Eggs cold or hot. How to boil eggs

“Not worth a damn!” - that’s what they say about some trivial matter.

But is it really that easy to boil an egg?

How to choose eggs for boiling

Eggs are a nutritious product. They are rich in iron, calcium, and vitamins.

Now there is no shortage of eggs. In any store you can buy both small and large ones. And on the market it is easy to buy not only chicken, but also duck and quail eggs.

But eggs are not always stored correctly. And sometimes there is a chance to buy a stale egg, especially in the summer heat. Therefore, you need to adhere to certain rules when buying eggs.

The freshness of eggs is determined using an ovoscope. Therefore, the average buyer has to rely on luck. But in order not to buy rotten eggs, you need to buy them where they are stored in the refrigerator or at least in a cool place, and not in the sun and heat.
The eggs should be the same size. Just because they are small doesn't mean they are bad. They were simply laid by young hens, and they contain the same amount of nutrients as large ones.
Eggs must be clean and, if possible, free of blood stains and droppings.
You should not buy cracked eggs, even if they are much cheaper than others. After all, microbes and pathogens can get inside through a damaged shell. For example, salmonella.
At home, the freshness of eggs is checked in a simple way: dissolve a tablespoon of salt in a glass of cold water and drop a raw egg into it. If the egg is fresh, it will sink to the bottom. If the egg is several days old, it will float in the middle of the glass. Well, a stale egg will rise to the surface so much that it will peek out of the water.

First, the eggs are carefully washed in warm water.
Dip into boiling water.
Cook them at a high boil. In order for the water to boil again faster after immersing the eggs in it, there must be enough water. If there is not enough water, the eggs will cool it so much that it will not be able to boil again for a long time.

Depending on the cooking time, eggs can be cooked soft-boiled, “in a bag” or hard-boiled.

How to boil soft-boiled eggs

The eggs are dipped into boiling water.
Cook for three minutes from the moment of boiling.
They take it out of the water. Serve hot or cold.

In soft-boiled eggs, the yolk turns out to be semi-liquid, and the white resembles thick yogurt. These eggs are served on a special stand.

How to boil eggs “in a bag” (in the shell)

The eggs are dipped into boiling water.
Cook for 4–5 minutes, depending on the size.

This egg differs from a soft-boiled egg in that it has a dense white, inside of which there is a semi-liquid yolk.

If you peel it, the white is able to hold the yolk, but you cannot squeeze it.

Eggs “in a bag” are served to the table on a stand, and are also used to prepare various dishes.

How to boil eggs “in a bag” (without shells)

Pour a liter of water into a saucepan and add 50 grams of vinegar and 10 grams of salt.
Bring to a boil.
The eggs are quickly released from their shells into the water.
Reduce heat and cook at low simmer for 3–3.5 minutes.
Using a slotted spoon, remove the finished eggs from the pan and transfer them to a bowl with cold, lightly salted water.

These eggs have a flattened shape.

They have a dense white with a slightly rough surface, and the yolk is semi-liquid.

Eggs, boiled “in a bag” without shells, are used in the preparation and decoration of fish, meat and vegetable dishes. They are also served in baskets made of puff pastry or butter dough.

How to hard boil eggs

The eggs are dipped into boiling water.
Cook for 8–10 minutes.
Take them out of the pan and immediately immerse them in cold water so that they can be easily peeled.

Hard-boiled eggs are used both as an independent dish and as an ingredient in salads, appetizers, soups and other dishes.

How to Boil Eggs in the Microwave

You cannot cook eggs in their shells in this oven, as they may explode due to the steam that forms inside them.

But you can boil an egg without the shell.

There is no such person who has not boiled eggs at least once in his life. And probably many have encountered a situation where an egg cracked and half spilled into the water, was undercooked or overcooked. Oddly enough, such a simple action as boiling eggs has quite a few nuances. So let's break this process down and learn a few little secrets so that we can prepare an egg of the consistency we need without any problems or delays.

