I wondering if you think a finely-cooked egg could be a easy thing, however a superbly hard-boiled egg is truly a form of feat, particularly once you are making an attempt to urge a selected result. Anyone United Nations agency has served their share of rubber disorganized  eggs is aware of this well. However, they're conjointly nice. It's cheap, choked with macromolecule and healthy fats, and throwing one over virtually something makes something far better. Here is an academic program that will show you how to cook ,once reading, can change you to cook eggs in any method, quickly and with a powerful result. For perfect breakfast.



There is a lot of research and opinions on eggs, and between the benefits and harms. What is the truth about eating eggs? Let's get to know this and more in the next article


Eggs and cholesterol:

Cholesterol reaches the blood from two sources:

  • It is produced in the body.
  • It arrives with the food we eat.

If we consume cholesterol with food, the body stops producing it, and therefore if there is an increase in cholesterol, the reason lies not in the consumption of cholesterol, but rather in the problem of balancing cholesterol in the body.

:The nutritional value of eggs


Eggs have a high nutritional value, which we will learn about below.
  • Rich in nutrients
  • Eggs are rich in calcium minerals such as (iron, potassium, sodium and zinc etc ...)
  • Eggs are rich in lecithin: it is a very necessary substance for brain activity and for maintaining the general level of cholesterol in the blood.
  • Eggs are rich in fatty acids

I think these benefits are enough to persuade you to eat eggs, so let's move on to ways to cook eggs

The 5 best easy ways to cook eggs:




BOILED



Boiled egg

The ingredients
  • Egg
  • Water


Note

 if you apply these step  that will show you how to cook a boiled eggs .you will get perfect hard boiled eggs every time.

          
    1. Fill a saucepan three-quarters full with water and convey to a boil                                              
    2. Using a spoon, place the eggs in  saucepan and set the timer.                                                                    
    3. Keep a watch on the water whereas the egg cooks, and check out to keep up a soft boil.                                                      
    4. When the timer pops, take away the egg to associate degree drinking water tub for one minute to  prevent the change of state.                                                                                                                            
    5. Crack, peel, and enjoy with perfect hard boiled eggs.



    Note

    • For a soft-boiled egg with set whites and a liquid vitellus set for 6 minutes.
    • For a wonderfully coddled egg with a rather soft center set for 9 minutes.
    • For a totally au gratin through vitellus set for 10 minutes.



    FRIED


    FRIED,egg

         Since everyone prefers frying eggs, everyone now thinks getting fried eggs is simple, but it is difficult to get well-cooked eggs and get a medium-cooking yolk.

                                               The ingredients 
    • egg
    • 1 tablespoon olive oil
    • salt and pepper

    1. Heat olive oil in a small, non-stick pan over medium heat.
    2. Crack the egg directly into the pan and add add  salt and pepper.
    3. Continue cooking the egg over medium heat for about three minutes, or until the white is set and slightly crispy around the edges, but the yolk is still quite runny.




    SCRAMBLED




    SCRAMBLED, egg


                                                              
                                                            The ingredients

      • 2 eggs + 1 egg yolk
      • 1 teaspoon heavy cream
      • salt and pepper
      • 1 tablespoon butter
      1. Crack the eggs into a simple medium bowl and season with a really generous pinch of salt and several other grinds of black pepper.                                                                                                                                                                    
      2. Add cream, and beat the eggs with a fork for 30 seconds or till they're an identical lightweight yellow color.                              
      3. Meanwhile, soften the butter in an exceedingly little non-stick pan over high heat.                                                               
      4. When the butter melts and begins to foam, pour within the eggs and now communicate low. Stir with a spoon or spatula perpetually as you cook.                                                                                                                                 
      5. When the eggs are simply set however still look too damp, take away them to a plate (they can still cook a small amount as they rest).

                                                 POACHED


      POACHED egg

                                                The ingredients
      • 1 egg
      • water
      • 2 teaspoons white vinegar


      1. Fill a small saucepan three-quarters full with water and bring to a boil, then reduce to a gentle simmer                                                                                                                                                  
      2. Add vinegar to water, and crack the egg into a small bowl or ramekin.                                                 
      3. Use a wooden spoon to stir the water, creating a whirlpool, or vortex.                                                                     
      4. Gently slide the cracked egg into the vortex—it should spin around a bit. Adjust the heat as needed to maintain a gentle simmer.                                                                                                               
      5. After 10 seconds, use a slotted spoon to gently move the egg, making sure it hasn’t stuck to the bottom of the saucepan.                                                                                                                                    
      6. Let the egg cook at a low simmer until it has reached desired doneness. For us, that means around 2:30 for just-set whites and completely liquid yolks, or around 3:30 for runny yolks with a little more structure.                                                                                                                                       
      7. Remove to a paper towel-lined plate to drain, then either serve immediately or cool, refrigerate, and reheat in simmering water when ready to eat.



