Eggs in cooking can be found everywhere: in salads, in hot dishes, in baked goods ... And how delicious it is to eat a couple of boiled eggs for breakfast! Stop! Are the eggs fresh? Are they cooked right? Sure? Let's check!

How to tell if your eggs are fresh

The easiest way to test the freshness of an egg is to shake it. If you do not hear any extraneous sounds, you can eat this egg. If you hear a squelch or chomp, it is better to throw it away. This, of course, is not a mini-monster inhabiting it and therefore chomps, but only air, but it is the air that spoils the eggs.

Another way to test how fresh an egg is is to place it in a bowl of water. Everything here is also extremely simple.

• The egg drowned - absolutely fresh product
• The egg has surfaced - in the trash! You can't eat it - air got there, and the useful moisture evaporated.
• The egg has risen from the bottom at an obtuse angle upward - medium freshness. You can still eat, do not get poisoned, but do not store this egg anymore, you risk it.

What about storage?

It is highly advisable to store eggs in the refrigerator. Many refrigerators even have special nets and shelves for storing eggs - this is convenient, and the packaging does not take up precious space. Eggs usually have a shelf life of about 15 days. In stores, of course, eggs are often on the shelves. This is not a big deal if the eggs were laid very recently. Always pay attention to the expiration date: if the packaging is on the open shelf for more than half of the expiration date, it is better to look for a fresher one.

Boil eggs

An egg, it would seem, is such an ordinary product, and there are many options for its preparation. There are also many ways to cook an egg. The most popular are soft-boiled, in a bag, hard-boiled. The degree of readiness of the eggs depends, of course, on the cooking time.

How to boil the perfect egg?

• Soft-boiled.

Delicate liquid yolk and strong boiled protein - yummy!

To boil a soft-boiled egg perfectly, you need to do this. Place a small saucepan 3/4 full of water on the stove and bring to a boil. Add a pinch of sea salt. Using a slotted spoon, immerse the egg in boiling water and immediately remove and then lower the egg to simmer for 4, 5, or 7 and a half minutes. An ideal soft-boiled egg is cooked in this way for 5 minutes, completely liquid - 4 minutes, and half-dense - 7 minutes 30 seconds.

• Into the bag.

For some reason, it so happened that bagged eggs are not as popular as other options for boiled eggs. However, if you are an amateur, why not please yourself?

Place the eggs in cold water, turn on the gas and cook for four minutes.

Another option is to put the eggs in boiling water for just a minute, and then turn off the gas and leave them in the same container for seven minutes - so the eggs in the bag will turn out to be tender and tasty!

• Poached egg (without shell).

A poached egg can be added to an avocado sandwich for a wonderful and healthy start to the day. And boiling a poached egg is not so difficult.

Fill a wide saucepan halfway, bring to a gentle boil over medium heat, season with salt (a pinch of salt is enough).

Break the egg into a mug and tip it into a saucepan in one motion. Do the same with the rest of the eggs. Depending on the size and temperature of the egg (for example, only one selected from the refrigerator), boil for 2 to 4 minutes. An egg, boiled for 2 minutes, will be very runny. To check if it's ready, select on a plate and lightly press with a spoon, use your intuition. If the egg is too soft, return to the water for another minute.

Select the poached eggs on a paper towel lined dish, then serve on toast. Sprinkle with coarse salt and pepper.

• Hard boiled.

This is probably the most popular option for boiled eggs. Such eggs are found everywhere: in salads, soups, hot dishes. However, many people digest eggs and then the yolk acquires a rather unpleasant greenish or bluish tint, and the egg itself is not particularly pleasing in taste.

To boil a hard-boiled egg is really cool: put it in cold water, bring the water to a boil, boil for one minute in boiling water, then turn off the gas and cook for another seven minutes.

Another way to hard-boil eggs is this. Immerse the egg in a slotted spoon in boiling salted water for a second, then lower the egg and cook for 10 minutes.

Simple Boiled Egg Snack Recipe

We offer one version of a delicate egg snack! Suitable for a festive table, for breakfast, for sandwiches and for a snack.

You will need: 5 boiled eggs, 2 processed cheese like "Friendship", about 150 g of mayonnaise and a couple of garlic cloves.

The recipe is extremely simple, but it turns out really satisfying, tasty and appetizing!

Boil hard-boiled eggs, grate cheese curds on a fine grater, chop the garlic with a crusher, knife or grater. Finely chop the chilled boiled eggs. Mix with the rest of the ingredients and add the mayonnaise. Stir. The appetizer is ready! It is especially tasty to smear such an appetizer (popularly called Jewish) on toast or simply fried bread in a pan. Bon Appetit!

In general, eggs, of course, occupy a special place in cooking by right. How many different dishes can be prepared with their participation. And how delicious it is to eat an egg, cooked separately from everything - fried or boiled, not in a salad, but as an independent dish!

For more recipes with boiled eggs, see. If you have a favorite, interesting, original recipe for cooking a dish with an egg, share in the comments to this article!

Chapter:
Egg dishes
1st page

BOILED EGGS VARIOUS
How to boil eggs

IMPORTANT NOTES TO REMEMBER FOREVER!

Eggs boiled in different ways differ in the degree of hardening of the yolk.

Boiled chicken eggs (laid in cold water)

Wash the eggs and cook in enough cold water to cover them.
Cooking time after the water boils:
soft-boiled eggs - 3 min.
eggs in a bag - 4-5 minutes (depending on size)
hard boiled eggs - 7-8 minutes
When setting eggs in cold water, it is difficult to determine the desired cooking time. it strongly depends on the heating rate.
So you can boil hard-boiled eggs, because when laying in cold water, the shell bursts less often.

NOTE. It should be borne in mind that with a significant increase in the altitude of the area above sea level, both the atmospheric pressure and the boiling point of water decrease. In this case, the cooking time is slightly increased.
The boiling point of water can be increased by adding b O more salt.

