Preparing method for soft boiled eggs

Abstract

The invention discloses soft boiled eggs. A preparing method for soft boiled eggs includes the steps that 1, eggs are graded according to the quality standard; 2, the temperature of a heat transferring medium rises to 80 DEG C to 95 DEG C; 3, the eggs are completely immersed into the heat transferring medium and boiled for 7 minutes to 10 minutes; 4, the boiled eggs are cooled in water at the temperature of 10 DEG C to 20 DEG C; 5, the soft boiled eggs prepared with the steps are put into the low-temperature environment at the temperature of 0 DEG C to 10 DEG C and refrigerated. In the preparing method, the soft boiled eggs are products with shells, the whole shapes of the eggs are kept, spice ingredients are not added in the preparing process, and the advantages of the quality of raw egg materials can be quite incarnated. In addition, as the boiling time of the soft boiled eggs is short, the unique taste, different from the taste of well-done eggs, of the eggs is given; egg white is completely solidified but is not excessively solidified, and is fair, smooth and rich in elasticity, the texture of yolk is in the soft-boiled state and in the glue state, the yolk is soft, fragrant, tender and without losing the chewing feeling, the enough egg fragrance is achieved, and the original delicious flavor of the eggs is kept to the maximum degree.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing soft-boiled eggs. Background technique [0002] Eggs form an important part of the human diet worldwide and have traditionally been an important ingredient in breakfasts, baking and many other foods. Eggs are the most common type of poultry eggs and have extremely high nutritional value. It can provide a large amount of complete and high-quality protein, containing all essential amino acids, a certain amount of vitamins and minerals. At present, the common egg products on the market, such as various flavored marinated eggs, preserved eggs, dried eggs, egg liquid, etc., are mostly shellless products, and various flavoring ingredients are added in the process of processing, so that the flavor of the egg itself is enhanced by the spices. The flavor is greatly covered up, and the quality advantages of egg raw materials are difficult to highlight on the product. Generally...

AI Technical Summary

Problems solved by technology

In addition, long-term heating will cause denaturation and loss of active substances and nutrients such as amino acids, proteins, fats, etc. inside the egg, and the pigment in the egg yolk will also be affected by heating and change, causing the egg yolk to lose its bright color.