How the eggs pashota are cooking. How to prepare a pashota egg at home in the food film, package, multicooker and microwave with vinegar and without vinegar? Recipe Salad, Soup, Sandwife, Boujonda with Pashota Egg

29.12.2020

Eggs Pashota - French dish, requiring skill for cooking. There are many ways to cook. The two most simple to develop are classic and in the food film.

Cooking eggs pashota in molds

Egg Pashote is welded correctly if:

Eggs Pashota - dish with beautiful appearance. Therefore, it is necessary to cut the extra protein remaining after cooking. Eggs are served as an independent dish or as part of others.

How much cook eggs pashoto in the film

The duration of preparation depends on the specific recipe. Cooking eggs Pashota in the film ranks 3.5 to 5.5 minutes. The duration affects the temperature of the water at which the cooking occurs. Recipe for cooking in the food film:

Cut from the food film a square (the minimum length of the party is 15 cm, no maximum, but you should not do too large square);
Lubricate one side of the oil film to taste;
Place the edible film in the pile;
Wash the egg;
Break the egg to the pile, salt and add spices to taste;
Collect the film in the bag, tie the ends or pull the bag with a thread so that the egg remains in the lowest possible volume;
Boil the water in a saucepan;
Boiled water cool to 70-80 degrees;
Trying to maintain the temperature of the water at the same level, place the bag with an egg in it;
Boil the egg about 4 minutes;
Remove the pouch from the water, cut and serve the egg to the table.

How much boil eggs pashoto after boiling

The duration of cooking eggs is depends on the method of preparation. Classic implies cooking cleaned eggs in the water to which you can add vinegar. The last factor directly affects the duration of cooking. Eggs pashota cook.

How to cook a pashota egg with a delicate cream yolk concluded in the arms of a soft slightly rough squirrel, how to get a perfect result every time, read in this step-by-step recipe with photos.

Egg Pashote how to cook

There are many ways to cook pashota eggs. Someone prepares them in the microwave, someone cooks in bag, food film or in paired. Someone when cooking adds vinegar to the water to quickly turning the protein, and spoon spoys water in a saucepan, so that the protein does not grow strongly and did not shine in boiling water, and someone uses porcelain rings for napkins.

So many tricks to get an impeccable protein bag!

Preparation of eggs without a shell may seem complicated only if you have never prepared them before. Actually cook such an egg is very simple, just just!

The main trick in the preparation of this dish is cooking the testicles in bailing water. The smaller the water boils, the fewer the bubbles rises to its surface, the less it is mixed, and the egg white destroys the smallest. I generally turn off the fire under pots and cover it with a lid. As a result, the pashota eggs always get perfect shape.

In addition, it is just a great dish for breakfast, and the time for the shabby will leave as much as on the preparation of ordinary scrambled eggs.

It is not enough that the eggs pashota themselves are an excellent breakfast, you can use them for the preparation of salads, meat or fish snacks, squeeze them with crispy greenery or vegetables.

Trying them for breakfast on the toast from English buns with crispy bacon watering from above the luxurious Dutch sauce is famous.

Tip:
In order to prepare the testicles without a shell, it is best to take fresh, they have a more dense protein. If there are no fresh on hand, and there are only bought a couple of weeks ago, remove the liquid part of the protein from them with a metal sieve. This method is described below.

Maybe you have your 100% method of cooking eggs Pashota? Please describe it in the comments.

See also:

How to cook egg pashot

Ingredients:

Fresh eggs.

You will also need:

Pan with lid.
Two or three small cups.
Skimmer.
Paper towels.

Cooking method:

Bring water in a saucepan to boil

In a small saucepan, pour 4-5 centimeter water layer. Put the saucepan on the fire and bring water to a boil. When water boils down the fire almost to the minimum. Wait until the pair bubbles almost stop appearing from the bottom of the pan.

Blide the egg in the prepared bowl

In a small bowl, break the testicle. Apply the edge of the bowl to the surface of barely boiling water and neatly the bulk of the egg to the water.

Carefully break the egg in a saucepan

If the protein is slightly crushed at the bottom of the pan, you can push it with a spoon closer to the protein, several small flask of protein spindlers from the bulk is quite normal, they can be removed when serving and serving a dish.
Thus, one by one, the flight to boiling water is all the eggs that you plan to prepare, leaving a small distance between them.

