Even the most simple and well-known recipes can have some nuances and features that allow you to achieve the best results. If you cook a soft-boiled egg according to all the rules, then it will not burst, the protein will have a pleasant soft, but dense consistency, and the yolk will become viscous, not too liquid and not too thick. By varying the cooking time, you can achieve different results, because everyone has different tastes.
How to boil eggs
Boiling eggs seems like the easiest thing to do in cooking: just put them in water, put them on fire and take them out after a few minutes. But often, due to non-observance of some nuances, the eggs crack, turn out to be tasteless, the protein acquires the consistency of rubber, and the yolk turns out to be either completely raw or too thick.
For soft-boiled cooking, it is very important to take fresh eggs: the staleness of hard-boiled yolks is not as noticeable as in a liquid state. If you put eggs in water, fresh eggs will sink to the bottom - their age ranges from 1 to 6 days. Eggs floating in the middle, between the surface of the water and the bottom, were stored for one or two weeks; these can also be taken for cooking. But if they surfaced, then their period is already a month or more, it is advisable to use them for baking, and buy new ones for cooking. In addition, fresh eggs are easier to peel.
Choose a pan that is the right size for the number of eggs - they should be tight in it, not floating to prevent the shells from cracking. If refrigerated, keep eggs at room temperature before boiling. It is advisable to add a little salt to the cooking water, so the shell will become harder and will not burst.
Methods for boiling soft-boiled eggs
There are several ways to boil a soft-boiled egg. You can put it in cold water, bring it to a boil at a high temperature, lower the heat after boiling, and time it. Three minutes is enough to get a semi-liquid egg, resembling a raw, but with a denser protein, the yolk in this case will remain completely liquid. Four minutes is enough for the protein to cook completely and the yolk is slightly thick. And if you want to leave a small liquid speck in the middle of the egg, then you need to cook for five minutes.
You can dip the eggs with a tablespoon in boiling water, do it gently and slowly, and make sure they are not cold. Boil them for one minute, then turn off the heat and soak them in hot water. If you take out the eggs after five minutes, then the consistency will be liquid, after six minutes the protein will already become harder. The bagged eggs will be ready in seven minutes.
Place the boiled eggs under cold water for a couple of minutes to help them peel off more easily. If you want to boil soft-boiled quail eggs, reduce the cooking time by 60%. Experiment with time to get the consistency you like best.
