Boil the eggs hard. How many perfect hard boiled eggs are boiled

One of the simplest dishes available to even the most inexperienced cook is a boiled egg. It would seem, what is difficult in its preparation? You just take an egg, put it in water and cook it.

However, this is where the first difficulties begin. How many eggs do you need to boil to get the yolk of the desired degree of cooking - soft-boiled, "in a bag" or hard-boiled? Are there any other subtleties in this, at first glance, such a simple matter?

You need to start by determining the freshness of the eggs. It is very simple to do this: you need to take raw eggs and immerse them in water at room temperature. Fresh eggs, no more than three days old, will be completely immersed in the water, eggs that are one to two weeks old will stand upright in the water, and three weeks or more will float.

It is advisable to catch floating eggs and throw them out of harm's way, and those that remain at the bottom can be boiled. Note that fresh eggs are boiled for 2 minutes. longer.

The time for boiling eggs is calculated in minutes, so the kitchen definitely needs a timer that will allow you to cook them correctly, without checking the clock every minute. Choose a saucepan of such a size that the eggs cannot roll freely along its bottom, otherwise they may break during the cooking process.

Remove the eggs from the refrigerator in advance so that they are not too cold, otherwise the shells may burst when immersed in boiling water. Before cooking, be sure to thoroughly wash the shell, in especially dirty places, gently rub it with a washcloth.

Hard-boiled eggs are dipped in cold water to make them easier to shell. Keep in mind that eggs that are very fresh do not clean well even if they are kept in cold water for a while after boiling.

Soft-boiled eggs - with soft white and runny yolk - boil very quickly. Pour water into a saucepan, bring it to a boil. Then you can proceed according to one of the ways:

- Dip the eggs in boiling water with a spoon, turn on the timer for exactly one minute. When it's over, turn off the gas and leave the eggs in the water for 6 or 7 minutes;

- put the eggs in water, cook for 3 minutes, then drain the boiling water and place the eggs under the cold water tap.


In the second case, you will end up with a completely liquid yolk and a very soft white. If you prefer harder protein, cook for 4 minutes.

Pour cold water over washed, raw eggs so that the water covers them as much as a finger. Put the pot on fire when, reduce the gas and turn on the timer:

- for 7 minutes, if the yolk is to be cooked completely;

- for 6 minutes, if you want to leave a small liquid speck in the middle of the yolk.

As soon as the eggs are cooked, immediately remove them from the heat, drain the boiling water and put cold water in a saucepan. Eggs should not be digested, otherwise the protein will become "rubbery", and the yolk - too dry, and even with an ugly greenish bloom.

Bagged eggs require particularly precise boiling times. Pour water into a saucepan, bring to a boil. Add a spoonful of salt to prevent the protein from spilling out if one of the eggs bursts. Cook:

- 5 minutes if you like softer content;

- 6 minutes if you prefer a thicker bag.

After boiling, quickly place the eggs in cold water. The faster you chill them, the tastier they will be.

Quail eggs are an extremely healthy food that helps to cure anemia, headaches, stomach and intestinal diseases, colds and much more, as it has a powerful strengthening effect.

Japanese children eat two quail eggs every day, as they are believed to have a beneficial effect on mental performance.

Quail eggs are smaller in size than chicken eggs, so they should not be boiled for so long:

- soft-boiled 1 min. after boiling water;

- "in a bag" 2 min. after boiling water;

- hard boiled 5 min. after boiling water.


After eating eggs, do not rush to throw away the shells: they are an excellent source of calcium, which is completely absorbed by the body. The shell must be dried, ground into powder and added to food 0.5 teaspoons every day. It is especially useful for young children who need a lot of calcium for the growth of the skeleton and teeth.

Favorite egg dishes are tasty, nutritious, easy to prepare. How much to cook eggs is a well-known information that is good to have on hand, because you have to cook it often.

Duration of cooking steep

Knowing how much to cook hard-boiled eggs, you can choose the convenient one from 2 options: with a bookmark in cold water or boiling water.

    • In the first: wash with soap, rinse under the tap, put in a cooking container. It needs to be filled with colder water, add a pinch of salt and send to a slightly heated stove. For now, it is possible to determine how many minutes to cook hard-boiled eggs only after the water has boiled. They are kept on fire for no more than 8 minutes.
  • In the second, you need to cook like this: prepare by taking them out in advance so that they are not cold and do not crack. Heat the water on the stove to a boil. When it starts bubbling, carefully put them on the bottom with a large spoon, without touching it with the surface. Wait for everything to boil again. When determining how much to boil hard-boiled eggs, here it is worth focusing on size, since small ones will cook in 8 minutes, large ones in 10. Take them out with a spoon, place them for a while under running water below room temperature, which will make it easier to clean.