Cooking time for chicken eggs:
in a bag – 3 minutes;
soft-boiled – 6 minutes;
hard-boiled – 12 minutes;

Quail eggs:
into the bag – 30-40 seconds;
soft-boiled – 1.5 minutes;
hard-boiled – about 3 minutes

Ostrich eggs:
in a bag – 20 minutes;
soft-boiled – 45 minutes;
hard-boiled – 90 minutes.

Depending on the type and size of the egg, cooking takes from one and a half to 90 minutes.
Calorie content of eggs
chicken egg – from 60 to 80 Kcal
calculation: calorie content of one chicken egg (without shell) is 157 Kcal per 100g
quail egg – 20 Kcal
Calorie calculation: the average weight of a quail egg is about 12g, calorie content is about 168 Kcal per 100g
Calculation of caloric content of ostrich eggs: the weight of an ostrich egg is from 1.2 kg to 2.2 kg, and its caloric content is 160 Kcal per 100g.

Cooking time for chicken eggs and degree of readiness

Cooking time 3 minutes

Egg boiled in a bag:
The white has hardened only on the outer edge, the rest is runny, like the yolk.

Cooking time 5 minutes

Egg in a bag:
The white is almost cooked, but a little runny, like the yolk.

Cooking time 7 minutes

Soft-boiled egg:
The white is fully cooked, but the yolk is runny.

10 minutes cooking

Hard boiled egg:
The white was cooked completely, the yolk was set, but remained soft in the middle.

The egg is cooked for 14 minutes

Hard-boiled:
The white and yolk are completely cooked. The optimal option for preparing eggs for long-term storage and for use in salads.

20 minutes cooking

Digested egg:
The white and yolk are completely cooked, but they begin to lose their taste and gradually become rubbery.

Categories and labeling of chicken eggs
When buying eggs in a store, we come across the markings on the packaging, let's figure out what it means.
1. Letter marking indicates the implementation period. There are two of them: “D” - means Dietary egg, such eggs must be used within 7 days, “S” - Table egg, they can be used within 25 days.
2. The digital designation indicates the size of the egg, or rather its mass.
Eggs of the Third category (3) - from 35 to 44.9 g.
Eggs of the Second category (2) - from 45 to 54.9 g.
First category eggs (1) - from 55 to 64.9 g.
Selected eggs (O) - from 65 to 74.9 g.
Highest category eggs - 75 g or more.
Eggs of different categories have different prices, the higher the category, the higher the price. If you choose eggs for a salad or just for breakfast, then it is better to pay more attention to their freshness, and if you plan to cook something according to an unfamiliar recipe indicating the number of eggs, then do not take eggs below the first category; usually eggs of the first category are used in cooking or Selected.

Egg color
One of the most frequently asked questions is about egg color. So the color of the shell has nothing to do with the taste and beneficial properties of the egg. It depends solely on the breed of chickens. Although there is an opinion that the brown shell is more durable. In this case, the color of the yolk is of great importance - the brighter it is, the more nutrients it contains.
Of course, when buying eggs, always pay attention to their freshness. Fresh eggs taste better, but keep in mind that they are harder to clean.
An egg is a unique product that contains a huge amount of vitamins, microelements and amino acids. In war and post-war times, egg yolk was an indispensable source of nutrition for young children, and they tried to introduce it into the diet as early as possible. Now eggs are considered one of the products necessary in the diet of people who want to lose weight, as they are rich in all kinds of beneficial substances necessary for the body, are well absorbed and satisfies hunger well.
Today in our kitchens we most often use chicken eggs, less often quail eggs (most often for children's dishes). But of course the list is not limited to this. Any bird eggs (for example, ostrich, duck, turkey) and more are suitable for human consumption.
Egg is one of the most common products in our kitchen. We use them almost every day: we cook them, fry them, add them to salads, sandwiches, baked goods and sauces. I propose to dwell in detail on one of these actions - namely, COOKING eggs.

