Steaming eggs takes a few minutes

Steaming eggs usually takes 8-12 minutes, depending on the size and taste requirements of the eggs. When eggs are steamed in boiling water, the coagulation time of the egg white and yolk is different. Small and medium-sized eggs usually reach a soft core state within 8 minutes, with the yolk partially solidified and the protein completely solidified; At 10 minutes, the egg yolk is basically solidified but still remains tender and smooth; After more than 12 minutes, the egg yolk completely solidifies and has a slightly hard texture. If using large eggs or refrigerated eggs, it needs to be extended by 2-3 minutes. insufficient cooking time may result in incomplete coagulation of the protein, posing a risk of Salmonella contamination; If the time is too long, a gray green layer of iron sulfide will form on the surface of the egg yolk, which does not affect consumption but deteriorates the taste.

The amount of water in the steamer should be no more than eggs. After boiling, the water should be adjusted to a slightly boiling state to avoid eggshell cracking. Immediately soak in cold water after steaming to facilitate peeling and prevent residual heat from continuing to heat. Elderly people or those with weak digestive function are recommended to choose fully cooked eggs, while fitness enthusiasts can choose soft boiled eggs to preserve more B vitamins. Eggs are rich in high-quality protein, lecithin, and vitamin D. It is recommended to consume 1-2 eggs per day, paired with vegetables and fruits to ensure a balanced nutrition.