Boiled eggs are eggs (usually chicken eggs) cooked in their shells without interruption, usually by immersion in boiling water. Boiled eggs are cooked so that egg whites and egg yolk are reinforcing, while for soft boiled egg egg yolk, and sometimes white, remains at least partially liquid.
Several different methods are used to make boiled eggs other than just soaking them in boiling water. Boiled eggs can also be cooked under boiling temperature, through stuffing, or they can be steamed.
The egg timer was named for general use in boiling egg time. Boiled eggs are a popular breakfast food in many countries around the world.
Video Boiled egg
Variations
There are variations in cooking levels and in the method how the eggs are boiled, and various kitchen gadgets for eggs exist. These variations include:
- Baked egg
- Bake eggs in the oven instead of boiling in water. Roasted eggs (350 Â ° F (177 Â ° C) for 1/2 hour in a can of muffin, cold in ice water) is identical to boiled eggs but its peel is easier to peel.
- Present temperature
- Room temperature (for cooking more and preventing cracking) or from refrigerator; eggs can be left overnight to room temperature.
- Get started
- Some pierce the previous egg with an egg piercer to prevent cracking. There is much debate about this. Ekelund et al. at Why eggs should not be pierced stating that the piercing causes the egg white protein to be damaged and therefore should be discouraged. Others recommend it, or add vinegar to water (as sometimes done with boiled eggs) to prevent white from bleeding in the event of a crack. For this purpose, table salt can also be used.
- Putting in water
- There are various ways to put eggs in boiling water and remove: one can put the egg in a pan before heating, lower it on a spoon, or use a special cradle to lower it. A cradle is also advocated to reduce cracks, because the eggs do not roll over. To remove, one can let the water cool, pour boiling water, or remove the crib.
- Steaming
- Eggs are taken directly from the refrigerator and placed in steam with full steam. Eggs will not crack due to sudden temperature changes. With full steam, the "soft-cooked" eggs are ready in 6 minutes, the eggs are boiled for 8 minutes. When eggs are cooked by steam sources, there is no variation in water temperature and hence cooking time, no matter how many eggs are placed in the steamer.
- Sous vide
- Instead of cooking in boiling water, boiled eggs can be made by cooking/coddling in their "sous vide" shells in hot water at stable temperatures anywhere from 60 to 85 ° C (140 to 185 ° F). It turns out the egg whites cook at 75 ° C (167 ° F) and the egg yolk and the rest of the white set is 60-65 ° C (140-149 ° F).
- Cooking time
- There is substantial variation, with cooking time being the main variable affecting maturity (soft boiled vs. hard boiled). It usually varies from 10-17 minutes for large boiled eggs, 1-4 minutes for a large soft cooked egg. Depending on the altitude above sea level and humidity density in a particular climate, a person may take a long time to reach the soft-boiled stage, and in fact, may never reach a completely difficult stage.
- Cooking temperature
- In addition to boiling cooking (at 100Ã, Â ° C (212Ã, Â ° F)), one can add eggs before boiling is reached, remove water from heat after boiling is reached, or try to keep the temperature below the boiling point last all the encoding variants.
- Cooler
- After the eggs are ejected from the heat, some cooking continues, especially the egg yolks, because of the residual heat, a phenomenon called cooking, also seen in roast beef. For this reason some allow the egg to cool down in the air or dip it into cold water as the final stage of preparation. If time is limited, adding some ice cubes will quickly reduce the temperature for easy handling.
- Services
- Boiled eggs can be served loosely, in eggcup, in grooves on a plate (especially deviled egg presentation plates), cut with a wide knife, cut lengthwise, cut with a knife or tapped open with a spoon at either end, or peeled (and optionally sliced, especially if boiled hard, either manually or with an egg slicer).
Maps Boiled egg
soft boiled egg
Chef Heston Blumenthal, after a "relentless experiment", published a formula for "perfect boiled egg" that explains how much water is used, how much time to cook and how much time to rest an egg.
