I can not cook much. If be precise, my cooking skills limited to coffee and eggs for breakfast. At first it sounds very poor. Some people may say, I could not cook at all. But one should remember that the egg is the pinnacle of culinary art.
I can justify it. First is the egg-cooking a pure, unadulterated flavor without cooking, refining or frying. Thus, the egg-cooking, cooking is in itself, would say the philosophers. to cook an egg, is philosophy. Even in ancient times, philosophers concerned with the question of what would have been to and only when, the fried chicken or the egg. Today we know that the egg comes first, usually so 7:00 to 9:00. With a chicken, you can not expect the rule to twelve clock. Made famous
is the egg of Columbus, who preferred his eggs soft. Just like me, by the way - as could any man of taste and style. For the soft-boiled egg is a delicacy that their unparalleled in the universe. Only blanks and barbarians prefer hard-boiled eggs. There are people who lack any sense of beauty, where food is only food. I believe anyone who claims to eat a hard boiled egg with pleasure. Harteiesser are indifferent eaters, they prefer the hard nature for purely practical reasons. They covered themselves are not so easy. This shows that not only are Harteiesser rough spirits but also gross motor skills.
Weicheiesser the other hand is a man of pleasure. In general, the concept of softness rather on the soft, smooth taste is referred to as the consistency, which is well described by the term liquid better. And when I speak of consistency, I mean the consistency of the yolk, the egg white around it is just a pointless addition, a need that you eat out with a sense of duty than out of respect for the whole egg. How, therefore, would have the egg white, hard or soft, is basically indifferent and left to personal preference. I prefer hard, because I am in this condition appears most tasteless and so the flavor of the yolk the least distorted.
Now, though, is the white of the egg Eikochkunst high. Anyway, some might be ingenuous to ask how it is possible that hard exterior and the interior until soft to divorce without both to each other before. This issue will however be left to the scientific, egg cooker is sufficient experience, which says that it is a matter of cooking time. Each egg-Gourmet - and it will be become clear that Harteiesser not belong to it - knows his number of minutes by heart.
I thought, for example, for years I was a five-minute type. The five-minute egg is ultimately the most famous of all eggs. But something seemed not to agree. So I increased to five and a half minutes until I finally, in 6-minute egg, the egg of my dreams found. However, the minutes seem to me only one parameter to be inaccurate. It also depends on the egg itself. The reunification organic egg needs are much longer. Even though I no longer verify it, I am firmly convinced that the DDR-managed egg in five minutes what the current free-range egg takes six minutes. Obviously depends on luck also from the Eikochzeit state of the chicken. A good egg cooker is therefore informed in advance, as it is with the chicken in question. Had a happy childhood? What can be said about the sexual preferences? As the chicken is on the war in Afghanistan? All this can be important, especially if one's leave familiar surroundings and go on trips. The French egg is completely different than the German, and both differ from the Swedish. Basically, you can be abroad Eiwissen forgotten.
be traveling with friends revealed the same even more problems. I've seen it so many times, each time it was the same disaster. Sitting together at the breakfast table and someone comes up with the idea, now time to cook all eggs. The absurd play always starts with the same question: "How do you want your eggs?" Minute numbers are called, no two items are alike. Shocking even, that always Hartei blank at the table sits. This is the moment when I gave him the inside Friendly quit. Such a person I trust to everything. Would not be surprised if the us at the end of the trip all the killing and buried somewhere in the Swedish forest.
arise after naming the minute figures immediately boiling organizational problems. Most attempts to cook all eggs at once. An exercise in futility. There is the option to bring the water to a boil first, then the eggs into a time delay down to the end they take out all at once. As if this were to! Some people is smarter and, after the time the whole pot from the heat, but then is the fool, when he realizes that he has not previously marked the eggs. What was that now?
works in reverse just as little so the eggs at the same time enter into the boiling water and remove the time delay. But how to lay six eggs in the same pot? But even if it creates one, he underestimated usually a simple physical fact. Six eggs are laid at the same time into the boiling water, press the temperature of the water under the boiling point. The timing is distorted, and at the end, all eggs much softer than intended, which is particularly pleasing for the Harteitypen.
to work around these problems, some try to bring eggs and water to the boil at the same time, with the argument: if it starts to cook, I look at the clock. I believe this method is too vague. And the practice is enough for me. In any case, remains the Problem of foreign ice. We do not know, it has a different culture. The German minutes to lose their validity. So we can conclude by saying that cooking eggs is an art, it is the pinnacle of cooking.
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