Is it okay to eat boiled eggs? How to boil eggs?

　　how to cook egg Not broken?

　　1. Soak in water.

　　Before boiling eggs, it is best to soak them in cold water for a while, then put them in a cold water pot and boil them, so that the eggshells are less likely to break. Of course, this is just one way to keep the egg's shape intact.

　　2. Firepower.

　　If you use high heat when boiling eggs, it is easy to cause the air in the eggshell to expand rapidly and cause the eggshell to burst.； If you use low heat, it will extend the time to cook the eggs, and it will be difficult to control the tenderness of the eggs. Practice has proven that medium heat is the most suitable for boiling eggs.

　　3. Time.

　　After determining the amount of firepower, as long as you accurately grasp the egg boiling time, you can control the tenderness of the eggs as you like. For example, to boil soft eggs, boil them for 3 minutes after the water boils. At this point, the egg white is solidified and the yolk is still fluid. ； Boil the soft-boiled eggs for 5 minutes after the water boils. At this time, the egg white is solidified and the egg yolk is thick liquid, soft and smooth. ； Boil hard eggs and cook for 7 minutes after the water boils. At this point the egg white is solidified and the yolk is dry. It should be noted that when boiling hard eggs, the time must not be extended arbitrarily. Because when eggs are cooked in boiling water for too long, more than 10 minutes, a series of chemical changes will occur inside the eggs, thereby reducing the nutritional value of the eggs.

　　4. Stir.

　　In order to make the egg yolk solidify in the middle of the egg white, after the eggs are placed in the pot, stir them continuously in one direction with a spoon to make the water in the pot rotate in a whirlpool until they are cooked. As for the principle behind this, it must be related to the centrifugal force and centripetal force in physics.

　　It is not advisable to cool hard-boiled eggs in cold water. Because there are air chambers in the egg with a diameter of 4 to 11 mm. When the egg is cooked, as the temperature rises, the air pressure in the air chamber also increases. At this time, the air in the air chamber will be squeezed out of the egg. When a cooked egg is thrown into cold water, the temperature drops sharply, and the pressure in the air chamber drops accordingly. This will cause the cold water and microorganisms outside the eggshell to enter the egg through the pores, and the cooked egg will be contaminated.

　　After taking out the hard-boiled eggs, wipe the water on the surface of the eggshells with a clean rag and let them cool naturally. This will make them easy to peel and hygienic.