You will need
- eggs
- pan
- the water is cold or hot.
Instruction
1
Pour the hot water into the pan.
Then gently, using a tablespoon, drop the eggs into the water.
Put on the stove and boil exactly one minute.
Remove the pan from the heat and cover the pot without draining the water.
In order that the yolk was liquid, and the protein just set, you need not drain the water six minutes. The passage of time, drain the water and pour the eggs with cold water.
For more thick consistency of egg albumen and yolk, the eggs should keep in hot water for seven minutes. Then cover with cold water.
Then gently, using a tablespoon, drop the eggs into the water.
Put on the stove and boil exactly one minute.
Remove the pan from the heat and cover the pot without draining the water.
In order that the yolk was liquid, and the protein just set, you need not drain the water six minutes. The passage of time, drain the water and pour the eggs with cold water.
For more thick consistency of egg albumen and yolk, the eggs should keep in hot water for seven minutes. Then cover with cold water.
2
Eggs put in a saucepan and cover with cold water.
A pot put on the stove and wait until the water boils. As soon as strong boiling of the water, the fire need to subtract. In order to obtain a semi-liquid egg needs to cook another three minutes on low heat.
Four minutes to cook if you wish to fully svalivshihsya protein and the yolk runny.
If you wish to svalivshihsya protein and the yolk is almost entirely (when only in the middle there is a liquid spot) you need to wait five minutes.
A pot put on the stove and wait until the water boils. As soon as strong boiling of the water, the fire need to subtract. In order to obtain a semi-liquid egg needs to cook another three minutes on low heat.
Four minutes to cook if you wish to fully svalivshihsya protein and the yolk runny.
If you wish to svalivshihsya protein and the yolk is almost entirely (when only in the middle there is a liquid spot) you need to wait five minutes.