Tip: Adding a pinch of baking soda will help to easily peel off the shells even fresh, which are usually difficult to clean. You can also pierce the shell with a thin sharp object in several places or put a saucer on the bottom of the pan.

Soft-boiled cooking time

When you want to try soft-boiled eggs, it's important to pay attention to the freshness.

Tip: Cold water will help determine at home how fresh a raw egg is. Very fresh - they sink to the bottom of a dish filled with water quickly. If they float in the middle of the liquid - they are also suitable, but those on top - these soft-boiled eggs are unsuitable.

In Soft Boiled Eggs, the fluidity of the yolk is of paramount importance. There are also options for cooking:

1 - cold - wash, place in the cooking utensil tightly, pour in liquids, the colder the better, but raise the temperature for cooking as much as possible.

The size and degree of the liquid of the yolk will change the value: how much to cook the eggs after boiling:

    • A stringy, medium liquid, the yolk will be cooked in three minutes. This time is enough for the protein to thicken to integrity.
    • The egg yolk should be cooked for about 4 minutes.
  • Boiled, with a thick base and a slightly liquid core, the yolk - eggs in a bag - can be boiled from the moment the water boils in 5 minutes. If the bookmark goes into hot water, then after boiling for a minute and turning off the stove, keep on it for 7 minutes until the boiling water lowers the temperature. For better cleaning, you will have to immerse it in cold water for no more than a couple of minutes, since the eggs are served hot in the bag.

2 - boiling - immerse (cold) water in boiled water on the bottom of the cooking utensil for 1 minute, immediately turn off the stove and keep it for no more than 6 minutes.

3 - special, without cooking, to give a special airy protein tenderness to the finished dish. Warmed up to room temperature, put the eggs tightly in a bowl, pour boiling water over them, cover them with a lid for dishes. Keep it on for 10 minutes. Then the water is drained and boiling water is poured again for three minutes (depending on which yolk is planned as a result). Served directly to the table, hot.

Poached poached

An exquisite egg dish with a beautiful name is easy to prepare knowing how much to cook a poached egg.

In a saucepan, boil 1/2 liter of water, add 4 teaspoons of vinegar (6%) so that the egg retains its shape. Then add salt (1 tsp), which will condense the water. After making a hole in the shell, slowly pour the contents onto the saucer, reducing the heat of the stove, achieving a slow boil and preventing protein breakdown. Bringing the saucer close to the water, roll the contents at an angle into a saucepan with boiling water so that it does not stick to the bottom. The protein begins to thicken, it is kept at will from a minute to 4, so that it is not liquid. The finished dish is taken out with a slotted spoon.

Tip: You will need a very fresh product for this dish! The protein will surround the yolk tightly, like a bag. If, after cooking, the appearance of the edges is not presentable, they are cut off.

Cooking gadgets

The modern kitchen, in addition to the stove, has various electrical appliances for preparing delicious food. So, if the question arose of how much to cook eggs in a double boiler, looking at the instructions, we get the answer: cool – up to 18 minutes; soft-boiled - 7, in a bag -12. Much depends on the model of the steamer.

Advice: if you don’t like to clean “boiled pots” or you need their surface to be flat, a steamer will help. Cooked in it, they are always well cleaned without refrigeration, besides, the shell does not crack with this method of cooking.

Cooking eggs in the microwave is convenient if you need to do it quickly, however, many forums warn about the risk of cooking in shells and offer an alternative for those who do not care about keeping shape.

Take a bowl or glass and fill it halfway with water. Break the egg there. Cover the glass with a lid and microwave for 1 minute. The egg will be hard-boiled, of course, if the oven is powerful. For example, at low power - 400 W - it will take 3 minutes.

The "dry" version takes more time:

    1. Lubricate the surface of special microwave containers with oil.
  • Crack the egg, separating the white from the yolk - they will cook in separate bowls.
  • Pierce the yolk slightly for free steam.
  • Cover the container with a special lid or cling film, wax paper, parchment, etc., so that it does not come into contact with food.

