If to poll among consumers, being interested in their opinion about what is "eggs in a bag", then, having analyzed the result, one can see an amusing picture. Some believe that eggs in a bag are cooked without shell, confusing them with poached eggs. A significant proportion of those surveyed piously believe that "in a bag" - this means eggs with a dense protein and completely liquid yolk. So how do the eggs really look like in a bag and how to cook them properly? This is exactly what our article is about today. In it, we will analyze all the possible options for cooking eggs to get the desired degree of preparedness, as well as secrets and subtleties that will help avoid possible mistakes and reduce the likelihood of failures to a minimum.
First of all, we will dispel doubts about the determination of the correctness of the terminology and assessment of the degree of readiness of the egg for giving it a "bag" characterization. To get such a dish, you need to boil the eggs until the moment when the protein is completely ready and the yolk is "caught" by half. In this case, only a small part of the yolk remains in the center of the liquid. How to get this result? About this and many other things in the recipe below.
How to brew eggs in a bag - recipe
- fresh chicken eggs;
- purified water;
- salt of large stone - 2 tbsp. spoons per liter of water.
Chicken eggs for cooking choose only selected and certainly fresh. If you purchased the product on the market or in the store and are not sure of its quality, then it is worthwhile not to be lazy and check the freshness of eggs by immersion in water. High-quality fresh eggs will sink to the bottom of the vessel, and unsuitable for food samples will float to the surface. If those were found, they must be ruthlessly disposed of, throwing them in the trash.
Now about how best to cook eggs and what kind of water to lower them for this - in the cold or already boiling. If we were faced with the task of boiling hard-boiled eggs, then an unambiguous answer in this case would be a recommendation to immerse the eggs at room temperature in cold water for further heating and cooking. It is with this method of preparation that the probability of cracks is minimal.
But we need to get a certain degree of readiness, which depends not only on which water the eggs are initially placed in, but also on the intensity of heating, as well as the duration of boiling and the water temperature. The latter can decrease with increasing altitude above sea level due to a decrease in atmospheric pressure. The cooking time in this case will be longer for a couple of minutes than usual. If you are in the mountains or on the hill, then take this information into account, it is for you.
So, to prepare eggs of medium size in a bag, we dip them neatly into a container with boiling, generously salted water (2 tablespoons salt per liter of water) and after repeated boiling, cook for five minutes. If the eggs are slightly less or more than the average size, the time should be respectively reduced or increased by half a minute. Just like in the case of classic hard boiled, when cooking in a bag after the allotted time, immediately transfer the eggs from the pan into a container of iced water for a minute, so it will be easier to clean them.
To reduce the risk of cracking during cooking, the eggs must be kept at room temperature for at least an hour beforehand, and also pierce the eggshell cleanly on both sides (from the blunt and sharp end).
Now you know how to properly prepare an egg in a bag. Soft-boiled eggs are prepared taking into account the same recommendations, but for their preparation after boiling it will take only three minutes.