How to boil eggs

The easiest and most common way to boil eggs is in a pan of water. We will need a saucepan, water and eggs.
You can often hear about the need to add salt to water when boiling eggs. Salt is added to the water so that if the shell cracks and the eggs leak, the white will coagulate faster and plug the crack. If you cook eggs correctly, you won't need salt.
But cracking itself will help prevent two things:
The first is to pierce the egg from the blunt side with a needle - this will release the pressure that builds up while the egg is heating,
The second is not to put cold eggs in hot water, in order to avoid a sharp temperature change, be sure to first remove the eggs from the refrigerator or keep them in warm water for a while.
The main difference in approaches to boiling eggs is whether to put them in cold or hot water.
But in any case, before cooking, the eggs should be washed, preferably under running warm water and, preferably, with a brush or washcloth. This way, you get rid of dirt particles that may have remained on the shell.
When cooking with cold water, it is necessary to note the cooking time after boiling, which puts us in a not very convenient situation when it is necessary to monitor the pan for almost the entire cooking period. A simpler and more accurate method is to put it in boiling water, since first we simply turn on the heat to maximum so that the water boils, and after that we put the eggs and set the timer.
However, eggs should not be boiled in very boiling water, but in barely boiling water, i.e. over low heat (vary depending on the size of the pan, burner and number of eggs), with the lid open. The eggs should be completely covered with water plus about a centimeter. This will help the eggs cook more evenly and not bump against each other, which will reduce the likelihood of cracking.

How long to boil eggs

Depending on the consistency of the egg that we want to obtain, the boiling time for eggs ranges from 3 to 15 minutes. From a runny egg with the egg white slightly thickened on the outside to a fully cooked white and yolk.
It is not recommended to boil eggs for more than 15 minutes, as eggs lose their taste and beneficial qualities. The white and yolk gradually become rubbery. A chemical reaction also occurs in them, and the yolk begins to turn blue. In this photo, the closest egg had been boiled for 20 minutes, its yolk began to turn a little blue around the edge. Also, stale eggs and eggs that were not cooled in cold water after cooking acquire an additional bluish color after boiling.

To determine the degree of cooking of an egg, three basic concepts are used:
- in a bag: the white is half cooked, and in it, like in a bag, there is a liquid yolk and half of the white;
- soft-boiled: the white is completely cooked, and the yolk is runny;
- hard-boiled: when both the white and the yolk are completely cooked.
The choice of cooking option depends on your taste preferences; any method is suitable for serving an excellent breakfast. Soft-boiled eggs, like hard-boiled eggs, are also great for adding to a salad. Soft-boiled eggs are considered the most useful, since the boiled white is easier to digest, and the boiled yolk loses its beneficial properties. But if you need to take eggs with you on the road, then use hard-boiled eggs, since they do not spoil the longest.

We will consider medium-sized eggs, which corresponds to the C1 marking.

How to properly boil eggs

Now we move from theory directly to practice. I suggest you familiarize yourself with a step-by-step example of boiling chicken eggs in hot water.
1. Take a pan of a suitable size. For 1-3 eggs, a pan 16cm in diameter is suitable.
The cooking time for eggs will also be affected by the ratio of water to eggs. If you are cooking a large quantity at the same time in a small saucepan, you should add 30-60 seconds to the cooking time, as the boiling time for the water will increase slightly.
2. Pour water into the pan, about 2/3 and put it on maximum heat to bring to a boil.
3. While the water is boiling, take out the eggs and wash them thoroughly under running warm water.

