Excessive liquid, clip up the center of gravity will shift down and fall, similar to the solidified part of the smooth can clip up, just loose. The length of cooking is similar to 5 minutes, i.e., put it down when the water is boiling, then turn off the heat, wait for 5 minutes, and fish it out. If there is a habitual nature of over-cooling, it is to be very easy to pluck the shells, cooked, immediately thrown into the cool water, put more than 30 seconds to get it done, no matter what the fire point, the output power, the size of the pot is the same. The first thing you need to do is to get your hands on some of the best products and services in the world, and you'll be able to do that with the help of your own personal computer.

The more popular way to eat them is to marinate them in soy sauce for two days, or to eat them immediately with pasta. The beauty of loose eggs is like "half-sugarism", which always makes you savor them. Some of the protein has already solidified, but the yolk is still runny. It's thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick. That brilliantly clear yellow core is too tantalizing for a second to contain yourself.

"Loose heart" means that the egg yolk is not rotten and cooked, the poached egg is runny. With the past people eat fully cooked eggs are not the same, loose eggs fluid egg yolks have never had a dynamic artistic beauty, taste a little fresh, a bite, loose slowly discharged, trickle heart eggs: in the home in a hurry to cook the eggs, when the water boils 100 degrees, the egg white in the surface, the first to be boiled coagulation, and because the egg white is a poor conductor of heat, so this time the yolk of the egg because of heat is not adequate, most of the Still in liquid state, if this time on the raw egg removed, it will be cooked out of what is often referred to as the drip heart egg.

Prepare an egg, then heat the pan, put in cooking oil to wash the pan, this step is to avoid the raw egg sticky pan. Pour out the oil, leaving a little sticky oil on the pan can be turned off in the least fire, the raw egg into the until the bottom of the molding, turn over, this time to the appropriate pan in some oil, and then turn a clockwise direction into the head of the pan, if it is not easy to turn gently shake. This time the raw egg is fried! Outside the egg white cooked, inside the egg yolk or raw, we will be boiled eggs separated, egg liquid can still flow out.