Recommendations for boiling eggs on Olivier are no different from tips for cooking regular ones. boiled eggs. The cooking time must be observed, because... undercooked chicken eggs have liquid consistency yolk and slimy semi-liquid white, and overcooked eggs have an unpleasant rubbery consistency and a gray coating around the yolk.

Cooking time for chicken eggs

• soft-boiled eggs - 2-3 minutes;
• eggs in a bag - 4-5 minutes;
• eggs for salad - 6-8 minutes.

Those. eggs for Olivier salad are boiled for 6-8 minutes.

Marking chicken eggs

• Highest category (B) - 75 g or more.
• Selected egg (O) - from 65 to 74.9 g.
• First category (1) - from 55 to 64.9 g.
• Second category (2) - from 45 to 54.9 g.
• Third category (3) - from 35 to 44.9 g.

For Olivier it is better to use chicken eggs highest category(marked “B”), choice(marked “O”) or first category(marked “1”). You can also use eggs second category(marking “2”) or third category(marked “3”), but they are smaller in size and weight, for correct proportion You need to add a little more ingredients to the Olivier salad.

Labeling eggs does not determine their freshness - this is solely a mass-dimensional characteristic.

How to properly boil eggs for Olivier

• Needed for salad fresh eggs. You can check the freshness of a chicken egg using the following method: stir a teaspoon of salt in a glass of cold water and lower the egg - if it sinks to the bottom, it is fresh enough, if it remains floating on the surface, then the egg is not the first freshness and it is better not to use eggs from this batch for Olivier. use.
• The eggs are placed in cold salted water (at the rate of 1 teaspoon of salt per 1 liter of water) and put on fire. When boiling eggs, the water is salted so that the shell does not burst, and if, after all, a small crack forms in the shell during cooking, salt water the protein will not leak out.
• After the water boils, the eggs are cooked on Olivier for 6-8 minutes., after which they are removed from the water and placed in a container with cold water or washed with cold running water - this procedure facilitates the process of peeling boiled eggs.
• Sometimes, in order to save time or because the rest of the dishes are busy, housewives cook eggs in the same pan with. We do not recommend doing this, because... It is not always possible to wash vegetables well, and even when cooking, the water becomes dark from them, and eggs can crack during cooking and the whites may become darker from dirty water. Therefore, use only a separate pan for boiling eggs on Olivier.

You can also - the cooking time until ready to cut into a salad is 7-10 minutes. However, please note that when setting the multicooker mode to “steaming”, the countdown of time does not begin immediately, but from the moment the water boils.

Shelf life of boiled eggs

The shelf life of boiled eggs depends on storage temperature, freshness and storage conditions of the eggs before they were boiled. The average shelf life of boiled eggs is as follows:

• in the refrigerator in shell - 2 weeks;
• in the refrigerator without shells - 2 days;
• in the refrigerator with broken shells - 4 days;
• at room temperature in shell - 4 days;
• at room temperature without shell - 12 hours.

Of course, it is better to use fresh boiled eggs for Olivier. Important point- eggs must cool after boiling before slicing into salad, because... adding warm ingredients to cold ones and subsequent cooling in the refrigerator leads to a significant reduction in the shelf life of Olivier salad.

Eggs have long become an everyday product of our diet, and it’s not for nothing that every refrigerator has a special place for storing them. They are fried and boiled, added to baked goods, salads, casseroles, sauces, soups and other dishes. There are a great many recipes containing this product. But it is not always possible to cook eggs in such a way that the desired result is obtained. Especially when it comes to varying degrees of readiness.

About the benefits of eggs

The benefits of eggs for our body can hardly be overestimated, and the common opinion about the harm to the liver is greatly exaggerated. Yolk contains a large number of cholesterol, which led to the assumption that its level in the blood increases when eating eggs. Based on recent research, it has become clear that the “good” cholesterol in eggs displaces the “bad” cholesterol from the body.

In addition, the product contains:

1. Vitamins A, D, E, group B (B 3, B 6, B 12), K are necessary to maintain immunity and normal metabolism.
2. Microelements: iodine, zinc, calcium, magnesium, iron phosphorus are involved in the processes of hematopoiesis, cell nutrition and respiration, and hormone synthesis. Sulfur helps maintain healthy skin, hair and nails.
3. Choline, lecithin are useful for nervous system and brain cells.
4. Cholesterol prevents damage blood vessels, the formation of sclerotic plaques, is a building material for brain and liver cells, necessary for the synthesis of testosterone.
5. Essential amino acids necessary for cell construction.

