Cook for 8 minutes: the egg white has already solidified, and the yolk has slightly solidified, and the color is golden. At this time, the anti-nutritional substances are destroyed, and Salmonella can also be controlled in a safe range, and the nutritional retention is relatively complete, which can be said to be "the best of all". Boiled in cold water for 8 minutes (or boiled for about 5 minutes), the eggs taste good, are safe, and have relatively complete nutrition retention. Eggs in this state are suitable for all ages and are worth recommending.
It should be noted that the amount of water, the size of the fire and the size of the egg may all affect the final cooking time of the egg.
Extended data:
Four tips for boiling eggs:
1, don't boil eggs with boiling water. First of all, boiling water will make the eggs roll around in the pot, which will easily break the eggshell and even expose the protein. Secondly, protein in eggs does not need high temperature, usually 60℃-87℃, while the temperature of boiling water can reach 100℃. If boiled in boiling water, the protein may be as old as an eraser. Therefore, when cooking eggs, you should open the lid and let the water bubble slightly instead of boiling.
2, the cooking time should be short, and it should be cooled after cooking. Eggs with fully cooked protein and completely solidified yolk need to be boiled for 10 minutes, but if you want a boiled egg with tender yolk, it will take about 6 minutes. If the eggs are boiled for too long, they will have an unpleasant smell of sulfur. In addition, it should be noted that the eggs should be cooled with cold water immediately after being taken out of the pot, otherwise the residual temperature will make the eggs continue to heat and get old.
3. Older eggs are easier to peel. Everyone thinks the freshest is good, but there is no need to use too fresh boiled eggs. Because slightly older eggs are easier to peel. If eggs are stored in the refrigerator for a few days, their pH value will increase slightly, and the adhesion between protein and inner eggshell will loosen slightly.
4. It doesn't matter if the yolk turns green outside. If the egg is overcooked, you will find that the yolk is covered with green. This is the reaction between sulfide and iron in egg yolk, and there is no harm. As long as the cooking time is not too long, it can be avoided
People's Network-Eggs are best boiled for eight minutes.
People's Network-There are four secrets to boiling eggs: Don't boil eggs with boiling water.