What is the reason that sometimes the yolk stubbornly does not seize and flows out of the protein or, on the contrary, becomes rubbery? The thing is that protein and yolk must be boiled at different temperatures: the protein needs a temperature of 82 C, and the yolk 77 C. It is this temperature that is optimal, but it is not so easy to provide it in an ordinary saucepan. However, there are some tips on how to boil eggs quickly and tasty.

How to boil an egg in a bag?

Eggs in a bag are not as popular as soft-boiled or hard-boiled eggs, however, there are also a lot of connoisseurs of such a dish. Put chicken eggs in cold water, turn on the stove and boil them for four minutes. You can also try another option - put the eggs in already boiling water and forget about them for one minute. After that, the stove can be turned off and the eggs left for seven minutes. During this time, both protein and yolk will acquire the desired consistency and will please even the most demanding gourmets.

There is also this recipe on the Internet:

1. Dip eggs into boiling water. After immersing the eggs, the water should boil again quickly, so you need to cook them over high heat and in a sufficient amount of boiling water.
2. After 5-6 minutes after immersion in boiling water, the eggs should be removed, poured over with cold water and served hot.

We haven't tested it, but if you do, be sure to write in the comments and we'll make changes to make the pack more useful.

How to boil a soft boiled egg

First of all, you need to wash the chicken eggs. Then they must be lowered into cold water, put the pan on the fire and turn on the stove. Did the water boil? Now reduce the heat and boil the eggs for a couple of minutes over low heat - in this case, both the yolk and the protein will be liquid. True, many people like the other option: the yolk remains liquid, and the protein becomes solid. If you are in this category, then extend the process to three minutes.

Another interesting option is to put the eggs in boiling water and leave them for one minute. After that, the pan must be removed from the stove, cover with a lid and leave for five minutes. The result will be the same as in the first case - the yolk will still be liquid, and the protein will turn into a solid.

How to hard boil an egg

Many people think hard boiled eggs are easy. It is simply impossible to digest them, however, if you overexpose them in water even a little, their color will become unpleasant, and the eggs themselves will not acquire the best aftertaste. Also, eggs can become “rubber” - this will also negatively affect their taste.

Do you want your eggs to be tender? Then dip them in cold water, turn on the stove and when the water boils, wait until one minute has passed. Now turn down the heat and forget about the eggs for seven minutes. A good way out is to set a timer - it will help you remember that it's time to turn off the stove and, at the same time, eliminate the need to stand near it inseparably. Eggs cooked according to this recipe will be soft, neat and beautiful, and you will surely like their taste.

How to boil an egg perfectly?

It turns out that some people set up whole experiments in order to understand: is there perfect recipe boiled chicken eggs. And, surprisingly, they find out that there is! Jay Kenji Lopez-Alt, a chef from America, conducted an unusual experiment: he threw an egg into boiling water, kept it for half a minute, threw it into the lady's pan and brought the water back to a boil. Every half minute he checked to what stage the egg was cooked. Based on the results of his experiment, he found out what life hacks need to be applied in order for the eggs to be tasty and easy to cook.

1. Salt the water at the rate of 2 tablespoons per liter. This will help prevent egg whites from leaking out even if the shell cracks or breaks.
2. Preheat eggs until room temperature. To do this, it is better to lay them out an hour or two before cooking. If you don't have time, just put the eggs in warm, but not hot, water to warm them up.
3. Pierce the egg with a needle from the blunt end. There is a so-called "air sac", due to which, as a rule, cracks appear on the shell. Accordingly, if you let the air out, it will not expand, and the shell will not crack.
4. Use a small saucepan to boil your eggs. This will help to avoid cracks, as eggs can roll, slam and bang against each other in a large pot. In a small bowl, this problem will not arise.

What to do if you can't boil eggs? First of all, do not panic: there is nothing wrong with the fact that they are fighting or covered with a cobweb of cracks, no. Most likely, you simply did not follow the above tips. Well, so that boiling eggs does not bring you absolutely no trouble, try to follow these rules as well. Then you will forget that once boiling eggs caused you unpleasant emotions.