Use medium or low power settings, set for a short time to check if it's ready. If not, add a little more, while it is better not to cook it, they will reach the condition while hot.

Preparation for salad

Since you need to boil hard-boiled eggs for a salad, knowing how many eggs to cook for a salad will be superfluous. Undercooked - they are not suitable for a salad in principle, and overcooked - more than ten minutes, lose their benefit.

For example, for Olivier, they are placed in chilled water, brought to a boil as soon as possible and, depending on the size, boiled for 8 minutes, then quickly cooled.

Advice: for Olivier, it is better to take eggs not from under the chicken, but with freshness from a week or more, then they will be cleaned faster and the shape of the pieces will remain.

Popular types of eggs

Knowing how much to cook eggs, chicken is most often taken into account. But there are quite a few other types. Currently, quail has gained popularity - very small and ostrich - huge, with a weight of 2 kg (for comparison: 25-35 pieces weigh so much, demolished by a chicken).

How much quail do you need to cook? They need to be boiled as much as chicken eggs. Regarding how much you need to cook an ostrich egg, there is an opinion that at a moderate temperature it will be soft-boiled in 45 minutes, and steep in 70 minutes.

Choosing from the proposed options, you can make an egg dish based on, including, the duration of cooking. How many eggs of different types to cook, which result is preferable, will depend on the desire, capabilities and purpose of the food.

There is no such person who has not boiled eggs at least once in his life. And surely many have come across a situation where the egg cracked and half poured into water, undercooked or overcooked. Oddly enough, such a simple action as boiling eggs has quite a few nuances. So let's break down this process on the shelves and find out a few small secrets so that we can cook an egg of the consistency that we need without problems and delays.

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

Quail eggs:
in a 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.

Cooking takes from one and a half to 90 minutes, depending on the type and size of the egg.
Caloric content of eggs
chicken egg - from 60 to 80 Kcal
calculation: the 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 12gr, the calorie content is about 168 Kcal per 100g
Calculation of the calorie content of ostrich eggs: the weight of an ostrich egg ranges from 1.2 kg to 2.2 kg, and its calorie content is 160 Kcal per 100 g.

Cooking time for chicken eggs and degree of doneness

Cooking time 3 minutes


The egg is cooked in a bag:
the white has hardened only along the outer edge, the rest is liquid, like the yolk.

Cooking time 5 minutes

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

Cooking time 7 minutes


Soft-boiled egg:
The protein is completely cooked and the yolk is liquid.

10 minutes of cooking


Hard boiled egg:
the protein is completely cooked, the yolk grabbed, but remained soft in the middle.

The egg is boiled for 14 minutes

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

20 minutes of cooking

Overcooked egg:
the white and yolk are completely cooked, but they begin to lose their taste, gradually becoming rubbery.

Categories and labeling of chicken eggs
When buying eggs in a store, we are faced with the labeling on the packaging, let's see what it means.
1. Letter marking indicates the period of implementation. There are two of them: "D" - means a dietary egg, such eggs must be used within 7 days, "C" - a table egg, they can be used within 25 days.
2. Numerical designation indicates the size of the egg, or rather, its weight.
Eggs of the Third category (3) - from 35 to 44.9 g.
Eggs of the Second category (2) - from 45 to 54.9 g.
Eggs of the First category (1) - from 55 to 64.9 g.
Selected eggs (O) - from 65 to 74.9 g.
Eggs of the highest category - 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 intend 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 common questions is about the color of the egg. So the color of the shell has nothing to do with the taste and useful properties of the egg. It depends solely on the breed of chickens. Although it is believed that brown shells are more durable. At the same time, the color of the yolk is of great importance - the brighter it is, the more it contains nutrients.
Of course, when buying eggs, always pay attention to their freshness. Fresh eggs are tastier, but keep in mind that they are less cleaned.
An egg is a unique product that contains a huge amount of vitamins, trace elements and amino acids. During the war and post-war times, egg yolk was an indispensable source of food for young children, and they tried to introduce it into the diet as early as possible. Now the egg is considered one of the foods necessary in the diet of people who want to lose weight, since they are rich in all kinds of useful substances necessary for the body, are well absorbed and satisfy 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 not only are suitable for human consumption.
Egg is one of the most common foods in our kitchen. We use them almost every day: we cook, fry, add to salads, sandwiches, baked goods and sauces. I propose to dwell on one of these actions in detail - namely, on the cook of eggs.

