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Eggs cooked in cold water for a few minutes

Eggs can be cooked in cold water for 8 minutes.

If the eggs are cooked in cold water, you need to wait for the water to boil slowly, generally the water boiling time to 5 minutes, and then continue to cook for 3 minutes to cook the eggs inside completely, so that the yolks of the eggs will be slightly dry and powdery, but to ensure that the eggs are gradually heated and evenly cooked.

When the water boils, put the raw egg into the pot, at this time the water temperature at the boiling point of 100 degrees will quickly heat the egg, so that its internal protein instantly coagulated, and then only need to maintain the boiling state, continue to cook for 2 minutes, and then simmering for 1 minute, you can cook a yellow tender and loose white hard boiled eggs, very tasty.

Characteristics of Eggs

Eggs are made up of 4 main parts: the shell, the membrane, the egg white and the yolk. Eggshells are usually covered with a layer of odorless mineral oil, some of which clogs small holes that prevent eggs from spoiling and prevent odor absorption, so eggs should not be washed. The eggshell is the porous, fragile shell that protects the egg, and the myriad of tiny holes in the shell allow for the penetration of air, water and odors.

The main process of egg formation is like a production line, with the oviduct arms secreting substances that continually wrap around the egg cell. The whole process lasts about 24 hours or so, and the longest time would be spent in the uterus in the second half of the fallopian tube, where the need to form the eggshell consumes about 18 hours or so.

Eventually the egg formation passes through the cloaca and exits the body and becomes the egg we love to eat. There are times when the ovarian part drops two egg cells squeezed together, this time the whole process is not interrupted and a double yolked egg is formed.