00:00tip 1 steam eggs using a strainer if you have two cracked eggs
00:05don't rush to boil them when boiled directly in boiling water the egg white
00:10easily seeps through the cracks causing the egg to deform instead try
00:15steaming them using a stainless steel strainer to keep the eggs intact
00:20first prepare a pot of water
00:25then place a sturdy stainless steel strainer with a strong rim over the mouth of the pot
00:30gently place the two cracked eggs on the strainer make sure the boiling water only
00:35touches the bottom of the strainer so that the heat rises continuously turn on the stove
00:40steam for seven to ten minutes depending on how well done you
00:45when you open the lid and remove the eggs you will see that the surface
00:50of the eggs is still round smooth and not deformed as when boiled
00:55this is an effective way to use cracked eggs and avoid waste especially suitable when you
01:00need to keep the shape of the egg intact to make the dish look more appealing
01:05during steaming the eggs do not come into direct contact with the boiling water
01:10so the whites do not leak out the hot steam envelops the eggs helping them
01:15cook slowly evenly and softly from the outside in tip two
01:20separate egg yolks with bread
01:24in the kitchen
01:25we don't always have all the tools we need when i need to separate egg yolks for making sauce
01:30sauces or baking and don't have any tools
01:35i often use what's readily available a piece of bread
01:39use
01:47you
01:40your fingers to gently press the bread crumb three to four times so that the bread flour
01:44sticks to your fingers.
01:45Then, touch the yolk directly with your fingers.
01:49At this point,
01:50you'll see something interesting with just two fingers the yolk immediately
01:55sticks to the bread and can be lifted easily intact and without breaking
02:00if you have a plastic bottle like the one i'm using in your kitchen the process is even simpler
02:05just squeeze the bottle gently to push the air out then place the mouth of the bottle over
02:10the yolk and release your hand the yolk is immediately sucked into the bottle
02:15intact and unbroken when you need to release it just squeeze gently again
02:20to push the yolk out to the desired location tip tray making noodles from
02:25egg yolks if you've never heard of egg yolk noodles this will be an interesting experience
02:30worth trying the method is very simple first prepare a clean
02:35and dry syringe gently suck the egg yolk into the syringe trying to suck
02:40slowly to avoid air bubbles
02:45then boil a pot of water to a gentle simmer just enough to ripple the surface
02:50not a vigorous boil as too much heat will break the yolk strands when the water reaches
02:55the right temperature squeeze the syringe evenly to let the yolk flow down in thin streams
03:00directly into the pot in just one to two minutes the heat will solidify the yolk
03:05the yolk forming small bright yellow noodles that are slightly curved and very appealing
03:10when removed the yolk strands are soft rich slightly chewy
03:15and have a distinctive aroma they can be served with rice noodles noodles ramen
03:20or added to soup to enhance richness and nutrition
03:25when you have to make food grains
03:26children love mini noodles because they are visually appealing and
03:30easy to eat. These egg yolk noodles are nutritious, suitable for both children and adults.
03:35And make meals tastier and more appealing.
03:39Tip 4.
03:40Fry eggs with water.
03:42First, bring a pot of water.
03:45Put water to a boil.
03:50While waiting, prepare a large spoon, and coat its surface with a very thin layer of oil.
03:55To prevent sticking.
03:56To prevent sticking.
04:00Is well into information.
04:05Create.
04:06Ary resilient period.
04:16You do, Tao Te attacked.
04:26spoon into the pot, allowing the water to surround the egg without overflowing onto
04:30its surface.
04:31The hot steam and stable temperature from the water will cause the egg white to set
04:36gradually, without breaking the yolk.
04:38After about three minutes, when the white has formed,
04:41slide the egg into the pot to poach for an additional one to two minutes for even cooking.
04:46The result is an oil-free poached egg with a soft, smooth white.
04:51And a yolk that retains its natural creaminess and aroma, looking very appealing and tasty.
04:56Tasting very light.
04:58This method makes use of cracked eggs, reducing the amount of water.
05:01It produces oil and fat, and produces a soft, light, and very delicate egg dish.
05:06That is suitable for young children, people on a diet, or those who want to change.
05:11Their daily egg-eating habits.
05:14Which country are you watching the most?
05:16Which country are you watching this video from?
05:17Please leave a comment below.
05:19It's great that we can connect with each other.
05:21from all over the world.
05:24Tip 5.
05:25Check freshness with water. After spending enough time in the kitchen, I realized
05:30that eggs have a shelf life too. Some eggs need to be used immediately after purchase.
05:35While others can sit in the fridge for a week without you knowing what's inside.
05:40Keeping an egg open to check is a waste, so I always use a simple yet effective method.
05:45Speaking with water, prepare 2 cups of water.
05:50Then gently place each fruit into each cup.
05:55If the egg lies flat on its bottom, it is fresh. The white and yolk inside are fresh.
06:00Are still firm and suitable for baking, making sauces, or any egg dish.
06:05If the egg floats, don't hesitate. Gas has formed inside, meaning the egg is spoiled.
06:10It's best to discard it at this point. An old, simple tip, but one way.
06:15It's worth keeping in the kitchen, because sometimes the simplest things help us do things right.
06:20Tip 6. Crack eggs with one hand. Cracking eggs sound simple.
06:25But when you're cooking and need to keep your other hand free for other tasks, this technique becomes
06:30very useful. Here's how to do it. Place the egg in the palm of your hand.
06:35Place the egg in the palm of your hand with the rounded end facing up.
06:40Gently tap the edge of the egg against the rim of a bowl, or pan, to create an even
06:45crack. Once cracked, use your thumb to push the top shell up, while you're in the palm of your hand.
06:50Index and middle fingers hold the bottom shell and gently pull it down.
06:54The white and yolk.
06:55The egg yolk will fall neatly into the bowl, without any shell sticking to them.
06:59Watch the hand movements.
07:00Take your hands carefully, and you'll see it's simpler than you think.
07:03It may feel a bit awkward at first.
07:05But with a few tries, you'll get the hang of it.
07:08Once you master it, the motion changes.
07:10The motion becomes smooth, clean, and visually appealing, just like a professional chef in a restaurant.
07:15Tip 7. Parmesan-coated boiled eggs.
07:19In the kitchen,
07:20there are dishes that seem familiar.
07:22But just one small step can completely change the form.
07:25First, hard boil the eggs until fully cooked, peel them, and cut them off.
07:30Prepare a non-stick pan.
07:34Heat it in half.
07:35Prepare a non-stick pan.
07:36Heat it in half.
07:35Heat it gently, then sprinkle a layer of grated Parmesan cheese on the bottom of the pan.
07:40Spread it evenly, so that the cheese melts into a circle.
07:43Slightly larger than half an egg.
07:45When the bottom is slightly browned and light yellow, gently place the egg half in the
07:50side.
07:50And make the egg half in the center.
07:52The cheese to melt further, and envelop the egg.
07:55creating a crispy outer shell while keeping the egg soft, creamy, and
08:00smooth inside.
08:04The finished dish looks modest.
08:05But it's very satisfying.
08:08The parmesan layer is crispy, lightly soft.
08:10Salty and fragrant.
08:12The egg inside is soft, smooth, and rich.
08:15A small appetizer, it can be served with salad, or simply as a snack.
08:20When hungry.
08:22Of the 7 tips above, which one impressed you the most?
08:25And which one will you try first?
08:28Comment from 1 to 7, to see which tips you have.
08:30And don't forget to like, subscribe, and share with your friends.
08:35So everyone can have more interesting tips for their kitchen.
08:39Thank you for joining us.
08:40Goodbye, and see you in the next tips.
Comments