How to boil eggs

Boiled eggs are one of the easiest and most nutritious meals on their own. In addition, we are accustomed to adding them to salads, soups, meatloaf and even making sauces based on them. The product has become so commonplace that we no longer think about the correct technology for boiling eggs. But this is important – if cooked incorrectly, the product can not only lose all its benefits, but also cause harm to the body.

” Healthy Food Near Me” together with the chef understands how to choose, store and boil eggs.

How to choose eggs

The choice of eggs in the store should be taken very carefully. It is necessary to open the package and inspect each egg – they must be free of cracks, dirt and feathers, with a smooth and whole shell. Each egg must be labeled with the maximum shelf life and category of the egg.

The shelf life is determined by the first letter of the marking:

• “D” – dietary egg, can be stored for no more than 7 days;
• “C” – table, when stored in the refrigerator, it remains fresh for up to 90 days.

It is important to note that dietary and table eggs are the same product, and not different varieties, as you might think. The only difference is their age.

The second letter of the marking indicates the category of the egg, which is determined in accordance with the weight of the product:

• “3” (third category) – from 35 to 44,9 g;
• “2” (second category) – from 45 to 54,9 g;
• “1” (first category) – from 55 to 64,9 g;
• “O” (selected egg) – from 65 to 74,9 g;
• “B” (highest category) – the egg weighs more than 75 g.

When choosing, it is important to consider that eggs of the same category must match each other in weight and size.

 “When buying eggs, you need to pay attention to three factors: production time, manufacturer and storage location,” shares chef Alexey Kolotvin. – The production time must be indicated on the packaging. The fresher the egg, the better it is, of course. The manufacturer should be chosen according to the following principle: who is closer in geographical location to the outlet, we give preference to that. The place of storage must be dry, clean and without foreign odors. Eggs, like a sponge, absorb all unwanted flavors.

How to boil soft-boiled eggs

Soft-boiled eggs are a great breakfast option not only for households, but also as a treat for guests. We offer an almost perfect recipe for soft-boiled eggs.

1. Prepare the eggs ahead of time by letting them warm to room temperature. 
2. Pour water into a saucepan and bring to a boil. It is important that the size of the container matches the number of eggs – if you boil two eggs, do not put them in a three-liter pan.
3. Dip the eggs in boiling water and reduce the temperature slightly.
4. Simmer for exactly 6 minutes, then remove from heat.
5. Fill with cold water, change it several times until the eggs are warm.

Alexey Kolotvin adds:

– With this method of cooking, eggs should be dipped in already salted water, and the fire should be reduced only after 30 seconds of cooking in boiling water.

How to boil hard boiled eggs

It is hard-boiled eggs that are an essential ingredient in many salads and soups. It would seem that difficult? But even here it is important not to overexpose the eggs, otherwise the protein will become too dense and almost tasteless, and the yolk will be covered with an ugly gray bloom. 

1. Leave the eggs at room temperature for about an hour.
2. Pour water into the pan so that it completely covers the eggs. Put on the fire, add a tablespoon of salt and put the eggs in the water.
3. Bring to a boil, reduce heat and simmer for 8-10 minutes.
4. Drain hot water, fill with ice water and leave to cool.

How to boil eggs so that they are easy to peel

Often we do not think that cleaning eggs directly depends on the temperature of the product and water, as well as on the method of cooking. As a rule, we take eggs out of the refrigerator, quickly throw them into the water, put them on the fire and go about our business. But if we need to get flawless eggs, for example, to decorate a salad, there are a few simple rules.

1. Before cooking, be sure to remove the eggs from the refrigerator and let them warm at room temperature.
2. It is best to dip the eggs already in boiling salted water.
3. After boiling, the eggs must be immersed in ice water, if necessary, replace it several times so that the product cools completely.

   – Ready eggs must be cooled in ice water for at least 15 minutes, – Aleksey Kolotvin suggests.

