Cover the eggs when you boil them. Covering can speed up the cooking of eggs. The correct way to cook eggs is to put them in a pot with cold water, slowly raise the temperature, and then cook for 2 minutes after boiling. Soak for another 5 minutes after the ceasefire, so that the boiled eggs are tender and the yolk is not old.

Eggs:

Also called chicken eggs, chicken eggs, are eggs laid by hens. The complete eggshell is oval, with one end big and one end small, accounting for about11%~1.5% of the whole egg volume. Eggshell can be divided into upper shell membrane, lower shell skin and air chamber. The main component of eggshell is calcium carbonate, which accounts for about 9 1% ~ 95% of the whole eggshell. Its calcium-containing components are the same as those of pearls, oysters, beef bones and dried fish, and it is a good source of calcium. In addition, the eggshell also contains about 5% magnesium carbonate, and 2% calcium phosphate and colloid. Every100g of egg contains protein12.58g, mainly ovalbumin and ovalbumin, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of egg protein can reach 98%. Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins.