The Golden Rules for Eating Eggs


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Whether you’re preparing for Easter or just wanting to be perfect for a snack or diet, you have to boil eggs at one point. However simple this activity is, it has its own peculiarities.

The Golden Rules for Eating Eggs are:

In order not to crack the eggs when cooking, never cook them as soon as you remove them from the refrigerator. Add salt to the water or pierce the bottoms with their needles – so pressurize their internal pressure.

An egg brewing timer is very important if you do not have it – use the phone alarm. With them the eggs will not boil, which will make the yolks black, and the proteins – with the taste of a tire.

Fresh eggs need a plus of 30 seconds for the total amount of boiling water. Keep in mind that they are hard to beat, so bet on eggs that are older, but not more than ten days.

Cook the eggs on a quiet fire, in a small bowl. If you put them in a large and strong boil, there is a greater risk of jamming each other and causing them to burst.

Eat the eggs you brew before painting Easter in a cloth or some sort of heat-resistant basket to be able to remove them easily and quickly.

Soft eggs

Cracked eggs are a gourmet pleasure for many, but small, pregnant women or people with serious illness should not afford it.

How to prepare them?

Put the eggs in a container with cold water on a strong fire. Once the water boils, reduce the temperature of the hot plate and cook:

* 3 minutes for a classic roach egg
* 4 minutes only for liquid yolk
* 5 minutes to harden and yolk to obtain a semi-liquid spot at the base.

Hard-boiled eggs

Put the eggs in a container with cold water on a strong fire. Once the water boils, reduce the temperature of the hot plate and cook:

* 6 minutes if you want the yolk base to remain slightly liquid
* 8 minutes for classic hard-boiled eggs

As soon as boiling is done, put the eggs under a cool stream of water for 1 minute, then — for about 2 minutes — to stand in cold water.

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