Bible of the cooked egg - hard egg, egg past for water, egg, Paulina!

Welcome to the first installment of egg, Paulina!, The series where I cook cooked egg recipes to save the world. Today they will learn how to make hard eggs, eggs past by water (they also tell you warm eggs) and egg eight minutes. Does it sound easy? Anyone who has tried to make an egg passed by water (warm egg) and has ended up eating soup with hard egg knows the fight ...

About the peculiarities of making cooked egg

You will see, to know how to make a hard egg with the liquid yolk, or at the point they prefer, the key is the cooking time of the eggs, knowing how long it takes a hard egg or an egg passed by water is very important.

But then greater difficulties arise, such as how to cut cooking to prevent residual heat from ruining your plans, and also how to peel an egg passed by water without doing it a ball. It is not fucking, many eggs have perished along the way. Science is cruel.

So to honor those fallen eggs in disgrace because of a cooking error, here, the definitive guide of the boiled egg. The same, if you really want to go crazy cooking egg, make this recipe of Benedictine eggs. That has a slightly greater level of difficulty ...

Anyway, if they do not know how to make hard egg, or cooked egg past by water or do not control the times of the eggs, here we detail the procedure. They are going to serve a thousand recipes with eggs.

First of all, 3 tips changed:

1. The first thing to do is put in a cold water pot and then place the egg inside. Yes, it is important that it be in cold water and then put everything on the fire. If we place the egg once the water is boiled, we run the risk of breaking or break the shell and spread the interior.
2. As a double security, we are going to throw a jet of vinegar into the water. The function is the same, so that the shell is not broken. Follow out that you leave no flavor or smell in our eggs.
3. Water must be sufficient so that eggs completely tape. In this way the cooking is even and balanced.

Now, once these first steps are clarified, we are going to what the cooking is.

Ingredients

Guess ...

• Eggs

Step by step to make these different versions of cooked egg

For a perfect hard egg, with all the letters

1. We will carefully follow all the aforementioned tips, and we will let the water boil.
2. Once boiled, let's let 12 minutes , the most exact ones they can.
3. We remove the egg from the water and immediately we will put the egg under a stream of cold water. This is necessary to cut the cooking, because if we leave it without that cold blow, cooking continues.
4. We place the horizontal egg against the mesada or a table, place the hand on top and with a little pressure we will roll it on the hard surface. The peel will crack and once it does it completely, we begin to remove it. They will see what is very easy.
5. Once peeled, they cut it to the environment to appreciate the perfect cooking! Clear and perfectly cooked yolk.

For an egg with half yolk and half

1. We will carefully follow all the aforementioned tips, and we will let the water boil.
2. Once boiled, let's let them go 8 minutes , the most exact they can.
3. We remove the egg from the water and immediately we will put the egg under a stream of cold water. This is necessary to cut the cooking, because if we leave it without that cold blow, cooking continues.
4. We place the horizontal egg against the mesada or a table, place the hand on top and with a little pressure we will roll it on the hard surface. We remove the peel completely.
5. Once peeled, they cut it to the middle and will find a perfectly cooked clear and a half cooked yolk. Hard hard and liquid half, a beautiful consistency. I love to use in salads, for example.

For an egg past by water

1. We will carefully follow all the aforementioned tips, and we will let the water boil.
2. Once boiled, let's let 4 minutes , the most exact ones they can.
3. We remove the egg from the water and immediately we will put the egg under a stream of cold water. This is necessary to cut the cooking, because if we leave it without that cold blow, cooking continues.
4. We place the vertical egg against the mesada or a table, with a teaspoon we are going to tap on the tip of the egg to break the peel only in that sector. As the inside of the egg past by water is quite liquid, it is usual that a piece of the shell on the tip and coma with a spoon directly be removed.
5. Once the tip has been peeled, it only remains to put some salt and pepper and taste this egg in its greatest splendor.

Here I leave you the YouTube video that illustrates the process of these recipes, and if you want to subscribe to my channel you can do it here .

The ABC of the cooked eggs

Types of cooked eggs

• "White" or "English" egg: the clear is completely cooked, but the yolk is liquid.
• "Soft" or "cup" egg: the clear is completely cooked, but the yolk has a creamy and slightly thick consistency.
• "Hard" or "to the peel" egg: both the clear and the yolk are firm and completely cooked.
• Egg cooked at low temperature: it is cooked at a low and controlled temperature for a longer time, resulting in a very creamy yolk and a clear soft.
• Mollet cooked egg: it is similar to the "soft" cooked egg, but the yolk is a bit thicker and more slightly liquid in the center.

3 tests to know if a hard egg is cooked

1. Time test: If you know the appropriate cooking time for the cooking level you want, remove the water from the water at the right time and cool it under cold water. Then, you can peel one end of the egg and verify its consistency.
2. Test of the turn: Gently rotate the cooked egg on a flat surface. If you turn easily, you are ready. If it wobbles, you may need more cooking time.
3. Water test: Gently place the cooked egg in a glass of water. If you sink completely, you are ready. If you float, it can be too cooked or past.

BENEFITS OF COOKED EGGS

Cooked eggs are easy to digest, which makes them an adequate option for people with gastrointestinal sensitivity. A cooked egg can last up to a week in the refrigerator. It is important to quickly cool cooked eggs and save them in a hermetic container before placing them in the fridge to prolong their freshness and quality.

Keeping them in the refrigerator helps prevent the growth of bacteria and reduces the risk of food poisoning. It always verifies their appearance and smell before consuming them and discarding any egg that shows signs of deterioration or has an unpleasant smell.

Cooked eggs are an excellent option to add protein to salads, sandwiches, rice plates and pasta dishes . They are also the basis for preparing dishes such as stuffed eggs and eggs to mayonnaise. Cooked eggs are also used in the preparation of more elaborate dishes such as the Norwegian salmon .

How to know if an egg is suitable for consumption

If an egg floats in boiling water, it is a sign that the egg can be too cooked or past . The air inside the egg can expand as the egg ages, creating a small bag of air between the peel and the white. As the egg is cooked , this air bag can cause the egg to float in the water.

In general, eggs tend to sink completely into boiling water already measure that eggs grow old, they are more likely to float. However, it is important to keep in mind that egg flotation does not always indicate that it is in poor condition, but that it may have been stored for a longer time.

How to make cooked eggs 

1. Wash the eggs with warm water to make sure they are clean. Fill a saucepan with enough cold water to cover the eggs for at least 2 centimeters. Place them in a single layer to make sure they cook evenly.
2. Count cooking time from the moment the water begins to boil. Adjust time according to the desired size and type of cooking.
3. Once they reach the desired cooking level , remove from hot water and place in cold water to stop cooking and cool them quickly.
4. Once they are cold, peel them carefully . Gently hit the peel on a hard surface to easily separate from the clear.

Cooking times

• "White" cooked egg: to obtain an egg cooked with the fully cooked clear but with the liquid yolk, the cooking time is approximately 4 to 5 minutes from the moment the water begins to boil.
• "Soft" cooked egg: if you prefer that the yolk have a more creamy consistency, but still cooked, cooking time is approximately 6 to 7 minutes.
• "Hard" cooked egg: if you want an egg cooked completely, with the yolk and the clear firm, the cooking time is approximately 9 to 12 minutes.