Can eggs be boiled in 40 degree water

A water temperature of 40 degrees cannot cook eggs thoroughly, usually requiring a temperature above 70 degrees to solidify the egg whites. The protein in eggs begins to denature at 60-65 degrees Celsius and can only fully solidify above 70 degrees Celsius. A water temperature of 40 degrees is only close to human body temperature, far below the temperature required for protein coagulation. At this point, eggs will remain in a liquid or semi-solid state. Long term immersion in 40 degree water may lead to bacterial growth and pose a food safety hazard. When boiling eggs, the water temperature should be kept near the boiling point to allow the heat to fully penetrate into the center of the yolk. If the water temperature is insufficient, the egg yolk and egg white cannot reach a safe edible state, and pathogenic bacteria such as Salmonella may survive. It is recommended to use boiling water to boil eggs. After the water boils, add the eggs and control the time according to the taste requirements. Fully cooked eggs need to be boiled for 8-12 minutes.

It is recommended to use 100 degree boiling water for daily cooking of eggs to ensure complete protein coagulation and sterilization effect. Can be paired with a timer to accurately control cooking time, avoiding gastrointestinal discomfort caused by consuming undercooked eggs. Boiled eggs should be immediately cooled with cold water, which is convenient for peeling and can prevent overcooking caused by residual temperature. Stored cooked eggs should be refrigerated and consumed within two days, and should be fully heated before being consumed again.