(hen's) egg
Boiling water is cold (icy)
Add eggs to various sauces.
98% Successful Method of Boiling Eggs
Eggs are in the pot and cold water is in the pot. Add one: water must not pass eggs! ! ! This success rate is very high! ! Cook over medium heat until it boils.
After boiling, cook for about 30 seconds. It depends on the size of the egg. )
Cover the pot. Turn to the fire. Countdown, 5, 4, 3, 2, 1, turn off the fire.
Boring 1~2 minutes. (Be careful not to dismantle the stove, it will take longer to dismantle the stove. ) Then, remove the stove.
Pour out the hot water and rush into the cold water. Then pour out the cold water and pour in the cold water (iced is better). Peel eggshells in cold boiled water. You can eat.
The egg whites are all cooked ~ add some sauce. I like Thai sweet and spicy sauce
skill
It is very convenient and thorough to shell eggs in water.
Because this strategy involves the variable of egg size, it should be based on the size of the egg at hand ... in fact, it can be mastered after one or two attempts.
In fact, the key point is the fifth step ... you can't soak in cold water for too long ... It is said that soaking in cold water can prevent eggs from aging after reheating ... In fact, even soaking in cold water is not good ... So simply soak in cold water for a while to keep the surface temperature from getting hot, peel it with cold water ... and eat it while it is hot. ...
Look at this unhygienic place. ...
Because after all, there is no relationship between life and death ... food hygiene still needs to be worried ... so it is better to eat boiled eggs now ... Boiled eggs increase the risk of food hygiene ... (The bacteria in immature egg yolk will recover after the temperature drops [Note! It's cooling down! That is, after it gets cold! ! ] ... soaking eggs in your heart is equivalent to giving bacteria time to reproduce and grow ... so Minasan still eats them while they are hot ~ Let the bacteria die in strong acid! )
The problem of hot and cold eggs in the pot. Look here. ...
Through experiments ... the protein part of eggs boiled in cold water is more mature than that boiled in boiling water ... and it is easier to shell ... The reason is that according to the principle of boiling eggs ... the important part of eggs is the yolk ... Therefore, it has evolved for thousands of years that protein is easier to cook than the yolk ... [Boiling eggs in cold water] ... The outer layer of protein is heated with water ... Slow heat conduction will make the protein heated more evenly, that is, the protein will be cooked more evenly when the water boils ... What should appear is the egg yolk and a small part of the tissue around the egg yolk (including lace ...) or raw ... The time for soaking in hot water is mainly to cook a small part of the protein and the tissue around the egg yolk through heat conduction ... [Boiling eggs in boiling water] ... Eggs boiled in boiling water are usually cooked for a while. Then it's stuffy for a long time ... so the principle of egg ripening should be heat conduction ... and the outermost layer of protein will cook quickly in hot water ... which reduces the heat conduction efficiency ... The egg cooked by heat conduction principle will not cook the protein evenly ... so it's easy to peel the egg ... Compared with the two ... the egg cooked in hot water. ......
Please see here for the induction cooker party. ...
In fact ... when the gas stove finally turns into a fire, it mainly heats the pot and lid instead of water ... so the induction cooker party just needs to cook the mid-range (and below) eggs ... and finally turn it to the maximum. ...
North American electric furnace pie, please look here. ...
Please turn the stove directly to the position of 6~7 ... Turn off the fire after the water boils ... The stuffy time is 60~80 seconds ... (Please grasp all sizes according to the eggs on hand ... Please adjust ...)