4. After this, use a needle to pierce holes in the eggs on the blunt side of the egg.

Do not pierce the eggs deeply. The fact is that there is an air pocket in the eggs on the blunt side. If you only pierce it, then the pressure will be released with the help of the air that is in this pocket, and if you get to the egg itself, then with the help of the contents, which will lead to cracking.
If you are in a hurry, you can pour not cold, but warm or even hot water into the pan, so it will boil faster.
5. When the water boils, reduce the heat to medium or less so that the water only gurgles a little.

6. Carefully but quickly lower the eggs one at a time into the water. It is convenient to use a slotted spoon or a tablespoon for this.

7. And set the timer for the required number of minutes. Don't forget that it is very important to take into account all the nuances here: the size of the eggs, the desired consistency, the size of the pan, the amount of water and the number of eggs.
Example: when boiling one or three eggs, all other things being equal, the time for boiling the egg to a certain consistency will differ by 30-60 seconds. One egg will cook faster because the water will lose less temperature when immersing cold eggs and exchanging temperature with the water.

It is also very important how quickly after immersing the eggs the water boils again. If you boil eggs hard-boiled, this will not matter much, but if you want to get eggs of a certain consistency - soft-boiled, then you need to:
a. After the water boils, immerse the eggs in it (the water will stop boiling);
b. Bring the water to a boil over high heat again (this will take very little time, literally 30-60 seconds);
c. Then reduce the heat so that the water is just bubbling slightly, and feel free to do other things until the timer beeps.
8. As soon as the timer beeps, you need to transfer the eggs into cold water.
This action will help us remove the shells from the eggs much easier.

You can remove them using a colander or drain the hot water and place the pan with the eggs under cold running water and leave for a while. If you need cold eggs, let them sit longer, if warm, then only a couple of minutes.
9. Now the eggs are boiled and you can peel them. If we peel completely (we usually do this with hard-boiled eggs), then beat the eggs over the entire surface. If we eat with a spoon, then put the eggs with the blunt side up in a special form or glass of a suitable diameter, beat the top - about 1.5 cm from the top and peel off the shell.

How to cook a poached egg
Poached is a traditional French dish, which is an egg boiled without the shell. This egg has a special texture, tender with a creamy yolk. One of the most delicious and at the same time difficult ways to boil eggs. You may not be able to boil a beautiful egg the first time, but, nevertheless, everything is not so difficult, a little practice and everything will turn out great.

In order to cook a poached egg, we need: a saucepan with water, table vinegar and a wooden spoon.
1. Take an egg and wash it thoroughly in warm water. Many people neglect this stage in preparing eggs, because in any case the egg will undergo good heat treatment. However, this stage is very important, because when an egg is broken, all the dirt remaining on the shell ends up in our dish. Even after heat treatment it is not very pleasant or good.

2. Pour 4-5 cm of water into the pan, bring to a boil and add vinegar at the rate of approximately 1 tbsp per 1 liter of water. It is best to use rice vinegar, or apple cider vinegar. You can use balsamic vinegar, it will give the egg a special flavor, but the egg will also change its color.

3. Carefully release the egg into a small saucer or bowl.

4. Now turn down the heat under the pan so that the water does not boil, but just starts to boil, and very carefully but quickly release the egg into the water.

5. For the first few seconds, gently push the white toward the yolk with a wooden spoon, and the yolk into the middle of the white.

6. Then we note the time: for an egg of category C1 it is approximately 2.5 minutes, for a large egg the time can increase to 4 minutes.
7. Now, using a slotted spoon, remove the egg and place it in a bowl of cold water to wash off the remaining vinegar and stop the cooking process.

8. The last stage - put it on a napkin to let excess water drain and now you can serve.

Poached egg in the microwave

An analogue of a poached egg can be an egg boiled in a glass of water in a microwave oven. This is a very simple way to prepare this wonderful dish.
1. Wash the egg thoroughly.
2. Pour cold water into a transparent glass with a volume of 200-250 ml, about half - 2/3. Of course, to prepare an egg, it doesn’t matter what color the glass is, but since microwave ovens differ in their power, and eggs, as we have already found out, come in different sizes, a transparent glass will allow you to control the cooking process and choose the right time for the desired egg consistency .
3. Carefully, so as not to damage the yolk, break the egg and release it into the water.

