Generally after the water boiled boil for about 5~8 minutes.

Judging whether a poached egg is cooked or not: as long as the egg is cooked just use chopsticks to clip the egg, if you can smoothly clip the egg out of the water, it means the egg is cooked.

3 minutes eggs, egg white cooked and soft tender, yolk just to be cooked, slightly loose. 5 minutes eggs, egg white cooked and tender, yolk cooked and not hard. According to nutritionists: different boiling time of the eggs, in the body of the digestive time is different. 3 minutes of eggs is slightly cooked eggs, the most easily digested, about 1 hour and 30 minutes; 5 minutes of eggs is half-cooked eggs, in the body of the digestive time of about 2 hours; boiling time is too long eggs, in the body of the digestive time of 3 hours and 15 minutes.

If an egg is cooked in boiling water for more than 10 minutes, a series of chemical changes occur inside. The protein structure becomes tighter and less likely to come into contact with protein-digesting enzymes in the gastric juices, so it is harder to digest. Egg protein contains more methionine, after a long time heating, it will decompose sulfide, it reacts with the iron in the yolk to form iron sulfide that is not easily absorbed by the human body, and the loss of nutrients is more.

Expanded:

Before boiling the eggs, it is best to soak the eggs in cold water for a while, the water must be no more than the eggs, or else soak less than the water where the proteins are not easy to coagulate, affecting the Digestion; and then put the egg into cold water to soak for a while, to reduce the air pressure inside the egg; 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.

Boiled eggs if the fire, easy to cause rapid expansion of the air inside the shell and lead to shell bursting; if you use a small fire, and 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. So when you boil an egg, you should open the lid and let the water bubble slightly, not boil.

Don't boil eggs in boiling water. Boiling water will cause the eggs to roll around in the pot, easily breaking the shells and even exposing the whites. Second, the protein in the egg coagulation denaturation, does not need a very high temperature, usually 60 ℃ - 87 ℃ can be, while the temperature of boiling water can reach 100 ℃. If cooked in boiling water, the egg white may be as old as rubber.

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