How to boil eggs

The easiest and most common way to boil eggs is with a pot of water. We need a pot, 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 in case of cracking of the shell and leakage of eggs, the white curls faster and clogs the crack. If you boil the 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 way, the pressure that builds up during the heating of the egg will be relieved,
The second is not to put cold eggs in hot water, in order to avoid a sharp temperature drop, be sure to first remove the eggs from the refrigerator or keep them in warm water for a while.
The main difference in the approach 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 a tab in cold water, it is necessary to record 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 way is with a bookmark in boiling water, since at first we simply turn on the fire to maximum so that the water boils, and then 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 pot, the burner and the 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 into each other, which will reduce the chance of cracking.

How much to boil eggs

Depending on the consistency of the egg that we want to get, the egg boiling time is from 3 to 15 minutes. From a runny egg with a slightly hardened egg white on the outside to fully cooked white and yolk.
It is not recommended to cook eggs for more than 15 minutes, as eggs lose their taste and healthiness. The white and yolk gradually become rubbery. Also, a chemical reaction takes place in them, and the yolk begins to turn blue. In this photo, the nearest egg was boiled for 20 minutes, its yolk began to turn a little blue around the edge. Also, additional cyanosis is acquired after cooking stale eggs and eggs that, after cooking, were not cooled in cold water.

Three basic concepts are used to determine the degree of cooking an egg:
- in a bag: half-boiled white, and in it, like in a bag, liquid yolk and half of the protein;
- soft-boiled: the protein is completely cooked, and the yolk is liquid;
- 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 in order to serve a great 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 boiled protein is easier to digest, and boiled yolk loses its beneficial properties. But if you need to take eggs with you on the road, then hard-boiled eggs are used, since they do not spoil for the longest time.

We will consider eggs of medium size, which corresponds to the C1 marking.

How to cook eggs properly

Now we turn from theory directly to practice. I suggest that you familiarize yourself with a step-by-step example of boiling chicken eggs in hot water.
1. Take a saucepan of a suitable size. For 1-3 eggs, a 16cm pan is suitable.
The time for boiling eggs will also be affected by the ratio of the amount of water to eggs. If you are simultaneously cooking a large amount in a small saucepan, add 30-60 seconds to the cooking time, as the boiling time will increase slightly.
2. Pour water into a saucepan, about 2/3 and set 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 that, using a needle, pierce holes in the eggs from 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 cause 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. Gently but quickly dip the eggs one by one 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. Do not 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 an egg to a certain consistency will differ by 30-60 seconds. One egg will boil faster, as the water will lose less temperature when cold eggs are immersed and the temperature is exchanged with water.

It is also very important how quickly the water will boil again after the eggs are immersed. If you boil eggs hard-boiled, it will not matter much, but if you want to get eggs of a certain consistency - soft-boiled, then you must:
a. After boiling water, immerse 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 turn down the heat so that the water only boils a little, and feel free to do other things until the timer beeps.
8. As soon as the timer beeps, transfer the eggs to cold water.
This action will help us to remove the shell from the eggs much easier.

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

How to cook a poached egg
Poached is a traditional French dish, which is a boiled egg without the shell. Such an egg is obtained with a special texture, tender with a creamy yolk. One of the most delicious and at the same time difficult methods of boiling eggs. Perhaps you will not be able to cook 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 boil a poached egg, we need: a saucepan of water, table vinegar and a wooden spoon.
1. Take an egg and wash it thoroughly in warm water. Many people neglect this stage in the preparation of eggs, because in any case, the egg will undergo a good heat treatment. However, this stage is very important, because when an egg is broken, all the dirt remaining on the shell gets into our dish. Even after heat treatment, it is not very pleasant and good.

2. Pour 4-5 cm of water into a saucepan, bring to a boil and add vinegar at the rate of about 1 tablespoon 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 it will also change its color.

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

4. Now we reduce the heat under the pan so that the water does not boil, but as if it 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 to 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 about 2.5 minutes, for a large egg, the time can increase up to 4 minutes.
7. Now remove the egg with a slotted spoon, transfer it to a bowl of cold water to wash off the remaining vinegar and stop the cooking process.