How much cook eggs pashot

When all the testicles are in a saucepan, cover it with a lid and turn off the fire under the kitchenware. Install the kitchen timer for four minutes, or simply count out loud to 240. During this time, egg whites are fully welcing, and the yolk will still remain liquid.
The cooking time depends on many factors - from the size of the testicles, from whether you got them out of the refrigerator or boil warm, and even on what height above the sea level you are. 4 minutes is the time for which I am preparing Eggs Pashota. Start cooking from 4 minutes, and if necessary, increase or decrease this time.

Shivovka Remove the cooked egg Pashota from the pan

After 4 minutes, shovel, remove the cooked testicles from the pan, and put on a paper towel to remove the excess moisture from the proteins.

To the pashot's eggs do not spread through the bottom of the pan and kept the shape of some cooks use porcelain rings for napkins. You can also try this method. Just put the rings on the bottom of the pan pour into the pan of water so that it rises a little over the rings. Pour a broken egg from the cup to the center of the rings. Then turn off the fire under the saucers, cover it with the lid and cook for 4 minutes.

How to cook eggs pashota using metallic sieve

To get the perfect egg pouch, almost without protein flakes separated from the bulk mass, use a metallic sieve. Just remove the liquid protein through the metal sieve.
Put the metallic sieve over the cup and scroll into it. Liquid protein strokes through the grille in a cup, and in the sieve only a dense protein with a yolk will remain

Cooking time: 15 minutes

Number of portions: 1

How to cook egg pashota, step-by-step recipe with photos:

Step 1. Make a watercase with water to fire and bring liquid to a boil (at this stage, boiling does not hurt us, it should not boil the water in the process of cooking eggs, since air bubbles violate the integrity of the protein shell).

Step 2. In a separate container, we divide the egg so that the yolk remains the whole. "Chip" Eggs Pashota is a liquid yolk in a protein shell, therefore a mixed egg will not keep the shape that we need.

Step 3. Fire under the scenery is brought to a minimum and pour 1 tbsp into water. vinegar.

The vinegar reduces the coagulation temperature (folding) of the protein and helps to prepare it faster even in noncomplying water.

Step 4. With a spoon or a whip, we make a funnel in the water.

It is getting inside the funnel that the egg will turn out to be solid and does not blurry on the shill.

Step 5. In the funnel neatly, but quickly pour the egg and cook it on minimal fire for 5 minutes.

Step 6. The finished egg should be dense inside and liquid outside. Before adding it to dishes or cook a toast toast with an egg, give excess water to absorb the paper napkin.

Step 7. Ready Egg Pashote Sweet (during cooking, we did not add salt), sprinkle with green onions and fry toast or prepare Benedict's eggs.

Bon Appetit!

Those who are not confident in their culinary abilities can prepare a simple recipe option.

Pashote Egg is a traditional French dish for breakfast from broken eggs placed in hot water. Simply put, these are eggs cooked in water without a shell. In the process of cooking, the protein envelops the yolk, which ultimately remains inside this protein itself.

Eggs Pashota are the basis for the preparation of various dishes. You can make sandwiches and sandwiches for breakfast. Many cookies also add pashota eggs into soups and broths, in numerous salads.

Egg Pashote is prepared, carefully pouring it out of the shell in barely boiling water and slowly cooking until it starts to keep the shape. The fresh egg, the less likely that the protein is blown and becomes shapeless. These tender and barely "grab" eggs make up the basis of many dishes. Familiar for all examples - Bennict's eggs and Florentine eggs. They can be supplied with baked potatoes or on croutons, with or without sauce, in the form of a side dish to broths or satisfying soups.

Eggs Pashota can be prepared in advance: they are well saved during the service period, which helps rationally distribute the scope of work. A little bit of jokes and keep them in cold water. Before the feed itself, warm the eggs in weakly boiling water.

The eggs are all plowing in water, but other liquids are used - red wine, broth, cream. So that the squirrels in the egg rolled better and not too spread before turning, add vinegar and salt into the water. Other ingredients - seasonings, side dishes and sauces are indicated in specific recipes. Chorus or pan choose a deep enough so that the testicles are completely recessed. The diameter depends on the size of the party. You will need cups for raw eggs, as well as a spoon with holes or noise, to remove eggs from water, paper towel for fling them dry, vegetable knife for trimming, storage and feeding utensils. An instant thermometer will help to monitor the water temperature.

