Bring cold water to the pot. This way the eggshells are less likely to crack.

Eggs with a low fire boil, and then switch to a warm fire can be cooked for 8 minutes. Do not boil too long, otherwise, ferrous ions in the yolk will have a chemical reaction with sulfur ions to form a brown precipitate of ferrous sulfide, thus preventing the body from absorbing iron.

Boiled eggs do not have to be taken out immediately, 1?2 minutes and then take out, or put in cool water, cold water to cool down for half a minute, so easy to peel. To prevent bacterial infection should not be put into the tap water.

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