4. Place the glass with the egg in the microwave. The exact time and power must be selected individually.
5. Remove the egg from the water and place it on a napkin to remove excess water. You can serve. In the photographs of eggs of category C1, the first one was cooked for 1 minute 20 seconds at a power of 850 W - the yolk is completely liquid, the white is almost all dense, there is a little liquid left in the water, the second one was cooked for 1 minute 40 seconds at the same power - the egg is almost hard-boiled.

Poached egg in a bag

1. As in other methods, the egg must first be washed in warm water.
2. Place a small saucepan of water on the fire and bring to a boil. Then reduce the heat a little; the water should not boil too much.
3. While the water is boiling, take a cup or bowl and line it with cling film.

4. Carefully break the egg and pour it into a bowl. You can add salt, cheese or vegetables and herbs to taste.

5. We connect the edges of the film at the top and clamp it well; if necessary, you can tie it with something, but usually the film itself holds quite well.

6. When the water boils, lower the bag with the egg into the pan and cook for 3-7 minutes, depending on the desired consistency.

7. Now take out the bag and take out the egg.

8. If necessary, you can help yourself with a spoon.

8. This egg was cooked for 4 minutes - as a result we got a soft-boiled egg, a fully cooked white and a tender white. This is one of the most convenient ways to get a poached egg, since there is no need to monitor the egg and use additional dishes - only a pan, which, in fact, also remains clean, because the egg does not come into direct contact.

An additional advantage is that during the cooking process you can easily check the degree of readiness of the egg simply by lifting the bag by the ends and checking the density by pressing with your fingers.
In this method, it is important not to make a large tail on the bag and take a fairly wide pan, otherwise the film may weld to the edge of the pan.

How to boil an egg in the microwave

On the Internet you can find recipes for eggs boiled in a microwave oven in their shells.
The instructions are as follows: put a shelled egg at room temperature into a glass, pour boiling water over it, cover with a lid and cook for 10 minutes at 50% power. However, such experiments often end in trouble: the fact is that when cooking in a microwave oven, very high pressure is created in the egg, which can lead to the egg exploding, and quite violently. I recommend using other cooking methods.

How to distinguish between a raw and boiled egg
If you suspect that boiled and raw eggs may have been mixed in the refrigerator, then checking this is very simple: you need to place the egg on a flat surface and spin it around its axis. A hard-boiled egg will spin quickly and evenly, but a raw egg will stop immediately. The same method can be used if you are suddenly confused about which eggs are hard-boiled and which are soft-boiled - “hard-boiled” eggs will always spin better.

How long to cook quail eggs

Quail eggs are an even more useful product, since all the beneficial substances and trace elements in them are in very high concentration compared to chicken eggs. It is also known that, unlike chicken eggs, quail eggs do not contain cholesterol and do not cause allergic reactions.

They should be cooked according to the same principle as chicken, only much less time. For soft-boiled eggs it is 1.5 minutes, for hard-boiled eggs it is 3-3.5 minutes.

I hope that this article will help you in the future to always get the desired result when boiling eggs. Good luck and bon appetit!

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 an incredibly nutritious and healthy product. Eating a few eggs for breakfast can easily fill your daily protein requirement. In addition to being eaten on its own, eggs are also an ingredient in various soups, salads, baked goods and other dishes. However, different recipes require different degrees of doneness for the eggs. 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 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 their pure form and 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. In addition, it should be remembered that large eggs usually take 1-2 minutes longer to cook.

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 irreplaceable source of protein and nutrients. There are many different ways to cook eggs, and 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!

Today we will talk about how to boil eggs so that they peel well. We will look at different cooking methods, as well as tricks in this process.