Pashota egg in package

Reacted eggs, or Arzak's eggs, in honor of the popularizer of such a method of cooking - Spanish Chief Juan Marie Arzak. This method is essentially overlapping the first to a modern manner - in both cases, the eggs, devoid of shells, are boiled in something that it replaces.

Cooking:

Lubricate a small polyethylene package from the inside with butter and break the testicle into it. To pull the edges of the package with a rubber band as close as possible to the contents - so the egg will have more chances to keep your shape - and cook for 4 minutes 20 seconds, keeping the bag with the egg so that it does not touch the bottom.

Eggs Pashota in Microwave

Ingredients

chicken testicles - 1 pc.
salt - 2 chopping
water - 100 ml

How to make an egg pashoto in the microwave:

We take a small container if there is a parenchteen;
Gently divide the shell over the troi so as not to damage the yolk;
Pour it with water so that it is completely covered. I leave it with a thin trickle on the wall of the dishes. Water can "break" protein and yolk, then they will turn out to be untidy rags. We try not to pour water - it will slow down the cooking process;
Add to water a pair of salt pinch - we put the container into the microwave;
We turn on the oven for complete power by 1-2 mines. Preparation time depends on the size of the testicles, water volume, microwave power. It is desirable to check its condition every 30 seconds if prepared for the first time. As soon as the protein hardened (blobbed), we leave a bowl for another 30 seconds, and turn off the furnace;
We take out the container and gently reach the dish. To do this, you can drain the water through the sieve or catch it noise.

Classic way

Ingredients:

2 chicken eggs
2 h. L. Apple or White Wine Vinegar
2 Cherry Tomato
salt, ground black pepper

Cooking:

In a saucepan, boil 1 liter of water. Reduce the heating so that the water is barely boil, and add vinegar to it.

The testicles carefully, without damaging the yolk, break into small cups (one in each). Apply the cup with an egg closer to the surface of the water and gently release the egg into the water, then do the same with the second egg. With the help of a silicone blade or spoon, check whether the egg stuck to the bottom of the pan, if it stuck - gently separate it from the bottom.

Boil the testicles of 1-3 minutes, depending on the desired groove consistency (the less cooking time, the more liquid it will). Remove the finished eggs from the pan, blot with a paper towel, put on the plates, spray, pepper and immediately serve with tomatoes and lettuce leaves.

Dishes with pashota eggs

Toasts with asparagus grill and pashota eggs

On 2 servings

2 large hooks of bread on Zakvask
extra Virgin Olive Oil
12 Stems asparagus
1/2 h. L. Sweet smoked paprika
2 chicken eggs
parmesan or other spicy cheese for feeding
4 twigs of mint, leaves, for filing

Cooking method:

Boost the salted water, reduce fire so that the water is weakly boiled. Heat the grill frying pan on high heat and fry bread. Place it on a plate or board and sprinkle with olive oil. On the same frying pan, fry the asparagus on all sides, sprinkle the paprika and put it on toast.

In weakly boiling water, boil the paшot eggs for 3 minutes each. Get them noise and put on asparagus. Sprinkle with grated cheese, mint leaves and serve.

Bruschetta with a young bowl-plow egg

Ingredients:

On 2 servings

25 g of Schitt-Luka, melted finely
3 tbsp. l. Olive Oil Extra Virgin
8 Stems of a Young Luke Soon
1 tbsp. l. Rapeseed oil
2 Slices of Chiabatty
1 garlic clove, cut in half
1 ripe tomato, cut in half
chicken eggs 2.
50 g of sheep cheese, graze

Cooking method

In a small bowl, mix the cunit-bow with olive oil and retain. Heat the grill frying pan. Sore lubricate with rapeseed oil and fry 5 minutes until soft. Keep warm. On the same frying pan, fry slices of chiabatta on both sides, then soda their garlic and tomato. In the scenery, bring water to weak boil and boil the pashota eggs for 4 minutes each. Lay out toasts on plates, top - sometimes, testicles, shnitt-bow with butter and grated cheese.

