Can freshly boiled water cook eggs

Just boiled water can generally cook eggs, but it requires sufficient time and temperature control. The protein in eggs will coagulate and denature at high temperatures, achieving the effect of maturation. When the water temperature reaches 100 degrees Celsius, continuous heating can gradually ripen the eggs. The temperature of freshly boiled water is close to 100 degrees Celsius, which theoretically can cook eggs. Put the egg into boiling water and keep the water temperature stable. It usually takes a few minutes for the egg whites and yolks to completely solidify. The size and initial temperature of eggs can affect the required time, with larger eggs or refrigerated eggs taking longer. The high temperature of boiling water can effectively kill bacteria on the surface of eggs, ensuring safe consumption. If the water temperature is insufficient or the heating time is too short, the eggs may not be fully cooked. When the water temperature is below 85 degrees Celsius, the protein coagulation rate slows down significantly, which may cause the egg yolk to remain liquid. When using containers with poor insulation performance or in environments with low temperatures, the water temperature drops rapidly, affecting the cooking effect. It is recommended to use a thermometer to monitor the water temperature and ensure it is maintained above 95 degrees Celsius to achieve the desired ripeness.

When boiling boiled eggs, it is recommended to choose fresh eggs and avoid using damaged or spoiled eggs. You can soak the eggs in warm water for a few minutes first to reduce the temperature difference between the inside and outside and help evenly heat them. The boiled eggs should be immediately cooled in cold water for easy shelling. Eggs are rich in high-quality protein and various vitamins. Moderate consumption can help supplement nutrients, but it is important to control intake and avoid excessive cholesterol.