Food topic 25: Should boiled eggs be cooked in cold water or warm water?
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This post was last edited by zhongqiaofang on 2015-8-12 07:32. Currently, there are two opinions among colleagues; the third approach of boiling it in water has been abandoned. Everyone, please share your thoughts as well
This post was last edited by ylb913 on 2015-8-11 22:48. Cooking eggs? Heating too quickly will result in the yellow part being cooked while the rest remains uncooked; therefore, it should be boiled in cold water. It is said that Qing will be ready at over 60 degrees; Qing cooks too quickly. Since Huang is wrapped inside, it isn’t easy for it to cook, so it needs to be heated slowly. The most classic method I learned is to cook it in cold water over low heat; it is said to turn off the heat 3 minutes after the water starts boiling, then let it sit for another 4 minutes before removing it from the water. ——But I am relatively conservative; a slow cooking pace is essential. It’s not always the moment it starts boiling that is noted, so I always start timing from the point when boiling is detected, and it’s fine to continue cooking for another 4 or 5 minutes after that. Give it a try; it’s absolutely delicious. It is when the yellow has just reached full ripeness, with both the green and yellow parts being very tender.
It seems you’re also an expert in delicious food – go and share your insights in the food section!
Support this view. Use cold water and a low heat. If hot water and high heat are used, the shell is likely to break. When boiling, small bubbles can be seen on the eggshell; this occurs because the air inside the egg expands as it is heated, resulting in increased pressure that forces the air out through the pores in the eggshell. This is why eggs crack when boiled (due to too rapid a rise in temperature). As for the texture between tender and firm, adjust the cooking time after boiling according to personal preference.
Boiled eggs? It’s definitely cold water! Put the eggs in the pot; cover them with cold water, then cook over low heat. Once the water starts to boil, turn off the heat after about three to four minutes. Cover the pot and let it sit for another five minutes or so. After that, take the eggs out and submerge them in cold water for half a minute to a minute. It is said that after doing this, you can make two cuts at both ends of the egg and blow out the contents inside~
Cold water should be used; if hot water is used, the eggs will burst due to the rapid increase in temperature.
Why go through the trouble? It’s fine to use water at whatever temperature you feel like, depending on your preference
Cook it in cold water. . I think so. .