How can the eggs not fall apart, the eggs are beaten, and the yolk is not fresh eggs

My mom said that the yolk is falling apart, which means that the egg is not fresh.

After boiling the water, do not pour it directly into the eggs, but let the water dry slightly until it does not boil, at this time, pour in the eggs again, so that the eggs do not scatter.

When boiling poached eggs, we tend to boil the water first, wait until it starts to boil, and then break the eggs and beat them into the water. Actually, it's easier to get the eggs to fall apart this way. The boiling water is boiling, and the freshly poured egg liquid will tumble with the boiling water, and thus it will disperse.

Therefore, if you want to make beautiful poached eggs, you need to beat the egg liquid in warm water. You can beat the egg mixture before the water starts to boil, that is, when the water starts to bubble. When the egg is constantly heated, the egg white turns white.

Also, don't let the water boil before it turns white, you can add a bowl of cold water before the water boils. If the water boils before it turns white, then the uncooked egg whites will spread out as the water boils. When you find that the egg whites have turned white, you don't need to add cold water and wait for the water to boil.

Once the water is boiling, you can switch to low heat and continue to "boil" so that the yolk inside can also be cooked. After two or three minutes, it's ready to be served! Also be careful not to add salt when boiling poached eggs. Salt affects the rapid coagulation of eggs.

However, if you are a novice in boiling poached eggs, there is another easy way to crack the eggs into the bowl first, without stirring or spoiling the yolks. When the water in the pot is almost boiling, use a deeper, stainless steel spoon to "transfer" the eggs from the bowl to the pot, carefully in the process. The spoon should not be taken out immediately, let the egg be heated through the spoon, and wait until the egg turns white, so that the poached egg is basically formed, <>

At this point, you can slowly pull out the spoon and continue to cook for a while, and it will be fully cooked! If you are worried that the poached eggs will stick to the pan, you can crack the eggs into a bowl first, then add a small amount of cool boiling, and then pour them into warm water together, so that they will not stick!

If the yolk is scattered, it does not necessarily mean that the egg is not fresh, but it should smell the egg, and if it smells, it cannot be eaten.

There are many reasons why eggs can turn yellow:

First, during the transportation process, the eggs are subjected to intense ** causing the yolk membrane to rupture, resulting in the phenomenon of yellowing. The nutritional value of such eggs remains basically the same.

Second, in the process of egg storage, after the egg white is thinned, the water slowly penetrates into the yolk, and when the egg yolk expands to the point that the yolk membrane is broken, the phenomenon of yellowing will also occur.

Thirdly, the yolk of a fertilized egg will also diverge after a period of incubation. Fourth, bacteria and mold invade the inside of the egg through the eggshell pores, which will also cause the egg to turn yellow.

If it is caused by the first three reasons, loose yolk eggs can continue to be eaten, while loose yolk eggs caused by bacteria and mold may pose food safety risks. The specific judgment method is that after discovering that the egg is yolked, it should be smelled first to see if it has a peculiar smell, and if there is no peculiar smell, it can be eaten after high-temperature cooking. If the egg has become stinky, it means that the bacteria have multiplied in the egg and cannot be eaten.

It turns out that boiled poached eggs are so simple, there are no mistakes and no flowers, and they are round, tender and beautiful. Because the method of boiling poached eggs is simple, breakfast can be done in 5 minutes, and boiled is more nutritious and healthy than frying, and there is soup, and it is warm to eat, so especially in winter, many mothers choose it for breakfast, but many people boiled poached eggs will scatter flowers, full of white foam, and the egg white is old, but the egg yolk is not cooked, have you encountered these problems?

Today we share the correct way to boil poached eggs, 3 tips, you can also make round, tender and delicious poached eggs, skill 1: First of all, boiled poached eggs can not directly beat the eggs into the pot, but to beat the eggs into the bowl, but do not stir to avoid the egg whites scattering.

Skill 2: After the water in the pot is boiled, then put in the eggs, many people put hot water into the pot, I think the pot is cleaner without bacteria, turn off the heat after boiling, stir the water, let the water flow, so that the eggs will not stick to the pot, and then put the eggs along the edge of the pot after the water does not boil, so that the eggs are not easy to scatter.

Tip 3: Don't rush ** after pouring it into the pot, but cover the lid and simmer for 1 minute to let the egg whites solidify, and then turn on low heat and burn slowly, it will be cooked in about 5 minutes, the egg whites and egg yolks are just right, and they will not be cooked.

This way to cook poached eggs is simple, non-sticky, no scattered flowers, and tender and delicious, did you do it right? Before the mother was directly boiling water, the eggs into the pot, the poached egg whites are generally scattered, remember to cook poached eggs must not use high heat, to low heat and slow burning, so that the inside and outside can be heated evenly, the shape is round and good-looking.

Personally, I think it's good to control the temperature of the fire when boiling eggs, the heat temperature is smaller, and the boiled eggs will not fall apart, and you can also add the right amount of salt when boiling eggs.

Do not agitate. When the water is not too boiling, crack the eggs into the pot, and then do not turn the heat too high, do not stir, and the eggs will not fall apart.

