No matter how common it is boiled eggs, poached eggs, tea eggs, and brine eggs, they are all old-fashioned methods. Nowadays, there are trendy baked eggs, which also have a different flavor, and almost become an Internet celebrity. This article features a special topic to share the loose egg, focusing on solving three problems:
1. Delicious and delicious boiled eggs Why don't people dare to eat them with confidence, is it really unsafe?
2. How long does it take to boil a boiled egg, and how to cook a full heart, a half-hearted heart and a quasi-boiled heart?
3. Comes with a tutorial on boiling boiled eggs.
Eggs were originally eaten raw.
When it comes to loose eggs, it is necessary to find the root cause and start from the beginning. Eggs do not need to check the data to verify, with life experience can know that poultry eggs are originally eaten raw.
It is common to see the animal kingdom, weasels stealing eggs, chickens flying eggs, birds hatching eggs robbed, all of which are eaten raw. If you give them eggs cooked, you don't like to eat them very much.
People eat eggs in the same way, like to eat raw, there are many real hammer examples. In the eastern farming areas, we and Japan eat the most, and we still maintain the custom of eating raw eggs. Japanese people often eat rice without raw eggs. Many of us drank beer, beat an egg, swallowed it in one gulp, and looked at his instantly comfortable appearance, and estimated that the emperor would not change it.
Discover the benefits of hard-boiled eggs.
But after all, human civilization begins with cooked food, and eating raw ingredients is uncivilized. I started trying to cook it, and I felt that the taste was better than raw, so I ate more and more hard-boiled eggs.
In addition, the boiled eggs are also easy to carry, and the bags are damaged, and they are no longer mushy everywhere. And it is easy to eat, peel off and eat, and can also be paired with other foods.
The taste of the loose egg is irresistible.
Eggs are hard-boiled, and the taste and texture are very different from raw eggs, and the experience is no better than eating raw. For example, if you eat a hard-boiled egg, you can't turn around, and you have to take a few bites to eat your stomach. Raw eggs are different, directly into the mouth, or into the wine glass and then poured into the mouth, do not need to chew, do not need to secrete saliva, open the throat and slide into it.
Therefore, people never call eating raw eggs and drinking, including weasels stealing eggs and drinking. To tell the truth, in the various ways to eat eggs, this original drink can arouse people's interest and find a sense of wildness. So it's all men who drink raw eggs, and even make up stories of excitement, as if they can drink back masculine beauty in one sip.
The eggs are also raw and cooked eggs, the egg whites have solidified, and the yolks are still flowing. In this way, the flavor of one egg and two flavors, raw and cooked are suitable.
It's not that the eggs are not uncooked.
As long as you open the webpage and search for the egg, most of the content in it is admonishing people to eat as little as possible, unhygienic and risky.
There is a certain truth to what they say, raw ingredients, not cooked at high temperatures, are not safe to eat. For example, sashimi, Changde, Hengxian famous cuisine. However, there are many liver fluke infections in Hengxian County, which are directly related to their large consumption of raw fish.
Speaking of eggs, there has never been a claim of unclean or unhygienic in history, at least before the emergence of modern chicken farms, until the 1970s, eggs were safe, and no one interfered with eating them raw and cooked. With large-scale farming, eggs are no longer as pure as they used to be, and with man-made pollution, it is not so safe to eat raw. So, the experts are right to warn.
Definition of delicatessen in the food industry.
However, advances in science have changed the definition of cooked food. Our traditional understanding is that cooking rice and boiling meat and eggs must be boiled on high heat, and how much time it must continue to be cooked. For example, boiled eggs. How long does it take to cook a regular discussion on the Internet? Open eggs in water or put eggs in cold water? How many minutes does it take to boil the eggs?
And so on, with different statements and practices. But there is a common denominator, which is that the eggs are boiled until the pot is boiled, and then continue to cook. The difference is in how long it lasts. Generally between 3-10 minutes, the longest use of 10 minutes, the shortest 3 minutes.
However, these boiling methods are the old methods under the traditional concept, that the water is boiled at 100 ° c before it is cooked. According to food safety regulations, the scientific standard for cooking food today is: the central temperature of the ingredients is heated to 72 ° C, lasting more than 30 minutes, that is, cooking.
Industrial cooked food is not "cooked".
To give a few examples to confirm the definition of food cooking standards, to confirm that the cooked food we eat, not all in the pot grunt boiled for half a day, but not boiled on the cooked, judging by the traditional concept of the people, it is simply cooked.
First, almost all the food processing products to be cooked, including marinated meat, sauce meat, fish, and canned meat, are this heating standard, not to say that it should be burned to a hundred degrees, but also grunted and cooked for a while. In that case, the products that come out are all mushy and cannot be sold.