Spicy rice with vegetables and pashota eggs

Ingredients:

rapese or olive oil
7-8 Green Luke Stems, chopped finely
2 cloves of garlic, thin cut
2 laurel sheets
4 Cardamom boxes
3 h. Coriander seeds
3 h. Seeds Zira (Kumin)
1 tsp. Hammer Kurkuma
2 red chili peppers, chop
300 g risa bass
400 g baked vegetables (Pasternak, turnip, beet, potatoes), chop
chicken eggs 6.
white wine vinegar
200 g of spinach or savoy cabbage, chopping
parsley bundle
mint beam
juice 2 limes
oil 1 grenade

Cooking method

Preheat oven to 180 ° C. Pour some rapeseed (olive) oil into a large heat-resistant saucery and pocket green onions, garlic and laurel leaves on low heat 10 minutes before the softness of the bow.

Crush into the mortar Cardamon and Coriander seeds, add to the saucepan together with a zira, turmeric, chili and a pair of pinch salts. Prepare on medium heat 3-4 minutes, stirring, before the appearance of the aroma.

Increase the fire, add rice and some oil if required. Stir so that Rice is evenly covered with spices. Pour 800 ml of cold water - it should cover rice about 1 cm. Cover the lid and put in the oven for 25 minutes.

Baked vegetables put on a baking sheet, sprinkle with oil, salt and put it in the oven to warm up 10 minutes before rice is ready.

Put a low shill with water to the middle fire, pour some wine vinegar and bring to weak boiling. Break the eggs one in a bowl and gently pour into the water. Boil 2-3 minutes each.

Remove the finished rice and vegetables out of the oven, mix. Add spinach or cabbage, greens and lime juice. Spread rice in plates, put on top of the egg-pashot and serve, sprinkling with grenade grains.

Salad with arugula and pashota egg

Ingredients:

Arugula - 30 g
Salad - 1 handy of any mix
Tomato - 150 g
Baton - 40 g
Chicken eggs - 3 pcs.
Garlic - 2 tooth.
Vinegar wine - 0.5 tbsp.
Vegetable oil - 4 tbsp.
Sugar - 0.5 hl.
Salt to taste
Black pepper - to taste

Cooking:

Salad soak in cold water for 20 minutes, fold on the colander. On the plate lay out a salad mix. From above evenly distributing arugula. Tomato wash with hot water and cut into small slices. Distribute for salad. From above, a little sprinkle with salt. At the baton to cut crusts, cut into a small cube. To heat the pan and drown on it a loaf on medium heat, periodically shaking-turning. At the end, add the crushed clove of garlic and fry with him Baton for more than 30 minutes. Pouring. Clot of garlic cleaned, skip through the press. In a pinch or a mug of pouring wine vinegar, vegetable oil, shrinking sugar, chinful salt and stir, shallow up to homogeneity. At the end of adding garlic and stir again. Equally pour salad. Swift egg pashota. We lay out our crackers from above, plow eggs, sprinkle with black pepper and immediately serve! I do not need to cool eggs!

Eggs "Benedict"

Ingredients:

Eggs Pashota - 2 pcs.
bread - 2 slice.
Smoked meat
cutting - 2 Slice
Creamy oil - 5 gr.
Dutch sauce - 2 tbsp. l.
Salt, pepper - to taste

Cooking:

If the dish is preparing for breakfast, then the eggs of Pashota can be prepared for a day or two before it. But the Dutch sauce should be fresh, still warm. Therefore, the algorithm is: to cook the eggs of Pashota. Prepare Dutch sauce. Bread slices slightly fry, coat a very thin layer of butter. Top on the bread put a thin layer of meat (ham, bacon, ham, sausage) on meat - eggs Pashota. 6. All top to pour a Dutch sauce.

Eggs-Pashota in Italian

Ingredients

1 tbsp. 5% vinegar
2 tsp Sololi.
4 chicken eggs
4 Slice of White Bread
100 g of Mozarella cheese
1 Tomato
4 ppm Sauce Peso
salt to taste

Cooking method

Pour water in the saucepan (5-7cm), boil, reduce fire, pour vinegar, pour 2 tsp. Salts, bring to quiet boil.

While the water is heated, put on every slice of bread Slice of Mozarella cheese and a tomato circle, put under the grill of the oven so that the cheese melted, about 5 minutes.

