Boiled Egg, is a common dish. It is made by putting salt in water and bringing it to a boil. Once the water boils, the eggs are spooned into the water and boiled. If the shell cracks, add some vinegar to solidify the white to keep it from running out, and put it in ice water right after boiling so the shell will peel better.

The yolk solidification temperature of 68-71 ℃, the egg white solidification temperature of 80 ℃ or more, boiled eggs, if the fire is too big, in the yolk outside, the solidification temperature of the egg white will quickly solidify and harden, thus preventing the heat to continue to the yolk to transfer the yolk, affecting the solidification temperature of the yolk solidification, so that boiled out of the egg white cooked yolk is not cooked. If the cooking time is too long, the protein is over denatured, the egg will become very hard, not only delicious, but also affect the digestion and absorption.

Materials: several eggs, half a pot of water. Half a tsp of salt.

Cooking time:

Three minutes, the white solidified young, yolk half cooked.

Six minutes, whites coagulated and yolks half-cooked.

Ten minutes, egg fully cooked.