It is to beat the egg into the pot without stirring with chopsticks, it will not fall apart, and you must remember to beat the egg after the water is boiled.

We usually boil eggs in cold water, so that the boiled eggs do not fall apart, and the taste is very tender.

The correct way to boil eggs will not fall apart, so let's take a look at how to cook poached eggs:

1: Turn off the heat after the water is boiled, add a little salt (to increase the boiling point), beat the poached egg, don't ** at this time, wait for about 1-2 minutes, after the poached egg is set, gently push it with a spoon (so as not to stick to the pan), and then **boil it, is it simple? At this time, there is no foam in the water at all, the poached egg balls are lost, the shape is almost perfect, and it is a 100% success rate.

Method 2: After the water is boiled, turn the heat to low and keep the water in a state that seems to be boiling but not boiling. Take a bowl, add as much water as an egg, knock an egg down, slowly separate the shell with both hands, and carefully pour the egg wash into the bowl.

Slowly pour the eggs in the bowl into the pot with the water, turn up the heat slightly, and gently push the edge of the pot with a spoon to let the water and the eggs slowly turn and rotate to prevent the bottom from sticking to the pan. If the eggs stick to the bottom of the pan, gently shovel them with a spatula and beat off the foam while cooking, and it will be ready for 3-5 minutes.

Method 3: Put the iron spoon in the hot water pot and boil together, after the water boils, the iron spoon is also hot, add a little lard or cooking oil to it, shake it back and forth until it is covered with the entire iron spoon, and then beat the eggs, slowly preheat them in the pot, let the eggs slowly form, and wait for the eggs to mature, pull out the iron spoon, put the eggs into the water, and the poached eggs are the best in shape, and they will not scatter flowers.

Tips: 1. In addition to mastering the skills of boiling poached eggs, the choice of eggs is also particularly important. 2. Poached eggs must not be boiled, and the egg yolk must have a syrup, otherwise it will cause nutrient loss and affect the taste. Generally, boiling for 3 minutes is a sugar egg, and boiling for 8 minutes for the egg yolk to solidify, which depends on your preference.

Here's how to boil poached eggs::

Step 1: Pour cold water into the pot, bring the water to a boil, and then put all the vinegar and sugar into the water. Remember not to put the eggs directly into the water, but to boil the water first. The purpose of adding vinegar and sugar to the water first is because eggs are very rich in protein, and the protein will quickly coagulate when it encounters vinegar, and the eggs will not disperse.

Step 2: Break the eggshells, slowly add the egg mixture to the water along the edge of the pan, then change the heat to medium.

Step 3: After the water in the pot is boiling, we add an appropriate amount of cold water in case the boiling water will boil the eggs. After adding cold water, boil for a few more minutes and the eggs are ready to be cooked.

When boiling poached eggs, the heat will be a very critical step, because the eggs themselves are easy to cook, so you only need to heat them to medium the whole time.

Step 4: Put the boiled eggs in a bowl, scoop a little egg broth, add some sugar, and you're ready to eat.

Eggs are a very simple and common food, especially when they go home during the holidays, parents in my hometown will prepare some local eggs from their own chickens for their children to bring. Native eggs are very nutritious, and the boiled egg whites are very fragrant with eggs, and it is even more heartwarming to be able to eat things from home far away from home.

The practice of lying eggs:

Ingredients: 4 eggs.

Excipients: appropriate amount of oil, appropriate amount of sea salt, appropriate amount of five-spice powder, appropriate amount of pepper, 1 shallot.

1. Prepare the ingredients, peel and wash the chives and chop them.

2. Determine the number of lying eggs according to the number of people, prepare a plate of corresponding size, add a little water to the plate, and sprinkle some sea salt, the purpose is that the eggs will not collapse and have a taste.

3. Beat in the eggs, evenly sprinkle with chopped green onions, five-spice powder, sea salt, pepper, and finally sprinkle in an appropriate amount of oil.

4. Steam the upper drawer for about 10-15 minutes, depending on the number of eggs.

5. Remove the eggs from the pan.

Please wait a moment for your question I'm looking it up.

Wait for the water to boil and then put the eggs, basically after the eggs are cooked, the right should be the water between 60-80 degrees to hit just right, as the water temperature is getting higher and higher, the eggs are also a little cooked from the outside to the inside, when the eggs are white, the water should also be opened, at this time just below Don't wait for the water to boil

<>1. Ingredients: 4 eggs. Auxiliary base material: appropriate amount of oil, appropriate amount of sea salt, appropriate amount of five-spice powder, appropriate amount of pepper, 1 chives.

2. Prepare the ingredients, peel and wash the chives and chop them.

3. Determine the number of lying eggs according to the number of people, prepare a corresponding size of the pan Fengfengzi, add a little water to the plate, sprinkle some sea salt, the purpose is that the eggs will not collapse and have a taste.

4. Beat in the eggs, evenly sprinkle with chopped green onions, five-spice powder, sea salt, pepper, and finally sprinkle in an appropriate amount of oil.

5. Steam the upper drawer for about 10-15 minutes, depending on the number of eggs.

6. Remove the eggs from the pot.