Eight minutes is optimal.

To poach a raw egg in water, start counting the time from when the water boils, 7 to 8 minutes.

Place the eggs in a pot and add cool water, which should not cover the eggs so that they are heated evenly.

Make sure to cook them slowly over a relatively low heat. If the fire is high, the eggs will heat up sharply and burst easily.

As soon as the water comes to a boil, cover the pot with a lid and turn off the heat. Let it simmer for 5 minutes, and then fish out the eggs when the water becomes warm, peel the shells and eat them, at which time the yolks are known as sugared, and such eggs are known as sugared eggs.

Turn off the heat after the water has boiled for a minute, cover the pot and simmer for 5 minutes, then pull out the eggs after the water has warmed up and peel the shells. At this time the yolk is no longer thin and soft, but not old, eat, egg aroma is very strong.

Nutrition experts, she did some "hard-boiled egg test", the results found that the ordinary size of the egg, that is, a pound of eggs, put in the pot, cold water to boil, water open, pinch the table, and then cook for 8 minutes off the fire. This time to cook out of the egg, yolk stands just solidified, taste and nutrition are the best state.