Break egg in a bowl. Then carefully tilt a bowl over the pan, so that the egg is neatly "slipped out." Repeat with the rest of the eggs, one at a time. Prepare until the protein will be completed and will not become white and dense. Yolks should thicken, but remain soft. Cook a total of 2-3 minutes. Gently get the testicles snag, lay out on a clean towel, so that the excess water has absorbed.

Put on toasted toasts with cheese on the egg, top with a spoonful of pesto and salt to taste.

Egg Pashota is a very original and tasty dish that is recruiting unprecedented popularity. A couple of dozen years ago there was only one classic way to prepare this dish. Now the chefs use several simple cooking methods, as well as original and interesting feed options.

Beginner cooks often arises the question - how to cook the egg pashot at home, how much to cook it in the film and without it? For these questions I will give an answer in my article, as well as I will tell you how quickly and easily prepare a pashota egg in the microwave, and how to make it it properly consistency, with a liquid yolk.

Did you know? The sewing is a culinary term that is used to indicate the slow preparation of food in water. Translated into Russian "Ceuf Poches" means "eggs-bags". This unusual name is associated with some features of cooking, as well as the appearance of the finished dish. In compliance with all the rules of preparation, the yolk when it gets into boiling water is in a peculiar bag of protein. Because of this dish and got such an amazing name. But, since it could not coordinate with such a fragrant, gentle, tasty and useful dish, with the transfer of culinary books a little changed. Over time, the name was redone into the usual and simpler expression for pronunciation.

The easiest way of cooking

Kitchen appliances and equipment: Pan, shovel, bowl, wreath, food film, culinary brush.

Success in the preparation of delicious plows directly depends on the freshness of eggs. This is because ovalbumin (protein) is better holding the shape and more elastic when the egg is fresh.

To check it on freshness, lower the water container. If the egg is not the first freshness, it will rise on the bottom of the blunt end up, since it is from this side that there is an airbag in it, which increases over time. Freshly - falls on the bottom on the side, and rotten - pop up up.

Step-by-step cooking

Method of cooking in the food film (package)

Classic cooking method

Cooking in microwave

VideoBept: how to cook egg pashot

This video will help you figure out how to cook a pashota egg in two ways, and how to cook it to get a beautiful form and the desired consistency.

Feed options

Froach the croutons, lay out pieces of slightly roasted ham, a leaf of salad, top-pashota. Separately file sauce.

Stay on the plate of croutons, on them - sliced \u200b\u200bbrie cheese. Nearby - a pillow of arugula and leaves of lettuce, on her - a pashota-cooked egg. Sprinkle it with olive oil and balsamic vinegar, slightly salt. When feeding the yolk, we cut a knife to start to flow.
Perhaps the most famous version of this dish is called Benedict. For it, roasted pieces of bread, unsweetened waffles or English Madfins are used as a pillow. They put pieces of meat or fried bacon, top-eggs Pashota (do not forget to salt and pepper), and water all the Dutch sauce.

Cut into small pieces and fry 150 grams of duck liver. Lay out on a plate, slightly breaking their hands, lettuce leaves. Sprinkle with grated parmesan (20-30 grams). Top of laying the liver, pashota egg, sprinkled with salt and pepper salad and decorate the tomato slices. Before feeding the yolk we cut.

In order for your dish perfect, use only high-quality and very fresh eggs for it.
Optimal water temperature for cooking - 97 degreein. It is impossible to allow its storm boiling.
Cooked eggs can be stored up to three days in the refrigerator, in the container, covering it with a food film. Before feeding, they must be left literally to lower in boiling water.
In order to avoid the "lohmotyev" of a protein when cooking, sweep the protein along with a yolk on fine sieve. The liquid part of the protein stalks, and you will have an ideal form of a pashot without unnecessary trouble.

To prepare this dish, you can take not only water, but also meat, as well as fish broth. Be sure to add some vinegar to it.

Other cooking options

This dish is not only delicious, but also very useful due to the high content of proteins, litecy and arachidon (indispensable) acid. Eggs also normalize fatty exchange, so they are recommended to include in the diet of people who want to get rid of excess weights, as well as athletes. However, excessive consumption can be harmful to health, as they slow down the effect of the pancreatic enzyme and contain a lot of cholesterol. So everything should be in moderation. These are tasty and balanced, and be healthy for many years!

And what pash's feed prefer you?Share experience in the comments! And if you tried to cook a pashote for the first time, tell us about our successes. Which of the cooking methods did you choose?