8. The last stage - put on a napkin to drain off excess water 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 easy 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, it doesn't matter what color the glass is for cooking eggs, 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. Take the egg out of the water and put it on a napkin to remove excess water. You can serve. In the photos of category C1 eggs, the first was cooked for 1 minute 20 seconds at a power of 850 W - the yolk is completely liquid, the protein is almost all dense, there is a little liquid left in the water, the second is 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. Put a small pot of water on the fire and bring to a boil. Then we reduce the fire a little, the water should not boil too much.
3. While the water is boiling, take a cup or bowl, cover it with cling film.

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

6. When the water boils, put a bag of egg in a saucepan and cook for 3-7 minutes, depending on the desired consistency.

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

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

8. This egg was boiled for 4 minutes - the result is a soft-boiled egg, fully cooked white and 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 saucepan, which, in fact, also remains clean, because the egg does not touch directly.

An additional plus is that during the cooking process, you can easily check the degree of readiness of the egg by simply lifting the bag by the ends and checking the density by pressing your fingers.
In this method, it is important not to make a big tail at the bag and take a wide enough 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 microwave-in-shell eggs.
The instruction is as follows: put an egg in a shell at room temperature in a glass, pour boiling water over, cover 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, a very high pressure is created in the egg, which can lead to an explosion of the egg, and quite strong. I recommend using other cooking methods.

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

How much to cook quail eggs

Quail eggs are an even more useful product, since all the nutrients and trace elements in them are in a very high concentration in comparison with 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 in time. For soft-boiled eggs - this is 1.5 minutes, for hard-boiled eggs - 3-3.5 minutes.

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

How many people, so many opinions.

It would seem, what could be easier than boiling eggs?

I threw it into the water, waited a few minutes - and a delicious, hearty breakfast is ready. But not everything is so simple.

There are many nuances that affect the end result of a simple culinary business.

Some people like boiled eggs with strong protein and tight yolk. Someone prefers that the protein holds its shape well, and the yolk is liquid or slightly grasps at the edges. There are lovers of tender poached eggs, boiled without shells.

In general, everyone has their own taste preferences. To get a guaranteed result, it is worth mastering the wisdom of boiling eggs. The pleasure of eating is a very important moment in a person's life. Especially if this person is a young spouse who wants to please her beloved. Or the heiress of a rich uncle, brightening up the last days of a beloved relative. A rubbery, hard protein or not thick enough (runny) yolk can ruin your mood.

General rules and secrets of cooking chicken eggs:

The size of the pot should be such that the eggs are tight. If they float freely, then when boiling, bumping against each other, they will certainly split;

You need to cook eggs at room temperature, especially if they are laid in boiling water. The shell of cold eggs will crack, so you need to get it out of the refrigerator at least half an hour before cooking;

If you add a little salt to the water, the shell will not burst during cooking, as it will become harder;

Fresh eggs should be boiled for 3-4 minutes longer (the date of packaging should be indicated on the package);

To prevent air from collecting from the blunt end, you need to pierce the shell from this side. Otherwise, the air mass may crack the egg.

An egg cooked according to all culinary science will turn out exactly the way you want to see it on your plate. It will not crack in the pan and will not leak, it will delight you with a soft or dense consistency of protein and yolk. The nuances of boiling eggs allow them to be used as solid components of a salad or, on the contrary, as a soft and liquid dressing for this dish.

How to cook hard boiled eggs

Hard boiled eggs can be boiled in two main ways, placing them in either cold or boiling water. How much hard-boiled eggs are cooked depends on their size and the initial temperature of the water.

The first way is to put it in cold water. The sequence of actions is as follows:

Wash eggs thoroughly under running water;

Place tightly in a saucepan;

Pour a small amount of cold water so that it only slightly covers the shell (eggs should not float freely);

Send on medium heat.

It is possible to say in advance how much an egg laid in cold water will cook only approximately. It all depends on the initial temperature of the water, the strength of the fire, the characteristics of the pot, and even how high the terrain is in relation to sea level. The higher the terrain, the lower the atmospheric pressure and, accordingly, the lower the boiling point of water (by adding salt to the water, we increase it).

Therefore, you will have to navigate at the time of boiling. How much to boil eggs after boiling water? In order to get a tough egg, you need to set the kitchen timer for 7-8 minutes.

The second way is to put eggs in boiling water. In this case, the eggs must be at room temperature, otherwise they will crack immediately. Put them in boiling boiling water carefully, using a tablespoon and immersing them in it to the very bottom of the pan. It is important that the shell does not hit the bottom.