Boiled chicken eggs (with a lay in boiling water)

Place the eggs carefully in boiling salted water, avoiding hitting the bottom of the dish.
After boiling, cook, depending on the size of the egg:
soft-boiled - 2-4 minutes (to taste),
in a bag - 4.5-5.5 minutes,
hard boiled - 8-10 minutes.
Remove the finished eggs and immediately place them in cold water to make it easier to remove the shells.
To prevent the eggs from bursting during cooking, the shell can be lightly punctured with a needle at both ends.

Soft-boiled egg.

Soft-boiled egg.

A soft-boiled egg is usually served with fried croutons.

Serving soft-boiled eggs with oiled croutons.

Serving soft-boiled eggs with fried croutons in butter.

Scrambled eggs

Place the washed eggs in boiling water and cook for 3-4 minutes. You can cook them differently. Put the eggs in a saucepan and pour boiling water over them so that the water covers them.
After 10 minutes, drain the water, pour boiling water again and remove the eggs after 2-3 minutes.
The white of an egg cooked in this way does not harden, it thickens into a delicate white mass, the yolk remains semi-liquid.
Serve soft-boiled eggs only hot.

Eggs "in a bag".

Eggs "in a bag"

Boil eggs in the same way as soft-boiled, but the cooking duration is 5-6 minutes. After boiling, pour cold water over them and serve hot.
Bagged eggs can be served with a variety of side dishes and sauces.

Hard boiled eggs.

Hard boiled egg slices.
On the left in the photo is a properly cooked egg. The yolk retains a bright color, there is no greenish color on its surface.
On the right is an overcooked egg. If the egg is digested (boiling for more than 10-12 minutes), the protein becomes too dense, and the yolk will lose its taste, on the surface it will acquire a greenish tint and a rubbery, poorly chewed consistency.

Hard boiled eggs

Dip the eggs in boiling water and cook for 10 minutes. With longer boiling, the protein becomes too hard and the bright yellow color of the yolk disappears.
Immediately immerse the boiled eggs in cold water to make it easier to remove the shell.
Serve the eggs in their shells hot or cold.

EXPERIMENT WITH DURATION OF EGG BOILING

For the experiment, 4 large (55-60 grams) chicken eggs were taken.
Everyone was immersed in boiling water at the same time.
The first was boiled for 3 minutes, the second for 5 minutes, the third egg was boiled for 7 minutes and the fourth for 9 minutes, respectively.
Each of them was cooled for 2 minutes under running cold water.

EGG, BOILED 3 MINUTES.
It can only be called boiled with a stretch - it is rather raw than boiled.
Three minutes is clearly not enough to boil a soft-boiled egg, if you put it in boiling water, and not in cold water.
NOTE.
Eggs boiled for exactly 1 minute in boiling water without boiling and then cooled in air for 10-15 minutes are used to prepare dressings for other salads.

EGG BOILED FOR 5 MINUTES.
The white is completely ready, and the yolk is only slightly cooked from the outer surface.
It is not easy to completely peel such an egg - it is too soft.
Soft-boiled eggs and in a "bag" are eaten with a spoon directly from the shell.

EGG BOILED FOR 7 MINUTES.
After seven minutes, the egg is cooked to a condition where it is no longer difficult to peel.
It does not fall apart in the hands and keeps its shape well.
Such an egg in a "bag" can simply be completely cleaned and eaten without worrying about clothes and hands stained with yolk.

EGG BOILED FOR 9 MINUTES.
This egg is suitable for slicing into various salads and for separating the whole yolk from the protein.
It can be eaten with appetite by itself - it is not overcooked, it contains a delicate tasty yolk.
From the nine-minute mark, a chicken egg can be considered hard-boiled.
ATTENTION! If the eggs are boiled for more than 12 minutes, the yolk begins to turn blue, and resembles rubber in taste and consistency.

Culinary focus

We immerse a raw chicken or quail egg in 96% drinking (ethyl) alcohol C 2 H 5 OH at normal room temperature and after a short time (about 4-5 minutes, depending on the size of the egg) we get a "boiled" egg - during this time the protein under the influence of ethyl alcohol, it will curdle to a dense consistency.
Thus, it is possible to "boil" an egg on a dispute without heating. As with all magic tricks, a preliminary rehearsal should be held before a public display of your art.
The "boiled" eggs of land birds obtained in this way are quite edible both in pure form and in salads and snacks.
For the peculiarities of using waterfowl eggs in food, see above.
Always keep in mind that ethyl alcohol is not a sterilizing agent, but a fixing agent (i.e., stopping the development of microorganisms, but not always destroying them).

Flavored eggs

Ingredients : 2 eggs, 10 g of dry tea, salt, sugar.

Preparation

Hard-boiled eggs, peel and pierce in several places. Pour some cold water into a saucepan, add tea, salt, sugar and bring to a boil.
Then put the peeled, pierced eggs and continue boiling with low heat until the eggs turn light yellow.
After that, remove the eggs, cool, cut into slices.
In addition to the light yellow color, the eggs acquire the taste and aroma of tea.

Poached eggs (boiled in a "bag" without shell).

Graduation eggs

Ingredients : 2 eggs, 1 glass of bone broth (silt of fat-free broth, or salted water), 2 tbsp. tablespoons of wine vinegar, 2 cloves of garlic, 30 g butter, 1 tbsp. a spoonful of flour, salt, ground sweet red pepper, dill, 1/2 teaspoon of mustard, a pinch of sugar.

Preparation

Bring the broth to a boil, pour in the vinegar and salt. In a slightly boiling broth, carefully release the eggs (one at a time) and cook them until the protein turns white. Then place with a slotted spoon on a heated and oiled dish.
Form a ball out of half the amount of butter and flour and dip into boiling broth. Boil the resulting sauce, remove from heat and add salt, red pepper, mustard, garlic and dill to taste.
Heat the rest of the oil (but do not fry), color with a little red pepper (or tomato puree) and pour over the eggs.
Serve the sauce separately in a gravy boat.
Instead of sauce for eggs, you can serve whipped sour milk, seasoned to taste with garlic, dill, salt and vegetable oil (Bulgarian eggs), grated cheese, tomato juice.

