Poached eggs: The eggs should be placed in cold water, raised over slow heat, boiled over low heat for 3 minutes, then soaked for 5 minutes after stopping the heat. The eggs cooked in this way have tender whites, yolks that are solid but not old, the best degree of protein denaturation, and the easiest to digest. Eggs that are boiled for more than 10 minutes will not only taste stale, but will also lose a lot of vitamins, and the protein will also become difficult to digest.

Boiled poached eggs: When the water is boiling, beat in the eggs, turn to low heat and simmer until cooked. Tomatoes, green vegetables, etc. can be added to the salty poached eggs, and ingredients such as fermented rice wine, red dates, and wolfberries can be added to the sweet ones.

Egg custard: Do not add oil or salt when stirring the eggs. This will easily damage the egg colloid and make the steamed custard thick and hard. Don't stir too hard, just stir a few times to make sure it's evenly stirred before steaming. In addition, adding a little milk when steaming custard can make it taste smoother and more nutritious.

Fry poached eggs: It is best to use low heat and less oil. Some people like to fry egg whites until they are crispy. This will not only cause a loss of nutrients, but may also produce carcinogens. It’s best to fry only one side and let the egg white solidify.

Spread the eggs: Use less oil, preferably medium heat. If the egg cake is spread thicker, it will be more conducive to preserving nutrients.

Scrambled eggs: It is best to use medium heat, avoid high heat, otherwise a lot of nutrients will be lost and the eggs will become hard. But it won't work if the fire is too low, because over time the water will be lost and the eggs will become dry, which will affect the texture.