Eggs are a healthy and tasty product. They are added to various dishes, to the dough, boiled, fried - in general, this is a universal product. Many do not imagine even a day, so as not to taste scrambled eggs, scrambled eggs, boiled eggs. In this article we will talk about how to cook an egg with a liquid yolk. This topic is more than relevant, because few people manage to cook this product this way, basically, eggs are digested, and instead of a liquid middle they get a dry and not so tasty final product!
Cooking Tips
Mistresses are faced not only with the consistency of the yolk, but also with the fragility of the product. When cooking, the eggs often burst, protein flows out of the crack, and as a result, a plainly unappetizing dish turns out to be.
So that the eggs are cooked so that the shell remains intact, we advise you to cook them in salt water:
- Choose a saucepan so that all the eggs in it fit freely in one layer.
- Wash each egg well using a brush. Thus, minimize the possibility of salmonella infection.
- Lay the eggs on the bottom, fill with water so that their water completely covers.
- Put a tablespoon of salt in water for every liter of water.
- Put the pan on the stove, the power of the fire should be medium. When the water begins to bubble, in anticipation of boiling, increase the power.
- After boiling, the fire must be reduced to a minimum so that the water does not stop boiling.
After the eggs are boiled, you need to quickly drain the boiling water and pour water into the pan - the colder the better.
Why pierce the eggs with a needle before cooking?
There is another option for cooking eggs while maintaining the integrity of the shell. Each one needs to be pierced with a thin needle, but it is correctly done like this:
- Take a thin, sharp needle.
- Bring it to the blunt side of the egg.
- Hit the needle softly with the egg, not vice versa. It is important not to pierce the pouch. To find out until which moment to pierce, you can do this: dip the egg in a container of water. That part of the egg that floats up and is a wasteland, carefully pierce the shell.
- Pour the eggs with water and cook as described above.
Please note that eggs must be laid in cold water and brought to a boil. Do not put eggs in boiling water, they will definitely crack!
If you are thinking about how to cook eggs with a liquid yolk, then the advice will be useful: after removing the pan from the heat, immediately pour boiling water and pour the product with cold water. This must be done in order to stop the cooking process! And the shell after such a procedure will be easier to clean when cleaning.
What are eggs with liquid yolk called?
To begin with, we offer to understand this issue, because many housewives are confused in the names. There are three options for making eggs with a liquid yolk. How to cook each of the proposed options, we will describe in more detail.
- Soft-boiled egg is the most liquid version of the yolk, in which the protein remains semi-liquid. Such a dish cannot be eaten, completely free from the shell, a special egg stand is required. You need to install an egg in it, gently break the top of the shell with a spoon, and eat the product with the same spoon.
- Egg in the pouch. This is the preferred option for lovers of boiled egg liquid yolk. In this embodiment, only the yolk remains liquid, and the protein solidifies. To use such a dish, you do not need a stand, just remove the shell, the egg will not fall apart, and you eat it calmly, without getting dirty.
- Poached egg. The whole world learned about how to cook an egg with a liquid yolk from French cooks - the true legislators of the kitchen! The process of preparing such a dish is interesting in that the eggs are boiled already without shell. Poached meal is eaten as a separate dish for breakfast, made from it sandwiches, added to soups, salads, pasta dishes.
Having sorted out the names, we proceed directly to the question of how and how much to cook eggs so that the yolk is liquid. Let's start with the first option.
Soft-boiled egg
There is nothing easier and faster than boiling an egg with a liquid yolk and semi-liquid protein. Use the above prescribed recommendations and further instructions.
Cook soft-boiled eggs:
- In running water, rinse each egg well using a brush. Today there are very few cases of salmonella infection from store eggs, but it is still worth it to be safe, especially when the product remains almost raw.
- Place the eggs on the bottom of the pan so that they lie loosely and in one layer.
- Pour in cold water so that the shell is completely covered by water. Please note that no matter how much water you pour, the eggs will pop up, the pouch is to blame. Hold one egg with your hand and pour in water until it completely disappears under it. In the process of cooking, the contents in the shell will begin to become heavier, and the eggs will go to the bottom.
- Salt water - with the calculation of a tablespoon per liter of liquid.
- Put the pan on the burner turned on, make the fire medium, cover with a lid.
- In anticipation of boiling, remove the lid, and when boiling, reduce heat to a minimum.
- Cook the eggs for 2 minutes if you need a very liquid protein, and 3 minutes if it is needed more densely. An increase in time of 2 minutes will not affect the liquid of the yolk.
- Remove the pan from the stove, immediately drain the water and pour the eggs necessarily cold. It is recommended to hold the pan under running cold water for a minute.
You can try differently:
- Wash the eggs with a brush.
- Bring the water to a boil, and only after that lay the eggs, previously heated to the temperature of the human body (you can use running warm water). To prevent the shell from cracking, salt the water, and pierce the eggshell from the blunt side with a thin needle.
Cooking times are for large eggs, category CO. If you have C1, then reduce the time by 0.5 minutes. If C2 - then for a minute.
Egg in a bag
How to cook eggs so that the yolk is liquid and the protein is thick (solid)? This option is the most popular among fans of boiled eggs. Let's share the secret of the recipe.
Cooking:
- As in the first version, wash the shell with a brush.
- Lay the eggs on the bottom of the pan in one layer, fill with water, add salt.
- Put on fire, cover the pan, bring to almost a boil.
- Remove the lid, bring to a boil and reduce heat to a minimum.
- Cook for 6 minutes eggs CO, 5 minutes C1, and 4-4.5 minutes C2.
- After the time has passed, remove the pan from the stove, pour cold water into it, drain twice (pour it again - pour it, second pour it again, pour it the third time - leave it to cool completely).
Poached egg
How to cook an egg with a liquid yolk without shell? At first glance it seems that it is difficult, but in fact the preparation is very simple. This dish is worth a try at least once! The taste differs from the boiled egg in the usual way a little, but there is still a difference.
You can only cook a poached egg. If you need a few, it will take a lot of time to prepare, but the result will please you!
Cooking:
- Pour 1 to 1.5 liters of water into a stewpan pan or low pan. Put a teaspoon of salt and 4 teaspoons of 6% vinegar (if vinegar is 9%, then 2 tablespoons). Salt and vinegar are not used in the classic recipe, but they can be useful to us when the eggs are older than one week, because not very fresh eggs will spread in the water. Only salt will affect the taste (the protein will be slightly salty).
- Bring water to a boil. First break the egg into a bowl (gently so that it does not spread), and then gently, bringing the bowl as high as possible to the edges of the pan, in boiling water.
- With a spoon, check that the egg does not stick to the bottom.
- Catch the egg with a slotted spoon when the protein has completely hardened (1-4 minutes).
Poached egg in the microwave
This is a simpler recipe:
- Pour boiling water into the bowl, add vinegar and salt.
- Beat the egg gently.
- Put in the microwave for a minute at full power.
You wonโt need to control anything, the egg will not spread, will not stick to the bottom!
Conclusion
We told you about how to cook an egg with a liquid yolk in many ways. If you follow the instructions exactly, the result will be perfect.