Poached egg (boiled without shell)

A poached egg is an egg that is boiled without the shell in a pouch. This egg is often used in sandwiches and salads. It can also be served separately with a sauce.

Ingredients :
- 1 egg
- 1 tsp. salt
- 4 tsp 6% vinegar

Preparation

The egg should be as fresh as possible, preferably no older than 1 week. In older eggs, the white spreads during cooking, and in fresh eggs it solidifies compactly near the yolk, forming a bag. (By the way, this is a way of determining the "staleness" of an egg.)
Pour 1-1.5 liters of water into a low saucepan or stewpan. Season with salt and vinegar. Bring the water to a boil. (Salt is needed to flavor the egg, but it reduces the sheen of the protein and makes it more matte. Vinegar is needed when using a not very fresh egg - it reduces the spread of the protein. If you cook an egg according to the classic recipe, then you do not need to add anything to the water. instead of water, you can use broth, milk, wine, etc.)

Crack the egg shell and gently release it into a small bowl.
Reduce the fire under the pan to the minimum, because strong boiling will destroy the liquid protein.
Bring the bowl as close to the water as possible and, gently tilting it, let the egg slide into the water.

Check immediately to see if the egg has adhered to the bottom. To do this, gently push it with a spoon - if the egg floats, then everything is fine, if it is cooked, then carefully separate it from the bottom.

Boil the egg on the lowest heat for 1 to 4 minutes, depending on the desired density of the yolk.
The white of the finished poached egg should harden completely.
Use a slotted spoon to remove the egg from the pan.

If the squirrel does run into tatters, trim off these edges.
Serve the poached egg immediately, until it is windy.
If eggs need to be cooked ahead of time, they should be kept in cold water to keep them from drying out. And before serving, warm them up a little by dipping them into hot water.

Poached egg sandwich.

Poached egg on a slice of bun, topped with mayonnaise or thick sour cream with seasoning.

Serving poached eggs on a platter with a slice of salted fish and bread.

Serving poached eggs on a portioned plate.

A poached egg, cooked in the microwave.

Poached egg in the microwave

Chicken egg - 1 pc.
Vinegar 9% - 0.5 tsp
Water (boiling water) - 150-200 ml
Pour half a teaspoon of vinegar into a microwave-safe bowl.
Add 150-200 ml of water (if you want the finished egg to be completely covered with protein, add more water).
Gently break the egg without damaging the yolk and release it into a cup of water.
Microwave the bowl of egg for 45 seconds at full power.
Remove the finished egg with a slotted spoon, let the water drain, put on a piece of bread.
Can be served with hollandaise sauce or sour cream.

Egg without shell, boiled in cling film

This is an option for the lazy and resourceful. ADVICE. If you wrap an egg with a cracked shell in foil, then the contents of the egg will not leak out during cooking.

We drive the egg into the film, twist the ends of the film tightly and tie it with a thread.

The result of boiling eggs in a film.

Heat the smoked chicken breast in a pan with butter. Alternatively, fry the raw chicken breast in a skillet with butter.
Fry the croutons cut into cubes in butter.
Peel the orange, cut out a few slices, peel them from the partitions so that only the pulp remains.
Put on a plate lettuce leaves or assorted arugula, Chinese cabbage, lettuce of different colors.
Place orange slices, hot croutons on the edges of the plate, put a spoonful of canned pineapple diced in the center.
Then lay out the hot chicken breast, cut into slices.
Put the hot stuff on the pineapple cubes.
Pour the pre-cooked hot creamy sauce with citrus juice.
Rub some Parmesan cheese on top on a coarse grater and serve immediately.
MAKING CREAM SAUCE
Ingredients for the sauce: 1 tbsp. l. flour, 20 g butter, 200 ml 20% cream, 50 ml dry white wine.
Sift the flour. Heat the saucepan, reduce the heat to medium and dry the flour in the saucepan, stirring constantly, for 1 minute.
Add butter to the flour and, stirring continuously, fry everything together for another 1 minute.
Pour in the wine, mix until smooth and remove from heat.
Heat the cream without boiling. Slowly pour the hot cream into a saucepan with toasted flour and wine and, stirring constantly, bring until thickened. Let's take it off the fire.
For 3 tablespoons of butter sauce, add 1 tbsp. l. finished and 1-2 tbsp. tablespoons of a mixture of lemon and orange juice.
Whisk well and keep hot.

Evening snack - egg in a glass

Preparation

Cut the strong tomatoes into pieces, marinate a little in light balsamic, put in a glass and place a cold egg on top in a "bag" or poached egg.
It turns out to be a wonderful refreshing aperitif.

Garlic seasoning for eggs and other dishes

Preparation

We take 2.5 heads of garlic, divide it into cloves, peel.
We spread the peeled cloves in a small form in one layer, pour in dry white wine so that it only covers the bottom, cover with foil and bake in the oven at 180 gr. From about 30 minutes until soft.
Then I knead the garlic with a spoon until a paste, add 1 tbsp. l. freshly squeezed lemon juice and most importantly - what gives all the flavor of the taste - 1 teaspoon of truffle oil.
You can use black truffle oil or white truffle oil. With white, the taste and aroma are much thicker and richer.
Try adding this paste not only to eggs, but, for example, to pasta.
A very small amount of this garlic paste imparts a wonderful taste and aroma!

Soft-boiled egg with vegetables in a glass - for breakfast

Preparation

Boil a soft-boiled egg so that the protein is hard and the yolk is liquid (cook with a tab in boiling water for about 4-4.5 minutes).
At the bottom of the glass, put your favorite vegetables, cut into pieces (here celery and red pepper).
Gently peel the egg and gently put it in a glass with a spoon.
Season with garlic paste, the recipe for which see above (previous recipe).
Sprinkle with herbs when serving.
Serving the toasted slices of bread separately makes for a great breakfast.

Chopped eggs with butter and green onions

Ingredients : 8 hard-boiled eggs, 100 g green onions, 3 tbsp. tablespoons of butter.