Average consumption of eggs per day depending on age and physical activity

Consumption per day depends on health status, physical activity and age, a nutritionist will help determine the exact amount. Here are the average standards for different age groups.

• adults - 1-3 pcs. in a day;
• children under 2 years old - 2-3 yolks per week;
• children 4-6 years old - 3-5 eggs per week;
• athletes - 10 pcs. and more.

For athletes, easily digestible protein helps quickly build muscle mass.

Chicken eggs - familiar product on our table

Quail:

• up to 3 years - up to 3 pcs. in a day;
• up to 10 years - 3 pcs.;
• over 10 years old - 4 pcs.;
• athletes - athletes - 14-20 pcs.

By nutritional value and content useful substances Quail eggs are 2-5 times superior to chicken eggs. They have almost no salmonellosis, which is especially important for children.

The nutritional value of quail eggs is 2-5 times higher than chicken eggs.

Ducks are twice as large as chickens and much fattier. People with overweight It is not recommended to eat them more than once every 2 days.

Duck eggs are larger than chicken eggs and their yolk contains more fat.

Turkey ranks second in terms of usefulness after quail. One egg weighs on average 75 g, replacing two chicken eggs.

Turkey eggs are second only to quail eggs in terms of nutritional value.

Ostrich eggs hold 25-38 eggs, equivalent to chicken eggs. Before preparing such exotic food, calculate the number of eaters.

One ostrich egg can feed 10 people

How to cook eggs

Boiling eggs is a simple process and does not require complex equipment. All you need is dishes, water and a heating source. The heater used is:

• gas stove;
• electric stove;
• oven;
• microwave;
• multicooker;
• double boiler;
• egg boiler;
• bake;
• bonfire.

In a desperate situation, you can even use an electric kettle; it combines a water container and a heating element. Although the device is not intended for this and does not have a temperature regulator.

Despite the simplicity of the process, there is always a desire to simplify it. The egg boiler is evidence of this. The device consists of a water container with a heating element and a grill. Unlike the usual method for us, cooking occurs by steaming.

Cooking in egg cookers takes place by steaming

How and for how long to boil eggs

Depending on the cooking time, the eggs are soft-boiled (with liquid white and yolk), in a bag (soft white and liquid yolk) or hard-boiled (hard white and yolk).

The degree of readiness of eggs depends on their freshness, cooking time and stove power.

Advice! Add salt or vinegar to the cooking water - the protein will quickly coagulate and will not leak out if the shell bursts.

Soft-boiled

Cooked eggs are not peeled, but the “lid” is cut off with a sharp knife. sharp edge and eat with a spoon.

A soft-boiled egg is not peeled, but eaten with a teaspoon from the shell.

1. Fill the eggs with cold water so that there is a layer of at least 1 cm above them.

   Pour cold water over the eggs and bring to a boil

2. Add 1 tbsp. l. salt or pour in the same amount of vinegar.

   Add salt or vinegar to the water to prevent the whites from leaking out.

3. Wait until it boils, reduce heat to minimum.
4. Cook for 2 minutes until the white and yolk are runny.
5. It will take 3 minutes for the white to “set” and the yolk to remain runny.
6. Remove from heat and immediately cool under running water.

   Refrigerate eggs immediately after boiling.

Advice! Remove the eggs from the refrigerator 3 hours before cooking or keep them in warm water for 15 minutes so that they warm up a little and the shells do not burst when immersed in boiling water.

1. Boil water in a saucepan, add salt or vinegar.

   Bring water to a boil

2. Using a spoon or slotted spoon, drop the eggs into the water one at a time.

   Drop eggs into boiling water using a spoon or slotted spoon.

3. Once boiling, cook for 1 minute.

   After the water boils, wait 1 minute

4. Remove the pan from the heat, cover with a lid and wait 5 minutes.
5. Place in cold water. The white will be soft and the yolk will be runny.

Many useful things have appeared in our everyday life. kitchen appliances, simplifying cooking. One of them is a slow cooker. Cook in it the same way as in a regular pan, or steam it.

Use a double boiler or an egg boiler; the cooking principle in these devices is the same. Cooking in an egg cooker is described in detail in the instructions for the device.

