Can eggs be boiled in 100 degree water

Eggs can be boiled in 100 degree water, but they need enough time to soak. The degree of maturation of eggs depends on the water temperature and soaking time. 100 degree boiling water can quickly solidify the protein, while the yolk takes longer to fully mature. Eggs undergo protein denaturation in boiling water, with the egg white protein in the protein starting to solidify at around 60 degrees Celsius and completely solidifying above 70 degrees Celsius; The egg yolk protein in egg yolk has a high coagulation temperature, which takes about 70-80 degrees to fully solidify. When boiled in 100 degree water, the egg whites usually solidify in 1-2 minutes, but the egg yolks need to be fully cooked and heated continuously for 5-6 minutes. If soaked only briefly, there may be a state of protein coagulation and half yolk flow. Shelled eggs require longer cooking time due to the insulation of the outer shell. It is recommended to boil them in cold water and continue heating for 8-10 minutes to ensure they are fully cooked. In special circumstances, such as in high-altitude areas where the boiling point decreases, 100 degree boiling water may not be able to fully cook eggs. For every 300 meters increase in altitude, the boiling point of water decreases by about 1 degree. In high-altitude areas at 5000 meters, boiling water is only about 85 degrees. At this time, a pressure cooker or an extended cooking time is required. Directly boiling refrigerated eggs taken out of the refrigerator can easily cause the eggshells to rupture due to temperature differences. It is recommended to warm them up to room temperature first. The size of eggs can also affect the maturation time, and extra large eggs require an additional 2-3 minutes of heating.

It is recommended to use a timer to control the cooking time for daily egg cooking. Fully cooked eggs should be boiled in boiling water for 8-10 minutes, while soft boiled eggs should be boiled for about 4-5 minutes. After cooking, immediately cool with cold water to facilitate peeling, and avoid using a metal spoon to strike the eggshell to prevent iron sulfide reaction. Eggs are rich in high-quality protein and lecithin, but the recommended daily intake is no more than 2. Patients with cardiovascular disease should control their egg yolk intake. When storing, pay attention to extending the tip downwards and expanding the air chamber slowly. Refrigerate for no more than 3 weeks to ensure freshness.