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 experienced hostess often admits that it is not always boiled eggs turn out exactly as needed. 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 eggs. In the first case, we are talking about a completely 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?

So that the chicken egg "in a bag" comes out so that the protein remains firm, and the yolk "stretches" like melted cheese and from this simply gets divine taste, you need to know exactly how many minutes to keep the eggs in the water while 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, the exact time spent in boiling water is not very easy to determine, 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 for 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" maximum? 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 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 hit 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. Ideal from the point of view healthy way life, it looks like eggs "in a bag". We learned the recipe for them. Now let's see what to do with them after we have cooked them.

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 so that its taste is better "revealed". To do this, you need to know not only how to cook an egg "in a bag", but also what is the best dressing 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. The butter sauce is prepared as for vegetable dishes... It is also suitable for our "bagged" eggs. For this you need to melt butter- preferably in a saucepan with a thick bottom. Then add salt and spices (black pepper is required). And in the end, spice it up with a few drops 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 there in small portions butter sauce... And before serving, you need to add whipped cream there (for greater tenderness) and stir to make 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, in German restaurants, eggs prepared in this way are preferred to offer to customers white asparagus... And in England they like to garnish this dish. fried bacon... Recently, it has become fashionable to serve these eggs with toast and green salad... As a festive or banquet option, add lightly salted salmon or trout. 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!

Various types of eggs (chicken, quail, and so on) contain many useful vitamins and minerals: proteins, leucine, folic acid, choline and others. In this case, the question always arises: to cook them or eat them raw?

The protein from boiled eggs is completely absorbed by the human body and does not cause any harm. But from raw eggs, it partially remains in the body and can lead to various diseases. During cooking, some vitamins dissolve, which is contained in raw eggs. Still, boiled eggs are much healthier and safer to eat. Moreover, their calorie content is only 85 kcal.

When boiling, the following problem may arise: how long does it take to boil eggs?

There are several options for boiling eggs: hard-boiled, soft-boiled, in a bag.

How much to cook soft-boiled eggs

Only the freshest eggs are used for this preparation. To check them, cold water is poured into a saucepan and eggs are lowered there. If they have completely sunk to the bottom, then they are fresh. But if they surfaced, then most likely they are already rotten. Such eggs should not be eaten. Fresh eggs are also perfectly cleaned.

In general, eggs can be cooked different ways... They can be immediately put into cold water poured into a cooking container and put on fire. This is called the cold stacking method. In this case, to obtain soft-boiled eggs, the cooking time is 3-4 minutes after boiling the water.

Or you can put eggs in boiling water, the so-called hot setting. Then the cooking time for soft-boiled eggs will be only one minute. Then they are left in hot water for 5-6 minutes.

How many eggs to cook in a bag

This option for cooking eggs is not much different from the previous soft-boiled method. Only the number of minutes for both cold and hot cooking should be extended by one minute. Then you should not cool them. This dish is served hot.

How much to cook hard boiled eggs

For such preparation of eggs, you can use not only the freshest eggs, but also those that, when dipped into cold water, slightly come off the bottom of the pan. This suggests that they were demolished about 2-3 weeks ago, but have not yet had time to deteriorate.

Any method will work for hard boiled eggs. If they are placed in cold water, the cooking time after boiling will be about 8-9 minutes. It depends on the container in which they are boiled, and on the strength of the effect of fire on it.

When placing eggs in boiling water, they are boiled for 10 minutes and removed for further cooling. This will make it much easier to peel the shell from them.

Regardless of the way eggs are prepared, they will be of great benefit not only to an adult, but also to a child.

Cooking time for chicken eggs and degree of doneness

Cooking time 3 minutes

Egg boiled 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. The best option cooking eggs for long-term storage and for use in preparing salads.

20 minutes of cooking

Overcooked egg:
white and yolk are completely cooked, but begin to lose in taste gradually become rubbery.

Categories and labeling of chicken eggs
When buying eggs in a store, we are faced with the labeling on the package, 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 and 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 an 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 needed 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. For human consumption, any bird eggs(for example: ostrich, duck, turkey) and more.
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 must 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.

The simpler and more accurate way is to put it in boiling water, because at first we just turn on the fire to the 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 pan, 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 many eggs to cook

Depending on the consistency of the egg that we want to get, the egg boiling time is from 3 to 15 minutes. From a liquid egg with a slightly hardened outer side egg white to fully cooked whites and yolks.
It is not recommended to cook eggs for more than 15 minutes, as eggs lose their taste and useful qualities... 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. After boiling, stale eggs and eggs that have not been cooled in cold water after cooking also acquire additional cyanosis.

