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Hard-boiled eggs keep up to 99% of nutrients, while young fried eggs are 98%, old fried 81.1%, beaten eggs with water or milk is 92.5%, eating raw eggs is 30 -50%. From that, it can be seen that boiled eggs are the best way to eat, keeping the most nutrients. Let's learn more about how to boil delicious and nutritious chicken eggs in the article below.
1. How to boil delicious chicken eggs, keep nutrition
How to boil a good egg can be quite simple for many people, but how to make a standard boiled egg suitable for each type, and how long it takes to cook an egg, not everyone knows. Here are the steps to boil eggs
Step 1: Get a pot of cold water ready. Gently drop the eggs into the pot
Step 2: Turn on the stove to medium heat. When the water reaches a simmer, start the timer so you can time the cooking process precisely. If you gently stir the egg in a clockwise direction, the movement of the water will help the yolk move towards the center of the egg.
Step 3: Simmer the eggs in the pot for the amount of time that is right for your egg use
+ For 1 minute: The whites begin to thicken while the yolks are still alive
+ For 3 minutes: The whites are medium thicken with a peach-colored yolk
+ In 5 minutes: White thicken, peach yolk
+ In 7 minutes: White is cooked and hardens, yolk is ripe but still pink
+ In 9 minutes: Egg just cooked to
+ In 10 minutes: The yolk turns yellow, the egg is fully cooked
Eggs of different sizes also have different cooking times, namely:
+ Medium eggs = 9 to 10 minutes
+ Large eggs = 11 to 12 minutes
+ Extra large eggs = 13 to 14 minutes
Step 4: Take the eggs out into a bowl of cold water, soak for 5-10 minutes, then peel the eggs and they can be used.
If you want to peel an egg intact, without dents, follow these tips:
Choose older eggs: As eggs age, they gradually lose moisture through holes in the shell and air sacs in the shell. head expands. The pH of the whites also changes, going from a low pH to a relatively high pH, making them cling to the shell less strongly. Fresh eggs from the farm will always hardly age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the refrigerator. Crack eggs before chilling: Remove eggs from water and tap the stovetop a few times before submerging in ice. This loosens the membrane between the shell and the egg white. It's not always guaranteed, especially if your eggs are still fairly fresh, but it helps. Cool eggs completely: Chill eggs in a bowl of ice water for at least one minute, but it's best to let them cool completely — about 15 minutes — before peeling. The temperature shock forces the egg white to shrink, separating from the shell. Rapid cooling also firms the egg whites, making them easier to peel. There is another way:
If you are boiling, you can dip the eggs in boiling water, let them boil for 30 seconds or so just to create the outer surface of the whites, then reduce the temperature and Finish them at about 180 to 190°F, or 82 to 88°C (very low boiling point). You will have easy-to-peel eggs with soft transparent whites. With egg steaming, there's no need to lower the temperature - the lower steam density means that the steamed egg actually cooks a bit more gently than a hard-boiled egg. Your whites will be slightly tougher than the hard-boiled eggs. Putting eggs in the steamer tray is simpler than trying to drop each egg carefully into the boiling water, and it also has the advantage of reducing the risk of shell cracking and whites coming out.
2. The change of eggs through different temperature levels
Egg whites:
From 30 to 140°F (-1 to 60°C): As the temperature heats up, egg proteins, like coiled balls of yarn, slowly begin to pop. At 140°F (60°C): Some of these uncoiled proteins — called ovotransferrins — begin to bind together, creating a matrix and turning egg whites milky and jelly-like (like the one that's found). as the innermost layers of egg whites when boiling eggs for three minutes). At 155°F (68°C): ovotransferrin has formed an opaque solid, although it is still quite soft and moist (see egg white 5 min). At 180°F (82°C): The main protein in egg whites - ovalbumin - will crosslink and solidify, giving you a perfectly hard egg white (see egg whites seven and nine minutes) . At 180°F (82°C) or higher: The hotter you take the eggs, the more tightly these proteins bind and the egg whites become harder, drier, and more rubbery (see eggs 11 and 15 minutes). The smell of hydrogen sulfur, also known as "rotten eggs" will be the strongest at this time. Egg Yolks:
At 145°F (63°C): They begin to thicken and solidify. At 158°F (70°C): They become completely solid but still have a bright orange color and shine. At 170°F (77°C): They become pale yellow and begin to turn crumbly. At 170°F (77°C) or higher: They dry out and turn pastel. The sulfur in the white reacts rapidly with the iron in the yolk, producing iron sulfide and souring the yolk. Therefore, for perfectly hard-ripened eggs, you want the whites to be no more than 180°F (82°C) and the yolks to be 170°F (77°C) transparent. But for easy peeling requires a temperature of 212°F (100°C).
3. Can I boil eggs in a pressure cooker?
Pressure cookers cook hotter than steaming or boiling — even at low pressure, they reach temperatures in excess of 220°F (104°C). And the hotter something cooks, the bigger the temperature difference between the center and the edges.
Pressure cook your eggs for six minutes to get the yolks completely firm and the outer layer of the whites to become chewy. At least, tougher than comparable steamed or boiled eggs.
The bigger problem is that the eggs in the pressure cooker have a shorter finishing time. With eggs steamed on the stove or steamed, the difference in results between 10 minutes of simmering and 11 minutes is not too great. However, with the quick cooking of a pressure egg, the difference in one minute is huge. After five minutes, the yolk is still translucent yellow. After six minutes, the yolk is soft and just cooked through. At the seventh minute, the eggs have begun to develop a green color.
Even if the temperature is not adjusted properly, it is possible that the eggs will explode
So you should not use a pressure cooker for boiling eggs.
4. Some notes when boiling chicken eggs
Do not boil the water too vigorously: just simmering is enough. Do not overcook eggs, even hard-boiled eggs. The yolk will start to turn gray and the white will be rubbery. To peel a medium or barely cooked egg, first rinse the egg under cold running water or soak in a bowl of cold water. Then crack the shell by tapping the egg on a hard surface and rolling it with your hands to loosen the shell. Larger eggs are great for boiling because they are easier to peel. This is because the small air sac at the wide end of the egg becomes larger as the egg ages (which is why old eggs actually float). If cooking more than two eggs, make sure your eggs fit in the pot in a single layer. Set the timer to have the right boiled eggs every time. Hard-boiled eggs (with the shell on) can be stored in the refrigerator for up to a week. Store hard-boiled eggs in an airtight container in the refrigerator. The eggshell is porous and without a protective container, it can absorb some of the odors and tastes of the refrigerator. Please regularly monitor Vinmec website (www.vinmec.com) to update useful health care information and leave information when you need medical advice and support!
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