Preparation

Finely chop the eggs, mix with finely chopped green onions, mashed and whipped butter, salt and mix well.

Eggs with herring butter

Ingredients : 4 eggs, 100 g of herring oil.

Preparation

Squeeze the herring oil out of a syringe, cornette or pastry bag for half a hard-boiled egg.

Eggs with mayonnaise

Ingredients : 6 eggs, 1/2 cup mayonnaise, 1 fresh or canned tomato, 60 g canned green peas, 50 g lettuce, salt.

Preparation

Hard-boiled eggs, cut in half lengthwise. Put the yolks up and cut off the rounded part of the protein from the opposite side for stability. Lay the green salad leaves on a dish. On them are halves of eggs.
Serve, cover eggs with mayonnaise.
Decorate the dish with green peas and tomatoes.

Eggs with green mayonnaise

Ingredients : 6 eggs, 100 g lettuce, 1 fresh tomato, 2 tbsp. tablespoons of cream, 1/2 cup of mayonnaise, parsley.

Preparation

Hard-boiled eggs, cut lengthwise into 4 pieces. Pass the green salad through a meat grinder, grind with cream and mix with mayonnaise.
Put the eggs on a dish and pour over the prepared green sauce.
Decorate with parsley sprigs and tomato slices.

Eggs in cheese mayonnaise

Ingredients : 4 eggs, 1 yolk, 100 g of vegetable oil, ground pepper, salt, lemon juice, 100 g of grated cheese, green salad.

Preparation

Hard-boiled eggs, peel and cool. Grind the yolk with salt and add oil drop by drop. Season the mayonnaise prepared in this way with pepper and lemon juice. Stir in grated cheese.
Cut the eggs in half, put on a plate and pour over the cooked mayonnaise and cheese.
Decorate with green salad.

Eggs with mayonnaise with garnish

Ingredients : 4 hard-boiled eggs, 1-2 potatoes, 1 carrot, 1 cucumber, 1 bell pepper, 2 tbsp. spoons of chopped green onions, 1-2 tomatoes, 4 tbsp. tablespoons of canned green peas, 1 tbsp. spoonful of Southern sauce, 3/4 cup of mayonnaise, parsley, dill, salad.

Preparation

Stir the chopped vegetables and herbs, add green onions and peas, season with mayonnaise (half the norm) with the addition of Yuzhny sauce.
Place the seasoned vegetables in a heap on a dish.
Cut the peeled eggs in half lengthwise, place them with the cut down on the seasoned vegetables, pour over with mayonnaise, decorate with lettuce leaves and sprinkle with finely chopped herbs.

Eggs in horseradish sauce with whipped sour cream

Ingredients : 5 eggs, 250 g sour cream, 1.5-2 tablespoons of grated horseradish, 1/2 teaspoon of sugar, salt.

Preparation

Boil the eggs, cool them, peel them and put them on a deep dish.
Mix horseradish with whipped sour cream, sugar, salt, stir and pour over the eggs.

Eggs with tomato puree with sour cream

Ingredients : 5 eggs, 3-4 large tomatoes, 1/4 cup sour cream, salt, butter.

Preparation

Rub the tomatoes, simmer in oil, add sour cream, stir and heat without boiling.
Boil soft-boiled eggs, carefully peel and put on a deep dish, greased with oil; season with salt, sprinkle with oil and pour over tomato puree with sour cream.
Heat slightly in the oven, not boiling, and serve immediately.

Indian eggs

Ingredients :
4 eggs, 80 g rice, 60 g sauce.
For the sauce: 200 ml of broth, 200 ml of cream, 90 g of onions, 75 g of butter, 40 g of flour, 80 g of apples, 12 g of curry mixture (oriental spice).

Preparation

Put loose boiled rice on a plate, place eggs, cooked "in a bag" without shells on it and pour over them with curry sauce with apples.
Making curry sauce: cut onions into slices, add cold water and bring to a boil. Then drain the water, sauté the poached onion in butter, add the sautéed flour, the curry mixture and the apples, cut into pieces. Pour broth and cream into the resulting mixture, boil for 25-30 minutes, then rub through a sieve and mix with melted butter.
Serve hot sauce.

Bulgarian eggs

Ingredients : 4 eggs, 150 ml sour milk, 50 g butter, ground red pepper,

Preparation

Pour sour milk or yogurt into a plate, put eggs boiled in a "bag" without shells there.
Top with very hot melted butter mixed with red pepper.

Bulgarian eggs with feta cheese

Ingredients : 4 eggs, 20 g butter, 100 g feta cheese, greens.

Preparation

Boil eggs "in a bag" without shells. Soak the cheese and warm it up.
Put feta cheese on a dish and cover it with eggs.
When serving, pour over melted butter and garnish with herbs.

Boiled eggs in a spicy sauce

Ingredients : 4 eggs, 4 slices of ham, 4 tbsp. tablespoons of tomato puree, 4 medium-sized apples, 5 tbsp. tablespoons of vegetable oil, 2 raw egg yolks, 2 teaspoons of mustard, lemon juice, 1 glass of wine.

Preparation

Boil eggs "in a bag", cool and peel. Spread the slices of ham with tomato puree and place eggs on them (you can wrap them in rolls).
Prepare mayonnaise from egg yolk and vegetable oil, thoroughly grind the components, mix it with grated apples, salt and season with mustard, lemon juice and, if desired, wine. Pour the prepared eggs with this sauce.
Serve as an appetizer or as an intermediate dish with salad, depending on the season.

Eggs with pickles

Ingredients : 5 eggs, 4-5 pickles, 4 tbsp. tablespoons of ghee, 2 onions, 1/2 cup sour cream, salt, parsley.

Preparation

Finely chop the onion and fry in oil. Add chopped cucumbers to the pan with onions and simmer them together with onions for 10-15 minutes.
Boil the eggs hard-boiled and grind them in a bowl of salt.
Put prepared onions and cucumbers in the same bowl and mix.
Serve with sour cream.

American poached eggs

Ingredients : 4 eggs, 200 g tomatoes, 10 g butter, 50 g ham.

