It takes 10 minutes to cook well.

Three minutes, the egg white will be solid and tender, and the yolk will be half cooked.

Six minutes later, the egg white will solidify and the egg yolk will be half-cooked.

Eggs can easily contain salmonella, and the half-cooked state can easily cause germs, so the boiling time should be controlled to no less than 8 minutes.

The temperature at which egg yolk solidifies is 68-71°C, and the temperature at which egg white solidifies is above 80°C. If the fire is too high when boiling eggs, the egg white outside the yolk, which has a low solidification temperature, will solidify quickly and become hard. , thereby preventing the heat from continuing to transfer into the egg yolk, affecting the solidification of the egg yolk with a higher coagulation temperature, making the boiled egg white cooked but the yolk undercooked.

If cooked for too long, the protein will be excessively denatured and the eggs will become very hard, which is not delicious and affects digestion and absorption.

Extended information:

Tips for boiled eggs:

1. Don’t boil eggs in boiling water.

First of all, the boiling water will cause the eggs to roll around in the pot, which can easily break the eggshells and even expose the egg whites.

Secondly, the coagulation and denaturation of protein in eggs does not require very high temperatures, usually 60°C to 87°C, while the temperature of boiling water can reach 100°C.

If cooked in boiling water, the egg whites may become rubbery. Therefore, when boiling eggs, you should open the lid and let the water bubble slightly, not boil.

2. The cooking time should be short and cool after cooking.

An egg with fully cooked white and completely solid yolk needs to be boiled for 10 minutes. However, if you want a hard-boiled egg with tender yolk, it will take about 6 minutes. If eggs are cooked for too long, they will have an unpleasant sulfur smell. Another thing to note is that you should cool the eggs with cold water immediately after taking them out of the pot, otherwise the residual temperature will cause the eggs to continue to heat up and become old.

3. Older eggs are easier to peel.

Because slightly older eggs are easier to peel. If you store eggs in the refrigerator for a few days, their pH will rise slightly and the bond between the egg whites and the inner shell will loosen slightly.

4. It doesn’t matter if the outside of the egg yolk turns green.

If the eggs are overcooked, you will notice a green layer on the outside of the yolk. This is a reaction between the sulfide and iron in the egg yolk and is not harmful. This can be avoided as long as you don't cook it for too long.

Baidu Encyclopedia - Boiled Eggs

People's Daily Online - Don't boil eggs in boiling water. 4 tips to cook tender and smooth eggs