Boiled eggs, boiling water warm water into the pot are not right, get 5 steps to add 2 things, detailed not foam. So, if you want to cook a round and full, detailed not white foam boiled eggs, but also under some time can not. Partners may wish to try this 5 steps, also need to remember to add these 2 things.

One, the egg first into the bowl

Watch the plunge of the friends understand, the same plunge, in our country "dream team" players fell into the water stabilization, wave and small. Similarly, poached eggs immediately into the pot, raw eggs in the role of gravity, all of a sudden "Zha" down the pot, it is inevitable that a part of the protein, so that the surface layer will rise a layer of white protein foam, jeopardizing the appetite. Eggs into the bowl, followed by raw eggs close to the surface of the river poured into the pot, the maximum cache of egg impact, you can maximize the prevention of rushing away from the egg white, resulting in protein foam, boiled eggs are easier to shape.

Two, the bottom of the pan coated with a layer of cooking oil anti-stick

Sometimes with a frying pan, or other anti-stick effect is not good set of pots and pans to cook eggs, it is easy to stick to the pan. And then shoot the boiled eggs, it is easy to cook broken, it is also easy to boil into egg soup. This is where a major chemical that is particularly good at preventing sticking comes into play: everyone's cooking oil. In the bottom of the pan rub a layer of cooking oil, and then put the water, so that the raw egg into the pot, it is not easy to stick to the bottom of the pan.

Three, add 2 things in the water

Promote the influence of protein coagulation factors, in addition to heat, there are several types of key factors, that is, acid, alkali, salt, these four elements are all to promote the hydrolysis of proteins coagulation of the main standard. Boiled eggs, the water first added edible salt, not only can seasoning, but also can accelerate the protein coagulation, easier to shape not broken. Adding about 1 gram of rice vinegar or aromatic white vinegar before you start putting in the raw egg can also do the same thing. It is very likely that the partners to say, so that the steamed poached eggs do not have a glacial acetic acid flavor. This is not to worry, the melting point of vinegar is 70 degrees, white rice vinegar into full play, soon evaporated, leaving only a trace of white vinegar mellow fragrance.

Four, the water boiling off the fire, quiet into the eggs

In order to avoid the boiling water to produce water flow to the eggs, but also very easy to produce a full layer of protein foam on the surface; and will not be insufficient water temperature, jeopardizing the process of protein coagulation. The best solution is: water boiling immediately after the truce, and so the water in the pot after the tranquility of the raw eggs, both to overcome the ambient temperature is insufficient, but also to avoid the boiling water to produce water, a variety of problems are solved. Keep in mind that before putting the bowl of raw eggs under the pot, add about 1 gram of rice vinegar or aromatic white vinegar.

Fifth, after shaping the medium heat boiled eggs

Put in the raw eggs, cover the lid, first simmering hold 1min; to be raw eggs shaped, the first open the fire, sluggish boiling pot; then open the medium heat cook 2-3min, cook the eggs. Through these five steps steamed out of the poached eggs, each just right, the level of cleanliness, will never produce a surface layer of protein foam, jeopardizing the appetite.