1, Method 1: Hot spring eggs mainly use 80-degree water to make the eggs semi-solidified, so when we cook at home, we can use a thermostat to control the temperature and stop heating at 80 degrees. This kind of eggs tastes the same as hot spring eggs.

2. Practice 2: Make it with a stuffy beaker. We put the eggs in a stewing beaker, then inject boiling water and cover them. At this time, the water inside is about 90 degrees, and it is still falling. Then cover it. After two or three hours, open the shell and you will find that the yolk is not completely solidified and tastes soft and waxy.

3. Practice 3: Put the egg into the cup, put the cold water into the cup, then put the cup into the pot, add half a pot of water, put the cup into the water, and reheat the egg through the cup. When the water is boiling outside, the water in the cup is not boiling yet. Using this temperature difference, the boiled eggs taste like hot spring eggs.

4. Practice 4: Put the eggs into the pot according to the normal method of boiling eggs. Boil for another two minutes, then turn off the heat. Leave it for another two minutes, and then take a cold shower. At this time, we will find that the yolk is not completely solidified.