1, don't use boiling water to cook eggs. First of all, boiling water will make the eggs in the pot rolling in all directions, it is easy to break the eggshell, and even the protein is exposed. Secondly, the protein coagulation denaturation in the egg does not require a very high temperature, usually 60 ℃ - 87 ℃ can be, while the temperature of boiling water can reach 100 ℃. If cooked in boiling water, the egg white may be as old as rubber. So when boiling eggs, you should open the lid and let the water bubble slightly, not boil.

2, cool water to cook eggs, low heat. Boiled eggs, at the beginning, we should use cool water, with boiling hot boiling water, eggs outside cooked inside still sugar thin, and then adjusted to a small fire boiling water, cook for a while.

3, the cooking time should be short, after cooking to cool. Egg white fully cooked, the yolk is also completely solidified eggs need to cook 10 minutes, but if you want a yolk tender poached eggs, about 6 minutes. If the eggs are cooked too long, they will have an unpleasant sulfur odor. Another thing to keep in mind is to cool the eggs in cool water as soon as you take them out of the pan, otherwise the residual temperature will cause them to continue to heat up and get old.

4. Older eggs peel better. We all think the freshest good, but poached eggs actually do not need to use too fresh. Because slightly older eggs are better peeled instead. If the eggs are stored in the refrigerator for a few days, their pH will rise slightly, and the adhesion between the egg white and the inner shell will be slightly loosened.