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Soft-boiled Egg Ingredients
- Chicken egg 2 pieces
- Salt 1 teaspoon
- Water 500 ml
- Main Ingredients Eggs
- Serving 2 servings
- World Cuisine
Inventory:
Saucepan, Cooker, TablespoonSoft-boiled egg cooking:
Step 1: A few rules for boiling soft-boiled eggs.
- Do not cook eggs that you just got from the refrigerator. If you put cold eggs in hot water, they may burst. - Use a timer, as constantly looking at the clock will be simply inconvenient. And if you digest the eggs, then your yolk will turn out black or blue and will resemble the taste of rubber. - If you bought fresh eggs that are not yet four days old, then they should be cooked on three minutes longer than usual. - Cook eggs on medium heat, not bringing to a boil. - Each egg on its blunt end has a cushion with an air bubble so that pressure does not accumulate during cooking and the egg does not burst, before that you can gently pierce it with a needle.Step 2: Options for boiling soft-boiled eggs.
Method 1
Pour water into a small pot and let it boil. The mass of water must exceed the height of the eggs about 1 centimeter. Then gently using a tablespoon, dip the eggs into the water one at a time. 
Let the water boil, cover and measure on a timer 6 minutesso that we get a soft and dense yolk and liquid protein. Method 2 
Pour cold water into the pan, put eggs in it and put on fire. Let the water boil and make medium heat. To get a semi-fluid egg, cook 3 minutes, for the one where the protein sets and the yolk remains soft - 4 minutes. Method 3 
Put the eggs in a pan with cold water and let it boil. Cook eggs for 6 minutes, then dip the eggs in cold water and keep there until they cool. In each of the ways I put in water a spoonful of salt, then more likely that the eggs do not burst.Step 3: Serve the soft-boiled eggs.
Soft-boiled eggs can be used both separately, by themselves, and to any side dish. Gently breaking the top of the shell, and taking out the boiled egg with a teaspoon. Good appetite!Recipe Tips:
- - There are eggs of different quality, they are divided into three categories - the highest category, where eggs weigh 75 grams or more, the second grade - 55 grams and the latest - the third category of eggs - from 35 grams. In our recipe, I used eggs of the highest category. The smaller the egg, the less it should be cooked.
- - Soft-boiled eggs are useful in that all substances contained in their diet are absorbed by 98% of the body!
- - Use a small saucepan for cooking so that the eggs do not knock during cooking and do not burst.