Preparation

Cut the tomatoes in half, season with salt, pepper and bake in the oven (the tomatoes must not decay).
On the bottom half of the tomato, put an egg, cooked "in a bag" without a shell, pour melted butter over it and garnish with slices of ham, fried on a grill.

Poached eggs with dill and parsley

Ingredients : 5 eggs, dill, parsley.

Preparation

Boil eggs "in a bag" without shell, put on a dish, sprinkle with chopped dill, garnish with parsley sprigs.

Poached eggs with parsley

Ingredients : 6 eggs, parsley.

Preparation

Boil the eggs without the shell, put in a pyramid on a dish, garnish with fresh or fried parsley sprigs.

Poached eggs in sour cream sauce

Ingredients : 1.5-2 liters of water, vinegar, salt, bay leaf, a few peas of black pepper, 1/2 peeled onion, 8 eggs, 250 g sour cream, 30 g flour, sugar.

Preparation

Boil the spices in well acidified water with salt for 5-10 minutes. Strain the broth, bring to a boil. Drive eggs one at a time into the ladle and gently dip in boiling water. Boil the eggs on low heat for about 4 minutes (so that the yolk remains semi-liquid), then remove.
Add part of the broth with sour cream and flour dressing, boil, strain and season to taste.
When serving, pour this sauce over the eggs.

Poached eggs with head salad

Ingredients : about 120 g of whipped sour cream, 1-2 tbsp. spoons of ketchup, parsley or dill, lettuce, lemon juice, salt, sugar.

Preparation

Eggs, boiled without shells, put on a leaf of head lettuce moistened with lemon juice, garnish with whipped sour cream, tinted with ketchup, season and sprinkle with herbs.

Marinated eggs

Ingredients : 6 eggs, 400 ml water, 400 ml vinegar, 1 teaspoon salt, 1/2 teaspoon sugar, 1 small bay leaf, 2 cloves, 2 cardamom seeds, 1 small onion, 1-2 hot red pepper pods.

Preparation

Hard-boiled eggs. Cook a spicy marinade from the seasonings, cool and pour the peeled eggs with it.
Cover with a cloth and leave to soak for a few days.
Serve as a savory appetizer with salads.

Egg fricasse

Ingredients : 4 eggs, 60 g champignons, 1 onion, 30 g butter, 25 g flour, 0.25 l milk, mustard, parsley, salt.

Preparation

Peel hard-boiled eggs, cut into four parts.
Chop the mushrooms larger, and the onion smaller, salt, stew in oil, sprinkle with flour, pour milk, let it boil and boil, season with mustard, sprinkle with chopped parsley. Soak quarters of eggs in this sauce.
Fricasse can be supplemented with slices of boiled meat (veal or poultry), deboned fish or white bread dumplings.
You can also season the sauce with mustard and lemon juice or vinegar and sugar.
Serve as a savory snack hot or cold.

Jellied eggs

Ingredients :
300 g ham, 4 eggs, 150 g gherkins, 120 g green salad.
For jelly: 1 kg of bones, 40 g of gelatin, 25 g of carrots, 25 g of onions, 15 g of parsley root, 15 ml of vinegar, 3 egg whites, bay leaf, cloves, black peppercorns, salt.

Preparation

Cool hard-boiled eggs and cut in half. Prepare the jelly and cool it, not allowing it to completely solidify. Cut the lean ham into small cubes, the gherkins into strips. Put a small amount of chilled jelly in a jellied dish.
When the jelly hardens, put green lettuce leaves on it, halves of eggs with yolks down, gherkins, ham, pour the rest of the jelly and cool. Before serving, heat the mold in hot water for a few seconds so that the jelly lags behind the walls of the mold. Put the aspic on a flat dish.
Jelly preparation: from the bones with the addition of roots, cook the broth at a low boil, systematically removing the fat and foam. Put gelatin pre-soaked in cold water in strained hot broth and stir it until completely dissolved. Then add the spices and add half the egg whites mixed with cold broth in a 1: 5 ratio, bring to a boil, add the remaining proteins and bring to a boil again. Strain the finished jelly.

Eggs in aspic

Ingredients : 4 eggs, 100 g cold roast, 1 small jar of peas, 30 g gelatin, salt, sugar, vinegar, vegetable oil.

Preparation

Cut hard-boiled eggs in half or in slices. Cut the roast into equal slices.
Drain the peas, and pour the liquid from the jar with 1 liter of water, add salt, sugar, vinegar. Then boil the liquid, pour gelatin soaked in cold water into it.
Cover the bottom of the mold, lightly oiled with vegetable oil, with a thin layer of jelly, let it harden.
Put eggs and roast on top of the jelly.
Pour in a little jelly and thicken.
Stir the peas with the rest of the liquid jelly, pour the mixture over the contents of the form.
Let it freeze. Turn over and place on a platter.

Herring eggs

Ingredients : 4 eggs, 100 g mayonnaise, 50 g onions, 80 g apples, 20 g herbs, 250 g herring, 40 g sour cream, 300 g green salad.

Preparation

Cut the herring into fillets and cut into slices 3-4 cm wide. Cut the boiled eggs in half. Put the eggs on top of the green salad with the yolks facing up, put slices of herring on top, on the herring - onions with apples, cut into small cubes and seasoned with sour cream.
Drizzle with mayonnaise and garnish with herbs.

Eggs with sprats

Ingredients : 4 eggs, 100 g sprat fillet, 2 tbsp. tablespoons of mayonnaise, green lettuce, dill or parsley.

Preparation

Hard-boiled eggs, cut into slices. Put a sprat fillet on each circle, rolling it into a ring. Spread lettuce leaves on a platter and put an egg circle with sprat on each leaf.
Fill the ring of rolled sprat with mayonnaise and sprinkle with chopped herbs.

Eggs with sprat sauce

Ingredients : 5 eggs, 100 g butter, 150 g sprat, 2 tbsp. spoons of flour, dill.