Soft boiled eggs are not recommended for people who may be susceptible to salmonella, such as very young children, the elderly, and those with weakened immune systems. To avoid salmonella problems, eggs can be pasteurized in a shell at 57 Ã, Â ° C for one hour and 15 minutes. The eggs can then be boiled gently as usual.
Serve
A soft boiled egg is usually served in an egg dish, where the top of the egg is cut with a knife, spoon, spring egg, or egg scissors, using a teaspoon to spoon out the egg. Other methods include breaking the eggshell by gently tapping around the top of the shell with a spoon. The soft boiled eggs can be eaten with toast that is cut into strips, which are then dipped into the egg yolks. In England and Australia, this toast is known as the "army". Since the eggshell isolates heat in the unbroken portion of the boiled egg (thus continuing to cook it), the egg yolk gradually hardened, like a boiled egg. One teaspoon is often used to scoop yolk and egg yolks out of the shell so it can be eaten.
In Southeast Asia, especially countries such as Malaysia, Singapore, and the Philippines, variations of boiled eggs known as half-cooked eggs are usually eaten during breakfast. The main difference is that, instead of eggs served in an egg dish, the eggs are broken into a bowl of soy sauce or black pepper or pepper. Eggs are also cooked for a shorter period of time producing runnier eggs instead of the usual gelatin state and generally eaten with Rich toast.
Boiled eggs are also an ingredient in many Filipino dishes, such as embutido, pancit, relleno, galantina, and many others.
In Japan, half-cooked eggs are usually served with ramen. Eggs are usually soaked in a mixture of soy sauce, mirin, and water after being boiled and peeled. It gives a brownish colored egg that otherwise will disappear from the boil and peel the eggs alone. After the eggs are brewed, the eggs are served in a soup or on the side.
Boiled egg
Boiled eggs boiled longer than half-cooked eggs, long enough for the hardened egg yolks. They can be eaten warm or cold. Boiled eggs are the basis for many dishes, such as egg salad, Cobb salad and Scotch egg, and can be further prepared as deviled eggs.
Boiled eggs are usually sliced, especially for use in sandwiches. For this purpose, there is a special egg cutters, to facilitate the incision and produce slices.
There are several theories about proper techniques for boiling eggs. One way is to boil water and cook for ten minutes. Another way is to bring boiling water, but then remove the pan from the heat and allow the egg to be cooked in the cooling water gradually. Overly cooked eggs will usually produce a thin layer of iron sulphide (II) on the yolk. This reaction occurs more rapidly in older eggs because the whites are more alkaline. Immersing eggs in cold water after boiling is a common method of stopping the cooking process to prevent this effect. This also causes a slight shrinking of the contents of the egg.
Boiled eggs should be used within two hours if kept at room temperature or can be used for a week if stored in the refrigerator and inside the shell.
Peeling
Boiled eggs can vary in an easy way to peel off the skin. In general, the more fresh the eggs before boiling, the harder it is to separate the clean shell from the egg whites. As the egg is fresh, it gradually loses moisture and carbon dioxide through the pores in the shell; as a result, the contents of the eggs shrink and the pH of albumen becomes more fundamental. Albums with higher pH (more basic) are less likely to stick to eggshells, while air pockets thrive on eggs that lose much moisture, also make the eggs easier to peel. Cooked eggs soaked in water help keep the membrane under the egg shell moisturize to easily peel off. Peeling eggs under cold water is an effective method of removing the shell. Starting cooking with hot water also makes the eggs more easily peeled.
See also
Note
References
External links
- Basic Cooked Eggs, American Eggs
- Boiling Eggs - Scientific Background
- Boiling eggs for molecular gastronomers
- Recipe for perfect soft boiled egg
- wiki articles on how to boil an egg, boil an egg, and boil an egg. An overview of all processes for boiling eggs.
Source of the article : Wikipedia
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