How to cook eggs that are tender, delicious and nutritious?

it is not advisable to throw boiled eggs into cold water for cooling. Because there is an air chamber with a diameter of 4 ~ 11 mm in the egg, when the egg is boiled, the air pressure in the air chamber will also increase as the temperature rises, and the gas in the air chamber will be squeezed out of the egg.

a

When boiled eggs are thrown into cold water, the temperature drops sharply, and the pressure in the air chamber drops accordingly, so that cold water and microorganisms outside the eggshell can enter into the eggs through air holes, and the boiled eggs are polluted again.

After the boiled eggs are taken out, clean the water on the eggshell surface with a clean rag and let it cool naturally, which is not only easy to peel, but also hygienic.

1. soak in water. Before boiling eggs, it is best to soak them in cold water for a while, and then boil them in a cold water pot, so that the eggshells are not easy to break. Of course, this is just one of the ways to keep the egg intact. ?

b

2. Firepower. If the fire is used when cooking eggs, it is easy to cause the air in the eggshell to expand rapidly and cause the eggshell to burst; If you use a small fire, it will prolong the time of boiling eggs, and it is not easy to master the tenderness of eggs. Practice has proved that medium fire is the most suitable for boiling eggs. ?

3. Time. After determining the size of firepower, as long as the cooking time is accurately mastered, the old and tender degree of eggs can be controlled at will. For example, boiled soft eggs, boiled for 3 minutes. At this time, the egg white is solidified and the yolk is still fluid; Boil boiled eggs for 5 minutes after boiling.

At this time, the egg white is solidified, and the yolk is thick, soft and smooth. Boil hard eggs, boil for 7 minutes. At this time, the egg white is solidified and the yolk is dry. It should be noted that you must not arbitrarily extend the time when cooking hard eggs. Because the egg is boiled in boiling water for too long, more than 1 minutes, a series of chemical changes will occur inside the egg, thus reducing the nutritional value of the egg.

c 4, stirring. In order to solidify the yolk in the middle of the egg white, the egg should be stirred in the same direction with a spoon after it is put into the pot, so that the water in the pot turns in a vortex shape until it is cooked. As for what this principle is, it must be related to the centrifugal force and centripetal force in physics.