Preparation

Boil eggs hard-boiled, peel and put on a dish.
Melt the butter in a saucepan, add the chopped sprat fillet, boned in flour, and pass through a sieve.
Pour the resulting sauce over the eggs and sprinkle with chopped dill on top.

Molle eggs

Ingredients : 4 eggs, green salad, 150 g ham.

Preparation

Boil the eggs "in a bag", cool in water and remove the shell. Cut the ham into thin, almost transparent slices.
Wrap each egg in a slice of ham so that only a quarter of the egg is visible.
Serve on a flat dish lined with lettuce leaves.

Molle eggs on a vegetable salad

Ingredients : 4 eggs, 100 g each canned green peas, potatoes, carrots, celery, parsley, apples, pickles, 50 g onions, 1 can of mayonnaise, salt, pepper.

Preparation

Cool and peel the boiled eggs "in a bag". Boil peeled potatoes and other vegetables in salted water and cut into cubes. Boil green peas in their own juice.
Cut the washed apples and cucumbers into cubes, finely chop the onion. Combine all products, lightly salt, add sugar or vinegar to taste and mix with 1/2 can of mayonnaise.
Arrange the salad on an oval or rectangular dish, place the eggs in the center, pour over them with mayonnaise, garnish with green salad, slices of tomatoes and cucumbers.

Boiled eggs "hidden"

Ingredients : 4 eggs, 2 strong tomatoes, 1/2 cup cottage cheese, 3 tbsp. tablespoons of vegetable oil, 1 teaspoon of lemon juice, 1/3 cup of grated cheese, salt, parsley.

Preparation

Cut the tomatoes in half and remove the middle with a teaspoon. Then season with salt and overturn on a plate for straining.
Prepare mayonnaise from cottage cheese, vegetable oil, lemon juice and a pinch of salt; if desired, you can add a little mustard (all ingredients are well grind together).
Boil eggs "in a bag", cool and peel.
Place 1 egg in each half of the tomatoes, pour over the prepared mayonnaise and sprinkle with grated cheese and finely chopped parsley.
Serve with toasted bread and vegetable juice or sour milk.

Yolk dumplings ("Mimosa")

Ingredients : 3 boiled eggs, 1 raw yolk, ground red pepper, salt.

Preparation

Grind boiled yolks and mix with raw yolk. Add red pepper and salt. From the resulting mass, mold balls the size of a pea with your hands.
Serve with green vegetable soup, pouring them into a tureen with hot soup on the table.
Add thick sour cream.

Boil eggs hard-boiled, cut lengthwise into halves and remove the yolks.
Crumble the removed yolks with a fork.
Drain excess fat from canned cod liver and use for other fish dishes.
Grind the liver with a fork.

Boil chicken fillets in a little water.
Finely chop the carrots and onions and fry in oil.
Crush the garlic cloves.
Cut the cucumber.
Grind everything with a blender, adding mayonnaise or sour cream until a homogeneous pasty mixture is obtained.
Season the resulting mixture to taste with salt, pepper and stir.
Bake 5 omelette pancakes:
- for each pancake separately, mix 1 egg, 1 tbsp. a spoonful of milk (or kefir), 1 pinch of salt, pour the mixture into a pan with butter and fry on both sides.
For a greater density of pancakes, 1/3 teaspoon of potato starch can be added to the mixture (this is optional).
Put the finished pancakes in a stack. Set one pancake with a particularly beautiful toasted surface separately to lay on top.
Assembling the snack cake:
- put the pancake on a plate,
- grease with a paste mixture,
- cover with lettuce leaves.
Then again a pancake, etc.
The top will be a pancake without spread, as shown in the photo.
Let the cake brew for 15-20 minutes and serve.
For different decorating methods, see p.

You will need eggs, ready-made puff pastry and small cake tins.
Roll out the dough into thin circles on a table slightly greased with vegetable oil.
We put the dough mugs in lightly oiled molds and press them to the bottom and sides.

Aesthetics are important in cooking! In essence, "egg nests" are ordinary fried eggs with cheese, but in an original design!
Of course, this dish was invented by the French. This work of culinary art is called "nid d" oeuf ", ie" nest of eggs ".
All you need are the three simplest ingredients - eggs, cheese, salt - and 15 minutes of time.
Such scrambled eggs will surely please both adults and children.
Try it, it will make your breakfast more fun!

:
2 eggs
1/8 tsp salt
1/4 cup grated Gruyere cheese (or you can mix mozzarella and parmesan; any medium melting cheese will do as well)

Separate the whites from the yolks carefully.
Separate each yolk into a small bowl, and beat the whites with salt into a cool foam until peaks.
In order for the whites to whisk well, they should not contain particles of yolks, and the dishes and attachments for the mixer should be completely dry and without traces of fat. Also whites at room temperature are whipped better.

Cover the baking sheet with parchment paper, foil or a special silicone baking mat.
Put the whipped egg whites on a baking sheet in the form of two "nests".

Sprinkle the "nests" with cheese.

Put the yolks in the middle of the "nests".

We put it in preheated to 230 gr. From the oven for 6 minutes.

Serving for breakfast.
Do not expect anything supernatural from the taste, because this is, in essence, fried eggs with cheese, only the protein has a more airy texture.
But what a wonderful view! Your child will not refuse such a beautiful scrambled eggs.

:
baguette - 12 slices
eggs - 4 pcs.
milk - 4 tbsp. spoons
tomatoes - 2 pcs.
grated cheese - 12 tbsp. spoons
dill - 30 g
vegetable oil - 6 tbsp. spoons
salt and spices to taste

Deliciously tender soft-boiled eggs, firm hard-boiled eggs, elegant bagged eggs - all these methods of boiling eggs boil down to the exact number of minutes of boiling and a few subtleties that are not at all difficult to remember.

How many minutes to cook eggs: video

Photo by Shutterstock

How to cook hard boiled eggs

Hard-boiled eggs are not only an excellent base for breakfast or a light snack, but also a frequent ingredient in pies, salads, and also an addition to various soups. It is very important that such an egg does not have an unpleasant gray rim around the bright yolk, so that the white does not turn into rubber or, conversely, the yolk and white do not turn out to be liquid. Avoiding these culinary disasters will help the correct sequence of actions and strict adherence to the boil time.