Second, this phenomenon also exists in daily life, such as the design of electric saucepans is less than 100 ° c, and there is a plateau, water can burn less than 100 ° c, and meat can still be cooked.
The third one is the heart-warming egg. The egg yolks of raw eggs are liquid, and when the boiled egg temperature rises to 60 ° C, the egg white begins to solidify. When the temperature rises to 72 ° C, the egg white completely solidifies into a protein, and the yolk is not completely solidified, but is actually cooked.
The symbol of a bad egg is "loose yellow", which cannot become a loose egg.
There is no problem with eating the egg, it is safe, and there are three main bases:
First, the egg itself is a complete living body, and the living body has the ability to resist infection, and it is a bad egg if it cannot resist the past. Therefore, there is no safety problem with normal eggs.
Second, as a living being, the egg has three lines of defense against foreign defenses. Eggshell is the first course, egg white is the second way, if the protein has been infected, the egg has been broken, it can not be made into a heart egg.
Third, in the food safety record, there are no cases of problems with eating sloppy eggs. People are just worried, and the expert reminders only reinforce that fear, and there are no examples.
Eggs that can be boiled into a loose heart are good eggs.
Why is it safe to eat boiled eggs. According to the principle of pasteurization, the survival conditions of microorganisms can live for 30 minutes at 70 °C and a few seconds at 100 °C. The eggs were boiled to more than 70 degrees, and the bacteria were dead.
The yolk of a good egg is no problem, and it is heated to more than 70 ° c, which is equal to double insurance. The food thus obtained, the cooking skill is called the ultimate taste, the egg in all cooking, the ultimate simplicity, the ultimate taste, the ultimate taste.
Originally, people everywhere liked to drink eggs, but over the years, they were disturbed by various sayings and did not dare to eat it. After reading the above analysis, there should be an objective understanding of this, and the egg can be eaten with confidence.
Share three approaches:
The first one, fry and fry the eggs.
Let's take another example. Fuxing Road, Hualien County, Taiwan, because of the fried loose egg changed the name of the Internet celebrity, called "onion oil cake street". The shallot cakes there are special, people are sandwiched meat, are they sandwiched eggs, or completely uncoagulated loose eggs. One bite down, the liquid egg yolk bursts out like the magma of the volcanic eruption, the experience is extremely rare, so the wave of "shallot oil cake that will burst the pulp" Internet celebrity is famous, attracting diners from all over the world.
The eggs are beaten into a pan of hot oil, half fried and half fried, and when the outer layer of egg white solidifies and has a brownish brown, it is immediately stuffed into the hot pancake. Also eat while it is hot and bite it open. The mouth is light, the yolk flows out; the mouth is fierce, the yolk spews out thinly, and it does feel like a volcanic eruption.
Second, boiled eggs.
Families cook the most boiled eggs, the most methods, and each family has a unique skill. To share three of my practices:
1. The method of boiling eggs with quasi-loose hearts. Boil cold water and eggs together, the water completely floods the eggs, the fire is moderate, and the water turns on and off. Put the water temperature is not very hot, around 70 ° C, cold water rinsed. At this time, peeling off, you can see that the yolk has just solidified, and it still maintains the color of the raw yolk.
2. Cooking method of liquid boiled eggs. According to the first method of boiling, when it is just boiled, the eggs are fished out to cool and get the eggs; when the water is boiled until there is a sound, the old saying is called "edge", and it does not continue to heat up. After 5 minutes, remove and rinse to get the eggs completely simmered.
3. To prepare the poached loose egg. Bring the water to a boil and beat the eggs inside. Then turn to the minimum heat and do not move the protein until it has turned white. After turning white, skim off the foam and see that the yolk is still fluttering. The success rate of this practice is high, the degree of relaxation is free to grasp, the whole process is very intuitive, and it can be seen clearly.
Third, steamed heart eggs.
The usual steamed egg paste is actually a kind of egg, the only difference is to break the yolk protein into a paste, and then steam it. The degree of steaming is the same as that of the boiled egg, but only because it is a mixture of egg whites and yolks, the overall appearance is paste.
The core technology of steamed egg paste is still the control of temperature. Boiling water into the cage, medium heat, according to the number of eggs and the specific situation of the cookware, generally in 7-10 minutes. The standard is that the whole solidifies into a paste. If the time is not enough, there is no solidification in it, and the pulp does not become a paste; when time passes, the chicken cake will appear honeycomb, and it will change color if it continues.
The basic method is to beat the eggs into a bowl, then add double the cold boiling water and whisk into a paste, and put them in the steamer for five minutes. As for the taste, simply beat the egg paste with salt, green onion and sesame oil. Complicated, steamed and then poured into another meat.