Five minutes or so (on medium heat)

Method:

1. Wash fresh eggs and soak them in a pot of water for one minute, then boil them on low heat.

2. Once the eggs are boiled on low heat, switch to medium heat and cook for 8 minutes.

Boiled eggs should be removed and allowed to cool naturally, or placed in cool boiled or cold water to cool down for half a minute, so that it is easy to peel. For bacterial infection should not be placed in tap water.

Extended information:

Tips for making:

1, soak.

Before boiling the eggs, it is best to put the eggs into cold water for a while, the water must be no more than the eggs, otherwise soak the water where the protein is not easy to coagulate, affecting the digestion; and then put the eggs into cold water for a while, in order to reduce the air pressure in the eggs; and then into the cold water pot to boil, so that the eggshell is not easy to break. Of course, this is only one of the ways to keep the shape of the egg intact.

2, fire.

Boiled eggs if the fire, easy to cause rapid expansion of the air inside the shell and lead to shell cracking; if you use a small fire, but also prolonged the time to cook the eggs, and it is not easy to grasp the degree of good eggs old and tender. Practice has proved that boiled eggs to medium heat is most suitable.

3, time.

After determining the size of the fire, as long as accurately mastered the time to cook eggs, you can control the degree of tenderness of the egg at will. For example, soft-boiled eggs, boil water for 3 minutes after cooking.

This time the egg white is solidified, the yolk is still fluid; boiled eggs, boil water after cooking 5 minutes.

This time the egg white is solidified, the yolk is thick liquid, soft and smooth; hard boiled eggs, boil the water and cook for 7 minutes.

This time the egg white solidified, yolk dry. It should be noted that, hard boiled eggs, do not arbitrarily extend the time. Because the eggs in boiling water cooking time is too long, more than 10 minutes, the eggs will occur within a series of chemical changes, thus reducing the nutritional value of eggs.

4, in the process of cooking, in order to make the egg yolk solidified in the middle of the egg white, should be in the pot after the egg with a hand spoon constantly stirring in one direction, so that the water in the pot is swirling and turning, until cooked.

Reference:Baidu Encyclopedia-boiled eggs