• You need to boil the eggs on low heat - this allows them to cook evenly and remain whole.
• If you have fresh eggs in the refrigerator, remember that they need to cook a couple of minutes longer.
• To make it easier for you to peel the eggs after boiling, put them under running ice water for two to three minutes. With this tip, you can quickly and easily get rid of the shell.
• Want to know if an egg is cooked? There is no need to break it right away. Just spin it on the table: if it spins slowly, then it's raw, but if it spins quickly, then it's already cooked and you can eat it with pleasure.
• In order for the egg to be easily peeled, lightly tap on its sides with a knife. This will help the shell quickly and easily move away from the protein.

Ready! Now you will have no doubts about how to boil eggs properly. Ready-made eggs can be eaten just like that, lightly sprinkled with salt, or used in hundreds different dishes: from salads to hot. We have collected the best culinary recipes for you so that you can experiment and enjoy food. Experiment and share your experience with us!

Video recipe how to boil eggs

How to boil eggs in a soft boil, in a bag and in a steep

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 protein will remain liquid) or 3 minutes (the yolk will be liquid, and the albumen almost solid - this is my favorite option).
There is one more option. Carefully place 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. As a result, you will get soft-boiled eggs, where the yolk will be liquid and the protein will be solid.

2. How to boil eggs in a bag

To be honest, eggs in a bag are not mine. favorite dish. I prefer either soft-boiled or hard-boiled. But many people love 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 - we lower it into boiling water, cook for 1 minute, turn it off and keep it in the same water for 7 minutes.

3. How to hard boil eggs

Hard boiled eggs seem to be the easiest thing to do. You definitely can’t digest it, I always told myself. However, only recently I realized why sometimes boiled eggs turn out so tasteless and ugly.

In other words, there are rules here too.

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

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

How to boil marican eggs

I present here the results of this experiment. True, the eggs there were American :). So, American chef Jay Kenji Lopez-Alt got confused and decided to determine the ideal algorithm for boiling eggs. The prelude is as follows: an egg is placed in boiling water, aged for 30 seconds. Then Mr. Lopez-Alt threw some ice cubes into the water and brought the water back to a boil. 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 the water - 2 tablespoons per liter. Even if the egg cracks, the protein will not leak out.
2. You can not put cold eggs in boiling water. Warm them up to room temperature by placing them in the refrigerator for an hour. Or heat it up in warm water.
3. From the blunt end, pierce the egg with a needle. On this side is an air sac. When heated, the air expands, the shell cracks. If the shell is pierced, the problem disappears. Simple physics.
4. Boil the eggs in a small saucepan. If there are few eggs, and the pan is large, they will roll and knock against each other during cooking.

And a few useful tips about boiling eggs in the end:

1. Boil eggs should be on low heat.
2. Fresh eggs (up to 4 days) should be cooked a little longer - 2-3 minutes.
3. After cooking, pour over the eggs with cold water - so they will be easier to clean from the shell.
4. Check whether the egg is boiled or not, you can do this: rotate the egg. If it spins fast, it's boiled. If slowly - raw.

Delightfully tender soft-boiled eggs, bouncy hard-boiled eggs, elegant pouched eggs - all these ways to boil 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 boil eggs: video

Photo Shutterstock

How to cook hard boiled eggs

Hard-boiled eggs are not only a great base for breakfast or a light snack, but also frequent ingredient pies, salads, as well as an additive to various soups. It is very important that such an egg does not have an unpleasant gray rim around a bright yolk, so that the protein does not turn into rubber, or, conversely, the yolk and protein do not turn out to be liquid. The correct sequence of actions and the exact observance of the boiling time will help to avoid these culinary disasters.

Just as the famous heroes of Swift, the Laputians, could not agree on which end to break the eggs from, so the culinary specialists cannot agree on what water to put them in to boil hard-boiled - boiling or cold. Supporters of the first method say they see no difference, and the cooking time is significantly reduced. Those who advocate the second option argue that this is how you will definitely protect 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 to help coagulate the protein and thus prevent it from “escaping” through the cracks.