This is interesting! When steamed, the yolk does not move, but remains in the center of the egg.

In a bag

This is an intermediate option between “soft-boiled” and “hard-boiled”, so it is not always possible to achieve the desired result. Cook using the same methods as soft-boiled eggs, changing the boiling time:

• When cooking according to the first method, keep it on the fire for 4-5 minutes after boiling to get a liquid or viscous yolk.
• With the second method, keep it covered for 6-7 minutes after turning off the heat.
• Steam for 5-6 minutes. For multicookers and steamers of different power, the time may vary.

The egg has a soft white and a runny or viscous yolk.

Important! The cooking process continues inside the egg even after it is removed from the boiling water. Therefore, it is important to cool it immediately.

Hard-boiled

It would seem that such eggs are the easiest to prepare. But here, too, cooking time plays an important role. The overcooked protein becomes rubbery, and a grayish coating appears on the yolk.

Hard-boiled eggs hard proteins and yolk

The white will be completely cooked, and the yolk will be firm but crumbly if you boil the eggs for 7-8 minutes after boiling. This rule applies if you cook in cold or hot water. When steaming, the time can be increased to 10 minutes.

Advice! The egg has an air chamber at the blunt end between the shell and the white. Pierce the shell with a thin needle at this point and ready egg will be of the correct shape, without a notch.

For children

Eggs should be washed with soap and water before boiling to reduce the risk of salmonellosis. For the same purpose, children should cook only hard-boiled eggs that are completely boiled.

Start complementary feeding with the yolk, as the white can provoke an allergic reaction. The cooking technology does not differ from those described above.

For salads

For salads, hard-boiled eggs are used. The yolk should be well cooked, without a viscous center.

Advice! For fresh eggs (up to 4 days), cook for 30-60 seconds longer.

It happens that when cleaning eggs, the shell does not separate well from the white. A few tips will help you avoid this:

1. Do not hard-boil eggs that are too fresh (up to 4 days), they are harder to peel.
2. Immediately after cooking, cool them in cold water.
3. Before finishing cooking, lightly tap the shell with a knife so that it cracks and water gets inside.
4. Clean by holding under running cold water.

Table of cooking times for eggs from different layers after boiling water

The degree of readiness of an egg at the same boiling time depends on its size, freshness, and the power of the stove. Define exact time This can only be done experimentally.

Except the usual way, eggs are boiled without shells. They are called “poached” and added to various soups, salads, and sandwiches.

Boiling eggs without shell (poached)

Choose the degree of doneness that you like best. Experiment with cooking times and remember the best results. And then you will always have a tasty, healthy and nutritious breakfast.

Methods for preparing eggs are known, if not to everyone, then to many, but none of them lose their relevance throughout the day. At first glance, boiling eggs is a simple matter, but even here there are difficulties and pitfalls. Properly boiled eggs are the key to a successful and tasty dish that will delight the whole family.

Eggs are incredibly nutritious and useful product. Eating a few eggs for breakfast can easily replenish daily norm squirrel. In addition to being a meal on its own, eggs are also an ingredient in various soups, salads, baked goods and other dishes. However for different recipes Eggs require different degrees of doneness. How long to boil eggs? For any method there are certain requirements.

Make sure eggs are fresh

First of all, you need to make sure. Insufficiently fresh eggs can ruin the entire dish. Before wondering how long to boil an egg, you need to check if it is fresh. You can easily do this by placing it in lightly salted water.

The rotten one will float, the egg with a short shelf life will rise a little, and the freshest one will remain at the bottom. This stage is extremely important, since the freshness determines how long the eggs need to be boiled. For example, the freshest ones usually take a little longer to cook.

You should not boil eggs in a large container or over high heat. In this case, when boiling, the eggs will jump and hit the walls of the pan and each other - this increases the risk of cracks. A medium or small saucepan and slightly boiling water will be optimal for cooking - this way the eggs will be safe and sound.

Place in the “correct” water

You cannot put cold eggs straight from the refrigerator into hot, much less boiling, water. Due to a sharp change in temperature, the eggs will simply crack, and you risk going hungry.

This can be easily corrected by first rinsing the eggs in warm or hot tap water - this will keep them warm and prevent them from cracking during cooking. You can also put the eggs in cold water and gradually bring it to a boil - this method of cooking is called “cold setting”. This reduces the cooking time slightly.

