that temperature for 3 1/2 minutes or bring it up to 70°C. How to determine the freshness of an egg

1. It all depends on the amount of air inside the egg. You know that in every egg, on the blunt side, there is a little place where air collects, the amount of this air determines the age and quality of the egg, and how best to cook it. In newly laid eggs, there is almost no air cushion, but over time, more and more air penetrates there and this gap grows. At the same time, the moisture from the egg evaporates.

2. On the top plate in the picture is a very fresh egg with a rounded, fluffy yolk. The protein has a thick jelly layer, surrounding the yolk, and a more liquid outer layer. After a week, in the bottom picture, the yolk becomes flatter and the two layers of white are not as visible. So it all becomes clear why the egg must be fresh if you cook poached eggs or fry them, because the egg will then come out neat and round. And the old egg will spread over the pan, and you will get a flat pancake with a yellow center. And in water (on a poached egg), the egg is likely to fall apart (Fig. 1)

3. How to tell how fresh an egg is without breaking it may seem like a daunting task, but it's actually quite simple. Remember the place for air from the blunt end? There is a very simple test by which you can easily determine how much air is there. Put the egg in a glass of cold water: if it sinks and takes a horizontal position, it is very fresh; if it turned out to be slightly tilted, it is about a week old; and if the egg floats vertically, it is not fresh.
This test may only fail if the egg was cracked and more air got in.
In my opinion, all eggs should be used within 2 weeks. 3 weeks is still nothing, but it’s not worth storing them anymore. (pic 2)

Egg pasteurization is brilliant invention which makes life easier not only modern housewives but also to manufacturers confectionery. That is why the products of the company "RusAgroGroup" immediately became popular. Egg melange, white and yolk, produced in liquid form under the GROVO trademark, having appeared on the market in 2008, quickly won the sympathy of housewives, cooks Catering, large manufacturing companies and athletes. Another brand name is "Convenient Egg". This is not surprising, because cooking has become easier and more comfortable with liquid egg products!

Liquid eggs GROVO: how it all began

Before launching the enterprise, the company's leaders studied in detail the technology for the production of liquid pasteurized egg products, getting acquainted with the experience of the best European companies. When the question arose about buying equipment, it was decided to cooperate with the Italian company AVITEC. To date, RusAgroGroup is still the only manufacturer of such products with such long term validity. It's hard to imagine your everyday life without “Comfortable Eggs”, because you get used to good things very quickly.

“We released the first batch of “convenient eggs” in 2008, when there was an economic crisis in the country,” recalls Alexander Skornyakov, director of the production and commercial company RusAgroGroup, “and for us then every day was like the last!”

Liquid eggs, yolks and whites: food for the 21st century

GROVO liquid egg products are used by many Russian manufacturers confectionery products, such as Kraft Foods, which produces everyone's favorite Barney Bear cakes.

It's no surprise that GROVO's convenient egg, white and yolk won the gold medal in the product quality competition. Best Product- 2017", which was held as part of the 18th All-Russian Agro-Industrial Exhibition " Golden autumn- 2016". Products were evaluated not only by palatability and ease of use, but also in terms of compliance with the strict requirements of GOST and safety standards according to the Food Safety System Certification 22000 system, which guarantees a high level of reliability of the production cycle, technological process and staff qualifications.

GROVO liquid egg products are made from selected quality eggs 1st category, do not contain preservatives and artificial ingredients and are therefore recommended for therapeutic and baby food. An important role was played by the fact that the RusAgroGroup plant is located in an ecologically clean place - in the Bogorodsky district of the Nizhny Novgorod region, where there are no industrial enterprises. In addition, the plant is arranged and operates in accordance with strict hygiene requirements, and for production purposes only sterile containers are used. All these factors undoubtedly affect the quality and taste of GROVO products.

It turns out that you can start a business in a crisis and succeed if you are creative and always strive for excellence. It is no coincidence that in 2016 GROVO liquid egg products became laureates of the All-Russian competition “100 Best Goods of Russia”. Many creative housewives make a choice in favor of "comfortable" Nizhny Novgorod eggs and do not regret it!