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

Place one or more eggs in a saucepan or ladle. If you boil a lot of eggs, pay attention to the fact that they should all lie on the bottom of the dish in one layer, or you should boil them in several stages. Pour the eggs with cold water so that the liquid rises 3-4 centimeters above them. Bring the water to a boil. You can cover the eggs with a lid and turn off the heat, or you can turn the heat down to medium and cook the eggs uncovered. Eggs under the lid will be ready in 12-15 minutes, eggs in boiling water will be cooked 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, the eggs must be cooled quickly. There are also two ways here. You can carefully drain the hot water and pour the cold water into the pot with the eggs, or you can use a slotted spoon to remove the eggs from the boiling water and transfer them to a bowl of ice water.

Boiling eggs for more than 15 minutes or leaving them in hot water for a long time after cooking will cause the yolk to become discolored and give off an unpleasant sulfuric odor.

How to cook soft-boiled and bagged eggs

Cooking a soft-boiled egg is not much more difficult than hard-boiling it. Time also plays a crucial role here. It is worth a little underexposure of the egg - and you will have a liquid protein. Overcook - instead of a soft-boiled egg, you end up with an egg in a bag, with the yolk seized around 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 a seized protein, or a hard-boiled egg with a “grainy” yolk.

Get a ladle or saucepan large enough to hold the eggs in one layer. Fill a pot with enough water to cover the entire food, and bring the liquid to a boil. Take eggs at room temperature and, using a slotted spoon or tablespoon, drop them into boiling water. Reduce the heat, the water should boil "softly", without bubbling. To boil soft-boiled eggs, cook: - large egg - 3 minutes 30 seconds; - medium egg - 3 minutes exactly; - a small egg, such as a quail - 2 minutes 40 seconds.

To get an egg in a bag, boil: - 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 the water and again fill with fresh cold water for 1-2 minutes.

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

The famous "culinary chemist" Heston Blumenthal cooks soft-boiled eggs a little differently. He puts them in a pot of cold water, just like for hard-boiling, 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 keeps 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 guillotine device.

Eggs can be found everywhere in cooking: in salads, in hot dishes, in pastries ... And how tasty it is to eat a couple of boiled eggs for breakfast with appetite! Stop! Are the eggs fresh? Are they welded correctly? Sure? Let's check!

How to know if eggs are fresh

The easiest way to check 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 squelching or champing, it is better to throw it away. This, of course, is not a mini-monster that lives in it and therefore champs, but only air, but it is the air that spoils the eggs.

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

• Egg drowned - absolutely fresh product
• The egg floated - in the trash! You can’t eat it - air got there, and useful moisture evaporated.
• The egg rose from the bottom with an obtuse angle upwards - medium freshness. You can still eat, do not get poisoned, but do not store this egg anymore, you risk it.

What about storage?

Eggs are best kept in the refrigerator. Many refrigerators even have special nets and shelves for storing eggs - this is convenient, and the packages do not take up precious space. The shelf life of eggs is usually around 15 days. In stores, of course, eggs often stand on the shelves. It is not scary if the eggs were laid recently. Always pay attention to the expiration date: if the package is on the open shelf for more than half 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 boil an egg. The most popular - soft-boiled, in a bag, hard-boiled. The degree of readiness of the egg depends, of course, on the cooking time.

How to cook the perfect egg?

• Soft-boiled.

The most delicate watery 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, lower the egg into the boiling water and immediately remove it, then lower the egg to cook for 4, 5 or 7 and a half minutes. An ideal soft-boiled egg is boiled in this way for 5 minutes, completely liquid - 4 minutes, and half-dense - 7 minutes 30 seconds.

• In a bag.

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

Place the eggs in cold water, turn on the gas and boil them 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 about seven minutes - so the eggs in the bag will turn out tender and tasty!

• Poached egg (no shell).

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

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

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

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

• Hard boiled.

This is probably the most popular variant of boiled eggs. Such eggs are present 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 make a hard boiled egg really hard, 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 boil hard boiled eggs is like this. In boiling salted water, immerse the egg in a slotted spoon for a second, then lower the egg and cook for 10 minutes.

Recipe for a simple snack with boiled eggs

We offer one option tender snack from eggs! 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 cloves of garlic.

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

Boil hard-boiled eggs, grate cheese 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. Snack is ready! It is especially tasty to spread such an appetizer (people called it Jewish) on toast or just bread fried 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 tasty it is to eat an egg cooked separately from everything - fried or boiled, not in a salad, but as an independent dish!

