A complete book on how to boil eggs in water.

There are really few correct ways to cook poached eggs. No wonder there is always foam.

The most important thing for three meals a day is breakfast, not only to eat, but also to be full, delicious and nutritious. Egg is a kind of cheap food, which is not only cheap, but also a necessity for every household, and contains many nutrients needed by the human body, so most people like to eat an egg at breakfast. There are many ways to eat eggs, which can be boiled, steamed or poached. Among them, there are two ways to cook poached eggs, one is boiled poached eggs, the other is fried poached eggs.

We northerners like to eat pasta, and breakfast is no exception. Especially in winter morning, eating a bowl of noodles or noodle soup is very happy and satisfying. Most people put an egg in a poached egg when cooking noodles or making noodle soup, which is delicious and nutritious. The practice of poached eggs is very simple, but the poached eggs made by many people are always unsatisfactory. Egg whites and yolks are always loose and there will be a lot of foam. It is obviously a big egg, but after you make it yourself, you feel that the egg is half missing in the pot. It will really affect your mood.

This happens when you cook poached eggs, which means that you haven't mastered the correct method of poached eggs. If you really master it correctly, it is impossible for this to happen. I cooked poached eggs like everyone else at first, but I went to consult an uncle who had been a hotel chef for many years. He taught me the correct way to cook poached eggs. It turns out that few people did it right. No wonder eggs are always scattered all over the floor, and bubbles are everywhere.

The correct way to cook poached eggs is actually like this. Add cold water to the pot, pour in a proper amount of salt and a few drops of white vinegar, stir well and fire. Small bubbles begin to appear in the water that has been burned to the bottom of the pot, then pour in the eggs, remember not to stir them, and naturally wait until the eggs are formed. The poached eggs cooked in this way are particularly complete, smooth and tender without foaming. The role of salt and white vinegar is to make poached eggs intact and smooth. Remember not to beat eggs after boiling water, because eggs are easy to break, and as long as they break, they will produce a lot of bubbles.

Tips:

1, the water in the pot is not boiled, but when there are bubbles, the eggs will be gradually heated in warm water, which not only tastes good, but also looks good.

2. Studies have proved that it is best to cook poached eggs for 5 minutes, because the eggs are half cooked at this time, which not only has the best taste, but also is more easily digested and absorbed by the human body.