Can eggs be boiled in hot water

Eggs can be boiled in hot water, but the time and temperature need to be controlled to ensure safe consumption. Boiling eggs in hot water may result in incomplete coagulation of egg whites or incomplete maturation of egg yolks, posing a risk of Salmonella contamination. The method of boiling eggs in hot water is a variant of low-temperature slow cooking, and the key is to maintain a continuous high temperature. Boil the shelled egg in boiling water for more than 10 minutes, and the egg white will solidify, but the center temperature may not be sufficient. If using shell free egg mixture and pouring it into boiling water, the water temperature should be kept close to 100 degrees Celsius and stirred continuously for 3-5 minutes to form egg shaped solidification. The egg custard made by this method has a tender texture, but its sterilization effect is weaker than that of boiling completely. In special circumstances such as using pasteurized eggs or raw eggs, the cooking time can be shortened to 5 minutes. Ordinary egg shells may contain Salmonella, and if the water temperature is insufficient or the cooking time is too short, the bacteria cannot be completely killed. The temperature of partially solidified egg yolks usually only reaches 70-80 degrees Celsius, which does not meet the sterilization requirement of a duration of 15 seconds at 100 degrees Celsius. By using a constant temperature device to maintain a water temperature of 85 degrees Celsius and soaking for 1 hour, commercial grade pasteurization can be achieved.

It is recommended to use the traditional boiling method to ensure food safety. Boil the eggs in cold water for 8-10 minutes. When consuming partially cooked eggs, it is recommended to choose sterilized eggs labeled as raw. Elderly people, pregnant women, and children should try to avoid consuming undercooked eggs as much as possible. Thoroughly clean hands and utensils before and after handling eggs, avoid contact with egg liquid when separating eggshells, and disinfect cooking utensils with boiling water. Eggs should be stored refrigerated and used within their shelf life. If there is any odor or yellowing, they should be discarded immediately.