Look for more recipes with boiled eggs at. If you have a favorite, interesting, original recipe cooking dishes with an egg, share in the comments on this article!

Chapter:
Egg dishes
1st page

BOILED EGGS DIFFERENT
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 (with a bookmark in cold water)

Wash the eggs and boil them in enough cold water to just 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 min.
When laying eggs in cold water, it is difficult to determine the right cooking time, because. it strongly depends on the heating rate.
So you can cook 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 height of the terrain above sea level, both the pressure of the atmosphere and the boiling point of water decrease. In this case, the cooking time is slightly increased.
You can raise the boiling point of water by adding O more salt.

Boiled chicken eggs (with a bookmark in boiling water)

Carefully place the eggs in the boiling salted water, being careful not to hit the bottom of the pot.
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 eggs and immediately put them in cold water to make it easier to remove the shell.
To prevent the eggs from bursting during cooking, the shell can be lightly pierced with a needle from both ends.

Soft-boiled egg.

Soft-boiled egg.

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

Serving soft-boiled eggs with buttered croutons.

Serving soft-boiled eggs with croutons fried in butter.

Scrambled eggs

Dip 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 until the water covers them.
After 10 minutes, drain the water, pour boiling water again and after 2-3 minutes remove the eggs.
The white of an egg cooked in this way does not harden, it thickens into a tender white mass, the yolk remains semi-liquid.
Soft-boiled eggs should only be served hot.

Eggs in a bag.

Eggs in a bag

Boil eggs in the same way as soft-boiled, but the cooking time is 5-6 minutes. After cooking, pour cold water over them and serve hot.
Eggs "in the bag" can be served with different side dishes and sauces.

Hard boiled eggs.

Hard boiled egg slices.
On the left in the photo is a properly boiled egg. The yolk retains a bright color, there is no greenish color on its surface.
On the right is the overcooked egg. If the egg is overcooked (boiling for more than 10-12 minutes), the protein becomes too dense, and the yolk loses its taste, acquires a greenish tint on the surface and a rubbery, poorly chewable texture.

Hard boiled eggs

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

EXPERIMENT WITH EGG BOILING TIME

For the experiment, 4 large (55-60 grams) chicken eggs were taken.
They were all immersed in boiling water at the same time.
The first egg was cooked for 3 minutes, the second for 5 minutes, the third egg was cooked 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 is only a stretch to call it boiled - it is more raw than boiled.
Three minutes is clearly not enough to boil an egg, even soft-boiled, if you put it in boiling water, and not cold.
NOTE.
Eggs boiled for exactly 1 minute in boiling water without boiling and then cooled for 10-15 minutes in the air are used to prepare dressings for other salads.

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

EGG BOILED FOR 7 MINUTES.
After seven minutes, the egg is cooked to the point where it is no longer difficult to clean it.
It does not fall apart in the hands and holds its shape well.
Such an egg in a "pouch" 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 cutting into various salads and for separating the whole yolk from the protein.
It can be eaten with appetite and by itself - it is not overcooked, it has a delicate tasty yolk.
From the mark of nine minutes of cooking egg can be considered hard boiled.
ATTENTION! If the eggs are boiled for longer than 12 minutes, the yolk begins to turn blue, tastes and resembles rubber in texture.

culinary focus

Immerse 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 action of ethyl alcohol will curl up to dense consistency.
Thus, it is possible to "cook" an egg for a dispute without heating. As with all magic tricks, before a public demonstration of your art, you should conduct a preliminary rehearsal.
The "boiled" eggs of land birds obtained in this way are quite edible both in their pure form and in salads and snacks.
On the features of the use of waterfowl eggs for food, see above.
Always keep in mind that ethanol not sterilizing, but a fixing agent (i.e. stopping the development of microorganism, but not always destroying them).

flavored eggs

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

Cooking

Hard boil 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 cooking at 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 "pouch" without shell).

graduation eggs

Ingredients : 2 eggs, 1 cup bone broth (silt-free broth, or salted water), 2 tbsp. spoons 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 mustard, a pinch of sugar.

