Mandraik Ludmila
Another way to boil eggs without shell
Another way to boil eggs without shells
Silyavka
Quote: Mandraik Lyudmila
boil eggs without shell
Be sure to grease the film with oil.
Crown
I learned to boil eggs without shells in water without anything at all, it's called the Benedict egg: water is boiled with a little vinegar, spins up with a funnel and a raw egg is poured into it, caught with a slotted spoon in a couple of minutes. I liked that I don't have to chop the shell, scrape off molds or films, which I lazily grease.
Ikra
Mandraik Ludmila, CroNa , a good way, but a little long (for me).

I found a video somewhere (I don't remember where, and I can't find it again), but I remembered: poached in the microwave. I have a powerful, 1000 W, 50 seconds is enough for me.
The preparation is simple: half of the water is poured into a mug or glass suitable for the microwave), a dessert spoon of vinegar is added there and the egg is broken. The mug must be covered with a saucer or silicone lid and sent to the microwave for the specified time.
For different capacities, you will have to select the time individually. Here, of course, one cannot do without explosions, but if you add carefully, 10 seconds each ... A transparent container helps out so that you can control the process.
Then take out the mug, fold the egg onto a strainer and quickly rinse with cold water. Here is the last step, with the washing, I looked at the chef Vasily Emelianenko. Why do this? The main thing is not to let the egg cook further under the influence of your own heat (this is if you are not going to serve it right away). Well, and get rid of the vinegar smell (which, by the way, doesn't bother me, I don't even feel it after cooking. But if the smell bothers someone, you can remember this move.

Svetta
Crown, Galya, and I thought that this is how a poached egg is prepared. Eggs Benedict is kind of different, isn't it?
dopleta
Yes, of course, Sveta!
Mandraik Ludmila
Larochka, I "cook" the same in the micr, me Galya, Cirre, gave a special container, I showed it in small things, it's very convenient, but you never know who will come in handy in the film to cook
Crown
Quote: svetta

Crown, Galya, and I thought that this is how a poached egg is prepared. Eggs Benedict is kind of different, isn't it?
For what I bought, as they say. On the channel "360 °" in the mornings there is a program "Tasty", there are different chefs, as a rule, eminent ones, they cook delicious things, so I picked up everyone there. :-)




Maybe they did something else with these eggs, but I liked the cooking method and I remembered it.
Kalyusya
Quote: svetta
this is how a poached egg is prepared. Eggs Benedict is kind of different, isn't it?
So Benedict is the same poached egg on a bun with Dutch sauce.
dopleta
Quote: Mandraik Lyudmila
Larochka, I "cook" the same in the micro
Is that you for me, Buttercup? And I wrote to the light. Itself, too, either in a micron or in special molds I cook.
Anna1957
Quote: Kalyusya

So Benedict is the same poached egg on a bun with Dutch sauce.
The poached egg is a component of the egg benedict. To prepare the first dish, you only need a chicken egg, for the second, you also need bacon or ham, hollandaise sauce, toasted toast (from Wikipedia)
Doblet, as always, is right.
Crown
Quote: Kalyusya

So Benedict is the same poached egg on a bun with Dutch sauce.
Interestingly, if the toast is rye, and the sauce is Russian (Provencal), this is already unshielding ?! :-)
Anna1957
Quote: CroNa
is it already unprotected ?! :-)
Quote: Anna1957
The poached egg is a component of the egg benedict.
What other questions can there be? Why sidetrack the discussion? We have already sorted out all the inaccuracies.
Mandraik Ludmila
dopleta, Larissa, everyone and you
dopleta
Kalyusya
Quote: CroNa
and if the toast is rye, and the sauce is Russian (Provencal), this is already unshielding ?!
shield-shield! it will already be CroN's egg
Crown
Kalyusya, agreed!
Mandraik Ludmila
Today in this way, in a film, I "boiled" eggs in a micron.
Another way to boil eggs without shells
Not aesthetically pleasing, but I still grind it into the filling for pies

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