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How long does it take for an egg to cook in boiling water?
Eggs with fully cooked protein and completely solidified yolk need to be boiled for 10 minutes.

If you want a boiled egg with tender yolk, it will take about 6 minutes. If the eggs are boiled for too long, they will have an unpleasant smell of sulfur. In addition, it should be noted that the eggs should be cooled with cold water immediately after being taken out of the pot, otherwise the residual temperature will make the eggs continue to heat and get old.

"3-minute egg", the egg white is cooked and soft, and the yolk is just cooked and slightly cooked.

"5-minute egg", the egg white is cooked and tender, and the yolk is cooked but not hard.

Precautions for extended data:

1, the digestion time of eggs with different boiling time is different in human body. "3-minute egg" is a lightly cooked egg, which is the easiest to digest, and takes about 1 hour for 30 minutes; "5 minutes" eggs are half-cooked eggs, and the digestion time in the human body is about 2 hours; Eggs boiled for too long will take 3 hours 15 minutes to digest in human body.

2, boiling water will make the eggs roll around in the pot, it is easy to break the eggshell, and even the protein is exposed. Protein in eggs does not need high temperature, usually 60℃-87℃, while the temperature of boiling water can reach 100℃. If boiled in boiling water, the protein may be as old as an eraser. Therefore, when cooking eggs, you should open the lid and let the water bubble slightly instead of boiling.

3. If the eggs are boiled in boiling water for more than 10 minutes, a series of chemical changes will occur inside. Protein structure becomes more compact, and it is not easy to contact with protein digestive enzymes in gastric juice, so it is more difficult to digest. Protein in eggs contains more methionine. After a long period of heating, it will decompose into sulfide, which reacts with iron in egg yolk to form iron sulfide which is not easily absorbed by human body, resulting in more nutritional losses.

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