2. Because if the egg is boiled in hot water, it will suddenly be boiled at high temperature, so that the egg will break its shell, and the protein and yolk inside will flow out of the egg, and the cooked egg will have poor taste and appearance.

3. If the egg is put into a pot of cold water and cooked slowly with the increase of water temperature, the eggshell is not easy to break and the taste will be fresher.