Eggs with shells need to be steamed for about 15 minutes, which will be relatively longer because the eggs are steamed under water and with shells.

If you want it to be faster, you can boil the whole egg in water, cold water in a pot, slow fire to raise the temperature, boil and then cook on a slight fire for 5 minutes, cease fire and then soak for 5 minutes. This way the boiled egg white is tender, the yolk is coagulated and not old, the egg white has the best degree of denaturation and is easy to digest, the taste and nutrition is the same as the steamed with the shell.

Boiled eggs skills

1, eggs into the water, the heating process must be a slow warming process, at first do not turn the fire to too much, the process of heating the water temperature is also the egg with the water temperature is slowly adapted to the process, if the fire is adjusted to too much, the egg is not adapted to it, it is easy to rupture, so that the egg white will flow out of the trend.

2, the amount of water must be enough, must be no more than the eggs (preferably three times the amount of water), because the water boiling, it is easy to let the eggs in the pot to roll, if the water is too little, the eggs are very easy to break into the pot wall, so that ? This leads to broken eggs, and if you continue to cook, the egg whites will be cooked out.

3, cooked eggs do not peel directly, be sure to put it in cold water to stir a little bit, quickly after the cold, the egg inside will be cold solidified, so that and between the eggshell will form a certain gap, and then shell then easier, will not be stuck together with the egg white.