How to boil raw eggs correctly How to cook eggs correctly

1. Boiled eggs: When boiling eggs, put them in the pot after boiling, and the eggs will break and burn your fingers when they encounter high temperatures. The correct way to boil eggs is to boil eggs in a pot under cold water, turn off the heat 3 minutes after the water boils, and simmer the eggs in the pot for 5 minutes.

The yolk of the egg has just set, so the boiled egg not only tastes good, but also has a more comprehensive nutritional value.

2. The longer the time to boil eggs, the better: eggs are not boiled for as long as possible, the ferrous ions in the egg yolk will synthesize insoluble ferrous sulfide with the sulfur ions in the egg white, which is difficult for the human body to absorb.

3. Peel the egg after cooling: it is actually more difficult to peel the shell after the egg is cooled, and the easiest way to peel the egg is to put it in cold water after the egg is fished out, so that the egg is very easy to peel after processing.

4. Break eggs with the side of the bowl: Many friends like to knock the eggs on the side of the bowl when cooking or making soup, so that it is easy to make the eggshell fall into the bowl, and it is more troublesome to take it out.

5. Buy back eggs and throw them directly into the refrigerator: some people buy eggs from the supermarket and throw them directly into the refrigerator, the storage of eggs is particular, fresh egg protein is thick, can effectively fix the position of egg yolk, with the extension of storage time, the mucin in the egg white will slowly become thinner under the action of protease, the yolk will float up and become an egg.

6. Eggs have no shelf life: in fact, eggs also have a shelf life, the shelf life of eggs is about 40 days at a general temperature of 2 °C and 5 °C, 15 days at room temperature in winter, and 10 days at room temperature in summer.

7. The above is the correct way to boil eggs.

1. Before boiling eggs, soak the eggs in cold water for a while to reduce the air pressure in the eggs; Then boil in cold water over medium heat to prevent the eggshell from cracking and avoiding nutrient loss. After the eggs are boiled, boil for another 5 minutes, stop the fire and soak for another 5 minutes, so that the boiled eggs, the egg whites in the eggs are just denatured and coagulated, the digestibility is the highest, the nutrients are basically not destroyed, and the nutritional value is higher.

2. If the egg is boiled in boiling water for too long (more than 10 minutes), a series of chemical changes will occur inside the egg. For example, the protein in eggs contains more methionine, after a long time of heating, methionine can decompose sulfide, which reacts with the iron in the egg yolk to form green or gray-green iron sulfide around the egg yolk, and the iron sulfide is not easy to be absorbed and utilized by the human body, thereby reducing the nutritional value of the egg; After eggs are boiled for a longer period of time, the protein structure becomes tighter and less likely to come into contact with the protein-digesting enzymes in gastric juice, so it is more difficult to digest.

3. Therefore, eggs can neither be boiled half-cooked nor boiled for too long, generally not more than 10 minutes after the water boils.

1. Put cold water and eggs in the pot together, **boil for 3 minutes (boiling) and turn off the heat.

2. Turn off the heat and simmer for another 2 minutes without opening the lid, then open the lid and remove the pot.

3. After the eggs are out of the pot, put them in cold water to dry so that they can be shelled.

4. Egg shelling: Smash the boiled eggs on the table, press the eggs with the palm of your hand and roll them back and forth twice, and easily withdraw the shell.

1. Eggs taken out of the refrigerator or eggs just bought from the market are left for a while.

2. Boil in cold water, put cold water and eggs together.

3. If you really don't want any accidents, you can use a small needle to pierce the end of the egg.

4. If it's a boiled egg that is not very fresh, you can put some salt in the water.

5. Turn on low heat, cook slowly, and take it out for four to seven minutes after boiling.

6. Rinse with cold water after taking it out, so that the taste will be more delicious and easier to peel.