You can add a pinch of salt to the pan. It will ensure rapid coagulation of the protein - so, even if the eggs crack, they will not leak out. You can also pierce the egg with a needle from its blunt end. Don't worry - the protein won't leak out, it's quite viscous. And this small hole will compensate for the pressure, and the egg will not crack.

Watch the cooking time carefully. It only takes a couple of minutes to make a mistake, and the egg will turn out completely different from what you planned. Please note that it is most difficult to boil an egg in a bag - this method requires careful control of time, as it is difficult to catch the desired consistency.

It’s true, it’s very easy to set eggs to boil and forget about them, but in this case they will be overcooked, become “rubbery” and completely inedible. Always time yourself when boiling eggs.

Contrary to erroneous belief, the color of an egg does not affect its taste at all. The color of the shell depends solely on the breed of chicken. In this case, it is worth paying attention to the yolk: the brighter one contains more nutrients.

Everyone has different tastes: some people prefer semi-liquid whites and yolks, others like cooked whites and a tender, runny yolk, while others only accept a fully cooked egg. Cooking methods vary by literally a few minutes, so you need to know exactly how long to cook the egg until it reaches the consistency you want.

Hard-boiled

A hard-boiled egg is the most common cooking option. In this case, both the yolk and the white are dense and fully cooked. Hard-boiled eggs are consumed in pure form, also added to salads, sandwiches and other dishes.

There are two ways to boil hard-boiled eggs: cold and hot. When cold, as mentioned above, the eggs are placed in cold water and brought to a boil. The cooking time is 7-8 minutes from the moment of boiling.

Hot laying means eggs at room temperature. They are carefully placed in boiling water, usually with the help of a ladle, making sure that the eggs do not hit the sides or bottom of the pan. Boil hard-boiled eggs while hot for 8-10 minutes. Remember that the freshest eggs need to be cooked about 3-4 minutes longer!

For easy peeling, place the eggs in cold water immediately after boiling. It is also convenient to peel an egg by rolling it between your palm and the table - the surface of the egg will become cracked and the shell will be easily removed.

With this method of cooking, the egg turns out almost liquid, the white only slightly thickens around the edges. This cooking option is considered the most useful - the maximum nutrients are retained in the egg. A couple of soft-boiled eggs for breakfast will give you a productive morning and energy for the rest of the day.

They cook very quickly and easily, but require exceptional freshness of the products. For a soft-boiled egg to be ready, 2-4 minutes are enough, depending on the required consistency. You must first wash the eggs thoroughly to prevent any contamination of dirt and bacteria. Soft-boiled eggs are also boiled using a hot and cold mixture.

In a bag

As mentioned earlier, poaching an egg is one of the most difficult, but also exquisite, methods of preparation. Such an egg is obtained with a dense cooked white and a runny yolk, which appears as if “in a bag”. Typically, a similar result is achieved with 4-5 minutes of cooking from the moment of boiling.

You may not be able to poach an egg correctly the first time, but don't despair: this dish is worth trying again. Moreover, it should be remembered that large eggs usually cook 1-2 minutes longer.

You can also prepare an egg in a bag in another way: cook for a minute, and then leave in still hot water for 7 minutes.

Features of boiling quail eggs

Recently, quail eggs are deservedly gaining popularity. Compared to chicken, their concentration of nutrients is much higher. For example, they contain much more protein, as well as vitamin D and A, which prevents the development of rickets.

Quail eggs never contain salmonella or cholesterol, so they do not cause allergies, and even small children can eat them. Quail eggs also help in the treatment of gastritis, pancreatitis and other intestinal diseases.

Since quail eggs are much smaller than chicken eggs, they therefore need to be cooked less and much more carefully. The soft-boiled cooking time for these eggs is 1-1.5 minutes; hard-boiled eggs need to be cooked for 3 minutes.

Conclusion

It's hard to imagine our life without eggs. They are an indispensable source protein and nutrients. There are many in various ways cooking eggs, eggs are an ingredient in many dishes. Their most important advantage is their ease of preparation and the ability to consume them cooked. I hope you fell in love with eggs with all your heart after our article. Bon appetit!

Hello, dear readers! Proper nutrition It’s a very hot topic these days. In this regard, many followers healthy image people rushed to find out what and how to cook correctly so as not to harm their health. I admit that this topic is very close to me.

