Let the egg soak in the seasoning intact and put it in the refrigerator for 2 to 6 hours, or the night before. (You can put the whole bag in a bowl or container to soak it more evenly and not worry about leaking. Smother 2 minutes eggs will be more tender, you can adjust the smothering time according to personal preference, 3 + 3 method sometimes slow action will cook half of the yolk. After the water boils, turn the fire down, slightly boiling can be, look at the time, cook 3 minutes and a half for the loose eggs, like to eat a little older can be extended for a minute or two, the longest do not exceed 6 minutes, the yolk is too old, it is not tasty.

Prepare a few eggs, clean, boiling water in the pot? Note that it must be boiling water in the pot. Cook for 7 to 8 minutes, or 6 minutes if you'd rather have loose and thinner ones, but no less than 5 minutes at least. When the time is up, turn off the heat immediately and remove from the pan and place in cold water to soak. Use room temperature eggs, in the round end of the shell to tie a small hole (egg air chamber), water boiled put a spoonful of salt, with a spoon one by one into the eggs tied hole, boiled 5.5 to 6 minutes immediately fished to the ice water to soak until cooled (boiled time can not be more than 6 minutes, oh), peeled shells and transferred to the sauce to soak until the flavor can be. In the process of boiling eggs, the temperature is penetrated from the outside to the inside, the solidification temperature of the egg white is about 60 degrees, while the solidification temperature of the yolk is about 70 degrees. There exists a temperature difference of about 10 degrees or so.

There are a lot of recipes that teach you to cook them for 6 minutes, but the yolks are too thin and the whites don't set too well when cooked for 6 minutes. 7 1/2 minutes is just right in my experience, so you can give it a try. Also, loose eggs must be made from Japanese eggs because regular eggs are susceptible to salmonella infection when eaten raw, whereas Japanese egg-laying hens are vaccinated against salmonella, so they can be eaten raw with no problem.

If you are afraid that the eggs will burst you can put a little salt in the water, here we control it by adjusting the heat and it will not burst. Cook on low heat until the water boils and continue to cook for 3 minutes, if you like the taste of a little older you can cook for 1 minute more 15 minutes after removing the eggs peeled off the shell.