Why don t eggs melt in cold water?

Because the composition of eggs is not soluble in water, no matter how hard you stir it, it is just turbidity. If you use alcohol, you can do it, because most of the organic matter is soluble in alcohol.

Cold water cannot destroy the tissue structure of the eggs.

The main component of eggs is protein, and the proportion of ovalbumin in protein accounts for about 75%, so egg white looks liquid, but the component is protein, and the nature of protein is insoluble in water.

Because the main biological component of eggs is protein, protein is not easily soluble in water. Incompatible, repelled with water molecules. However, it is limited to neutral or weakly alkaline water (pH is omitted, 7 is neutral). Under acidic conditions (such as vinegar) or other acidic soluble substances, the shell of the egg will be acidified, and the shell will become very soft, accompanied by the production of trace amounts of carbon dioxide, the stronger the acidity, the more violent the chemical reaction. The solidification of eggs to a white color when exposed to heat is caused by the denaturation of proteins by heat (molecular recombination), and the protein is composed of polypeptide chains. I hope you are satisfied with my reply.

It is mainly due to the influence of egg whites, which solidify when cold.

The longer it takes, the better its practical warm water.

Egg whites are very viscous at low temperatures, and when the temperature is raised, the viscosity of the egg whites decreases, which helps the egg whites to disperse in water.

Because the composition of eggs does not spread easily in cold water.

Because eggs are liquid.

It's not a problem, it's also to ask, alas!

There are two situations in which egg whites do not coagulate, the first is that they are not cooked thoroughly, and the second is that the water does not cover the eggs when the eggs are boiled, and some of the eggs are still exposed to the air, which is not easy to solidify.

If you want to cook eggs thoroughly, you need to cook them in a pot under cold water (try not to boil eggs in boiling water, eggs are easy to break), calculate 5 to 6 minutes after the water is boiled, and then simmer for a few minutes, the boiled eggs are not only killed by harmful pathogenic bacteria, but also can preserve nutrients relatively completely. In addition, the water must be submerged in the egg, otherwise the protein is not easy to coagulate in the place where it cannot be immersed in water, affecting digestion, soak the egg in cold water for a while before boiling, in order to reduce the air pressure in the egg, and then use medium heat, cold water to boil, you can prevent the eggshell from rupturing and avoid the loss of nutrients.

4 tips for boiling eggs:

1. Don't boil eggs in boiling water.

First of all, the boiling water will cause the eggs to tumble around in the pan, which can easily break the eggshells and even expose the whites. Secondly, the protein in eggs is coagulated and denatured, and it does not require a very high temperature, usually 60-87, while the temperature of boiling water can reach 100. If boiled in boiling water, the egg whites may be as old as rubber.

So when boiling eggs, you should open the lid and let the water bubble slightly, not boiling.

2. Cook for a short time.

Cool after cooking. Eggs with fully cooked egg whites and fully set yolks need to be boiled for 10 minutes, but if you want a hard-boiled egg with a tender yolk, about 6 minutes will do. If the eggs are boiled for too long, they will have an unpleasant smell of sulfur.

It is also important to note that the eggs should be cooled with cold water immediately after they are taken out of the pot, otherwise the residual temperature will allow the eggs to continue to heat and become old.

The hard-boiled eggs, the egg whites are not solidified, indicating that she is not cooked enough, and then continue to cook.

The water temperature is not enough??? When boiling eggs, as long as the water temperature is controlled between 60 and 70, you can boil a peculiar kind of egg - hot spring egg

The yolk has set, but the egg white is still a crystal clear liquid.

We all know that eggs are a very good thing, so usually we must eat more eggs to buy home, the best way is to choose to cook directly after eating, if this happens, I don't mind eating, after all, you must cook the egg whites and yolks completely before eating into your stomach, otherwise it may cause diarrhea.

The density of salt is greater than that of water, and when salt is added to water, the density of the solution keeps increasing, and when the density of the solution is greater than that of the egg, the egg will float.

The volume v of the egg is equal to the volume of the liquid that is discharged, when the egg is completely submerged in the water, so no matter how much salt is added, no matter how thick the salt water becomes, the v in the formula is the same, as the salt continues to increase, the water becomes more and more salty, the water density rises, so f (buoyancy) rises, and the greater buoyancy makes the egg float.

