Two or three minutes: the egg white begins to solidify, and the yolk has changed color, but it is still raw. It is recommended not to eat.
Three or five minutes: at this time, the egg white becomes tender, and you can see that the outer layer of egg yolk has begun to solidify.
Four or seven minutes: the egg white looks tender, the yolk has not completely solidified, and there is egg yolk liquid flowing out after biting.
Five or nine minutes: the egg white is cooked, but the yolk is not fully cooked. It is a half-cooked "sugar heart" egg.
6. 1 1 min: the egg white is cooked and the yolk is cooked. At this time, the taste is still tender.
7. 13 minutes: The egg white looks tight, the taste is elastic, the yolk dries and the color becomes lighter.