So I study a lot of information about cooking healthy and healthy food. Today I will tell you how and how long to boil a soft-boiled egg, since it is in this form that this product is very useful. In fact, a soft-boiled egg takes 2-3 minutes to cook and there are several excellent recipes.

A chicken egg is an indispensable product of the human diet. This is the perfect food.

It is added to sandwiches.
Soft-boiled dishes retain maximum useful components. At the same time, the yolks are preserved perfectly.

This food is used for diets and weight loss.

IN this product Contains almost all essential vitamins:

• , amino acids, and copper have a positive effect on the vascular system;
• phosphorus and vitamin D strengthen human teeth and bones;
• strengthens the walls of blood vessels;
• the yolk contains lutein, which is a natural antioxidant;
• this product is a prevention against cataracts;
• thanks to high energy value eggs are recommended for children and athletes.

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 taken into account that on gas and on electric stove The time it takes to prepare the product may vary.

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 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:

1. It is important that the ingredients are at room temperature before cooking. Therefore, they need to be warmed up a little after refrigeration.
2. Salt to protect the shell from cracking. In addition, it will speed up the boiling of water.
3. Some experienced chefs make a puncture on blunt end eggs.
4. If the water is too hot, the shell may crack.
5. 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 soft-boiled eggs

Now let's find out how to boil soft-boiled eggs. For this method of preparation, the product must be the freshest.

To check if it is fresh, put it in cold water. If the eggs immediately sink to the bottom, then they were laid no later than 6 days ago.

If the egg sank a little but did not touch the bottom, then it was laid 1 to 2 weeks ago, which is also not bad.
If food floats on the surface, it cannot be used for cooking, but it is suitable for home baking.
There are three cooking methods.

1st method

To prepare using the cold method, you need to wash the ingredients, put them in a saucepan and cook in cold water.

You need to place the saucepan on strong fire. When the water begins to boil, the temperature should be reduced.
How long to cook after boiling depends on the desired result:

1. Three minutes is enough for the products to turn out semi-liquid. In this case, the protein will thicken a little, but will not become very hard.
2. To make the yolk thicker, you need to cook for 4 minutes.
3. To obtain a thick yolk with a raw center, cook for 5 minutes.

2nd method

With the hot method, eggs must be boiled in boiling water. To do this, you need to rinse the ingredients and dip them into the bubbling liquid using a spoon. After a minute, cooking should be stopped and the product should be left in boiling water for another 5-6 minutes.

If you keep it in boiling water for 7 minutes, you will get a dish in a bag. After a few minutes, the ingredients can be poured with cold water for two minutes. This will make it easy to remove the shell.

3rd method

Eat interesting recipe and without cooking. Place the prepared product tightly in a saucepan and pour boiling water over it. In this case, the water should only slightly cover the shell. Close the pan and leave the food for 10 minutes.

After this, drain the water and brew a new portion of boiling water. Secondary filling is done for 2-3 minutes. After this, the eggs should be served immediately.

How to cook in a saucepan

Now let's take a closer look at how to cook eggs in a saucepan.

In this case, you need to adhere to a certain technology:

1. Rinse the ingredients well.
2. Place in a saucepan and cover with cold water.
3. Add a spoonful of salt.
4. Place a pan of water on the fire.
5. After boiling, cook for 2-4 minutes.
6. Pour out the boiling water and fill with cold water.

There is no need to peel the shell. This dish must be served immediately.

In a slow cooker

You can cook the dish soft-boiled in a slow cooker or in a double boiler.

Here's how to do it:

1. Wash your homemade eggs.
2. Place them in a special multicooker bowl.
3. Fill with water until they are completely covered.
4. Set the mode to “steaming”.
5. Cook for 5 minutes.
6. Transfer to another bowl and fill with water.

Serve unpeeled.

In the microwave

If you want to cook a dish in the microwave, then it is better to purchase special form egg boilers. In other cases, you need to cook without the shell. Pour a glass of boiling water and a teaspoon of vinegar into a bowl.

We also throw eggs without shells here, or rather carefully place them. The dish should be prepared no more than 90 seconds. Then remove the product using a slotted spoon.

How long to cook quail eggs

Now let's deal with quail eggs. After all, such a product is incredibly useful.

Small eggs are dietary product, which is necessary for child's body, for pregnant women and for people with weak health. It’s worth trying to add them to dishes instead of standard chicken ones.

But to prepare such a delicacy, you need to know how to cook it.