Three basic concepts are used to determine the degree of cooking an egg:
- in a bag: the white is half-cooked, 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.

r /> The choice of cooking option depends on your taste preferences, any method is suitable for serving great breakfast... Soft-boiled eggs, like hard-boiled eggs, are also great for adding to a salad. Soft-boiled eggs are considered the healthiest because the cooked protein is easier to digest and boiled yolk loses in useful 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 cook at the same time a large number of 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 cook 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 the water, immerse the eggs in it (the water will stop boiling);
b. Bring water at high fire again to a boil (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 it is necessary to 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 off 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 dish French cuisine, which is an egg, boiled 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. You may be able to cook beautiful egg not 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 pot 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 that 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. Gently 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 whites to the yolk with a wooden spoon, and the yolk to the middle of the whites.

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 take out the egg with a slotted spoon, transfer it to a bowl with cold water to rinse off any remaining vinegar and stop cooking.

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 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, for cooking eggs it does not matter what color the glass will be, 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 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, line cling film.

4. Carefully break the egg and pour it into a bowl. You can 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 the bag of eggs 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 large tail at the pouch 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 even more useful product since all useful material and trace elements in them are in a very high concentration in comparison with chicken eggs... It is also known that, unlike chicken 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 to boil eggs in a crumpled, in a bag and in a cool one

1. How to boil soft-boiled eggs

If you put the eggs in cold water, then you need to wait for a boil, reduce the heat and cook for 2 minutes (both the yolk and the white will remain liquid) or 3 minutes (the yolk will be liquid, and the protein will be almost solid - this is my favorite option).
There is another option. Gently put the eggs in boiling water (they should not be cold!), Leave for 1 minute. Then remove from heat, close the lid and let stand for 5 minutes. The result is a soft-boiled egg with a liquid yolk and a hard protein.

2. How to boil eggs in a bag

Honestly, eggs in a bag are not mine favourite dish... I prefer either soft or hard boiled. But many people like this option.
So, to boil the eggs in a bag, put the eggs in cold water, and after boiling, cook for 4 minutes. The second option is to put it in boiling water, cook for 1 minute, turn it off and soak in the same water for 7 minutes.

3. How to cook hard boiled eggs

Hard-boiled eggs seem to be the easiest way to boil. You certainly can't digest, that's what I always told myself. However, only recently I realized why sometimes boiled eggs turn out to be so tasteless and ugly.

In other words, there are rules here too.

To properly cook hard-boiled eggs, put them in cold water and 1 minute after boiling, reduce the heat, cook for 7-8 minutes.

It is important not to overcook the eggs, otherwise the protein will taste rubbery, and the yolk will become covered with an unpleasant grayish bloom.

How to Boil Marican Eggs Properly

Here are the results of this experiment. True, the eggs were American :). So, American chef Jay Kenji Lopez-Alt got confused and decided to determine the ideal egg boiling algorithm. The prelude is as follows: an egg is placed in boiling water, kept for 30 seconds. Then Mr. Lopez Alt would throw some ice cubes into the water and bring the water to a boil again. And then every 30 seconds he took out the eggs and checked their readiness. Here's what happened:

How to boil eggs so they don't burst or crack

1. Salt water - 2 tablespoons per liter. Even if the egg cracks, the protein won't leak out.
2. Do not put cold eggs in boiling water. Heat them to room temperature, after placing them in the refrigerator for an hour. Or reheat in warm water.
3. Pierce the egg with a needle from the blunt end. On this side is the air sac. When heated, the air expands, the shell cracks. If the shell is pierced, the problem disappears. Simple physics.
4. Cook eggs in a small saucepan. If there are few eggs and the pan is large, they will roll and bump against each other during cooking.

And several useful tips about boiling eggs in the end:

1. Cook eggs over low heat.
2. Fresh eggs (up to 4 days) should be boiled a little longer - 2-3 minutes.
3. After the end of boiling, pour over the eggs with cold water - this will make them easier to peel off the shell.
4. To check whether the egg is boiled or not, you can do this: rotate the egg. If it is spinning fast, it is boiled. If it's slow, it's raw.

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 check how much fresh egg- 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. The perfect egg soft-boiled in this way is cooked 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 tender and tasty!

• Poached egg (without shell).

Poached egg can be added to an avocado sandwich - wonderful and useful start 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, just one selected from the refrigerator), cook 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 dish covered with paper towels, 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, cook in boiling water for one minute, then turn off the gas and cook for another seven minutes.

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

Simple Boiled Egg Appetizer Recipe

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

You will need: 5 boiled eggs, 2 processed cheese type "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 crush, 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 cooking dishes with an egg, share in the comments to this article!

Deliciously tender soft-boiled eggs, firm hard-boiled eggs, elegant bagged eggs - all these methods of boiling eggs come 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

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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 cooking 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 hard-boiled - boiling or cold. Proponents of the first method say that 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 method of preparation, 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 they should all lie on the bottom of the pan in one layer, or it is worth boiling them in several stages. Pour cold water over the eggs so that the liquid rises 3–4 centimeters above them. 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. Cover eggs 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 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 covers the entire 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 pot 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.