      OVER-EASY

      •             1 egg
      •            1 tablespoon olive oil
      •            salt and pepper
      The over-easy egg starts off exactly the same as the fried egg
      1. Heat the olive oil in a small, non-stick pan over medium heat.
      2. Crack the egg directly into the pan and season generously with salt and pepper.
      3. Cook for about two minutes, then use a spatula to flip the egg, being careful not to break the yolk.
      4. For a runny yolk, turn off the heat and let the egg sit for one minute. If you prefer a slightly more cooked yolk, turn the heat down to low and cook one to two minutes.

      How to know if the eggs are fresh or not:

      Eggs are not likely to get bad in the fridge but dry over time, the eggs do not spoil automatically or spoil after a certain date

      • The first way

      Fill a deep bowl with water and place the egg carefully in the water, if the egg is very fresh and it will immediately sink to the bottom and lie on its side because the air cell inside the egg is very small the egg must also be very heavy.
      When the egg begins to lose its freshness and more air enters the egg, it will begin to float and stand upright, the smaller end of the egg will fall to the bottom of the bowl, while the wider end toward the surface indicates the egg will remain good enough for consumption.

      However, if the egg is completely floating in the water and you have not touched the bottom of the bowl at all it should be disposed of as it is likely to be bad.

      • The second way

      Test the freshness of the eggs by breaking the egg on a flat plate, not in a bowl, if the fresh egg yolk will have a round and compact shape and will be placed in a very high position in the middle of the egg, the white color surrounding it will be thick and remain close to the egg yolk.

      A less fresh egg has a flat, thinner white yolk that spreads too far on the plate.

      The correct way to store eggs:


      The U.S. Department of Agriculture recommends storing eggs in the refrigerator at about 40 degrees Fahrenheit, to reduce the chances of any bacteria multiplying on the packaging and causing the risk of disease.Use dried and crusted egg shells to fertilize plants because they contain plant-beneficial minerals such as calcium and magnesium
      Eggs can be a great mask to soften the hair, apply to the hair for 20 minutes and wash off.
      Eggs can be used to clean skin or masks.

      Purchase chilled eggs and store them in the refrigerator as soon as you return home, however even in the case of cooling eggs the eggs slowly lose carbon dioxide, which leads to the expansion of the volume of the air cell and the flattening of the yolk and the spread of the whites.


      How do we know whether the boiled eggs are fresh or not:


      The shelf life of boiled eggs is shorter than fresh eggs because the egg shells are porous, which means that air and bacteria can enter. In nature, when the eggs are laid, a special natural coating is applied that helps seal the egg and protect it, and sometimes egg sterilization and washing occurs before it is sold to consumers, which eliminates This protective coating, to counter this, the egg processing plants spray an odorless natural mineral oil to “close” the egg, and this thin layer makes the egg air taut again and therefore the shelf life is longer, and as a result, when an egg boils, this protective coating is washed again and made Porous egg shell becomes open and exposed to bacteria, odors and other contaminants, so the boiling process makes the boiled eggs last a shorter period of time than fresh eggs.



      Things to do with expired eggs:


      • Use dried and crusted eggshells to fertilize plants because they contain plant-beneficial minerals such as calcium and magnesium
      • Eggs can be a great mask to soften the hair, apply to the hair for 20 minutes and wash off.
      • Eggs can be used to clean skin or masks.

      Freeze eggs:


      Whole eggs cannot be frozen (in the shell) as the eggs explode, and stored in the hermetic freezing container recommended for freezing frozen eggs from 9 to 12 months.

      • Whole eggs: You can freeze a whole egg by hitting it (as if you were making a scrambled egg) and then storing it in an airtight frozen container.
      • Egg yolk: stir the egg yolk with a fork to break it, add two teaspoons of sugar or 1 teaspoon salt to each cup of egg yolk and store in a tight freezing bowl.
      • Egg White: The eggs are filtered through a sieve, they are frozen without stirring and stored in a tight freezing container.

      The benefit and harms of the egg diet:

      The general consensus in medical circles is that an egg diet is not the safest way to lose weight.

      If you are following any version of the egg diet, calories will get less than 1000 calories per day. According to Harvard Medical School, it is not safe for a woman to consume less than 1,200 calories per day, and for men to consume less than 1,500 unless supervised by a medical specialist.

      Eating up to seven eggs per week, or more in some studies, appears safe for the general population, with no apparent risk for cardiovascular disease. Doing so may actually reduce the risk of stroke. A 2015 study confirmed that even some people with diabetes can eat eggs more liberally than previously thought, that is, about 12 weeks a week, without worsening cholesterol levels .






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