Here's what to do:

1. Fill the product with water and place on high heat.
2. Wait until the water boils and turn down the gas.
3. To hard boil, you need to cook them for 5 minutes, for soft boiled eggs you will need 2 minutes.

Prepare foods correctly, because food rich in vitamins is the key to the health of your body.

To receive more new recipes for proper cooking, subscribe to my blog updates!

Goodbye and see you on the site!

One of the main products in the diet of most people is a boiled egg. But few people think about how to cook eggs correctly. Everyone knows that a soft-boiled egg only takes 4 minutes. And it takes 10 minutes to get a hard-boiled product. But as a result, the eggs crack during cooking and are difficult to clean. This indicates mistakes made at the very beginning of the cooking process. How to boil eggs correctly?

Egg selection

For any dish you must choose quality products. This rule also applies to simple boiling of eggs. No one can do without this ingredient. festive table, especially at Easter. Many housewives claim that eggs that have been left for 4-6 days will clean well. But for cleaning fresh product you need to be patient. Indeed, the “older” the egg, the easier it will be to peel.

Therefore, if eggs are collected directly from chickens or purchased from rural farms, they need to sit in the refrigerator for at least a week. Otherwise, problems with cleaning cannot be avoided, and most of the protein will go into the trash. If the product is purchased in supermarkets, there is no need to wait a week. After all, the eggs had already reached the required “age” while they were being collected at the factory, packaged and transported.

Also, when choosing an ingredient, you need to take into account the following factors:

• Marking. A stamp is placed on the shell itself, which indicates the size, quality and shelf life of the product.
• Letter. The eggs are marked with letters. D - dietary (shelf life maximum week), C - table (shelf life up to 25 days), O - selected grade, B - premium grade.
• General form. Domestic eggs are not all the same size and color. Some unscrupulous sellers sell a factory product as if it were homemade. But the factory product has the advantage of being the same size, white or brown.
• To the touch. When assessing quality, you need to hold the egg in your hands. Freshness is determined by weight. If the egg is at most 5 days old, it will be heavy. An egg that is more than 2-3 weeks old will be light, almost weightless.

How to boil an egg: in cold or hot water?

What kind of water should the product be placed in: cold or boiling? Most people are accustomed to cooking a product only by taking it out of the refrigerator. Chefs recommend waiting until the egg has set room temperature. Direct cooking often occurs in this way: the product is placed in a saucepan, filled with cold water, and sent to gas. Such manipulations become the reason that it is impossible to clean the egg efficiently.

To clean the eggs easily and quickly, they are placed in already boiling water. This applies even to those eggs that are no longer the freshest, having lain for 7-10 days. Cooks compare this process to cooking meat or steak. Steak should never be placed in a cold pan. Otherwise, the blood that should be released and soak the piece will remain inside the meat itself. The dish will not be tasty.

If the protein warms up with the water and gains temperature evenly, it will quickly stick to the shell. But there are also disadvantages to the “hot” process. So, when cooking in cold water, the yolk will remain in the center. By throwing the product into boiling water, it will mix and stick to one side. Therefore, the cooking option depends on the purpose for which the ingredient is cooked.

Egg response to gradually increasing temperature

The reaction of white and yolk to increased temperature is different. The protein reacts as follows:

• From 0 to 60 degrees Celsius - the protein is still liquid and begins to gradually warm up;
• 60 degrees Celsius - protein particles begin to bind together and form a jelly-like matrix;
• After 68 degrees Celsius - the proteins form a dense mass;
• 82 degrees - ovalbumin begins to be released, which gives the protein a white color and elastic texture;
• After 82 degrees - Protein compounds become as strong as possible, which gives the protein strength and elasticity.

The yolk reaction is as follows:

• 63 degrees - it thickens and the cooking process starts;
• 71 degrees - the yolk begins to harden, but it is still tender;
• 78 degrees - the yolks become brittle and lighten;
• After 78 degrees, the yolks are dried.

How and for how long to boil a soft-boiled egg?

To obtain tasty dish soft-boiled, it is better to use fresh ingredients. In this case, the yolk will retain its saturated color, liquid. So, the product should be a maximum of 6 days after the footnote. The egg should sink to the bottom, or hover in the center. If it floats on the surface, it is better to throw away the product - it is rotten.

