The method is as follows:
Ingredients to prepare: 4 eggs, appropriate amount of salt.
1. Use a sponge cloth to scrub the egg shell clean. This step is to prevent chicken poop from sticking to the egg shell and causing E. coli contamination.
2. Put the eggs into the pot.
3. Add water. The water must cover the eggs.
4. Add salt, bring to a boil over high heat, then turn to medium heat and cook for 3 to 5 minutes.
5. Immediately put the boiled eggs into a bowl filled with cold water, so that it is easier to peel them.
6. Finished product picture.
Precautions for boiling eggs:
1. Do not boil eggs in boiling water. First, the boiling water will cause the eggs to roll around in the pot, easily breaking the shells and even exposing the whites. Secondly, the coagulation and denaturation of protein in eggs does not require high temperatures, usually 60°C to 87°C, and the temperature of boiling water can reach 100°C. If cooked in boiling water, the egg whites may become rubbery. Therefore, when boiling eggs, you should open the lid and let the water bubble slightly, not boil.
2. The cooking time should be short and cool after cooking. Eggs with fully cooked whites and completely solid yolks need to be boiled for 10 minutes, but if you want a hard-boiled egg with a tender yolk, it will take about 6 minutes. If eggs are cooked for too long, they will have an unpleasant sulfur smell. Another thing to note is that you should cool the eggs with cold water immediately after taking them out of the pot, otherwise the residual temperature will cause the eggs to continue to heat up and become old.
3. Older eggs are easier to peel. We all think the freshest ones are better, but there is no need to use too fresh boiled eggs. Because slightly older eggs are easier to peel. If you store eggs in the refrigerator for a few days, their pH will rise slightly and the bond between the egg whites and the inner shell will loosen slightly.
4. It doesn’t matter if the outside of the egg yolk turns green. If the eggs are overcooked, you will notice a greenish tint on the outside of the yolk. This is a reaction between the sulfide and iron in the egg yolk and is not harmful. This can be avoided as long as you don't cook it for too long.
Reference for the above content: People's Daily Online - Four secrets to boiling eggs: Don't boil eggs in boiling water