Hot spring eggs are a way to boil eggs. Named after cooking in hot springs, many practices are directly cooked with boiling water. This kind of boiled egg needs strict control of time and temperature. When the egg white is slightly solidified and the yolk is not solidified at all, take it out of the water. Break the eggshell and pour it into the bowl. Egg white is milky white and semi-solidified, all white. The yolk is completely wrapped.

Principle: Because the yolk can be solidified when it exceeds 60℃, and the egg white will not be solidified when it is lower than 80℃, hot spring eggs can be made by controlling the water temperature between 60-80℃.

Making hot spring eggs in thermos bottles or stews;

1. Boil the water to 75°C (if you are not sure about the temperature, please buy a thermometer for the kitchen).

2. Put the eggs and hot water at 75℃ in a thermos or stewing pot.

3. wait for 30 minutes to crack the eggshell and pour soy sauce on it.