When making poached eggs, how can you make the poached eggs come out of the pan completely?

Hello everyone, what I want to share with you today is how to cook poached eggs at home that do not fall apart. Two days ago, when my brother was cooking poached eggs at home, because he didn't know how to make them, the poached eggs he made were like a pot of egg soup, which was incomplete at all, and people had no appetite when they saw it. Seeing this, does it remind you that when you are boiling poached eggs, you will also have such an embarrassing phenomenon?

So how to make poached eggs to ensure that the poached eggs are complete, full and round?

For the production of poached eggs, when making them, many people boil the water directly, and then directly break the eggs into the boiling water to boil them, in fact, this production method is inappropriate, the eggs themselves are very low in heat, if they are poured directly into the boiling water, it is easy to be washed away by boiling water. In order to avoid this phenomenon, when we boil the eggs, the water temperature should not be too high, but if the water temperature is too low, the boiled eggs will easily break. I also consulted a chef for this purpose, and I eventually learned the most accurate way to make it there.

Before boiling eggs, we first need to boil a small pot of water, and when many small bubbles begin to appear at the bottom of the water, we need to add a small spoon of salt to the pot, stir it and melt it, and then beat the prepared eggs into the pot. At this time, the heat should not be too large, turn the high heat to low heat, and let the water in the pot be in a state that seems to be boiling but not boiling.

At this time, we can put the prepared eggs, one by one into the water, when beating the eggs, there is also a trick, we do not put all the eggs into the pot, then the eggs will easily stick together, to one by one to beat, wait for the last one to set, and then the next egg into the pot.

In the process of boiling eggs, if you want to eat sugar eggs, we can shorten the time of boiling eggs, generally after the eggs are boiled in the pot, about two and a half minutes is in the state of sugar heart, if you don't like to eat sugar heart, the boiling time can be controlled at more than three and a half, then the boiled eggs are fully cooked. The key to boiling poached eggs is to control the water temperature, do not boil the water too much, and use the water temperature of about 70 degrees to boil the poached eggs, which is the most appropriate way to boil.

I think we should turn the heat to the lowest when the water is boiling, and then crack in the eggs, and slowly turn up the heat, so that the poached eggs will be a complete and not easy to disperse.

Heat the oil in a pan, put a little more oil, put the egg mixture in, and fry it.

First of all, remember to beat the eggs into the warm water, and it must not be boiling water. That is, the water has just bubbled and has not yet boiled, beat the eggs, add water when the water is about to boil, and do not let the water boil when the eggs are not white. Once white, the water can be boiled, boiled for a few more minutes and eaten.

Rotate the water in the pot quickly clockwise or counterclockwise with chopsticks or spoons so that the eggs in motion will not sink to the bottom, and do not add salt in the making, as salt will prevent the egg whites from setting.

Boiling poached eggs seems simple, but to make a whole poached egg, there may be many friends who can't cook it well. The most common problem is that the eggs are boiled or sticky. In fact, boiling poached eggs also requires some skill.

First of all, remember to beat the eggs into the warm water, and it must not be boiling water. That is, the water has just bubbled and has not yet boiled, beat the eggs, add water when the water is about to boil, and do not let the water boil when the eggs are not white. Once white, the water can be boiled, boiled for a few more minutes and eaten.

Rotate the water in the pot quickly clockwise or counterclockwise with chopsticks or spoons so that the eggs in motion will not sink to the bottom, and do not add salt in the making, as salt will prevent the egg whites from setting.

There is also a method suitable for foodies who do not have a non-stick pan and are not confident in cooking poached eggs themselves. The eggs boiled by this method are the most complete. As long as you remember to put hot water in the spoon, it will not fail.

1. Boil water in a pot.

2. Prepare a large spoon, and fill the spoon with some water after the water is boiled.

3. Pour the eggs into a spoon.

4. Put a large spoon in the water. The spoon should be exposed to the outside and not put it all in the water.

5. Cook until the surface is solidified, and you can put the spoon in the water.

6. Cook to your liking. Pick up the spoon and gently flick the egg to come out.

The complete method of boiling poached eggs: boiling method, spoon method.

1. Boiling method

Beat an egg into the bowl for later use, boil water in the pot, turn off the heat after the water boils, then pour in the eggs, cover the lid and simmer for two minutes, the eggs are basically set, and then boil for three minutes on medium-low heat, the poached eggs are very complete.

It is best to put the eggs in a bowl when you first start to beat them, and then gently put them into the pot, if you hit the pot directly, due to the action of gravity, it is easy to make the eggs incomplete, be sure to turn off the heat, because the boiling water is constantly tumbling, it is easy to wash the eggs away, and there is a lot of white foam.

2. Spoon method

Pour an egg into the bowl for later use, boil water in the pot, prepare a spoon after the water boils, blanch the spoon first, put one-third of the boiling water in the spoon, pour the egg into the spoon, cook for two minutes over medium heat, do not enter the water during the spoon, the egg has solidified after two minutes, and then put it directly into the pot and continue to cook for three minutes, the eggs made are particularly perfect.

How to eat eggs

1. Boiled eggs: Clean the fresh eggs, soak them in water for one minute, then boil them over low heat. Eggs are generally cooked after boiling for about 10 minutes, and if it is a relatively small egg, it can be cooked in about 6-8 minutes.

2. Egg custard: Beat the eggs and filter them again, then add salt and water, stir well and skim off the foam. Cover the bowl with a layer of plastic wrap, prick a few small eyes, and steam for about 10 minutes.

The surface of the steamed egg custard can be drizzled with some sesame oil, vinegar and other seasonings.

3. Fried eggs: Finely chop the green onion into a bowl, then beat two eggs in the bowl, add a little salt and thirteen spices, and stir well with chopsticks. Pour an appropriate amount of sesame oil into the pan, pour the egg mixture into the pan when the oil is hot, wait until one side is fried until golden brown, then turn over, and after both sides are fried until golden brown, the sesame oil fried egg is ready.

The poached eggs are cooked as follows:Preparation: 1 egg, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of shallots, etc.

1. Wash the shallots in clear water and cut them into chopped green onions for later use.

2. Cook over medium heat until small bubbles begin to bubble at the bottom of the pot.

3. Slowly knock in the eggs and boil the water over the heat.

4. Add an appropriate amount of sesame oil and salt.

5. Turn off the heat after the eggs are cooked.

6. Remove the pot and fill the bowl, and the production is completed.