Boiled poached eggs are our daily routine. When we were young, we seldom ate boiled eggs. Only when we are sick can mother boil two eggs for us. Usually, we only cook this dish when we visit friends' homes or have guests at home. In addition, when we first went to my mother-in-law's house or my parents' house, we only cooked a bowl of eggs in sugar water, unlike now, when we want to eat. In addition, in the case of confinement, I will eat a bowl of dried longan and boiled eggs with old brown sugar every day.

Boiling poached eggs is very simple, you just need to beat the eggs into water to cook them, but the seemingly simple method is that many people make egg soup or stick it to the bottom of the pot, and the pot is full of water drops. Therefore, boiling poached eggs is actually a skill. Boiled poached eggs are round and tender, and water temperature and time are very important. Is it cold water or boiling water to boil eggs like that? Today, Bian Xiao will give you three suggestions. Steamed boiled eggs are unbreakable and smooth. Let's have a look!

Methods Pour a proper amount of water into the pot, bring it to a boil, take a small round spoon and scoop some boiling water into the spoon. This round spoon is very useful, that is, how to make an egg jiaozi. Beat the eggs into the spoon and put the spoon on boiling water. Don't let water into the spoon, and wait for the egg protein in the spoon to solidify and shape. Put the eggs in the pot, let the egg whites cover the yolk, and simmer for about 2 or 3 minutes. The exact time still depends on your own preferences. If you like to eat eggs with sugar stuffing, the time can be shorter. If you like hard eggs, you can cook them longer.

Method 2: Pour a proper amount of water into the pot. After boiling, take a small round spoon, pour a small amount of oil, and brush a layer of oil around the round spoon with a rag. Beat the eggs into the spoon, bring them to a boil, put the spoon on the water, and don't let water into the spoon until the protein gradually condenses. Put the eggs in the pot and cook them again with low heat. Let the egg whites cover the yolk and cook for about 2 or 3 minutes.

Method 3: Pour a proper amount of water into the pot, bring it to a boil, and turn off the fire until the water stops boiling. When the river is calm, beat the eggs into the pot and cook them again with slow fire to keep them slightly boiling. When you see protein gradually congealing, shovel it evenly and slowly with a pan to avoid sticking to the pan, and the operation must be light to prevent raw eggs from scattering. After the cooked eggs are slowly formed, observe whether the yolk is condensed, if it is cooked. Boiling poached eggs, seemingly simple, is actually a delicate job. You must be patient. It's not good to have hot water. Processed boiled eggs can be eaten directly, or added with sugar to make them sweet, or added with seaweed to make them salty, in short, according to my taste. Compared with the first two methods, the eggs made by the third method are not as beautiful as those made by the first two methods. Because the poached eggs immediately put into the pot are not like bundles, the finished product looks ugly. Can you learn these three ways to cook poached eggs?