It would seem that there is nothing easier than boiling eggs. It is enough to put them in a pot of boiling water and wait a couple of minutes. But, not everything is so simple. So I decided to tell you today how to boil an egg.

As practice shows, even simple culinary manipulations need attention and care. With the help of my advice and observations, you will learn how to cook eggs rationally and correctly. To do this, it is enough to follow a few rules.

• Do not boil eggs that were in the refrigerator before cooking. Otherwise, being in hot water, they are bound to burst.
• Be sure to use a kitchen timer. Some housewives try to guess the time, resulting in boiled eggs do not meet the required degree of readiness.
• A small saucepan is ideal for boiling eggs. Of course, more capacious dishes are also suitable for this purpose, but in this case the eggs will be beaten. This is because, due to boiling water, they will move around the dishes.
• Eggs often crack during cooking. The fact is that on their blunt side there is an air cushion. As the temperature rises, the pressure begins to rise, which leads to the appearance of cracks. This can be avoided by piercing the egg with a needle in this place.
• In no case should you turn on a strong fire. Medium heat is enough to cook them. By the way, if you do not use a clock or a timer during cooking, you do not need to boil the eggs for a long time, since in this case the yolks will be black and rubbery.
• By the way, do not forget that fresh eggs are cooked a little longer. An egg is considered fresh if it is less than four days old. Well, the difference in cooking time most often does not exceed thirty seconds.

Here you have met several simple rules how to boil an egg. Next, we will talk about cooking eggs in various ways, and if you are not already aware, there are many of them.

I hope that the information that awaits you below will be useful to you in life. And you, being an ordinary housewife or a novice cook, can always quickly and correctly cook boiled eggs.

How to boil a soft boiled egg

Making boiled eggs seems easy and fast process. Indeed, boiled eggs are the simplest and most fast food which takes a few minutes to cook. But, as for me, not everything is so simple.

Not every novice cook knows how to boil a soft-boiled egg. Undoubtedly, such people think that they know this, but in practice, in most cases, in the process of preparing this dish, they have difficulties. Consequently, their recipes are far from perfect, or simply their skills deserve better.

There are simple and clear rules, following which you can quickly and correctly cook soft-boiled eggs. Believe me, this knowledge will definitely come in handy in your life, since not all gourmets have hard-boiled testicles for people.

1. As I said, do not boil eggs immediately after removing them from the refrigerator. A cold egg, once in boiling water, will instantly burst. As a result, instead of a boiled egg, you get a semblance of an omelette.
2. So, taking the eggs out of the refrigerator, they must be left for about a quarter of an hour on the table. During this time, they will warm up to room temperature. In addition, such a temperature difference is harmless to the shell.
3. If you really want to cook soft-boiled eggs, be sure to use a clock, as every minute is extremely important in preparing this dish. It is enough to digest the product a little, and the result will be hard-boiled eggs.
4. For boiling eggs, it is recommended to use a small dish. Otherwise, during the cooking process, they will float in the water and constantly collide with each other. The result is unnecessary cracks.
5. For proper cooking boiled soft-boiled eggs should be placed in a compact saucepan and boiled water should be added so that it covers the eggs by one centimeter. After that, the dishes can be put on medium heat.
6. After boiling water, the eggs must be boiled for one minute. After that, the pan should be removed from the stove and covered with a lid. It is recommended to get them out of the water after about 7 minutes. The result is a boiled egg with boiled protein and liquid yolk.

That's all, dear readers. You now know how to boil soft-boiled eggs. By the way, before cooking eggs can be poured with cold water. In this case, they must be boiled after boiling water for about three minutes. In this case, before boiling water, it is recommended to turn on big fire and then turn it down to medium.

How to hard boil an egg

When people go to nature or travel, they always take food with them so that they can have a little refreshment at any time. Most often, in their backpack there are sandwiches, sausage, cookies, a thermos of tea and, of course, boiled eggs.

