How to boil eggs. Lightly boiled, soft-boiled and hard-boiled
Another article on the topic of basic skills. I will share the classic way, which is taught in one well-known cooking school in France, and not only there.
I can say right away that the option when the eggs are poured with cold water and set to boil is not used because: the process is difficult to control (no one in the restaurant kitchen will wait for the water to boil to start timing), the white loses its delicate qualities and an unpleasant smell appears in eggs (perhaps this is the main reason).
Lightly boiled eggs
Eggs must be very fresh and preferably a farm product. Weight 60-65 gr.
Remove the eggs from the refrigerator and bring to room temperature. You can wash with warm water or just let them lie down.
In a small saucepan heat the water to a boil and lower the eggs into the water with a spoon or a slotted spoon
Cook for 3 minutes and serve immediately. The white is slightly seized, the yolk is liquid
For this method, eggs a week old are suitable, they are easier to peel.
We also pre-warm the eggs to room temperature and gently place eggs in a pan of boiling water, using spoon or slotted spoon.
Cooking 6 minutes. Immediately put the eggs in cold water, cool. The white seized, the yolk remains liquid
The process is the same: eggs at room temperature, boiling water..
Cooking 9 minutes. Immediately put the eggs in cold water, cool. White and yolk are firm.
Some people think that they can cook eggs longer than 9-10 minutes, but this is not true – this is an erroneous opinion, the yolk loses its color and becomes pale.
A couple of good tips:
- If you are afraid that the eggs may burst, then add salt to the water (3 teaspoons per 1 liter of water). If the eggs burst, the white will not leak out all, so a small part of everything.
- If the eggs are more than 65 grams, then their cooking time increases. Usually for 15-20 seconds, but this already needs to be looked at in practice.
Classic fried eggs recipe
It is clear that everyone knows how to make fried eggs. The truth is, not everyone succeeds. There are little tricks about them during the cooking.
- Egg 60-65 gr – 1 pc
- Sunflower oil – 2-3 tablespoons
- Salt – 1 pinch
- Red pepper or paprika – for decoration.
1.Pour oil into the pan and heat it very well. And a frying pan and oil. A little smoke appeared – it means they warmed up well.
2.Reduce the heat to medium.
3.Break the egg into a bowl or cup. (I advise you to always break the eggs into a preliminary container, and not immediately into the pan, so we can immediately check the quality of the eggs, pull out the shell if it suddenly hits, and not pick it out later from the hot pan.)
4.Pour the egg into the pan, collect the white with a spatula if it suddenly spreads throughout the pan. And another purpose of this is to prevent the edges of the white from burning.
5.Slightly tilt the pan, scoop the oil from the pan with a spoon and pour over the white. If you want to whiten the yolk, then pour it with hot oil.
6.As soon as the white has thickened, and this is no more than 3-4 minutes, the fried eggs are ready.
7.Put on a plate and sprinkle with a little paprika or red pepper. Looks good.
That’s the whole recipe!
*For beauty, you can use baking rings, I usually use 7 cm in diameter, they must first be greased with oil and put in a pan to warm up too. And then we pour the egg into them.
Now that’s all.)
Thank you for visiting, reading and cooking with my recipes and advice. Glad to share my experience with you.
Cook with pleasure!