How do you make poached eggs without breaking? How to make poached eggs?

Ask for a larger spoon, brush a small amount of oil in the spoon, boil the water, put the spoon on the water surface when the water boils, beat the eggs, and put it in the water after the shape is set.

Clean the eggs, if you want the eggs not to break, you have to boil them in cold water, not boiling water, and after the water boils, turn to low heat and let it cook slowly, 78 minutes.

When boiling poached eggs, we can add some white vinegar, so that the boiled poached eggs will not break, first we put a small amount of salt in the water, then beat the eggs into the water, slowly boil them into poached eggs, and then add a small amount of white vinegar.

Boiling poached eggs is also a very simple way to cook eggs, but when we put the eggs in the pot, the egg whites will always fall apart, which greatly affects the beauty of the whole poached eggs, so how can boiled poached eggs not fall apart.

How to make boiled poached eggs do not fall apart.

The trick to boiling poached eggs is to put hot water in the pot, because hot water can make the protein in the eggs coagulate quickly, which is conducive to the formation of eggs.

Put an appropriate amount of water in the pot and bring it to a boil, turn off the heat after boiling and wait for the natural water surface to calm down, then break the eggs and put them in the water, after about 2 minutes, and then use medium heat to cook.

How to boil a whole poached egg.

1. Crack the eggs into a bowl and set aside.

2. Add enough water to the pot and bring to a boil.

3. Turn the heat to the minimum so that there is no longer boiling in the pot, and pour the eggs into the pot against the water surface.

4. After about 2 minutes, the surface of the egg solidifies, gently push it with a shovel to avoid the poached egg sticking to the pan.

5. Turn up the heat slightly and cook for about 4 minutes.

Note that the eggs should not be beaten directly into the pan and cooked over low heat.

Boiled poached eggs don't go away.

1.The temperature of the eggs in the pot should be a little higher, and the water needs to be slightly boiling before adding the eggs. Someone's trick to boiling poached eggs is to blanch the eggs in hot water in advance. This raises the temperature of the eggs, and when they are exposed to boiling water after they are put into the pot, they will set faster.

2.After boiling the water again, twist it into a slight heat, or even turn off the heat temporarily. Don't boil over high heat, you can use the principle of whirlpool, first stir out a whirlpool with chopsticks, and then beat the eggs into the whirlpool, the egg white will be concentrated in the middle, not easy to disperse.

3.After the egg whites have set, the water cannot cool down, and it is more appropriate to keep it at 70 80. You can heat the water again until it boils, then use a slight heat, or turn off the heat and cover and simmer for five or six minutes until the egg yolk is set.

Fish it out in time, and it is a perfectly delicate boiled poached egg.

4.Before boiling eggs, put a little salt and vinegar in the water in advance, which can promote the rapid setting of egg whites, and a small half spoon of vinegar is enough.

How to eat eggs.

The most common way to eat eggs is boiled eggs, which can preserve the nutrients of the eggs to the greatest extent, but they are not the easiest to absorb. Many people also like to eat fried eggs or poached eggs for breakfast, or they can also be made into soft-boiled eggs, but it is recommended to use sterile eggs for this method. For children and the elderly, the best way to eat eggs is to make egg custard and egg broth, as it is better digested.

There are 3 ways to boil poached eggs: boiling with salt, turning off the heat after boiling, and soaking the eggs in advance before boiling.

1. Add salt and cook.

To boil poached eggs, wait for the water to boil, add a spoonful of salt to the water, then brush the spoon with a layer of cooking oil and crack the eggs into the spoon. After that, slowly put the spoon into the pot, but be careful not to let the water cover the spoon, wait until the eggs are set, then soak the eggs in boiling water, and after a while the eggs will be stuffed out of the spoon, and then boil for another 2 minutes to complete the poached eggs.

2. Turn off the heat after boiling water.

When making boiled eggs, after the water has boiled, it is better not to put the eggs in the pan, but should turn off the heat, let the water slowly stand, and then slide the eggs into the pan along the edge of the pan. After that, don't stir, don't **, cover the pot and simmer for 1 minute, wait for the eggs to set, and then boil the eggs.