My article today is about boiling eggs. Therefore, continuing my story, I would like to tell you how to boil an egg. Undoubtedly, you have cooked this dish many times, but the question arises, did you do it right?

• First of all, it is necessary to select good eggs. To do this, they should be placed in a pot of water and observe their behavior. For cooking, you can use only those eggs that have surfaced. As for the eggs that ended up at the bottom of the dish, they are most likely rotten.
• Carefully selected eggs must be put in a saucepan and filled with water so that it completely covers them. I would recommend that you use only cold water for boiling eggs. Otherwise, you may overcook them.
• After that, add a little salt to the pan. As a result, cleaning eggs will be greatly simplified. The fact is that salt accelerates the coagulation of the protein, due to which it is separated from the shell.
• After that, the pan should be covered with a lid and bring the water to a boil. Then the stove should be turned off, leaving the pan on it for about fifteen minutes. During this time, the eggs will be cooked.
• You need to make sure to time it. This is the only way to cook good eggs. If they are overexposed, they will lose color and get bad smell. If you hold them in water for less time, you get soft-boiled eggs.
• It remains only to finish cooking. To make sure that the eggs are cooked, a simple trick allows. They need to be put on the table and spin. If they spin well, then the dish is ready. Otherwise, the eggs need to be boiled more.

Now it's not a secret for you how to hard boil an egg. At the end of cooking, be sure to cool the eggs by pouring them with cold water. Due to this temperature difference, the protein will separate from the shell. Just do not keep the eggs in water for a long time.

Eventually finished product can be eaten immediately or used as an ingredient to make more complex dishes. By the way, half a hard-boiled egg can even be added to a plate of borscht. This is delicious.

How to boil an egg in a bag

As you know, chicken eggs are an affordable and widespread product that has many fans. And no wonder, because eggs are very useful. True, there is a lot of controversy about their usefulness.

The fact is that there is a lot of cholesterol in eggs, and, as you understand, it does not bring any benefits. At the same time, a chicken egg is a storehouse of various vitamins and minerals that our body needs so much. I don’t know about you, but I believe that eggs should be present in the diet of any person.

Chicken eggs can be cooked in a variety of ways. Now I'm going to tell you how to boil an egg in a bag. If you like soft-boiled eggs, you will definitely like this dish.

To prepare this dish, you will need two eggs, a teaspoon of vinegar, one zucchini, a head of garlic, a couple of tomatoes and salt and spices. In general, no expensive ingredients need to be used, but in the end it will turn out full meal, which can compete with both pasta and meat.

1. Tomatoes along with garlic should be baked in an oven until tender. After that, these ingredients should be mashed, salted and seasoned with spices. Zucchini should be cut into strips and fried in a pan.
2. Pour water into a compact saucepan. It should be enough to fit a ladle. Water should be brought to a boil, add a little salt and a spoonful of vinegar.
3. After that, carefully break the egg into the ladle, trying not to damage the yolk. Then it should be lowered into moderately boiling water.
4. If you want to end up with a liquid yolk, boil the eggs in the bag for about one minute. For getting finished yolk cooking time should be tripled. Similarly, you need to do with the second testicle.
5. Ready eggs should be served with fried zucchini and a paste of their garlic and tomatoes.

As you can see, to prepare this culinary masterpiece It doesn't take a lot of time or fancy ingredients. But, if you knew how delicious it is. You already know how to boil an egg in a bag. So you can go to the kitchen and recreate this treat.

How to boil an egg with the yolk out

Yes, dear readers, you heard right. Now I intend to tell you how to boil an egg with the yolk out. At the heart of this unusual method of preparation chicken eggs lie the features of the yolk, which is denser and heavier than its neighbor - protein.

To prepare this wonderful dish, you need to have on hand a raw egg, adhesive tape, nylon tights, flashlight, ice and boiling water. Well, how to do it, I will tell you below. I dare say you have never cooked eggs this way.

