How do you cook an egg?
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Boiling an egg: it seems so easy. But even a minute longer or less can make a difference. How do you cook the perfect soft-boiled or hard-boiled egg and prevent contamination with salmonella? You can use the following guidelines: 3 to 4 minutes for a soft-boiled egg 5 to 6 minutes for a semi-soft boiled egg 8 to 10 minutes for a hard-boiled egg If you have a large egg, stick to the upper limit (ie 4 minutes for a soft-boiled egg).
Boiling eggs: how do you proceed?
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Bring boil enough water in a pan to cover the eggs. Lay with a spoon or slotted spoon the eggs into the water and bring it back to a boil. Do the lid on the pan. When the water boils again, the cooking time starts. Do not let the water boil too hard, then the egg can break. If necessary, pierce with an egg piercer or blunt needle a hole on the blunt side of the egg. There is an air chamber. If you have a a hole in it can let the air out. This way the content of the egg does not run out from. After cooking, you can "scare" the eggs by rinsing them with cold water. Then they peel more easily. This will also stop the solidification process, otherwise the cooking process will continue for a few more minutes.
A safe egg for everyone
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For small children, the elderly, pregnant women and people with reduced immunity it is extra important that the boiled and fried eggs are well cooked. These vulnerable groups are often more sensitive to food infections and salmonella can occur in eggs that are not properly cooked. Well done means: that the white and egg yolks have solidified well. The egg white and egg yolks are then no longer liquid. Another tip: By keeping eggs in the fridge, you reduce the risk of food infections and they last longer. More tips on how to handle eggs safely. Even if you are making a quiche or other dish with egg, make sure the eggs are well cooked.
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For small children, the elderly, pregnant women and people with reduced immunity it is extra important that the boiled and fried eggs are well cooked. These vulnerable groups are often more sensitive to food infections and salmonella can occur in eggs that are not properly cooked. Well done means: that the white and egg yolks have solidified well. The egg white and egg yolk will then no longer be liquid. Another tip: By keeping eggs in the fridge, you can reduce the risk of food infections and keep them good for longer. More tips on how to handle eggs safely. Even if you are making a quiche or other dish with egg, make sure the eggs are well cooked.
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