How many hard boiled eggs to boil after boiling? Small eggs need to be boiled for eight minutes, large eggs for ten minutes. Actually, the cooking time remains the same as in the cold setting. The boiled eggs must be removed from the boiling water with a spoon and poured over with cold water. Forced cooling will help to peel off the shells more easily.

How to boil soft-boiled eggs

For soft-boiled eggs to be tasty and beautiful, they must be the freshest. The yolk remains liquid with this cooking method. Stale, damp yolk is unlikely to be enjoyed by true gourmets. It is also easier to remove the shell from very fresh eggs.

To check the freshness of a chicken egg, you can use a simple folk method: dip it into cold water.

1. For boiling soft-boiled eggs, eggs that quickly sink to the bottom are ideal. They were demolished no later than six days ago, so they retained all the taste and freshness.

2. If the egg sank a little, but did not touch the bottom, that is, it floats in the middle of the water layer, it will also work. The age of such a product is from one to two weeks.

3. Unsuitable for boiling soft-boiled eggs that are left floating on the surface of the water. They were demolished about a month ago. You can still use such a product (for example, in homemade baked goods), but you should not cook soft-boiled.

How to cook soft-boiled eggs? There are several ways. This is the same cold or hot bookmark.

The first way

With the cold method, washed eggs should be tightly placed in a saucepan, covered with cold water and put on high heat. As soon as the water begins to boil, reduce the temperature to medium-low.

How much to cook eggs after boiling water also depends on their size and the desired result:

Usually three minutes are enough to obtain a semi-liquid egg. The yolk will remain completely liquid, and the white will thicken a little, but will not become very hard, like a hard egg;

If you want to make the yolk a little thicker, you need to continue cooking for four minutes. During this time, the protein is completely cooked, and the yolk thickens slightly;

For those who want to get a tender, thick yolk with a raw center, you need to boil the eggs for five minutes after boiling the water.

Second way

It is supposed to be placed in boiling water. Eggs of compact temperature are gently sent with a spoon to the bottom of the bubbling pan. Exactly one minute later, the cooking should be stopped, and the eggs should be left in the cooling boiling water for five or six minutes.

In a five-minute egg, the protein will be liquid, in a six-minute egg, it will be semi-solid. If you leave it for another minute, that is, hold it in hot water for seven minutes, you get an egg in a bag. By experimenting with time, you can achieve exactly the result that will give you pleasure.

After five to six minutes, the eggs can be poured over with cold water to cool. To make the shells easier to remove, two minutes in a cold "bath" will be enough.

Third way

Hot bookmarking according to a special scheme, without cooking at all. How to cook soft-boiled eggs this way? Prepared product at room temperature should be tightly placed in a saucepan and pour boiling water over it. The water should only slightly cover the shell. Cover the pan tightly with a lid and leave the eggs for ten minutes.

Then pour out the water and re-brew the eggs with a new portion of boiling water. Secondary pouring is done for two or three minutes (depending on the desired yolk consistency). All that remains is to take out the eggs and serve immediately (they eat soft-boiled eggs hot).

Eggs prepared in this way are deliciously tender. The protein resembles an air mass surrounding a semi-liquid yolk in a cloud.

How to boil eggs in a bag after boiling water

Bagged eggs are a denser, thicker version of soft-boiled eggs. Therefore, they are cooked in the same way, with the exception of the holding time in boiling water.

After boiling in a cold setting, the cooking time is five to six minutes. In a hot bookmark, after a minute of cooking, it will take seven minutes to hold the egg in boiling water.

It is not necessary to cool eggs in a bag in cold water: the dish is served hot. To make cleaning the shell easier, you can immerse the eggs in cold water for two minutes.

How to cook a poached egg

The original version of the boiled egg is a dish with the exquisite name poached egg. The point is to boil the contents without the shell. The result is a delicate airy mass that fits perfectly into the concept of a morning sandwich, soft salad or a separate dish served with sauce and a piece of fresh baguette.

For an original and tasty dish, you need a very fresh product. An egg laid more than a week ago will creep along the surface of the water during cooking. But the white of a fresh testicle will gather around the yolk in the form of a dense bag.

To prepare poached eggs, you will need additional ingredients:

A teaspoon of salt;

Four teaspoons of six percent vinegar.

Poached egg is cooked in a special, low saucepan or stewpan. You can use a suitable steel bowl. Boil a liter and a half of water. Pour vinegar into boiled water, add salt. The vinegar will help the protein hold its shape, while the salt will increase the density of the water.

