Hot spring eggs are a kind of boiled eggs. Named for cooking in hot springs (hot springs are mostly around 60 degrees). When you open the eggshell, you will be surprised to find that the egg white is slightly solidified, but the yolk is not solidified, which has a unique taste. This is cooked according to the different solidification temperatures of egg yolk and egg white.

How to cook hot spring eggs?

Be sure to choose very fresh eggs, because they need to imitate hot springs and cannot be cooked completely. All kinds of bacteria can't kill eggs if they are kept for a long time. After boiling, the eggs will be cooled to 70-80 degrees. Put them in, and you'd better drown them with water. It is best to keep the water temperature at about 70-75 degrees, take them out after 25 minutes and cool them in cold water.

Gently crack the egg shell, and be careful not to use too much force, otherwise it will destroy the yolk and protein inside. Open the eggs and pour the soy sauce and mineral water into the container. Generally, the sauce is poured into peeled hot spring eggs according to the ratio of 1: 1, and sprinkled with white sesame seeds and roasted kelp.

Extended data

Do hot spring eggs have bacteria?

Studies have shown that hot water at 67℃ can kill Salmonella on the eggshell surface within 39 seconds, while the time for boiling hot spring eggs is about 15 minutes, so Salmonella can be completely killed. Therefore, hot spring eggs can be safely eaten.

But only really fresh and good quality eggs can make hot spring eggs with perfect taste. If you want to eat hot spring eggs, try not to buy eggs produced by informal manufacturers, let alone use expired eggs. Eggs produced by regular manufacturers are disinfected and the transportation process is guaranteed, which can effectively prevent diarrhea and vomiting caused by spoiled eggs and ensure safe and secure enjoyment of food.