Eggs 'in a bag', cooked in a shell and without it

Eggs are extremely useful food. They balance the content of organic and inorganic substances. Extremely often eggs are used for prophylactic purposes or even in medicinal ones. For example, with heartburn, diarrhea, anemia, eggs are an indispensable food. But it is also useful for healthy people to eat them for breakfast or dinner.

Very many gourmets like to eat eggs cooked "in a bag". About that is more useful, raw eggs boiled "in a steep", "soft" or "in a bag", fried or baked, here we will not argue. It is better to talk about how to cook eggs "in a bag".

At first glance, it may seem that it is quite simple to make eggs "in a bag". An is not always exactly what we expect! And it happens for many reasons. For example, one of the most common - the inability to accurately determine the cooking time. If the eggs are put in cold water and put the bowl on fire, and then start counting the time, the eggs will probably be undercooked or cooked "soft". Because laying eggs should be in boiling water and only after that to mark the time of preparation. After standing in boiling water for 5 minutes, eggs "in a bag" will be ready!

But lies in wait for the young mistress and one more problem. It turns out that the best dishes are obtained from fresh eggs. With each day that it is due, the egg changes its consistency. The separating film between the yolk and the protein loses its elasticity, as a result of which the yolk spreads inside the shell, mixing with the protein, or shifts in any direction. Therefore, during the cooking of such an egg, it is practically impossible to achieve the effect of liquid yolk with a solid protein - just like traditional eggs "in a bag"!

And the last "cunning" of cooking: the eggs that we dip into boiling water, should not be too cold to not burst. After all, then it will flow outward and will, of course, be usable, but lose its aesthetic appearance and the tenderness of the taste that accompanies the eggs "into the pouch." And to even more "hedge", experienced culinary professionals drastically salt the water in which they are going to boil them.

But this is the so-called traditional way of cooking. And if you surprise your loved one by serving his favorite dish for breakfast, which suddenly becomes unusual? Is it possible? Yes! An excellent dish for breakfast - "eggs - poached". They can be served with a vegetable garnish or in the form of a sandwich, sprinkled with herbs or dried crumbs, watering with ketchup or mayonnaise, mustard or other sauce.

An ignorant person in cooking is surprised: what is the connection between the egg "in the pouch" and some strange egg - poached? The most direct! After all, poached - also an egg, cooked "in a bag", only without a shell. Of course, this will be a bit more complicated.

So, how to boil an egg "in a bag" without a shell? As already mentioned, the egg should be fresh, the maximum "age" of eggs - not more than a week. It is advisable to cool it well before cooking. After all, the cooled protein has a thicker consistency, which contributes to its less spreading. However, it is not recommended to put eggs in the freezer, as the frozen eggs change their structure.

The protein of a fresh egg when cooked is neatly and evenly distributed around the yolk, forming a so-called "hood".

To cook the "final" egg, you should pour a half liter of water into a low small pot or saucepan, add 5 grams of salt (1 teaspoon) and 20 grams of six percent vinegar (that is, 2 tablespoons) and put the container on fire. When using a recipe, when you need to boil an egg in broth, wine or milk, you do not need to add anything to the solution.

The egg is gently and extremely carefully released into a serving or a large wooden spoon or a small bowl. After the boiling solution for cooking, the fire should be reduced to such a state that the boiling became hardly noticeable.

Utensils with the released egg should be brought as close to the surface of the solution, gently tipped and gently poured into boiling water. Here, it is necessary to check whether it has stuck to the bottom, slightly pushing it with a spoon. It must swim. When sticking it to the bottom, gently spoon or spoon to separate the egg from the bottom.

The egg is cooked for one to five minutes, then it is removed with a noise. If it forms a fringe from the spreading protein, it must be cut with a knife or culinary scissors. The egg is served immediately, until it is airborne. If it takes some time to store such an egg in its finished form, it is placed in cold water. And before serving, you can "egg-poached" and warm, putting it in hot water or placing it in a microwave oven.