How many attempts to cook eggs have already ended with failure? We do not see the shell, so it can easily happen that we do not breed or boil the eggs. To achieve perfection we need either years of experience or a simple trick. What do you choose?
Boil white, but beautifully liquid yolk – this is a goal that we try to bring it as close as possible with every cooking of eggs. But we do not have to rely on the happiness and help of good domestic spirits. It is not at all about how much experience and happiness, but a perfect preparation before the start of cooking.
See also the following video:
It depends on many circumstances
You know the lesson that the eggs are supposed to cook for about three minutes and the really big a minute longer. This is true, but there are also many other variables, such as the speed of cooking (ie the power of the hotplate or the flame strength), then the egg temperature before inserting into the water (was in the refrigerator or not?) And so on. To eliminate as many unknowns as possible, which can affect the perfection of the result, let us say with a basic procedure that we cannot spoil anything with.
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An ordinary but uncertain way
Also, do you first cook water and only when it boils, add eggs to it? That’s the first possible mistake. First, a lot of them due to rapid temperature changes and inside the contained air that starts expanding will crack. , which will survive this test “in health” then will most likely have the required consistency.
That’s what experts do that
Then bring the water to the boil and turn it off and pull it out of the hotplate as soon as it starts to bubble it so that it is not heated. Put it with a lid and leave the eggs only in this hot water without further cooking. You do not have to worry, the temperature is sufficient to make the egg slowly cook. If you love liquid yolk, it will be enough to wait three minutes, for its creamy consistency then it will go four minutes.
Do not postpone an important step
Whether you cook the eggs as more common, ie by cautious insertion into hot water with a faith in a good result, or lean towards a slower but described method, remember an important moment that cannot be postponed. It is necessary to remove the eggs from the water immediately after the specified time, because otherwise it would continue to import and we could quickly forget the half -liquid delicacy.
Cool down
This is related to another rule – even pulling out of hot water is not sufficient in itself. Inside and on the egg surface, it is still warm enough to ensure that the fluid changes into a solid mass. Therefore, prepare a bowl of icy water in advance (ideally with ice cubes) in which you put the eggs.
Although at first glance it seems like a big alchemy, it is not a problem if you prepare everything in advance, when it is time to remove the egg from the water, you are not just looking for a cold water bowl. Try it and you will certainly enjoy it.