Cooking

Bring the broth to a boil, add vinegar and salt. Carefully drop the eggs (one at a time) into the simmering broth and cook them until the whites turn white. Then put with a slotted spoon on a warmed and oiled dish.
Form a ball from half the amount of butter and flour and dip into the 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), paint with a small amount of red pepper (or tomato puree) and pour over the eggs.
Serve the sauce separately in a gravy boat.
Instead of sauce, you can serve beaten eggs with spoiled 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 has been poached without the shell. Such an egg is often used in sandwiches and salads. It can also be served separately with sauce.

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

Cooking

The egg should be as fresh as possible, preferably not older than 1 week. In older eggs, the protein spreads during cooking, while in fresh eggs it freezes compactly near the yolk, forming a bag. (By the way, this is a way to determine the "staleness" of an egg.)
Pour 1-1.5 liters of water into a low saucepan or stewpan. Salt and pour in the vinegar. Bring water to a boil. (Salt is needed to flavor the egg, but it reduces the shine of the white 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 the egg according to classic recipe so you don't need to add anything to the water. Also, instead of water, you can use broth, milk, wine, etc.)

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

Immediately check if the egg has stuck to the bottom. To do this, gently push it with a spoon - if the egg floats, then everything is fine, if it is welded, then carefully separate it from the bottom.

Boil the egg on the quietest fire from 1 to 4 minutes, depending on the desired density of the yolk.
The white of the finished poached egg should be completely hardened.
Remove the egg from the pan with a slotted spoon.

If the protein is still spread into tatters, cut off these edges.
Serve the poached egg immediately, before it is weathered.
If eggs are to be cooked ahead of time, they should be stored in cold water so they don't dry out. And before serving, warm them up a little by lowering them into hot water.

Sandwich with poached egg.

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

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

Serving poached eggs on a serving plate.

Microwaved poached egg.

Microwave poached egg

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).
Carefully break the egg without damaging the yolk and release it into a cup of water.
Put the bowl with the egg in the microwave 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 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 with a thread.

The result of boiling an egg in a film.

Smoked chicken breast heat up in a pan with oil. As an option: fry raw chicken breast in a pan with oil.
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 lettuce leaves or assorted arugula on a plate, Chinese cabbage, lettuce different colors.
We put orange slices, hot croutons along the edges of the plate, put a spoonful of canned pineapple diced into cubes in the center.
Then lay out the hot chicken breast cut into slices.
Gently place hot on pineapple cubes.
Pour the pre-prepared hot creamy sauce with and citrus juice.
Grate some parmesan cheese on top and serve immediately.
PREPARING CREAM SAUCE
Sauce Ingredients: 1 tbsp. l. flour, 20 g butter, 200 ml 20% cream, 50 ml dry white wine.
We'll sift the flour. Heat the saucepan, reduce the heat to medium and dry the flour in the saucepan, stirring constantly, 1 minute.
Add the butter to the flour and, stirring constantly, fry everything together for another 1 minute.
Pour in the wine, stir until smooth and remove from heat.
Heat up the cream without boiling. Slowly pour the hot cream into a saucepan with the fried flour and wine and, stirring constantly, bring to a thickening. Let's take it off the fire.
For 3 tablespoons cream sauce add 1 tbsp. l. finished and 1-2 tbsp. tablespoons of a mixture of lemon and orange juice.
Beat well with a whisk and keep hot.

Evening snack - egg in a glass

Cooking

Sliced ​​strong tomatoes marinate a little in a light balsamic, put in a glass and place a cold egg on top in a "pouch" or poached egg.
It turns out a wonderful refreshing aperitif.

Garlic seasoning for eggs and other dishes

Cooking

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 to softness.
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 zest of taste - 1 teaspoon of truffle oil.
You can take oil with black or white truffle. With white, the taste and aroma is 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 gives a wonderful taste and aroma!

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

Cooking

Boil the soft-boiled egg so that the protein is solid and the yolk is liquid (cook with a bookmark in boiling water for about 4-4.5 minutes).
At the bottom of the glass, put your favorite vegetables cut into pieces (celery and red pepper here).
Carefully peel the egg and gently spoon it into a glass.
seasoning garlic paste, the recipe of which see above (previous recipe).
Sprinkle with herbs when serving.
If you serve toasted slices of bread separately, you get an excellent breakfast.

