Boiling poached eggs is a way we usually eat. When we were young, we seldom ate boiled eggs. Only when we are sick, will mother boil two eggs for us. Usually, we only cook this dish when we visit relatives or have guests at home. Moreover, when we first went to the mother-in-law's house or in-laws' house, we only cooked a bowl of eggs in sugar water, unlike now, we can eat them whenever we want. There is also a bowl of longan and brown sugar boiled eggs every day during confinement.

Boiling poached eggs is very simple, just put the eggs in water, but many people do the seemingly simple method, either making egg drop soup or sticking to the bottom of the pot, which is full of water droplets. So boiling poached eggs is actually tricky. Boiled poached eggs are round and tender, and the temperature and time of water are very important. So when cooking eggs, do you want to cook them in cold water or boiled water? Share three tips with you today. Boiled eggs will not break the skin, round and not scattered flowers, and flow after a bite. Let's have a look!

Pour some water into the pot, bring it to a boil, take a small round spoon and scoop some boiling water into the spoon. This round spoon is very useful. It is used to wrap eggs in jiaozi.

Beat the eggs into the spoon, then put the spoon on the boiling water. Don't let water into the spoon until the egg whites in the spoon are solidified.

Put the egg in the pot, let the egg white completely cover the yolk, and cook for 2 or 3 minutes on low heat. The specific time should be based on personal preference. If you like to eat candied eggs, the time can be shorter. If you like hard egg yolk, you can cook it longer.

Pour an appropriate amount of water into the pot, bring it to a boil, take a small round spoon, pour a little oil, and brush the small round spoon with a layer of oil.

Beat the eggs into the spoon, boil the water over high fire, put the spoon on the water, and don't let the water enter the spoon until protein begins to solidify.

Put the eggs in the pot, turn to low heat and continue to cook until the egg white completely covers the yolk, and cook for 2 or 3 minutes.

Pour an appropriate amount of water into the pot, turn off the fire after boiling, and wait for the water to stop boiling.

When the water surface is calm, beat the eggs into the pot, turn on a small fire and continue to cook, keeping the fire slightly boiling.

When you see the protein start to solidify, shovel it gently with a pan to prevent it from sticking to the pan. The action must be light, so as not to scatter the eggs. After the cooked eggs are gradually shaped, observe whether the yolk is solidified and cooked.

Boiling poached eggs, seemingly simple, is actually a meticulous job, so you must be patient. It can't be cooked well with urgent fire and boiling water. You can eat boiled eggs directly, or add some sugar to make them sweet, or add some seaweed to make them salty. Anyway, just according to your personal taste.

Compared with the first two methods, the eggs made by the third method are not as beautiful as the first two methods, because the eggs poured directly into the pot have no shape constraints, so the finished products are not beautiful. Have you learned these three ways to cook poached eggs?