Boiling soft-boiled eggs in cold water

Before cooking the ingredient, it must be washed in water at room temperature. This is especially true for domestic eggs, which are often found in chicken droppings. Next, the raw materials are placed in a wide pan and filled with cold liquid. The product is brought to a boil over maximum heat.

After the water with the raw materials boils, the heat is reduced to medium. The product should not boil strongly. To ensure that the yolk is completely liquid and flows out, the product is cooked for no more than 3 minutes. To achieve medium thickness, cook the egg for 4 minutes. During this time, the protein will completely thicken, curl, and the egg can be cleaned efficiently. If you cook the ingredient for 5 minutes, you will get a yolk with dense edges, but a liquid core.

Cooking in hot water

In this case, the raw material is placed in an already boiling liquid. First, the eggs should reach room temperature, only then rinse under water. While the water in the pan is boiling, add a couple of tablespoons of salt to it. This will prevent the shell from cracking during sudden changes in temperature.

After boiling, the eggs are placed in a bowl using a spoon. The eggs should remain in the liquid for 60 seconds. After this, the dishes are removed from the heat, and the raw materials still remain in boiling water for 5 minutes. This period is enough for the white to partially set and the yolk to remain completely liquid. How longer egg lies in boiling water, the more protein compounds will form.

How long and how to boil a hard-boiled egg?

To prepare hard-boiled eggs, you can use a product that is 10 days old. The cooking period is higher than in the previous version. After all, we need to get both the white and the yolk solid. The cooking process can be cold or hot.

Cooking in cold water

To get hard-boiled raw materials, you need to follow the instructions:

• Rinse eggs under running water;
• Dry with a waffle towel;
• Roll the eggs on the surface of the table (for even cooking);
• Place the eggs tightly on the bottom of the saucepan, add water, and put on fire;
• Add 1-2 tablespoons of salt;
• After boiling, the eggs are cooked for 7-8 minutes;
• After cooking, pour cold water over them (to clean them without problems).

Cooking in already boiling liquid

Raw materials must be removed from the refrigerator at least an hour before cooking. So they will collect eggs desired temperature. They are also washed, dried, and rolled on the table. While the water is boiling, add salt to it. After boiling, the heat is reduced to medium, and the eggs are immersed with a spoon. As soon as the dish boils again, you need to cook it over medium heat for 7-8 minutes. After draining the boiling water, the product is filled with cold water. Let the eggs sit in the ice-cold liquid for about 5 minutes. This will ensure high-quality shell cleaning.

How to cook poached eggs?

Today, poached eggs are very popular among both housewives and professional cooks. The essence of the preparation is to prepare the product without the shell. This cooking option is also called a bag. This ingredient is used for salads, breakfast sandwiches, first courses, and meat. How to prepare such raw materials?

For poaching, you need to use only fresh raw materials, not “older” than three days. Otherwise, the white and yolk will mix and spread in boiling water. For cooking you will need the following ingredients:

• Egg;
• 100 grams of vinegar;
• Saucepan (saucepan with low sides);
• 1/2 tablespoon salt;
• 1.5 liters of water.

The water is brought to a boil. After boiling, vinegar and salt are added to it. The egg is broken separately, onto a flat dish or plastic board. It is important to maintain the integrity of the yolk and not break it. The fire is decreasing. After the boiling bubbles disappear, the white and yolk are immersed in water. The egg is shaped using a tablespoon. The white should envelop the yolk. The poached meat is cooked for no more than 4 minutes and removed with a slotted spoon.

To prepare a delicious dish, consider the following recommendations:

• For cooking, use dishes with a wide bottom. The fire should completely cover the bottom of the pan. This will ensure the water boils evenly.
• If the eggs have just been taken out of the refrigerator, do not cook them in already boiling water. This will cause the shell to burst and the protein to leak out. Salt will help prevent cracks from forming.
• If the product is steamed in a double boiler, cook it for at least 20 minutes. This is how you get an egg medium degree coolness. During this time, turn the ingredient over to cook evenly.
• Boil a soft-boiled quail egg for only 2 minutes, and a hard-boiled quail egg for 5 minutes.

Depending on the cooking method, eggs will differ in their calorie content. So, the raw product contains 160 kcal, the hard-boiled product contains 60 kcal, and the soft-boiled product contains 70 kcal. That's why, boiled eggs often included in dietary or sports nutrition. As for taste qualities, here everyone chooses individually which cooking option is most acceptable.