Eggs are one of the most commonly found foods in refrigerators around the world. This is due to the fact that there are many different options for preparing them. Each of them is radically different from the other not only in appearance, but also in taste factors. Eggs are eaten as an independent complete dish. For example, it could be fried eggs, omelet, soft-boiled. Eggs are often used as an ingredient in various salads. They are also stuffed with a variety of products (fish, crab sticks, cheese and others).

Types of preparation

How to boil eggs so that they peel well? Most people mistakenly believe that cooking them is easy and does not require special attention. However, to understand the depth of this misconception, it is worth familiarizing yourself with at least one method of preparing them. How to cook eggs correctly? Now we'll tell you.

Before giving a logical answer, it must be said that boiled eggs are of three types:

1) soft-boiled;
2) in a bag;
3) hard-boiled.

Rules

The differences between one type and the other two are in their final consistency and cooking time. We suggest returning to these questions later, but for now it would be advisable to talk about the general rules for boiling eggs. To begin with, let us highlight three main problems that arise with this method of preparing them:

How to boil eggs so that they peel well;
. how to prevent the formation of cracks, and subsequently the leakage of protein during cooking;

To avoid such troubles, which every housewife has probably encountered, you need to familiarize yourself with some simple tricks. So what's the best way to boil eggs? There are several ways that will help you.

Trick #1: Adding Salt to Water

Everyone salts eggs after they are cooked. But few people know that it is also necessary to salt the water in which they are cooked. This is done so that the eggs do not crack during the process and remain intact. Salt in this case acts as a sealer for small cracks, which can significantly spoil the final result.

Trick number 2: the freshness of the product affects the cooking process

The fresher the eggs, the more difficult it is to peel them. Even scientists cannot explain what this is connected with. However, the experience of many women has shown that this method works. If you have fresh eggs and plan to boil them, then it is better to postpone this idea for a few days.

It is important to know that it is advisable to boil soft-boiled eggs only when they are fresh. There are methods by which you can determine the age of an egg. The fresher it is, the longer it takes until it floats in the water. It also practically does not rotate around its axis. A fresh egg is heavier than an old one.

Trick #3: Piercing the eggs

This method is so effective that there is even a special piercing needle on the market. But you don’t have to rush headlong to the store to get it. You can use a needle or pin instead. The puncture is made in the lower part of the shell, where the air hole is located. It is important to ensure that the puncture is not large. Otherwise, water may leak into it, which will give the egg an unpresentable appearance.

Getting ahead of the question of why this is done, let's say that the puncture removes air, thereby preventing the formation of cracks on the egg and at the same time ensuring easy cleaning. This method is also used to get rid of dents on the surface of the finished product.

Trick #4: The Cooking Process

Now we will tell you how to boil eggs so that they are easy to peel. There are endless debates about what kind of water this should be done in: cold or hot. And these disputes are completely justified. Those who are wondering how to boil eggs so that they peel well should definitely answer that this should only be done in hot conditions. If you start in cold water, the protein will cook for a long time, sticking more and more to the shell.

By dipping eggs in boiling water, this can be avoided. But by deciding to boil eggs in hot water, you increase the risk of cracks forming significantly, and the yolk is also likely to shift from the center in different directions.

Trick #5: Refrigerating the Eggs

First, you need to bring the eggs to room temperature before you start cooking, rather than boiling them immediately after taking them out of the refrigerator. Secondly, after cooking, they should be cooled in cold water.

Trick #6: Cleaning

The last trick we'll talk about today is the egg peeling technique. This is easy to do, but you need to know and take into account some nuances in order to make this process as easy as possible. First you need to completely break the shell by rolling the egg on a flat surface. Then, for greater efficiency, you can peel the egg while holding it under running cold water.

Description of types of boiled eggs

Having learned all the tricks, you can return to the species. Let's consider what the consistency of each of them is and how long to cook the eggs after boiling.

