The best edible state of boiled eggs is the egg white yolk are just at the stage of coagulation, so that the eggs are not only sweet taste, soft and tender, and eggs in the salmonella has been killed, anti-nutrients are also removed, which nutrients oxidation is relatively low, the nutrients are more conducive to the body's absorption. Want to achieve this state, usually after the water boils, continue to boil for 6 minutes is good.

2 Boiled eggs more than ten minutes poisonous

Not poisonous, but the nutritional value will be reduced, the taste will also deteriorate.

Boiled eggs only need to cook the eggs to solidify on it, this time usually only need a few minutes, but if the water boils and continues to cook for ten minutes, just will cook the eggs older, will cause some nutrient loss, at the same time the taste will be reduced, the yolk in the fat oxidation will be higher, but does not produce poisonous substances, you can rest assured that consumption.

3 Boiled eggs in cold water or hot water

Cold water.

If the eggs hot water in the pot, the hot water is very easy to let the eggs in the pot back and forth collision, the eggshell broken, resulting in protein outflow, loss of nutrients, and hot water in the pot there is a risk of hand scalded, but cold water in the pot can be avoided, and with the gradual increase in the temperature of the water, the eggs will be gradually ripened, the egg white yolk slowly coagulate, the heat is uniform, the flavor taste to taste a little better.

Additionally boiled eggs after the water is open, it should be adjusted to a small fire, because the egg protein coagulation denaturation, and does not require a very high temperature, about 10 ℃ to 87 ℃ can be, and the boiling water is generally up to 100 ℃, if you use the boiling water to cook eggs eggs in the egg protein is likely to appear like a gelatinous skin as the aging of the texture.

4 Eggs boiled to be fished out

To be fished out immediately.

Eggs boiled water boiled for 6 minutes, immediately fished out can get a relatively soft and tender poached eggs, but if you do not fish out, continue to put the pot to simmer for a long time, the eggs will appear sulfur odor, and if the eggs are cooked too old, you will also find a layer of green material on the outside of the shell, which is the eggs in the sulfide and iron reacted, although edible, but the impact of the gastronomic experience, the food experience. So the eggs should be fished out immediately after boiling.