How to boil an egg in a steep, crumpled, baggy, poached: secrets and recommendations

Some people will seem stupid question: how to cook the egg right? What is difficult? Thrown into the water - and in a few minutes it will be ready. It turns out that everything is not so simple. There are many nuances and subtleties, the knowledge of which will allow you to cook delicious chicken eggs.

How to Boil an Egg: Secrets and Recommendations
There are various features that need to be paid attention. Before boiling the egg, it should be well washed. This stage is given little importance - and in vain, such carelessness can bring serious consequences. On the eggshell there are various microorganisms, including Salmonella, which is the causative agent of the gravest disease. Therefore it is necessary to take care of health.
When cooking eggs, especially taken from a refrigerator, it is better to put it not in boiling water, but in a cold one. This will prevent the appearance of cracks in the shell, which not only spoil the species, but also are the entrance to harmful bacteria. In general, before boiling the egg from the refrigerator, it must be allowed to reach the room temperature - this will reduce the likelihood of cracking. Avoid splits also helps the addition of table salt in the water, in quantity: the more salt, the lower the probability of a crack. Usually, a tablespoon per liter of liquid is sufficient for this.
Eggs that already have a cracked shell, it is better not to cook at all (because of the danger of Salmonella), but if you still need to do this, then you need to add more salt - it will not allow it to flow out.
To the product after cooking is well cleaned, before you boil the egg, you need to shake it well.
Eggs are best cooked on medium heat, and when the water boils, the flame is reduced. For an even warm-up, the surface of the water should be two centimeters above the surface of the egg.
The finished product is recommended immediately filled with cold water, this will make it easier to remove the shell, and prevent further cooking.

How to boil an egg soft-boiled, hard-boiled, poached
It is rare to think that there are a large number of varieties of boiled eggs, and dishes with their use can not be counted at all. In the process of cooking, everyone relies on the will of the case: how to cook, so it will be. It turns out that this process can be controlled and receive eggs of the necessary consistency, on which their taste can depend.
For example, how to get a soft-boiled egg, how to cook it correctly - these seemingly simple questions are not that easy, especially for a person who has never done this before.
Therefore, to get a soft-boiled egg, it is cooked for 2 minutes after the boiling begins, in the "bag" - 4 minutes, and to get the hard-boiled it takes 10 minutes. Longer to prepare it is not necessary, as it turns out a very hard yolk with a green or blue skin.
But how to boil an egg poached is already a whole science. This dish is prepared by adding the contents of the egg to boiling water. To do this, the eggs must be the very first freshness, in another way nothing will come of it. The preparation process includes the following steps.
In boiling water, previously added vinegar from the calculation of a teaspoon per liter of liquid and a couple of pinch of salt.
Then very carefully into a shallow bowl, a cup, a spoon, pour out the contents of the egg, and you can not damage its integrity.
Further confident rapid movement you need to pour the contents of the bowl into boiling water. This can also be done from the shell, but without a certain skill it is difficult to perform: the shell can be damaged.
The egg is boiled for 3 minutes, extracted with a noise on the saucer and dried.
Properly boiled egg should have the same consistency, as in the "bag". Use with herbs and seasonings.