Eggs are very nutritious, an ideal source of protein for children and adults, especially if you are training. To build muscle mass, it’s important to consume protein. We are going to see a couple of alternatives to vary the way of cooking eggs and consume them without getting bored.
POCHE EGG
– Bring a liter and a half of water to a boil in a saucepan and add 50 cc of vinegar.
– Lower the heat so the water stays at 80/82 degrees.
– Crack the egg in a small bowl.
– Swirl the water with the vinegar with the help of a spoon to generate a circular current.
– Pour the egg in the center of the swirl so it shapes the egg.
– Cook for 3 minutes (the white is fully cooked while the yolk remains raw in the center).
HARD-BOILED EGG
– Bring water to boil.
– Lower the heat a little so the very strong boil does not break the egg against the saucepan.
– Put the egg with the shell in the boiling water.
– Cook for 9 to 11 minutes (both the white and the yolk will be cooked).
EGG MOLE
– Bring water to boil
– Lower the heat a little so the strong boil does not break the egg against the saucepan.
– Put the egg with shell in the boiling water.
– Cook for 5 to 6 minutes (the white will be cooked and the yolk will remain raw).
SOFT-BOILED EGG
– Bring water to boil
– Lower the heat a little so the strong boil does not break the egg against the saucepan.
– Put the egg with the shell in the boiling water.
– Cook for 2.5 minutes (the yolk and part of the white remain raw).
SAUTEED EGG
What we normally know as a fried egg is actually a sauteed egg. To be called a fried egg, it should be totally submerged in oil, while to make a sautéed egg, we put only a bit of fat in the pan.
– Place a drizzle of oil or a tablespoon of butter in the pan.
– Cook the egg until the white coagulates and the yolk does not coagulate completely.
FRIED EGG BREADED ENGLISH STYLE
– Make a poached egg.
– Bread it: pass it first in flour, then in egg and finally in breadcrumbs. It’s possible to repeat the passage through egg and breadcrumbs if you want the crust to be thicker.
– Fry it in plenty of hot oil at 170 degrees until golden brown.
– Extract with a slotted spoon and place on absorbent paper to drain the oil.
– Add salt and pepper.
SEE RECIPE OMELETTE
