Boiling water will make the eggs roll around in the pot, which will easily break the eggshell and even expose protein. Secondly, protein in eggs does not need high temperature, which is generally 60℃-87℃, while the temperature of boiled water can reach 100℃. If boiled in boiling water, protein may be as old as an eraser. Therefore, when cooking eggs, 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.
It takes 10 minutes to cook an egg with fully cooked protein and completely solidified yolk, but it takes about 6 minutes if you want a boiled egg with tender yolk. If the eggs are boiled too long, they will smell of sulfur. In addition, it should be noted that the eggs should be cooled with cold water immediately after they are out of the pot, otherwise the residual temperature will make the eggs continue to be heated and get old.
3. Old eggs are easier to peel.
Older eggs are easier to peel. If the egg is stored in the refrigerator for several days, its pH value will increase slightly, and the adhesion between protein and the inner eggshell will loosen slightly.
Extended data
Eggs cooked at different times have different digestion time in human body. "3-minute egg" is a lightly cooked egg, which is the easiest to digest and takes about 1 hour for 30 minutes. "5 minutes" eggs are half-cooked, and the digestion time in human body is about 2 hours; Eggs boiled for too long take 3 hours to digest in the human body.
When eggs are boiled in boiling water for more than 10 minutes, a series of chemical changes will occur inside. The structure of protein becomes more compact, and it is not easy to contact with protein digestive enzymes in gastric juice, so it is more difficult to digest. Protein in eggs contains more methionine. After a long period of heating, it will decompose into sulfide, which will react with the iron in the egg yolk to generate iron sulfide which is not easily absorbed by the human body, resulting in more nutritional losses.
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