At what temperature can an egg be boiled

Eggs usually begin to solidify above 70 ℃, and complete cooking requires a center temperature of 75 ℃ -80 ℃ and maintenance for 5-10 minutes. The actual cooking time is affected by factors such as egg size, initial temperature, and cooking method. The freezing temperature of eggs is related to protein denaturation. The egg white protein in egg white begins to denature at 62 ℃, while the egg yolk protein in egg yolk denatures at 65 ℃, but complete solidification requires higher temperatures. When boiling eggs in boiling water, the water temperature is about 100 ℃. Small and medium-sized eggs take 8-10 minutes to reach fully cooked state, while soft boiled eggs take 6-7 minutes. The method of boiling in cold water requires a longer heating process, and the total time needs to be extended by 2-3 minutes. Due to the decrease in boiling point in high-altitude areas, it is necessary to extend the cooking time or use a pressure cooker. Directly cooking refrigerated eggs may cause the eggshell to rupture due to temperature differences between the inside and outside. It is recommended to leave them at room temperature for a while or use a needle to puncture a small hole at the end of the eggshell chamber. Slight shaking of the pan during egg cooking can center the yolk, but excessive boiling may cause the protein to harden.

Choosing fresh eggs can reduce the probability of egg whites scattering during cooking, and soaking them in cold water immediately after cooking can help peel off the shells. The nutritional differences between eggs of different degrees of maturity are not significant, but fully cooked eggs are more conducive to protein digestion and absorption. Soft boiled eggs should be aware of the risk of Salmonella contamination. It is recommended to adjust the cooking time according to personal taste preferences and digestive ability, and prioritize fully cooked eggs for the elderly and children.