"Főtt tojás" is Hungarian for "boiled egg." Boiled eggs are a versatile and nutritious food, and the method for cooking them depends on whether you want them soft-boiled, medium-boiled, or hard-boiled.
Basic Recipe for Főtt Tojás (Boiled Eggs):
Ingredients:
- Eggs (as many as you like)
- Water
- Salt (optional, for easier peeling)
Instructions:
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Preparing the Eggs: If your eggs are refrigerated, let them sit at room temperature for a few minutes to reduce the risk of cracking when placed in hot water.
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Boiling the Water: Fill a saucepan with enough water to cover the eggs by about an inch (2.5 cm). Optionally, you can add a pinch of salt to the water to help with peeling later. Bring the water to a rolling boil over medium-high heat.
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Cooking the Eggs: Carefully lower the eggs into the boiling water using a spoon.
- For Soft-Boiled Eggs: Boil the eggs for 4-6 minutes, depending on how runny you like the yolk. 4 minutes will give you a very runny yolk, and 6 minutes will be slightly firmer but still soft.
- For Medium-Boiled Eggs: Boil the eggs for 7-9 minutes. The yolk will be mostly set but still a bit creamy in the center.
- For Hard-Boiled Eggs: Boil the eggs for 10-12 minutes. The yolk will be fully set and firm.
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Cooling the Eggs: Once the eggs have reached your desired doneness, remove them from the boiling water and place them immediately into a bowl of ice water. This stops the cooking process and makes the eggs easier to peel.
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Peeling the Eggs: After cooling for a few minutes, gently tap the eggs on a hard surface to crack the shell, then peel under running water to remove the shell more easily.
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Serving: Serve the boiled eggs as they are, with a sprinkle of salt and pepper, or use them in salads, sandwiches, or other dishes.
Tips:
- Freshness: Fresher eggs can be more difficult to peel. If possible, use eggs that are at least a week old for easier peeling.
- Timing: Use a timer to ensure consistency in your egg doneness.
Enjoy your perfectly cooked főtt tojás!
