Eggs are the most valuable source of amino acids, therefore two eaten eggs can replace two glasses of milk or an average portion of meat. Protein in soft-boiled eggs does not become hard during preparation, it resembles thick curdled milk, the yolk becomes semi-liquid. Preparation: In a saucepan bring water to a boil. Lay eggs and cook for 3-4 minutes with strong boiling. Eggs can also be cooked in a different way. Place the eggs in a saucepan, pour boiling water to cover the eggs completely, and leave for 10 minutes. Then drain the water, pour boiling water again and get eggs in 2-3 minutes. Serve hot-boiled eggs on a special egg-stand (paschitnitsa), slightly breaking the shell with a spoon.
Servings: 1