How to cook a soft-boiled egg

Even the most simple and known recipes can have certain nuances and peculiarities, allowing to achieve the best results. If you cook a soft boiled egg all the rules, it will not burst, the protein will have a nice soft, but firm texture, and the yolk will become viscous, not too runny and not too thick. Changing the cooking time, you can achieve different results, because everyone's tastes are different.

How to boil eggs

Cooking eggs seems to be the easiest thing in cooking: simply place them in water, put on fire and after a few minutes to remove. But often due to non-compliance with certain nuances of the eggs cracked, out tasteless, protein acquires the consistency of rubber, and the yolk is either too raw, or too thick.

For cooking soft-boiled is very important to take fresh eggs: staleness hard-boiled egg yolks are not as noticeable as in the liquid state. If you put eggs in water, fresh will sink to the bottom – they range in age from 1 to 6 days. One to two weeks stored eggs, floating between the water surface and bottom, these, too, can take for cooking. But if they surfaced, their period is already a month or longer, it is advisable to use them when baking and cooking to buy a new one. In addition, fresh eggs easier to remove from the shell.

Select a pot of a suitable size depending on the number of eggs they must lay in it tightly, not to swim, so the shell does not crack. Before you start cooking, soak eggs in room temperature if they were stored in the refrigerator. Water for cooking, preferably a little salt, so the shell will be stronger and will not burst.

Ways of cooking soft boiled eggs

There are several ways to cook a soft-boiled egg. You can put it in cold water, bring to boil at high temperature, reduce the flame after a boil and note the time. Three minutes is enough to get a semi-liquid egg, reminiscent of raw, but with a more dense in protein, the yolk in this case, it will remain quite liquid. Four minutes is enough to keep the protein fully cooked, and the yolk was a little too thick. But if you want to leave a small liquid spot in the middle of the egg, it should cook for five minutes.

You can omit the eggs a tablespoon in boiling water, do it carefully and slowly and make sure they are not cold. Boil them one minute, then turn off the heat and soak them in hot water. If you remove the eggs after five minutes, the consistency will be more liquid after six minutes of protein has become more solid. Poached eggs work in seven minutes.

Put boiled eggs under cold water for a few minutes that they are easier to clean. If you want to boil quail eggs, reduce cooking time by 60%. Experiment over time to achieve the consistency that you like best.