1, production method:
Cook boiled eggs with boiling water. The heat of water is first transferred to the egg white, making the egg white white white and solidified. When it is about to pass to the yolk, the egg is quickly cooled.
The traditional practice of hot spring eggs is to put eggs in a net with ropes and soak them in hot springs for 30-40 minutes. The water temperature in hot springs is generally around 70 degrees. When the egg white is slightly solidified and the yolk is not completely solidified, take it out of the water. Break the eggshell and pour it into the bowl.
2. Solidification degree:
The outer layer of egg white has hardened and tasted, while the yolk is still semi-viscous; The yolk and protein of hot spring eggs are semi-solidified.
For more differences between hot spring eggs and soft-boiled eggs, please visit:/ask/6b6fd1616092088.html? Zd view more content