Eggs are extremely healthy food. They balanced the content of organic and inorganic substances. Extremely often, eggs are used for preventive purposes or even for medicinal purposes. For example, with heartburn, diarrhea, anemia, eggs are an indispensable food. But it’s good for healthy people to eat them for breakfast or dinner.
Too many gourmets like to have breakfast eggs “boiled in a bag”. We will not argue about what is more useful, raw eggs boiled “cool”, “soft-boiled” or “into a bag”, fried or baked. It’s better to talk about how to cook eggs “in a pouch”.
At first glance, it might seem that making eggs “in a pouch” is a fairly simple matter. But it’s not always what we expect! And this happens for many reasons. For example, one of the most common is the inability to accurately determine the cooking time. If you put the eggs in cold water and put the bowl on the fire, and then begin to count the time, the eggs will probably be undercooked or boiled soft-boiled. Because you should lay eggs in boiling water and only after that note the cooking time. After standing in boiling water for 5 minutes, the eggs in the bag will be ready!
But the young mistress lies in wait for another problem. It turns out that any dishes from fresh eggs are best obtained. Every day that it lies, the egg changes its consistency. The separation film between the yolk and the protein loses its elasticity, as a result of which the yolk spreads inside the shell, mixes 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 a liquid yolk with a solid protein - these are exactly what traditional “bagged” eggs should be!
And the last “trick” of cooking: the eggs that we dip in boiling water should not be too cold so as not to burst. After all, then it will flow out and will, of course, be fit for use, but it will lose its aesthetic appearance and tenderness of taste, which accompanies eggs “in a bag”. And in order to “protect themselves” even more, experienced chefs coolly 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 beloved by serving his favorite dish for breakfast, which will suddenly become unusual? Is it possible? Yes! An excellent breakfast dish is poached eggs. They can be served with a vegetable side dish or in the form of a sandwich, sprinkled with herbs or bread crumbs, sprinkled with ketchup or mayonnaise, mustard or other sauce.
A layman ignorant of cooking will be surprised: what is the relationship between an “egg in a pouch” and some strange egg - poached? The most direct! After all, poached egg is also an egg cooked “in a pouch,” only without a shell. Of course, it will be a little more complicated.
So, how to cook an egg “in a pouch” without a shell? As already mentioned, the egg must be fresh, the maximum "age" of the egg - no more than a week. It is advisable to cool it well before cooking. After all, chilled protein has a thicker consistency, which contributes to its less spreading. However, laying eggs in the freezer is not recommended, as frozen eggs change their structure.
The protein of a fresh egg during cooking is neatly and evenly located around the yolk, forming the so-called “hood”.
To cook the “graduation” egg, pour one and a half liters of water into a low small saucepan or stewpan, 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 the 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 carefully and extremely carefully released into a serving or large wooden spoon or a small bowl. After boiling the cooking solution, the fire should be reduced to such a state that the boiling becomes barely noticeable.
Put the dish with the released egg as close to the surface of the solution as possible, carefully tilt it and gently pour it into boiling water. It is immediately necessary to check whether it is stuck to the bottom by slightly pushing it with a spoon. It should float. If it sticks to the bottom, carefully separate the egg from the bottom with a slotted spoon or spoon.
The egg is cooked for one to five minutes, then removed using a slotted spoon. If fringe from leaked protein forms on it, it must be cut with a knife or culinary scissors. The egg is served immediately before it starts to wind. If you need to preserve such an egg for some time, it is placed in cold water. And before serving, you can "poached egg" and heat, dipping in hot water or placing in the microwave.