Preparatory work:

1. Wash eggs.

2. Put the eggs in the pot and add cold water. Don't touch the eggs with water, so that the eggs are heated evenly;

Be sure to cook slowly with a relatively small fire.

Turn off the fire:

1. Boiled eggs: As soon as the water boils, immediately cover the pot and turn off the fire. Stew for 5 minutes. When the water is warm, take out the eggs and shell them for eating. At this time, the yolk is called sugar heart, and such an egg is a sugar heart egg. At this time, the yolk is in a thin and soft state, and some are like sugar in a sugar bag.

2. Thin yellow eggs: Boil eggs over high heat. When the water was just boiled, the eggs had not been heated and penetrated into the yolk. Immediately after turning off the fire and cooling, the yolk becomes thin, and the egg is called a thin yellow egg.

3. Tender eggs: Turn off the fire after boiling for one minute, cover the pot and stew for 5 minutes. When the water is warm, take out the eggs and shell them for eating. At this time, the yolk is no longer soft and not old. It tastes delicious.