2. Six minutes, protein coagulation, yolk half-cooked.
3. Ten minutes, the egg is fully cooked.
4. Poached eggs practice: (1), salt in the water, boiling.
5. When the water boils, put the egg into the water with a spoon and cook.
6. If the eggshell cracks, you can add vinegar to make the egg white coagulate to prevent it from flowing out, and put it in ice water immediately after boiling, so that the eggshell will be better peeled.
7. The temperature of egg yolk coagulation is 68-71℃, and the temperature of egg white coagulation is above 80℃.
8. (2), boiled eggs, if the fire is too big, outside the yolk, low solidification temperature of the egg white will quickly solidify and harden, thus preventing the heat to continue to pass to the yolk, affecting the solidification temperature of the yolk of the higher solidification temperature solidification, so that boiled out of the egg white cooked yolk is not cooked.
9. If the cooking time is too long, excessive protein denaturation, the egg will become very hard, not only delicious, but also affect the digestion and absorption.