After three minutes, the egg white is tender and the yolk is half-cooked.

Six minutes, the egg white is solidified and the yolk is half-cooked.

Eggs are easy to carry salmonella, and semi-cooked eggs are easy to cause germs, so the time for boiling eggs is controlled at more than 8 minutes.

The freezing temperature of egg yolk is 68-7 1℃, and that of egg white is above 80℃. If the heat is too strong when cooking eggs, the egg white with low freezing temperature outside the egg yolk will quickly solidify and harden, thus preventing the heat from continuing to transfer to the egg yolk, affecting the solidification of the egg yolk with high freezing temperature, making the boiled eggs clear and the egg yolk immature.

If cooked for too long, the protein will be excessively denatured, and the eggs will become hard and unpalatable, which will affect digestion and absorption.

Extended data:

The secret of boiled eggs:

1, don't boil eggs with boiling water.

First of all, boiling water will make the eggs roll around in the pot, which will easily break the eggshell and even expose protein.

Secondly, protein in eggs does not need high temperature, which is generally 60℃-87℃, while the temperature of boiled water can reach 100℃.

If boiled in boiling water, protein may be as old as an eraser. Therefore, when cooking eggs, open the lid and let the water bubble slightly instead of boiling.

2, the cooking time should be short, and it should be cooled after cooking.

It takes 10 minutes to cook an egg with fully cooked protein and completely solidified yolk, but it takes about 6 minutes if you want a boiled egg with tender yolk. If the eggs are boiled too long, they will smell of sulfur. In addition, it should be noted that the eggs should be cooled with cold water immediately after they are out of the pot, otherwise the residual temperature will make the eggs continue to be heated and get old.

3. Old eggs are easier to peel.

Because slightly older eggs are easier to peel. If the egg is stored in the refrigerator for several days, its pH value will increase slightly, and the adhesion between protein and the inner eggshell will loosen slightly.

It doesn't matter if the yolk turns green outside.

If the egg is boiled too hard, it is found that there is a layer of green outside the yolk. This is the reaction of sulfide and iron in egg yolk, which is harmless. As long as the cooking time is not too long, it can be avoided

Baidu encyclopedia-boiled eggs

People's Network-Don't boil eggs with boiling water. Four tips for cooking smooth eggs.