Why do boiled eggs explode? How to solve this problem? If the boiled egg bursts, the main factor is to carefully check whether the raw egg has cracks (mild cracks) before cooking. If there are, it will definitely crack when cooking. The effective way to deal with this kind of raw egg is to add a little salt to the boiled water and cook it with slow fire, so as to prevent the raw egg from cracking. As you said, if you want to cook with an electric kettle, you must first take down the cracked raw eggs and use them in other dishes. It is better to cook it with thoroughly better eggs. Because the electric kettle heats up faster, it is easy to crack raw eggs. Another factor is that raw eggs taken out of the refrigerator, steamed immediately, will also cause boiling and explosion because of thermal expansion and cold contraction. If this happens. You can take raw eggs out of the refrigerator, put them at room temperature, and then steam them, which can also prevent bad situations.

When boiling eggs, adding a small amount of vinegar can promote the anticoagulant effect of protein and make the eggshell less prone to crack. When boiled in cold water, the temperature of the egg will gradually increase with the water, which can prevent the raw egg from cracking when boiled in hot water.

The first step before boiling eggs is cleaning. The following is the soaking process. Add cold water to the pot, pour in your favorite raw eggs and soak for 2min. Don't think this is a trivial step. Don't miss it Soaking raw eggs in water will make them melt to the water temperature. When raw eggs are boiled in water, the growth rate of solid Peng is slower than that of liquid, and the egg liquid is liquid, so Peng rises quickly, while the eggshell is solid, Peng rises slowly and is very easy to crack. Therefore, soaking in tap water first can greatly reduce the risk of cracking of raw eggs.

The water temperature should be appropriate. After raw eggs are put into water, the whole heating process must be a gradual heating step. Don't set the water temperature very high at the beginning. The whole warming process is the whole process of raw eggs slowly adapting to the temperature of water. If the temperature of the water is increased, the raw eggs are not suitable, and they are very easy to crack, so the egg white will flow out.