Can eggs be boiled in a hot pot

Boiling eggs in a hot pot poses a safety hazard and is difficult to fully cook. A hot water kettle is designed for boiling water, and insufficient continuous boiling time may result in uneven heating of eggs, incomplete solidification of egg yolks, or semi cooked egg whites. When the water temperature reaches 100 degrees Celsius, only some bacteria can be killed, and heat-resistant pathogens such as Salmonella require longer high-temperature treatment. Using a hot pot to boil eggs may also cause scale to fall off and pollute water quality, and repeated heating can accelerate electrical aging.

A regular hot water kettle has a heating cycle of about 3-5 minutes and automatically shuts off, making it difficult for the center temperature of the eggs to reach over 71 degrees Celsius, which is safe for consumption. Shell eggs need to be boiled continuously for 6-7 minutes to be fully cooked, and the intermittent heating characteristics of a hot pot cannot meet this requirement. The coating on the inner liner of some hot water kettles may peel off due to egg collisions, releasing harmful substances. Eggs heated in a confined space may burst due to gas expansion, posing a risk of burns.

Some new hot water kettles have continuous heating function, which theoretically can cook eggs, but it is still not recommended to try. If a commercial grade hot water kettle is kept boiling for more than 15 minutes, it can achieve sterilization effect but significantly increase power consumption. Using a filter to isolate eggs can reduce direct contact with the inner container, but it cannot solve the problem of uneven heating. Due to the decrease in boiling point, high-altitude areas require longer heating time to ensure that eggs are fully cooked.

It is recommended to use a specialized egg boiler or pot with an open flame to cook, ensuring that the eggs are completely cooked and avoiding cross contamination. Before consumption, a food thermometer can be used to detect the center temperature of the egg yolk, which is safer when it reaches 75 degrees Celsius or above. Eggs should be consumed immediately after cooking or refrigerated. Keeping them at room temperature for more than two hours can easily breed bacteria. Choosing pasteurized eggs can reduce the risk of Salmonella infection, but it still requires sufficient heating. Regularly clean the scale inside the hot water kettle to avoid the precipitation of heavy metals that may affect health.