4. It is best to clean the eggs under running cold running water.

How to boil poached eggs

A poached egg can be safely attributed to the category of gourmet dishes. For the first time, shellless eggs were cooked in France as much as four centuries ago, while the recipe came to Our Country only in the XNUMXth century. Today, many establishments – from modest cafes to gourmet restaurants – offer a variety of dishes, the main ingredient of which is a poached egg.

At first glance, it may seem that the preparation of such a dish is aerobatics, unattainable in ordinary life. We share a recipe for how to quickly and easily boil a poached egg.

1. The product itself needs to be fresh. Dip the egg into a bowl of room temperature water. If the egg is left lying on the bottom, feel free to use it for cooking.
2. Pour more water into the pan, if desired, add salt and vinegar (4 tablespoons per 1 liter of water) – it will prevent the protein from spreading. Heat the water until bubbles appear, but do not bring to a boil. 
3. First, break the egg into a small container, use a spoon to create a funnel in the water and begin to carefully pour the egg into it. Use a spoon to pick up the spreading protein and wind it around the egg.
4. Cook for no more than 4 minutes until the egg starts to float.

– If you do not like the taste of vinegar, then you can safely replace it with lemon juice – the effect will be the same, – Aleksey Kolotvin shares his personal experience. – In order not to damage the egg, it is better to pour it not into the funnel itself, but closer to the edge of the pan. If you want the yolk to be very liquid, cook the egg for 1,5-2 minutes. To make it thicker – cook for about 4 minutes. Carefully remove the egg with a slotted spoon, transfer to a paper towel folded in several layers and blot lightly. 

How to boil quail eggs

It is traditionally believed that quail eggs are much healthier than chicken eggs. This is easy to prove with facts. First of all, quail eggs in relation to chicken ones contain 1,5 times more vitamins A, B1 and B2, twice as much iron, they are richer in magnesium, phosphorus and potassium. In addition, quail eggs do not cause allergic reactions, so they can even be given to children as complementary foods as early as 7-8 months. Studies also confirm that quail eggs are less likely to be affected by salmonella (an intestinal bacterium that causes acute infection and damage to the gastrointestinal tract). The process of boiling quail eggs is very simple.

1. Take the eggs out of the fridge ahead of time to bring them to room temperature.
2. Pour cold water into a saucepan, put eggs in it, add half a teaspoon of salt. It is important that the water level completely covers the eggs and even be a little higher.
3. Bring to a boil and cook for another 4 minutes – this way you will be able to save the most amount of nutrients.
4. Remove from heat, cover with cold water and leave for 5 minutes.

Delicious and easy recipes with boiled eggs

Stuffed eggs with tuna

Stuffed eggs are a simple, quick to prepare and delicious snack. The filling can simply consist of a yolk with sauce and spices, or you can add vegetables, sausage or fish to it. We will focus on the last option.

We cool the boiled eggs in ice water and carefully peel, trying not to damage the protein. We cut them in half, take out 4 yolks and mix in a separate bowl with tuna, mayonnaise and spices. Fill the egg halves with filling and place on a serving platter. Grate the remaining 2 yolks on a coarse grater and decorate the stuffed eggs with it.

Scotch Eggs

An alternative meatloaf recipe is Scotch eggs. In this interpretation, eggs can be served on the table both as an appetizer and as a main course.

Add chopped or finely chopped garlic, salt, pepper to the minced meat and mix. Divide the minced meat into 6 equal parts and wrap a peeled egg in each part. Roll the balls in flour, dip in beaten egg, then in breadcrumbs and fry in a pan for 3-5 minutes. We spread the fried balls on a baking sheet and bake in the oven for another 5-10 minutes until fully cooked. If desired, you can decorate with greens.

Boiled egg sauce

This sauce can be added to meat and fish, dressed with salad and even just spread on bread. With it, the dish will turn out more satisfying and juicier. And most importantly, the sauce is prepared quickly and easily.

We cool the boiled eggs, peel them and separate the yolks from the proteins. In a separate bowl, beat the yolks together with yogurt, lemon juice, olive oil and garlic. Squirrels are finely chopped and sent to the sauce. You can add salt, pepper or herbs to taste.

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