Now the most important thing: you need to very carefully break the shell and pour the egg onto a saucer or into a small bowl. Reduce cooker temperature to minimum to reduce boiling intensity and prevent protein breakdown.

Bring the saucer as close to the surface of the water as possible, tilt it so that the egg smoothly slides into the boiling water. Use a spoon to gently nudge to make sure the protein does not stick to the pot. It remains to observe the thickening process, focusing on your taste. The cooking time will be from one to four minutes. The protein should be solid anyway.

You need to get the finished poached egg with a slotted spoon. If ugly threads are still formed along the edges of the thickened protein, they can be cut off.

2018-04-04

Hello my dear readers! On the eve of Easter, many of us will paint eggs. Do you know how and how much to boil hard-boiled eggs so that they turn out perfect every time? I'll show you how easy it is to do this! How many hard boiled eggs are boiled? The answer will overwhelm you. Not at all!

Boiling eggs - what could be easier? It turns out that not everything is so simple! One poorly cooked can discourage you from eating hard boiled eggs for life. A perfect hard boiled egg never has a green ring around the yolk. The yolk itself should not turn out to be crumbly and dry (you can easily choke on it), but tender, creamy, creamy, soft.

Now you still have time to experiment a little, but on Easter and on any other day, you will have a simple cooking method at your disposal, which gives an excellent result. I write a little enthusiastically, as I am overwhelmed with emotions.

My tried-and-true method is to pour cold water over the raw specimens, bring the water to a boil, cover the dishes, remove from the heat, and leave to "simmer" without further heating the water. How much to cook (conditionally) eggs so that they turn out hard-boiled, after boiling in this way, we will consider below.

How many hard boiled eggs are boiled for the perfect result

Ingredients

  • Chicken eggs;
  • cold water.

Equipment

  • Egg boiling container (ladle);
  • timer;
  • spoon;
  • a bowl of cold water.

How to cook properly

Place cold eggs in a small bowl.

Fill them with water.

Bring the water to a boil.

Remove the dishes from the heat, cover with a lid

While the water is heating, fill a large bowl with very cold water (you can add ice from the tray to it).

How many minutes do you cook hard-boiled eggs under the lid after boiling (without heating)? I made two options. I took out two of them ten minutes after the water boiled, sent them cold water.

Here is peeled after ten minutes of soaking under the lid

And here is the cut. We see that the yolk turned out the way we need it - completely boiled, not liquid, bright yellow in color. And take my word for it and check it yourself - the consistency is creamy, delicate.

Fifteen minutes later, she took out the remaining three, sent them into the ice-cold water.

This is what it looks like peeled, aged under the lid for fifteen minutes.

Here is a cutaway. The yolk is still bright in color, but the consistency is less creamy. It tastes great!

Yolks from the first and second batch. Both have no greenish tint.

Brief instruction

  1. Place the eggs in a bowl of cold water.
  2. Bring to a boil without a lid.
  3. Turn off heating, close the lid.
  4. Set the timer to the desired time: for yolks of a creamy consistency - 10 minutes, for harder ones - 15 minutes.
  5. After the required time has elapsed, remove from hot water.
  6. Submerge in ice water for at least one minute.
  7. Cleanse and eat.

My findings

  • There is no need to keep actively boiling the eggs after boiling the water if we want to get them hard boiled. It is quite enough just to keep them under the lid for ten to fifteen minutes.
  • You will get the most delicious, almost perfect hard boiled eggs. You will often want to cook them just to eat for breakfast or stuff them.
  • You have never eaten such a tender yolk!
  • If you do not intend to paint eggs in the future, then before lowering them into ice water, you can lightly knock them on the countertop. It is usually easier to clean them after such manipulation.
  • For brewing, choose specimens that are approximately seven days old. Fresh ones will be very difficult to clean.
  • You may need to tweak the brewing time a little to get your “ideal” one. But ten to fifteen minutes is not bad for just trying to cook a familiar dish in an unusual way.
  • For me, at one time, the above method was a real discovery. In addition, it is very economical - the cooking process goes on by itself, without heating on gas or using electricity. For cooking, it is best to use pans with a thick multilayer bottom that keeps the temperature well.

It will be very interesting for me to know your opinion, my dear readers, about the cooking method I have given. Be sure to share your impressions when you try to cook this way!

To share with friends:
Similar publications