This post I update as I get new skills, so it may seem a little disjointed, but that’s not the main thing;) The main thing-the essence!
Preparation of eggs:
Check for freshness. I put them in cold water and look at them carefully, the surfaced egg-most likely spoiled, I do not eat.
I break eggs only in a separate bowl, and not in the dish itself, which I cook, because:
– So you can check the freshness of the egg in advance and prevent the death of cooked (in the shell, even rotten eggs can be mistaken for fresh).
– So you can avoid embarrassment if the yolk spills, and its integrity is important for the dish. From “unsuccessfully” broken eggs, you can cook something else.
– You can get the shell out of the bowl if it accidentally gets there.
Cooking and cleaning eggs:
You can add salt and/or vinegar to the water so that in case of damage to the shell, the protein does not spread. Also after salt / acid water they are much easier to clean. They are also perfectly cleaned and burst less if you make a small hole in the shell with an awl or needle before cooking. Choose the method that is more convenient for you.
Ideally, if the cooking container is of such a size that all the eggs are tightly laid on the bottom, and there is no free space left. Thus, they will not beat when boiling water. And there will be a minimum of water in the pan, it will boil faster, and the eggs will be subjected to heat treatment for the minimum necessary time.
Cooking method 1. In cold water.
Washed the eggs, checked them for freshness, pierced a hole in the Shell, put in cold water in a saucepan and bring to a boil over maximum heat. After boiling the water, cook over medium heat: 2-3 minutes for soft-boiled eggs (yolk and protein are still liquid), 4 minutes for eggs in a bag (this is when the protein has already become hard), 8 minutes for hard-boiled eggs (protein and yolk are hard).
Cooking method 2. If you put eggs already in boiling water.
Or you can cook eggs, putting them in already boiling water. Then it will take 4 minutes for a soft-boiled egg (yolk and protein are still liquid), 6 minutes for an egg in a bag (this is when the protein has already become solid), 10 minutes for a hard-boiled egg (protein and yolk are solid).
Each method has its advantages:
The plus of Method 2 is that you can calculate the cooking time much more accurately. After all, in the first method, the boiling time of water can vary greatly depending on the number of eggs and the size of the dishes. For example, eggs can lie in boiling water for a long time and be digested.
The advantage of Method 1 is that laying eggs in cold water, they are unlikely to burst, because they will heat up gradually.
Which way to choose-everyone decides for himself;)
It is amazing, but the fact that the fresher the eggs, the longer they need to cook. When I buy rustic super fresh eggs, they have to cook for 3-4 minutes more in comparison with the store. When I read this information in theory, I did not believe it, but everything is true.
When the eggs are cooked, they must be filled with cold clean water (you can add ice there) to stop the cooking process.
Cleaning eggs:
This is my most important life hack! Previously, the process of cleaning eggs annoyed me, but when I began to do it in water, everything changed dramatically.
After you have filled the finished eggs with cold water, you do not need to pour it out. Clean the eggs right in it. First, not hot. Secondly, the shell perfectly departs. And, thirdly, this very Shell does not stick to the hands and a clean egg, but calmly settles to the bottom of the container with water. Very convenient!
General information:
In Moscow, the most eggs I like in Zorka and Milka.
Raw I eat eggs only with a special note that they are allowed to eat in this form. In the USA, in England, there are definitely such eggs. This applies not only to eggs in their pure form, but also to dishes that use raw eggs. I’m not risking it. Although, eggs with minimal processing, such as poached and soft-boiled-also a risk, but I eat these))