Kako skuvati jaja? (How to cook eggs?)

Tvrdo kuvana jaja

Postupak:

1. Stavi jaja u šerpu i nalij hladnu vodu (da budu potpuno pokrivena).

2. Stavi na ringlu i Uključi na srednju jačinu (5 od 6).

3. Kad voda počne da vri, smanji malo temperaturu 3 ili 4) i kuvaj još 9–12 minuta.

4. Posle kuvanja odmah ih prebaci u hladnu vodu (ili pod mlaz hladne vode) da se lakše ljušte.

Rezultat:

- Žumance potpuno čvrsto.

- Idealno za salate i farbanje.

Meko kuvana jaja

Postupak:

1. Stavi jaja u šerpu i nalij hladnu vodu (da budu potpuno pokrivena).

2. Stavi na ringlu i Uključi na srednju jačinu (5 od 6).

3. Kad voda počne da vri, smanji malo temperaturu 3 ili 4) i kuvaj:

- 3–4 minuta → baš mekano žumance (tečno)

- 5–6 minuta → polumeko (kremasto žumance)

4. Izvadi i odmah ohladi kratko pod hladnom vodom.

Rezultat:

- Belance kuvano

- Žumance mekano ili tečno (zavisi od vremena).

Mali trikovi:

- Ako su jaja iz frižidera, bolje ih prvo malo ostavi na sobnoj temperaturi (da ne popucaju).

- Dodaj malo soli ili sirćeta u vodu – lakše se ljušte ako puknu.

- Ne prekuvavaj tvrda jaja – dobiće sivkasto žumance i neprijatan miris.

Za 4-6 jaja, 1-2 kasike sirćeta (alkoholno ili jabukovo), 1-1.5 litra vode, 1 kašičica soli (za 4-8 jaja).

Hard boiled eggs

Procedure:

1. Put the eggs in a pot and pour cold water (so that they are completely covered).

2. Put it on the stove and turn it on at medium heat (5 out of 6).

3. When the water starts to boil, reduce the temperature a little 3 or 4) and cook for another 9-12 minutes.

4. After cooking, immediately transfer them to cold water (or under a stream of cold water) so that they peel more easily.

Result:

- Yolks completely firm.

- Ideal for salads and coloring.

Soft boiled eggs

Procedure:

1. Put the eggs in a pot and pour cold water (so that they are completely covered).

2. Put it on the stove and turn it on at medium heat (5 out of 6).

3. When the water starts to boil, reduce the temperature a little 3 or 4) and cook:

- 3–4 minutes → very soft yolk (liquid)

- 5–6 minutes → semi-soft (creamy yolk)

4. Remove and immediately cool briefly under cold water.

Result:

- Egg whites boiled

- Yolk soft or liquid (depending on the time).

Little tricks:

- If the eggs are from the refrigerator, it is better to leave them at room temperature first (so they don't crack).

- Add a little salt or vinegar to the water - they peel more easily if they crack.

- Do not overcook hard-boiled eggs - they will have grayish yolks and an unpleasant smell.

For 4-6 eggs, 1-2 tablespoons of vinegar (alcoholic or apple), 1-1.5 liters of water, 1 teaspoon of salt (for 4-8 eggs).