How to boil eggs without making them mushy

When I was a student or working student, I was in a hurry, so most of the time when I made breakfast at home, I just boiled eggs in water. However, the quality of the finished product of simply boiling eggs in water was uneven. Some people wonder why their boiled eggs, cooked using the same steps, have rotten shells. That is, the egg white comes out during the cooking process. In fact, you can use some tips to prevent boiled eggs from becoming rotten.

Needle piercing method: After washing the eggs, use a household sewing needle (the extra-fine kind) to poke a small hole in the butt of the egg (the fatter end, not the pointed end). Don't poke too deep or too hard, just poke a small hole lightly. Because there is an air chamber at the bottom of the egg, when you boil the egg, the air in the eggshell will slowly leak out through the small hole, and the eggshell will not crack.

Soak in cold water: After washing the eggs, soak them in a basin filled with cold water for half an hour to reduce the air pressure inside the eggs. Then turn on the fire and boil for another 5 minutes. After turning off the fire, soak them for another 5 minutes. This way, the eggshell will not crack.

Cook on medium heat for no more than 10 minutes: If the heat is too high, the egg's air pressure will increase rapidly due to the heat, causing the egg to expand and the eggshell to easily crack; if the heat is too low, the egg white will be overcooked while the egg yolk will not be cooked; so cook the eggs on medium heat, and the cooking time should not exceed ten minutes. If the cooking time is too long, the eggs will be overcooked and their nutritional value will be reduced. The eggs will become very hard, which will not only make them unpalatable, but also affect digestion and absorption. The eggs were undercooked. If you control the heat and time well, the eggs will not easily break.

Add salt and vinegar: When boiling eggs, you can add a little salt or vinegar to the water, just a little bit will soften the eggshell, making it less likely to crack, and it will also be easier to peel after being cooked.