It’s time to talk about how to cook eggs since the egg has regained its status as healthy choice. For some time, we have been told that eggs increase cholesterol levels, but recent research has cracked than the myth.
Eggs are fast and easy to repair. There is also a wide variety of ways to cook them. We will examine some of the most popular ways.
Scrambled
Basically, scrambled eggs are easy to prepare. However, they are also easy to false. The scrambled eggs are simply these – eggs beaten fried and, well, scrambled. It sounds pretty simple, but believe me that people can make the simple complex very complex.
Do not add these ingredients: cottage cheese, sour cream, pure cream, cooking cooking and sugar.
Air is one of the most important ingredients. You get this air in the eggs by beating them. A whip will do an effective job. A fork will work but it takes just a little longer. An electric mixer must be set at a moderate speed. A mixer can be used but you should adjust the eggs aside for a few minutes before cooking to let the foam settle.
Start stirring or blurring eggs when they start to lie down. Using a spatula, push the eggs into the center of the pan. Allow the uncooked egg to spread in the pan.
Fries eggs
Fried eggs, typically in a frying pan or on a heating plate, are very popular especially in English-speaking countries. Common descriptions of fried eggs include: eggs cooked on both sides until yellow has been solidified – often called “on wells”, “on hard”, “hard”, “hard”, or simply fried eggs Baked on both sides with the middle yellow coherence and egg white are carefully cooked – often called “surpassia”.
The eggs cooked on both sides with the yellow a thin liquid and the egg white is partially cooked – often called “on easy” or “flowing”.
The eggs cooked only on one side with the yellow liquid and the egg white often rather riommes as well – often called “sunny side”.
Boiled eggs
Many methods for preparing the “Perfect” boiled egg were presented by the experts for years. Efforts to avoid rubbery whites, greenish hue around yellow or hard-to-peel eggs have been the subject of discussion.
Julia Child’s lists an accurate 17-minute cooking time followed by a 2-minute bath, a 10-second return to boiling water and another ice bath. The recipe for “the joy of cooking simply says that I am placed in boiling water and leave for 10 to 17 minutes.
Two important suggestions for preparing “eggs at the hull”:
o Add salt to water to coagulate white if eggs crack
o Immerity immediately cold water eggs, it stops cooking and makes the eggs easier to peel.
The coat of an egg is a level of frustration that rivals few other housework in the kitchen. It is important that you start to peel off. There is an air pocket out there you should break. Before peeling, gently type the egg against a hard surface. Roll the egg along the counter with the palm of your hand to form a cracked pattern.
