Eggs are a familiar ingredient, often scrambled at home friends know, that is, will not scramble friends also know. Usually people do not have time to cook, just eat noodles, dumplings and these words, you can add a scrambled egg with. Eggs also have a variety of practices, scrambled eggs, poached eggs, egg soup, etc., each made out of delicious rice. My favorite is the loose egg, not like the poached egg is too old, the yolk tastes a little choking, not like scrambled eggs as greasy.

How to cook a loose egg when boiling an egg? Add one more step, the eggs are tender and delicious easy to peel

The practice of cooking loose eggs is very simple, is the practice of boiled eggs, but there is a little different. Although the practice of loose eggs is very simple, but often the simple practice is most likely to be overlooked. I don't know if you have paid attention to whether it is cold water or hot water in the pot when you boil the eggs? Maybe many friends think it has no effect, as long as it can be cooked, in fact, there is still a great impact, if the water temperature is not clear, we boiled out of the egg is not only difficult to peel the shell, but also very easy to boil the egg cracked.

So in the end how to poached eggs cooked out of the effect of loose eggs? Usually, many people boil eggs, is to control the time of boiling water, just a few minutes to fish out, but the success rate of such loose eggs is not high, sometimes the yolk is still liquid, do not dare to eat, for fear that the inside of the bacteria did not eliminate clean. In fact, when cooking loose eggs, as long as you add one more step, our loose eggs will be very easy to succeed, and the eggs are tender and soft, and the shell is easy to peel off. Below I will share the method of cooking loose eggs with you.

How to cook loose eggs

The first step is to prepare the ingredients, eggs, ice water.

In the second step, put the eggs in a pot and the cold water in the pot. Make sure the water is not over the eggs for a high success rate, and cook over medium heat until it comes to a boil. Once boiling, cook for about 30 seconds more. Depending on the size of the eggs. Cover the pot, turn up the heat, count down, 5, 4, 3, 2, 1, and turn off the heat.

Step 3: Smother for 1 to 2 minutes. Be careful not to remove the stove, and add more time for removing the stove. Then remove the stove, pour off the hot water and pour in the cold water. Then pour off the cold water, pour in cold boiled water, ice is better, in the cold boiled water, peel the eggshell, you can eat, the egg white are cooked, add some sauce more delicious.

Eggs can not be soaked in cold water for too long, said soak in cold water can stop re-heating to make the eggs old, in fact, even if soaked in cold water this effect is not good, so simply soak in cold water for a short while, so that the surface temperature is not hot can be peeled in cold boiled water on the line.

Because after all, there is no broken raw relationship, food hygiene or need to worry about, so loose eggs or eat first. Doing loose brined eggs instead increases the risk of food hygiene, bacteria in the unripe egg yolks will revive when the temperature drops, and the temperature drop is when it's cold. Soaking the eggs is like giving time for the bacteria to multiply and grow. So people should eat them while they're hot.

The reason the egg white portion of an egg cooked in cold water matures more fully than the egg white portion of an egg cooked in boiling water, and is easier to peel, is that according to the principle of hard-boiled eggs, the important part of the egg for chickens is the yolk, and so over the course of millions of years, it has evolved to be easier to cook the egg white than the yolk.

Cold water in the pot of eggs, the outer layer of the egg white and water with heat, slowly heat conduction will make the protein heat more evenly that is, the egg white cooked more evenly, until the water boils the way it should appear is the yolk and yolk around the small part of the tissue is still raw, the next soak in the hot water time is mainly through heat conduction will be the small part of the protein and yolk around the tissue to do cooked.

Boiled eggs are generally boiled for a while and then smothered for a long time, so that the principle of maturation of the egg should be heat conduction, and hot water in the pot, the outermost layer of egg white is quickly cooked, reducing the efficiency of heat conduction, the principle of heat conduction to cook the egg will not cook the egg white uniformly, which is very easy to peel the eggs of the bad things. And compared to the two, hot water under the pot of eggs, due to the yolk around the organization is not cooked, the egg smell is heavier