Chopped eggs with butter and green onions

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

Cooking

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

Eggs with herring oil

Ingredients : 4 eggs, 100 g herring oil.

Cooking

Squeeze herring oil from a syringe, cornet or pastry bag into half of 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 green salad, salt.

Cooking

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. Arrange lettuce leaves on a platter. They have egg halves.
Serving on the table, cover the eggs with mayonnaise.
Garnish the dish with green peas and tomatoes.

Eggs with green mayonnaise

Ingredients : 6 eggs, 100 g green salad, 1 fresh tomato, 2 tbsp. spoons of cream, 1/2 cup of mayonnaise, parsley.

Cooking

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.
Garnish with parsley sprigs and tomato slices.

Eggs in cheese mayonnaise

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

Cooking

Hard boil 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 prepared mayonnaise with cheese.
Decorate green salad.

Eggs with mayonnaise and garnish

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

Cooking

Mix chopped vegetables and herbs, add green onion and peas, season with mayonnaise (half the norm) with the addition of South sauce.
Put the dressed vegetables in a slide on a dish.
Cut the peeled eggs in half lengthwise, lay cut down on seasoned vegetables, pour mayonnaise, garnish 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 grated horseradish, 1/2 teaspoon sugar, salt.

Cooking

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

Eggs with mashed tomatoes and sour cream

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

Cooking

Rub the tomatoes, stew in oil, add sour cream, mix and heat, not boiling.
Soft-boil the eggs, carefully peel and put on a deep dish greased with oil; salt, drizzle with oil and pour over mashed tomatoes with sour cream.
Lightly heat in the oven, do not bring to a boil, and serve immediately.

Indian eggs

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

Cooking

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

Bulgarian eggs

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

Cooking

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

Eggs with brynza in Bulgarian

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

Cooking

Boil the eggs "in the bag" without the shell. Soak the brynza and warm it up.
Put the cheese on a dish and overlay it with eggs.
When serving, drizzle with melted butter and garnish with herbs.

Eggs boiled in spicy sauce

Ingredients : 4 eggs, 4 slices of ham, 4 tbsp. spoons 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.

Cooking

Boil the eggs "in the bag", cool and peel. Spread ham slices with tomato puree and place eggs on them (you can wrap them in rolls).
Prepare mayonnaise from egg yolk and vegetable oil, carefully grinding the ingredients, 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 melted butter, 2 onions, 1/2 cup sour cream, salt, parsley.

Cooking

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.
Hard boil the eggs and grind them in a bowl with salt.
Put the 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.

Cooking

Cut the tomatoes in half crosswise, salt, pepper and bake in the oven (the tomatoes should not fall apart).
On the lower half of the tomato, put an egg boiled “in a bag” without a shell, pour over it with melted butter and decorate with slices of grilled ham.

Poached eggs with dill and parsley

Ingredients : 5 eggs, dill, parsley.

Cooking

Boil eggs “in a bag” without shells, put on a dish, sprinkle with chopped dill, decorate with parsley sprigs.

Poached eggs with parsley

Ingredients : 6 eggs, parsley.

Cooking

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

Poached eggs in sour cream sauce

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

Cooking

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

Poached eggs with lettuce

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

Cooking

Put eggs, boiled without shells, on a leaf of 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 of water, 400 ml of vinegar, 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 small bay leaf, 2 cloves, 2 cardamom seeds, 1 small onion, 1-2 pods of hot red pepper.

Cooking

Hard boil eggs. Cook a spicy marinade from seasonings, cool and pour peeled eggs over it.
Cover with a cloth and leave for a few days to soak.
serve as savory snack with salads.

Egg fricassee

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

Cooking

Peel hard-boiled eggs, cut into quarters.
Cut 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 topped with slices boiled meat(veal or poultry), boned fish or white bread dumplings.
The sauce can also be seasoned with mustard with lemon juice or vinegar with sugar.
Serve as a savory snack either 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.