• First of all, a raw egg must be illuminated with a flashlight. The color of the egg must be remembered, as this information will be needed later. Then the entire surface of the egg should be sealed with transparent tape.
• The egg covered with adhesive tape should be put in tights and a knot should be tied on each side. After that, the egg must be twisted for several minutes, holding the tights with your hands on both sides.
• Next, using a flashlight, the egg needs to be enlightened again. If, compared to the first time, it has become darker, then the protein has moved to the center and the egg can be boiled.
• The egg should be pulled out of the pantyhose and sent with scotch tape to boiling water. After boiling for a few minutes finished egg you need to move to a bowl with ice. After cooling, the product is ready for cleaning. After peeling the egg, you will be surprised that the protein is inside the yolk.

I told you, guided by my experience, how to boil an egg with the yolk out. If you end up with a complete yellow egg, which means that the procedure for its rotation in pantyhose was too short, and the protein could not completely shift to the center.

But, even such a result should not be a cause for frustration. Don't forget about your health. Over time, gaining experience and stuffing your hand, you can easily cook such non-standard testicles.

How to boil a poached egg

As you know, poached egg - regular egg, cooked in a bag with pre-shelling. Most often, these eggs are used to make salads, sandwiches and croutons. Although, they can be served at the table and as self-dish along with the sauce.

Now I will tell you how to boil a poached egg. I must say right away that in the end, I personally get evenly boiled protein, as well as loose and tender yolk. However, if you listen to my recommendations, you can achieve the same effect.

The whole secret of this delicious dish is to use fresh eggs, which is not more than four days. An older product spreads during cooking and becomes like a shapeless mess.

1. Poached eggs need to be cooked in barely boiling water. A small, low saucepan should be placed on small fire and pour into it about 2.5 centimeters boiling water from a teapot. Then you need to add salt and a little vinegar. These ingredients will not allow the protein to spread.
2. Next, carefully break the eggs into a bowl. In this case, you will be able to preserve the structure of the eggs. Then you need to stir the boiling water with a spoon and pour the egg from the bowl into the funnel that forms. You need to cook for no more than a minute.
3. Then the pan should be removed from the stove and leave the eggs in hot water for about 10 minutes. After this time, you will have poached eggs with beautiful whites and creamy yolks.
4. It remains to carefully remove the eggs from the pan with a slotted spoon and put them on paper towel to glass water. Poached eggs are recommended to be served immediately.

As I said, eggs cooked according to this recipe are best served with sauce. Perfect option — hollandaise sauce, for the preparation of which you should mix egg yolks, lemon juice And butter. After thorough mixing, the sauce must be heated in a water bath.

Poached eggs go well with sauces based on cheese, cream, wine or yogurt. And sauces, which include greens, garlic and pepper, can make the taste of eggs more piquant. In general, you know how to boil a poached egg. And if you don't feel like cooking the sauce, you can serve this dish with regular mayonnaise.

In conclusion, I would like to talk about cleaning eggs. The fact is that it does not always work out to get beautiful, peeled eggs. Because there are little secrets here too. In particular, before cleaning, the shell must be completely cracked. How to do this, I think you know yourself. This will greatly facilitate the cleaning process.

By the way, you need to start cleaning the egg from the big end. In this case, the entire procedure is recommended to be done under running water. As a result, even small particles of the shell will be washed away and will not fall into the plate. Surely, you are already well aware that boiled eggs that have been recently packaged are the worst to peel.

This technique also makes the cleaning process much easier. Immediately after boiling, eggs from boiling water should be transferred to a bowl of ice water for a couple of minutes. In this case, the shell will better lag behind the protein.

Although, I will add that beautiful, peeled eggs are not always required. For example, to decorate New Year's salads often use eggs passed through a grater. And in this case, their beauty does not play a role.

All in all, you know how to boil an egg and how to clean it so that it is beautiful. Be sure to use my advice, and your dishes will always be chic, tasty and beautiful. See you.

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How to boil a liquid egg video recipe - step by step

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