1. Hot spring eggs will not contain bacteria.

2. The production of hot spring eggs is to put the eggs in water at 67 degrees Celsius. Some salmonella on the surface of the eggs can be eliminated in 39 seconds. When cooking hot spring eggs, it is usually cooked for about 15 minutes. It seems that salmonella can be completely eliminated during this period. Hot spring eggs are a relatively safe food and do not contain pathogenic bacteria.

3. Cooking principle: Because the egg white solidifies at 7°C and the egg yolk solidifies at 6°C, you can make hot springs by controlling the water temperature between 60-70°C. Use a thermos bottle or stew pot to make hot spring eggs: boil the water to 70°C (please buy a kitchen thermometer if you are not good at controlling the temperature).

4. Put eggs and 70°C hot water into a thermos or stewing pot.

5. Wait for 30 minutes, crack the eggshell, pour soy sauce on it and serve.