Eggs are a kind of food that is always available at home, and an egg can meet the protein and nutrients that the human body needs for a day. There are many ways to eat eggs, boiled eggs, fried eggs, etc., but each cooking method is different for the nutritional content of eggs, nutritional order: boiled eggs in the shell> poached eggs > egg soup and steamed eggs> fried eggs.
If you want to make boiled poached eggs comparable to restaurants, you must master 3 tips:
1. Eggs should be selected fresh: the nutrients in fresh eggs will not be lost, and they are more delicious when boiled;
2. Put 80 degrees warm hot water into the pot, solidify and then turn to low heat: so that the boiled eggs will not have a lot of foam and loose flowers;
3. Use round kitchenware: the large soup spoon at home, you can beat the eggs on it first, and then put them into the pot after the eggs are set and taken away, such eggs are more beautiful.
▲ If you want to choose fresh eggs, you can learn these 3 tricks:
1. Shake the eggs
Pick up the egg and shake it gently, if the egg is very tight and you can't feel anything shaking, it means it's a fresh egg!
2. Open the egg to see the color
Buy eggs home, you can open a look first, the yolk is complete, not bad, and the egg white is clear, such eggs are relatively fresh.
4. Use a toothpick
Beat an egg in a bowl and poke a toothpick on it, if the toothpick does not pour, it means that it is a fresh egg.
When buying eggs in the supermarket, you can go to a regular supermarket, which indicates the date of production, and buy a relatively close date as much as possible, so as to ensure the freshness of the eggs.
▲ Pick fresh eggs, but also have excellent technology to cook delicious boiled poached eggs, I only use these 2 methods:
1. Spoon to boil eggs:
(1) Prepare a round soup spoon and brush a layer of cooking oil on the top of the spoon to prevent sticking;
(2) Crack the egg into the spoon, bring the water in the pot to a boil, gently put the spoon into the surface of the water, do not pass the spoon, wait until 2 minutes until the bottom solidifies;
(3) After the bottom is all solidified, we press the spoon down to submerge the spoon in water, and when the eggs are all set, shake it to let the eggs slide into the pan and cook for another 1 minute.
Note: The poached eggs cooked in this way are relatively rounded and neatly edged. It is more troublesome and time-consuming to get under the pot one by one.
2. Egg pan under warm water
(1) Add an appropriate amount of water to the pot, do not wait until the water boils down the pot and the water begins to bubble slightly, beat an egg;
(2) Seeing that the egg white around the egg quickly solidifies and turns white, the yolk is wrapped tightly and the whole piece does not fall apart, skim off the foam on the surface with a colander, and then turn to low heat and continue to cook for 2-3 minutes;
(3) If you don't like to eat candy hearts, you can cook them for a few more minutes, and if you like to eat candy hearts, you can fish them out directly.
Note: When the eggs are directly put into the pot, the heat is the focus, and the water must not boil, otherwise it will directly become an egg flower. After the eggs have set, they can be turned to medium heat and cooked, so that the boiled eggs taste smoother.
Boiled eggs are more moist and smooth than boiled eggs with shells, will not choke, are more suitable for children, and are better to cook runny eggs intuitively.
Boiled poached eggs can be used to mix noodles or boiled into hot spring eggs, which are particularly fragrant and delicious, and they are also very light and have high nutritional value. Interested friends can go home and try it, breakfast is solved! (Dandan