Introduction The amount of buoyancy exerted on an object in a liquid is only related to the volume of its immersion in the liquid and the density of the liquid, and has nothing to do with the density of the object itself, the state of motion, the depth of immersion in the liquid, and other factors. In water, although objects denser than water will sink, such as stones and iron; Objects that are less dense than water, such as plastic and wood, will rise, but their buoyancy will not change. The same pattern exists in other liquids and gases.

Beat the eggs (1 piece) first, add the egg wash to twice as much warm water, and stir well.

Place the eggs in a pot with cold water and start steaming. Here's how:

Ingredients:1 egg, 1/2 tablespoon salt, 1/4 tablespoon white pepper, a little sesame oil, and warm water.

Steps:(1) Knock one egg into a bowl;

2) Add 1/2 tablespoon of salt;

3) Add a quarter tablespoon of ground white pepper;

4) Beat the eggs and seasonings;

5) Add 2 times the amount of warm water to the egg mixture and stir well;

6) Sieve to remove impurities, which can make the steamed eggs taste better;

7) Sieve it again, and it is obvious that there are no impurities;

8) Only a few small bubbles are left on the edge of the bowl, which can be removed with a spoon or pierced with a toothpick, and no bubbles are steamed.

The surface will be very smooth, if you are an inward-looking person and you are troublesome, this step can be skipped;

9) Add a little sesame oil;

10) Place the eggs in a pot with cold water and start steaming;

11) Turn one plate in reverse and buckle it on top of the bowl, which will prevent moisture from entering the bowl;

12) After the water is boiled, steam on low heat for 15 to 20 minutes;

13) Gently shake the edge of the bowl without shaking, that is, it is steamed.

Tips:

After the eggs are sieved to remove impurities, the taste will be more delicate;

When adding water, warm water should be added, and the amount of water should be doubled - 2 times;

After picking off the air bubbles, the surface of the egg will be smooth;

It is not recommended to cover the surface with plastic wrap, because some plastic wrap is unstable in high temperatures, and I personally feel that it is better to cover the plate.

If the egg liquid is easy to melt during the cooking process, you can try to add some starch water to thicken the egg liquid. The method of making starch water is to add an appropriate amount of starch (such as corn starch, potato starch, etc.) to the same amount of water and stir well. Add the starch water to the chicken egg mixture, stir well, and then put it in the pot to cook.

Starch water can play a thickening role, it can make the egg liquid not easy to melt. Also, kiss, you can also try adding some milk or flour to make an egg mixture. Both milk and flour can play a thickening role, making the egg liquid denser and less likely to melt.

You should pay attention to the fact that the proportion of milk or flour should be appropriate, too much will make the egg liquid too viscous, which will affect the taste<>

In addition to the above methods, Kiss can also try to reduce the heat, control the heat evenly, or use measures such as non-stick pans to prevent the eggs from liquefiing. Hopefully, these methods will help you kiss you. I wish you a happy life and a happy day

Summary. Thank you for your patience, so that the egg liquid does not melt during the cooking process, you can add some starch or milk. Starch can make the egg liquid more dense, while milk can make the egg liquid more delicate.

To do this, you can add an appropriate amount of starch or milk to the egg mixture, stir well, and then boil in the pot. I hope mine is helpful to you, can you please give a like (rate it in the lower left corner), thank you

Thank you for your patience, so that the egg liquid will not melt during the cooking process, you can add some starch or milk to cover the spring. Starch can make the egg liquid more dense, while milk can make the egg liquid more delicate. The specific method can be to add an appropriate amount of starch or milk to the egg liquid, and then boil it in the pot after the stirring is evenly controlled.

I hope mine is helpful to you, can you please give a like (rate it in the lower left corner), thank you

What starch. Common starches include: corn-shaped starch, potato starch, glucose starch, etc.

When adding starch, you need to stir the starch and egg liquid well, and then boil it in the pot. According to the needs of personal taste, different types of starch can be selected for preparation.

Are there any additives that can replace or exceed starch?

If you want to prevent the egg from melting when you boil it, you can try the following methods:1Add a small amount of salt or vinegar, which can help the protein coagulate, which will prevent the egg from liquefiing.

