Eggs can be cooked and peeled in a few minutes

Eggs can be cooked for 8-10 minutes and are easy to peel. The cooking time of eggs is mainly affected by factors such as egg size, refrigeration status, firepower control, water hardness, and altitude. Boil eggs in boiling water for about 8 minutes, and the yolk and egg white can completely solidify. At this time, the membrane between the eggshell and egg white forms a gap due to thermal expansion and contraction, making peeling easier. The inner membrane of fresh eggs has strong adhesion, and extending the cooking time to 10 minutes can reduce the difficulty of peeling. The use of cold water and medium heat can reduce the probability of eggshell cracking, and immediately rinsing with cold water after cooking can also help separate eggshells. When the cooking time is less than 6 minutes, the egg yolk is not completely solidified, the inner membrane of the eggshell is tightly adhered, and the peeled protein is easily damaged. If it exceeds 12 minutes, the protein will harden and turn green, and the release of sulfides will cause the yolk surface to turn black. Although it does not affect consumption, the taste will deteriorate. Higher altitude areas require an extension of cooking time by 2-3 minutes due to a decrease in boiling point. It is recommended to choose eggs that have been stored for 3-5 days. Before cooking, use a needle to puncture a small hole at the end of the air chamber to prevent bursting.

When cooking eggs, a small amount of salt or white vinegar can be added to the water to help the protein solidify quickly. After cooking, gently tap the eggshell to create cracks on the surface, then soak in cold water for 1 minute for easier peeling. Please note that eggs should not be repeatedly heated, and cooked eggs should be refrigerated for no more than 3 days. For those with weak gastrointestinal function, it is recommended to choose fully cooked eggs. Eggs can be paired with broccoli and whole wheat bread in daily diet to supplement high-quality protein and dietary fiber.