The protein of the egg is solidified at 6℃~65℃, the yolk is solidified at 6℃~7℃, and the whole egg can only be solidified at 8℃. It is best to boil eggs with cold water, start with slow fire, and then increase the fire after the water boils, so that the air in the eggs will be slowly released from the micropores of the eggshell, so as not to burst the eggshell. Boil the water for 3 minutes, and the egg will be heart-shaped, that is, the yolk will only be emulsified when heated, which is the most beneficial for the human body to absorb the nutrients. If cooked solid, then the aging protein is not conducive to human absorption, and it will make the eggs have a strange smell.

There are also tips to prevent eggshells from cracking when boiling eggs.

(1) Eggs can be soaked in cold water first, then boiled in hot water, and eggshells can also be prevented from cracking.

(2) Add a few drops of vinegar and salt to the water first, which can not only prevent the eggshell from cracking, but also make the eggshell easy to peel off.