1, greedy egg.
Boil eggs in cold water for 7 minutes (about 5 minutes in boiling water) and in hot water for 5~6 minutes. During this time, protein has solidified, but the yolk has not completely solidified, and thin grains of rice can flow out in the middle, and the egg is in a heart-shaped state.
2, tender and smooth eggs.
Boil the eggs in cold water for about 8 minutes and in hot water for about 7-8 minutes. Cook for about 8 minutes, the egg white is cooked, the yolk is slightly solidified and the color is golden. Although the anti-nutritional substances are destroyed at this time, the bacteria can be controlled within a safe range and the nutrition remains relatively intact.
3. Hard boiled eggs.
Boil the eggs for 10 minutes or more, either cold water or hot water. But eggs cooked in hot water are more likely to crack than those cooked in cold water. After cooking for 10 minutes, the protein in the yolk has been denatured, and it will taste a little dry.