Just as the famous heroes of Swift, Laputians, could not come to a consensus on which end to break the eggs, so the culinary experts cannot agree on which water to put them in to boil them hard - boiling or cold. Proponents of the first method say they don't see the difference, and the cooking time is significantly reduced. Those who advocate the second option argue that this is how you will definitely save the eggs from cracking.

Those who boil eggs in boiling water suggest piercing them with a special machine to avoid cracks, or adding a little vinegar, salt or soda to the water, which helps to coagulate the protein and thus prevent it from "slipping away" through the cracks.

Regardless of the cooking method, eggs should initially be at room temperature.

Place one or more eggs in a saucepan or ladle. If you are boiling a lot of eggs, pay attention to the fact that all of them should lie on the bottom of the dish in one layer, or it is worth boiling them in several stages. Pour eggs cold water so that the liquid rises above them by 3-4 centimeters. Bring water to a boil. You can cover the eggs with the lid and turn off the heat, or you can lower the heat to medium and cook the eggs uncovered. Eggs covered with a lid will be ready in 12-15 minutes, eggs in boiling water will cook in 10-12 minutes. The exact cooking time also depends on the size of the egg. The smaller it is, the faster it will be ready, and vice versa.

To stop the cooking process, be sure to chill the eggs quickly. There are also two ways here. You can gently drain the hot water and pour the cold water into a pot of eggs, or you can use a slotted spoon to remove the eggs from the boiling water and place them in a bowl of ice water.

If you boil eggs for longer than 15 minutes or leave them in hot water for a long time after cooking, the yolk will become discolored and give off an unpleasant sulfurous odor.

How to cook soft-boiled eggs in a bag

Making a soft-boiled egg isn't much more difficult than making it hard-boiled. Here, too, time plays a decisive role. If you underexpose the egg a little, you will have liquid protein. Overexposure - instead of a soft-boiled egg, you will end up with an egg in a bag, with a yolk clinging at the edges, still liquid in the middle. But by boiling an egg in a bag and not calculating the time, you can get either a soft-boiled egg - with a delicate yolk and grasped protein, or a hard-boiled egg with a "granular" yolk.

Use a ladle or saucepan large enough to hold the eggs in one layer. Fill the crockery with water so that it will cover the whole food afterwards, and bring the liquid to a boil. Take eggs at room temperature and, using a slotted spoon or tablespoon, place them in boiling water. Reduce heat, water should boil "softly" without bubbling. To boil soft-boiled eggs, cook: - a large egg - 3 minutes 30 seconds; - medium egg - exactly 3 minutes; - a small egg, for example a quail - 2 minutes 40 seconds.

To get an egg in a bag, boil: - a large egg - 4 minutes 20 seconds; - medium egg - 3 minutes 50 seconds; - small egg - 3 minutes 30 seconds.

Dip the finished eggs in cold water for 1-2 minutes. Drain and refill with fresh cold water for 1-2 minutes.

Choose eggs that are at least 5-7 days old for boiling. Otherwise, it will be difficult for you to free them from the shell without damaging the proteins.

The famous "culinary chemist" Heston Blumenthal prepares soft-boiled eggs in a slightly different way. He puts them in a saucepan of cold water, just like for hard-boiled cooking, covers them with a lid and brings them to a boil over high heat. As soon as the water boils, Blumenthal turns off the heat or removes the pan from the stove and holds the egg under the lid in hot water for exactly 6 minutes. He serves hot eggs immediately, cutting off the lid from them with a special device, a guillotine.

It would seem that what could be simpler than boiled eggs? I put it in the water, turned on the fire - and let them cook for themselves. Nothing to do, as they say. But after all, in all honesty, we admit: even an experienced hostess often admits that boiled eggs do not always turn out exactly as they should. And today we will talk about a rather rare variety of such a dish. These are eggs "in a bag". How much to cook them, why they are so called, what and how to serve them on the table and whether any special devices are needed for this - you will find out about all this if you read the article below.

Egg "in a bag" and soft-boiled - what is the difference?

Approximately three types of product preparation are known in this way. These are hard-boiled, soft-boiled and "bagged" boiled eggs. In the first case, we are talking about a fully cooked product. Both the white and the yolk are solid. Soft-boiled eggs are better known. With this method of cooking, the protein only slightly thickens, and the yolk remains liquid. What does “bagged eggs” mean? This is when the protein is completely (or almost) cooked, and the yolk is still runny, or at least stringy, creamy. That is, a combination of solid and liquid consistency appears in this dish. It turns out a kind of "bag" of protein, which contains the yolk, which did not have time to cook. But this is not always the case. For success, you need to know how much to cook eggs "in a bag". There are other secrets and rules to keep in mind as well. Now we will understand all this.

Why is time so important?

In order for a chicken egg "in a bag" to come out so that the white remains firm, and the yolk "stretches" like melted cheese and from this acquired a simply divine taste, you need to know exactly how many minutes to keep the eggs in water during cooking. The fact is that each of the ingredients requires a different temperature. Egg white is best cooked at 82 degrees Celsius. Then it will curl up, but will not taste like rubber. But the yolk needs a little less - up to 77 degrees. Otherwise, it will not only not remain liquid, but it will also be covered with a bloom of an unpleasant greenish color. Therefore, you need to know a few rules, following which you will achieve that the white and yolk reach the desired consistency.

Cooking time

How much to boil eggs "in a bag" if you put them in cold water? Most culinary experts believe that in this case it is not very easy to determine the exact time spent in boiling water, because it strongly depends on the heating rate. In any case, depending on how large you use the eggs, keep them in boiling water for at least 4-5 minutes. And they should be laid in such a way that they are slightly covered with liquid. If you prefer boiling water, then the time the eggs stay there is easier to determine. You need to keep them there from 4.5 to 5.5 minutes - also depending on the size. But here you should rely on the flair of the hostess. How many eggs to cook "in a bag" as much as possible? Sometimes the time can be increased to six or seven minutes. However, boiling eggs for too long will not produce the desired dish. They will come out hard-boiled. Some skilled chefs boil such eggs after boiling for just one minute. But the product is not taken out immediately. They just turn off the gas and keep the eggs in hot water for about 7 minutes.

