The most important of the three meals a day is breakfast, not only to eat, but also to eat full eat delicious nutrition. Eggs are a kind of inexpensive ingredients, not only cheap household essential, but also contains a variety of nutrients needed by the human body, so most people like to eat an egg at breakfast. Eggs can be eaten in a variety of ways, can be directly boiled or steamed, can also be made into eggs, which is also divided into two kinds of eggs, one is boiled eggs, the other is fried eggs.
We northern people like to eat noodles, so breakfast is no exception, especially in the winter morning, eat a bowl of noodles or pimple soup are very happy and satisfied. Most people will put an egg into the noodle or lump soup when cooking to make eggs, and delicious and nutritious. The practice of poached eggs is very simple, but there are a lot of people out of the poached egg is always poor, the egg white yolk is always dispersed and a lot of white foam, obviously quite a large egg, but after your hands to do it out of the egg feels like the egg in the pot less than half, think about it really quite affect the mood.
Doing the poached egg when this situation occurs, it shows that we have not mastered the correct practice of the poached egg, if you really master it the right way, it is not possible to appear such a situation. I started to do the boiled eggs and everyone a situation, but I went to ask the dry for many years hotel chef an uncle, he taught me the correct way to boiled eggs, it turned out to do the right really not many people, no wonder the eggs are not complete is always scattered and white foam.
The correct way to poach eggs is actually this, add cold water to the pot, pour the right amount of salt and a few drops of white vinegar, stir well and then open fire, until the bottom of the pot of water began to appear small bubbles, and then poured into the eggs, remember not to stir, and naturally wait until the eggs are formed, so the practice of cooking out of the poached eggs is particularly complete and slippery, but also tender and no white foam. The role of salt and white vinegar is to make the eggs complete not scattered also smooth and tender, and remember not to wait until the boiling water to beat the eggs, because it is easy to break the eggs, as long as the scattered will certainly be out of a lot of white foam.
Tips:
1, the pot of water is not boiling, but in the bubbles when you hit the egg, the egg will be in the case of warm water gradually heat, not only in the taste or appearance is very good.
2, after research has proved that the poached egg boiled for 5 minutes is the best, because at this time the egg is half-cooked, not only the best taste, but also easier to be digested and absorbed by the human body.