A soft-boiled egg has a fairly runny yolk and a set white. It turns out very tender. To cook soft-boiled eggs, you need to keep them in boiling water for no more than two minutes, first reducing the heat.
An egg in a bag can be considered cooked correctly if the yolk has hardened around the edges and remains a little runny in the middle. The protein should be tender and snow-white. Cook for three minutes after the water boils.
A hard-boiled egg, contrary to opinions, can also be spoiled. If you keep it in boiling water, the yolk shell will turn gray, and its consistency will become loose and crumbly. The protein becomes rubbery. This egg reaches the desired state in boiling water for 5-7 minutes.

A little conclusion

Now you know how to properly boil eggs. We looked at different types of cooking. By familiarizing yourself with these simple tricks and then using them in practice, you will avoid minor troubles that can ruin your mood. And also enjoy the wonderful taste and aesthetic appearance of boiled eggs.

Probably, each of us doesn’t even think about how to properly boil eggs - after all, everything is so simple, add water, and let them cook: three to four minutes soft-boiled and almost ten minutes hard-boiled, and what else do you need to know? Only then they either are not cleaned, or, on the contrary, burst during cooking - in general, we cannot always be fully confident in the result of such a seemingly elementary process.

How to cook eggs correctly depends, first of all, on what result we want to achieve. If in the case of hard-boiled eggs everything is more or less clear - in order to get them, it is not necessary to boil the hard-boiled eggs correctly - you just need to cook them longer, then soft-boiled eggs are not always obtained. But you need to remember that if you cook the eggs for too long, the eggs don’t turn out very well either: the surface of the yolk darkens, and the yolk itself becomes hard.

So, how to properly boil eggs? First of all, you need to cook them in a small saucepan so that they roll along the bottom as little as possible - this will reduce the risk of cracking. To do this, you should not put eggs into water straight from the refrigerator - it is better to first keep them in warm water or at least just at room temperature, otherwise they are almost guaranteed to burst. True, the risk of this still remains - under the egg shell at its blunt end there is an air chamber, and when heated it can still break the shell, so it can be carefully but firmly pierced with a needle. To be on the safe side, you can add salt to the water so that it is very salty - in this case, even if the egg bursts, its contents will not leak into the water during cooking.

Now let’s talk about how to properly boil eggs so that they can be peeled without any problems. Firstly, you need to take not the freshest eggs, but only those that are at least five days old. If you have only the freshest ones at your disposal, then you can use one trick here: you need to first shake them so that they gurgle inside, but not very much, so that the white and yolk do not mix, and then cook for a few minutes longer - then they will easy to clean. After boiling, you can immediately place the eggs in ice-cold running water and hold them there for a couple of minutes - this will also help speed up cleaning. If nothing helps, then you need to break the shell over the entire surface of the egg and clean it under running water - this will be the easiest way.

There is no clear opinion about how to properly cook eggs, immersing them in boiling water or cold water. In order to know for sure the cooking time, of course, it is much more convenient to put them in boiling water, but then the risk of cracking will be much higher. But in the first case, the nutritional value of the eggs will be more fully preserved. After boiling, you need to cook for 7-8 minutes, using the above recommendations, and an excellent result is guaranteed.

How to cook it correctly After all, for many, the way an egg turns out is a surprise every time, and sometimes it happens that you want something specific. It is especially difficult with children who like soft-boiled eggs and do not agree to other options - so the mother has to experiment to the bitter end. In this case, it is best to immerse the egg in already boiling water, and in order to prevent it from cracking, use the tips given above and cook for 4 minutes, preferably using a timer - otherwise you may miss the moment. You can also boil them for one minute, remove from the stove, cover with a lid and set aside for 6-7 minutes, depending on the desired result - after 7 minutes the white will completely thicken, but the yolk will remain liquid. This method seems more reliable, but you need to remember that the amount of liquid is exactly enough to cover the eggs by 1 cm.