Cooking rules

To get a boiled egg "in a bag", it is not enough to remember how much to keep it in boiling water. You need to know some more cooking secrets. For example, if you put eggs in boiling water, then it should be salted. And although many housewives believe that this does not matter, the taste of the dish will depend on such manipulation. You need to salt in the following proportions: 2 tablespoons of white crystals per liter of water. The food itself should be placed in boiling water very carefully so that the eggs do not hit the bottom of the dish and do not crack. But if you add salt to the water, then even a violation of the integrity of the shell will not be scary to you. Then the protein will not leak out anyway. Well, you need to cook eggs in a small saucepan, especially if you don't have a lot of them. Then they will not roll when boiling and bump against each other.

Cooking secrets

First of all, you need to be smart about the choice of eggs. Homemade is preferable, of course. But if you are a city dweller and you have no choice, then when buying eggs, pay attention to the fact that they are clean. In terms of weight, they should not be too light, but not heavy, but in appearance they should be matte. And one more secret: if the eggs are fresh (up to four days), then they take longer to cook. And this must be taken into account if you want to get the perfect dish. Therefore, one or two more minutes should be added to the average time of boiling eggs "in a bag". To prevent the shell from bursting from the high temperature, it is advised to pierce it a little with a needle from different sides before placing it in boiling water. In addition, there is an air sac at the blunt end. When heated, the gas begins to expand, and this can cause the egg to crack. With punctures, this problem is solved. But, of course, the eggs shouldn't be too cold. It is best to keep them at room temperature for about an hour before boiling. The fire should be small. A chicken egg "in a bag", like a usual steep one, should be immediately put into cold water after cooking. So it will be much easier to later get rid of the shell.

What is healthier?

It has long been believed that if you cook a product for a long time, then all the substances that we do not need will come out of it, and what remains will be easily assimilated. This, for example, is the case with mushrooms. But eggs are a completely different matter. The longer you cook them, the worse they will be absorbed. Especially when it comes to the child's body. Therefore, tough eggs are less useful. This leaves two other types of cooking. However, not all kids, and even adults! - love soft-boiled eggs. Moreover, often the protein in them is undercooked, does not look very aesthetically pleasing, and the taste is often not very good. From the point of view of a healthy lifestyle, it is the eggs "in a bag" that look the most ideal. We learned the recipe for them. Now let's see what to do with them next, after they are cooked.

Serving and serving

To make the dish tasty and guests or family members were amazed at how original such a familiar product can be prepared, you need to know, firstly, how many eggs to cook "in a bag", and secondly, how to offer them. They are served hot, immediately after cooking. If you boiled such eggs for 4-5 minutes, then peeling them is not easy - they are too soft. In this case, guests should be offered special dishes - a stand in the form of a glass. She allows you to eat this dish with a spoon, straight from the natural "bowl", which is the bottom shell. If the eggs have been boiled for 6 or 7 minutes, then they can be peeled easily. In addition, your guests or household members will not worry that they will stain their clothes with yolk. Such an egg is placed in a stand with a sharp end. To eat it correctly, you need to break the shell and peel it a little from above. The hard protein is usually cut off like a lid to expose the yolk. And they are already eating it with a teaspoon. In the "best houses" there are special devices for such eggs. In addition to the stand, this is also a special teaspoon. It has a widened, spatula-shaped end.

Sauce for eggs "in a bag"

Very often, such a dish requires special sauces in order to "reveal" its taste better. To do this, you need to know not only how to cook an egg "in a bag", but also what dressing is best for it. Mayonnaise for such a dish looks a little rough. Most often, oil, balsamic or Dutch sauce is used as a gravy. They perfectly enhance the taste of eggs. Butter sauce is prepared as for vegetable dishes. It is also suitable for our "bagged" eggs. To do this, melt the butter, preferably in a heavy-bottomed saucepan. Then add salt and spices (black pepper is required). And in the end, season with a few drops of lemon juice. If you want to make a hollandaise with a delicate velvety taste, then beat two raw yolks in a water bath, and then add butter sauce in small portions. And before serving, you need to add whipped cream there (for greater tenderness) and stir to get a homogeneous mass. How to make balsamic sauce? To do this, you need starch and special vinegar. It is also called balsamic. There are few products, but everything needs to be done very quickly. The starch should be diluted with one hundred grams of balsamic vinegar. Stir until the lumps disappear. Then add another 200 grams of vinegar and put on medium heat. Stir all the time. After two to three minutes of boiling, the sauce will suddenly begin to thicken. Then it must be immediately removed from the heat and cooled. And then you can serve. But butter and Dutch are best placed on the table hot.

What side dish to serve

How many eggs to cook "in a bag" are well known in many European countries, where this product has become a traditional component of a hearty breakfast or snack. As a rule, they are served with croutons, vegetable or winter salads, depending on the season. It is better to choose black bread - it sets off the taste of delicate yolk. This dish is often prepared for Easter. In May, restaurants in Germany prefer to offer white asparagus to the eggs prepared in this way. And in England, they like to garnish this dish with fried bacon. Recently, it has become fashionable to serve these eggs with toast and green salad. Lightly salted salmon or trout are added as a festive or banquet option. We can say that eggs "in a bag" are a real aristocratic and at the same time hearty breakfast.

Instead of a conclusion

Above were some tips on how much to boil eggs in a bag. But this is not a dogma, but a "guide to action." Many people, sharing their experience, write that someone succeeded in 5 minutes, while others came out hard-boiled after 4 minutes. But don't be surprised! After all, all of these prescriptions are good for "medium" eggs. But whether the dish comes out depends on the height of your location above sea level, the quality of the gas, the thickness of the pots and shells, the freshness of the product, the composition of the water and many other factors. So go for it and don't forget to share your experience with others!