3. Soak the eggs in advance.

If you want to eat hard-boiled eggs, you can soak the eggs in water 10 minutes in advance, and the eggs will not be easy to diverge after soaking. After soaking the eggs, add more water to the pot, and then boil the water to about 80 degrees, that is, when small bubbles have just appeared in the pot, you can beat the eggs into the pot, and remember to turn the heat to low.

If you want to give the eggs a better shape, add a teaspoon of salt and wait for the salt to melt before beating the eggs.

Tips for boiling eggs

Eggshells often crack when boiling eggs, and the basic way to avoid breaking the shell is to "boil cold eggs". The reason for eggshell rupture is due to the fact that the egg white repents empty egg yolk expands in volume when heated, and the expansion rate of liquid is greater than that of solid eggshell, and when the volume of liquid in the contents is greater than the capacity of eggshell, the eggshell bursts.

However, the protein in the egg will shrink when it solidifies, if the egg is heated quickly, when the outer layer of the egg white is heated and expanded, the inside is still cold, there is no expansion, the total expansion is relatively small, the capacity of the eggshell expansion increased and the capacity of the air chamber in the egg can withstand it, and it will not burst.

When the heating continues, the inner layer begins to expand by heat, the outer layer of egg white has solidified and contracted, the total expansion is relatively small, and the eggshell will not burst. The best way to heat up quickly is to boil the eggs directly in boiling water.

Here's how to make poached eggs that don't fall apart:

1. First of all, put an appropriate amount of water in the pot and bring to a boil over high heat.

2. Then boil the spoon in boiling water, scoop the boiling water out, pour it into a bowl, half a bowl of water.

3. Break the egg shell, beat the egg mixture into a bowl with hot water, and let it stand for 1-2 minutes.

4. Turn down the heat of boiling water, so that the boiling water in the pot will no longer tumble in a large area. Place the bowl close to the surface of the water in the pot and tilt it so that the whitened egg in the bowl slides into the pot along with the water.

5. Gradually turn up the heat and keep it for 2 minutes after boiling. The poached egg is perfectly presented.

1 Ingredients: 40kg of eggs, wolfberry, water, sugar.

Method: 1. Make a small casserole, do not stick to the pot! Start by adding an appropriate amount of water to the casserole.

2. Heat the water, and add an appropriate amount of sugar, so that the sugar slowly dissolves in the water.

3. Cover and bring water to a boil.

4. Beat the eggs into the bowl and prepare them.

5. Turn down the heat and slide the eggs from the edge of the pot into the pot, which is easier to set.

6. Cook over low heat until the shape is set, the casserole is still better, there is no sticking to the bottom of the pan, and then I turn it over with a spoon so that the middle of the egg is evenly heated.

7, Duan Zheng skimmed the floating end.

8. Add an appropriate amount of wolfberries before cooking.

2Soak the eggs in water above 80 degrees for 1 minute, and then open them and put them into the pot, so that you can get a complete poached egg, and it will not stick to the bottom of the pot. The principle is very simple, because the egg white will solidify when it is heated, and it will not break easily when it wraps the egg yolk after solidification.

3. Turn off the heat when the water in the pot seems to be boiling, beat in the eggs, cover the pot in time, simmer for two minutes, and then open the lid after two minutes, at this time, you can see that the egg white has been completely solidified, and the egg yolk is also wrapped completely. Then turn on the medium-low heat again, and when the water boils again, you can use a spatula to gently shovel the poached eggs away from the bottom of the pot.

41.There are a lot of vitamins, minerals, very high-quality protein, and trace elements in eggs, especially phosphorus, zinc, iron, vitamin D, vitamin A, vitamin B, etc., which are very beneficial to people's internal organ health.

2.Eggs contain amino acids needed by the human body, especially lecithin, sterols, and egg yolkin are very rich, and the calories are relatively low, these nutrients are good for the human body, and can promote the health of the nervous system by eating eggs, and it is also good for promoting brain health.

3.Eggs are also rich in cholesterol and lecithin, and eating eggs will not lead to high cholesterol, so if you can eat eggs every day, it will help prevent cardiovascular diseases.