Boiled eggs, we usually eat eggs of a practice, as a child, boiled eggs usually rarely eat, only in the time of illness mom will give us to cook on the two, usually only to relatives or home guests will cook to eat, and is the first time to go to the mother-in-law's house or on the in-laws will cook a bowl of sweetened eggs, unlike now, want to eat can eat. And then there was the time when I was in my menstrual cycle, when I would eat a bowl of boiled eggs with cinnamon and brown sugar every day.

Boiled eggs practice is very simple, as long as the egg into the water to cook can be, but it seems simple to do, many people do not make it out of the egg flower soup is sticky bottom of the pot, the pot are flying foam, so, boiled eggs in fact, there are skills, boiled eggs do not loose flowers are also round and tender, the temperature of the water and the time is very important, so the boiled egg is cold water in the pan or boiling water in the pan? Today we will share three small tricks, boiled poached eggs, do not break the skin, round and not scattered flowers, bite also flow heart, take a look!

Pour the right amount of water in the pot, boil, take a small round spoon, spoon into some boiled water. This round spoon is very useful, this is what you use to make egg dumplings.

Break the eggs into the spoon, then place the spoon on top of the boiling water, without letting the water into the spoon, and wait until the whites of the eggs in the spoon solidify into shape.

Put the eggs into the pot so that the white all cover the yolk, and cook on low heat for 2 or 3 minutes. Specific time or according to personal preference, if you like to eat the candy heart of the egg, there then the time can be shorter, if you like the yolk a little harder, then you can cook a little longer.

Pour into the pot of water, boil, take a small round spoon, pour a little oil, with a brush to the small round spoon all around a layer of oil.

Break the eggs into the spoon, bring the water to a boil over high heat, place the spoon on the surface of the water, don't let the water get into the spoon, and wait for the whites to begin to solidify and take shape.

Put the eggs into the pot, turn down the heat and continue to cook, letting the whites cover the yolks all the way and then cook for 2 or 3 minutes.

Pour the water into the pot and bring it to a boil over high heat, then turn the heat off and wait for the water to stop boiling.

Seeing that the water has calmed down, crack the eggs into the pot, turn the heat down and continue to boil, keeping it at a light boil over low heat.

See the egg white start to solidify, use the pot to spatula gently to prevent sticking to the pot, the action must be light, to avoid the eggs scattered. After the poached egg is gradually formed, observe whether the yolk is solidified, if it is cohesive and already cooked.

Simple as it may seem, a poached egg is actually a delicate job, and patience is essential, as it can't be cooked well over a rapid fire and boiling water. Do a good job of poached eggs can be eaten directly, or add some sugar to make sweet, you can also add some seaweed or something to make salty, in short, according to personal taste is good.

Compared to the previous two methods, the third made out of the egg is not as beautiful as the previous two, because the egg is poured directly into the pot without shape constraints, so the finished product is not beautiful. Boiled eggs of these three practices you learned?