2.Add some milk, which will make the egg liquid softer and smoother, and will also prevent the egg from melting. 3.

Corn starch or tapioca starch is used instead of traditional starch to refer, which has better stability and can maintain consistency at high temperatures. Additives are not the best choice for consumption as they may contain some chemicals and additives that are harmful to health. Choosing natural ingredients and alternatives is a safer and healthier option.

If you're looking for additives to replace starch, try ingredients like tofu scraps, bread crumbs, and mashed potatoes. Stirring these ingredients with the egg mixture and then boiling them in a pot can also play a role in thickening the cherry blossoms. The use of additives should be controlled in moderation, otherwise it may affect the taste and health.

At the same time, the additives should be well mixed before cooking to avoid clumping and unevenness.

So what additives can replace or better than starch under the right amount of conditions?

The following additives can be used instead. 1.Gelatin:

Gelatin has a good thickening effect and can keep the egg liquid stable. 2.Protein:

Ingredients such as fish, meat and dairy products are rich in protein, which can be used to increase the consistency and fullness of egg mixture. 3.Sugars:

Sugars such as glucose, fructose, etc. can also be used to increase the viscosity and sweetness of egg liquid. The use of additives should be appropriate per mu, and selected according to different ingredients and cooking methods. It is advisable to do some small experiments before cooking to determine the optimal ratio.

Yes

When boiling eggs, let the water run over the eggs and let the eggs heat evenly. Put the eggs in cold water, bring the water to a boil and cook for 8 minutes until the eggs are fully cooked. Eggs can be boiled directly in water when stored at room temperature, but if they are boiled directly from the refrigerator, the eggs will break.

Tips for boiling eggs

1. Eggs should be fresh.

Fresh eggs, the yolk is in the middle, the egg white is also relatively viscous, the nutritional value is correspondingly high, and the taste is fresh and tender after cooking. If the eggs are not fresh, the egg whites will become thinner, less nutritious, and will have a hard taste when cooked. If it is a spoiled egg, it is a rotten egg when boiled.

The eggs are not fresh, one is to see if there is a white substance on the surface, and the other is to shake it to hear if there is a sound to close or, there is a white substance, and the eggs without a sound are very fresh.

2. Soak in salt water.

Before boiling the eggs, wash off the dirt on the surface, such as chicken manure, which contains bacteria, wash the eggshells with a rag, and then soak them in salted water for 10 minutes. The brine can disinfect and sterilize, and it can also accelerate the coagulation of proteins, so that the eggs are not easy to break.

3. Start boiling with cold water.

What kind of water are boiled eggs in? Cold water and boiled water are fine, but why is it recommended to use cold water? Because of the pot under cold water, the eggs will not tumble, so there is no need to worry about breaking the shell, and as the water temperature rises, the egg whites solidify and will not leak out.

When boiling an underwater pot, the eggs will immediately tumble with the boiling water, and cracks will occur in the process of hitting the walls of the pot, and the temperature will burst when the temperature rises.

Moreover, in the pot under cold water, the eggs are heated more evenly and the taste is more tender. If you boil the pot under water, the egg white is cooked, the egg yolk is not cooked, and when the egg yolk is cooked, the egg white is already cooked.

4. Add salt and white vinegar.

After the eggs are put into the pot, add 2 kinds of seasonings, that is, salt and white vinegar, which can make the eggs taste at the bottom and make the eggs solidify faster. White vinegar is an acidic substance, which can react with the calcium carbonate on the eggshell, making the eggshell softer, more elastic, and not broken when boiled. And with the addition of salt and white vinegar, the boiled eggs are more tender.

5. After cooking, soak in cold water.

Boiled eggs, many people have bought an egg cooker, generally boiled for about 8 10 minutes, this taste is the best, I usually cook for 8 minutes, the egg yolk has just solidified, especially tender. After the eggs are boiled, take them out and immediately soak them in cold water for 2 minutes.

One is that the eggs are too hot, and it must be hot to peel them directly, and cool them down with cold water. The other is to soak hot eggs in cold water, according to the principle of thermal expansion and cold contraction, the hard eggshell cannot be retracted, and the elastic egg will retract, and it will be separated from the eggshell, so that the egg is very easy to peel, and it will fall off directly after being broken.