Boiled eggs need ten minutes to be fully cooked, six minutes to be cooked to egg white coagulation and yolk half-cooked eggs, and three minutes to be cooked to egg white coagulation young and yolk half-cooked.

Egg yolk coagulation temperature of 68 to 71 ℃, egg white coagulation temperature of 80 ℃ or more, boiled eggs if the fire is too big, outside the yolk, coagulation temperature of the egg white will quickly solidify and harden, thus preventing the heat to continue to the yolk inside the transfer of the yolk, affecting coagulation temperature of the yolk coagulation, so that boiled out of the egg white cooked yolk is not cooked.

Boiling eggs should not be too long, eggs in boiling water for more than 10 minutes, the protein structure will become more compact, not easy to contact with the protein digestive enzymes in the gastric juice.

Precautions for boiling eggs:

1, soak the eggs in water for 5 minutes before putting them in the pot, so that the boiled eggs taste more smooth and tender.

2, when cooking eggs, add a little white vinegar, can play a role in softening the egg shell, so that the boiled eggs, easier to peel the shell.

3, the eggs should be cold water in the pot, the water temperature slowly heated, the eggs will be heated evenly. Boiled eggs to master the fire, open the pot to a small fire to cook. If you turn on the heat to cook, it is easy to cook the eggs cracked.

4, in order to prevent the eggs in the boiling shell cracking, will wash the eggs, placed in a pot of water to soak for 1 minute, with a small fire boil.