Cooking

Cool hard-boiled eggs and cut in half. Prepare the jelly and refrigerate it, preventing complete solidification. lean ham cut into small cubes, gherkins - straws. Put a small amount of chilled jelly into the jellied mold.
When the jelly hardens, put green lettuce leaves on it, egg halves with yolks down, gherkins, ham, pour over the rest of the jelly and refrigerate. Before serving, warm the mold in hot water for a few seconds so that the jelly lags behind the walls of the mold. Put the filling on a flat dish.
Jelly preparation: from the bones with the addition of roots, cook the broth at a low boil, systematically removing fat and foam. Put gelatin pre-soaked in cold water into strained hot broth and stir it until completely dissolved. Then add spices and add half of the egg whites mixed with cold broth in a ratio of 1:5, 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.

Cooking

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

Eggs with herring

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

Cooking

Cut the herring into fillets and cut into slices 3-4 cm wide. Cut the boiled eggs in half. Put the eggs on the green salad with the yolks 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. spoons of mayonnaise, lettuce leaves, dill or parsley.

Cooking

Hard-boiled eggs cut into slices. Put a sprat fillet on each circle, rolling it into a ringlet. Spread lettuce leaves on a dish and put a circle of eggs with sprats on each leaf.
Fill a 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. tablespoons flour, dill.

Cooking

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

Eggs "molle"

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

Cooking

Boil the eggs "in a bag", cool in water and remove the shell. Cut the ham into very 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.

Eggs "molle" on vegetable salad

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

Cooking

Cool the boiled "in the bag" eggs and peel them from the shell. Boil peeled potatoes and other vegetables in salted water and cut into cubes. Green pea boil in 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 them with mayonnaise, garnish with green salad, slices of tomatoes and cucumbers.

Eggs boiled "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.

Cooking

Cut the tomatoes in half crosswise and remove the middle with a teaspoon. Then salt and tip 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 components are well rubbed together).
Boil the eggs "in the 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 dried bread and vegetable juice or sour milk.

Yolk dumplings ("Mimosa")

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

Cooking

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

Hard-boil the eggs, cut in half lengthwise 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 a small amount water.
Finely chop the carrots and onions and fry in oil.
Crush the garlic cloves.
Cut cucumber.
Grind everything with a blender, adding mayonnaise or sour cream until a homogeneous pasty mixture is obtained.
Season the 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 oil and fry on both sides.
For greater density of pancakes, you can add 1/3 teaspoon to the mixture potato starch(this is optional).
Put the finished pancakes in a pile. One pancake with a particularly beautiful fried surface is set aside separately for laying it on top.
Snack cake assembly:
- put the pancake on a plate,
- Brush with pâté mixture
- cover with lettuce leaves.
Then another pancake, and so on.
The top will be a pancake without spread, as shown in the photo.
Let the cake rest for 15-20 minutes and serve.
For different ways to decorate, see page .

Eggs are required, ready puff pastry and small cake tins.
Roll out the dough into thin circles on a lightly oiled table.
We lay the dough mugs in lightly oiled forms and press them to the bottom and sides.

Aesthetics matter in cooking! In essence, "egg nests" are an ordinary fried egg with cheese, but originally decorated!
Of course, this dish was invented by the French. This work of culinary art is called "nid d" oeuf, i.e. "egg nest".
All you need is three of the most simple ingredients- eggs, cheese, salt - and 15 minutes of time.
Both adults and children will surely like such scrambled eggs.
Try it, it will make your breakfast more fun!

:
2 eggs
1/8 tsp salt
1/4 cup grated Gruyère (or you can mix mozzarella and parmesan; any medium hard cheese that melts well will work)

Carefully separate the whites from the yolks.
Separate each yolk into a small bowl, and beat the whites with salt until stiff foam reaches peaks.
In order for the proteins to beat well, they should not contain particles of yolks, and the utensils and attachments for the mixer must be absolutely dry and without traces of fat. Room temperature egg whites also whip better.

We cover the baking sheet parchment paper, foil or a special silicone baking mat.
We spread the whipped proteins in the form of two "nests" on a baking sheet.

Sprinkle the nests with cheese.

Put the yolks in the middle of the nests.

We place in a preheated to 230 gr. From the oven for 6 minutes.

We serve for breakfast.
Do not expect something supernatural from the taste, because it is, in essence, fried eggs with cheese, only the texture of the protein is more airy.
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