鸡蛋一直有“全营养食品”的美称,也被美国、英国的机构评选为“世界上最营养的早餐”。鸡蛋做法众多,其中以煮鸡蛋最佳。别看煮鸡蛋是件小事,煮不好,营养可能会大打折扣。鸡蛋是分成蛋黄、蛋清和蛋壳三层。蛋黄凝固的温度为68℃~71℃,蛋清凝固的温度为62℃~64℃,煮鸡蛋时如果火太大,在蛋黄外面、凝固温度低的蛋清就会迅速凝固并且变硬,从而阻碍热量继续向蛋黄内传递,影响凝固温度较高的蛋黄凝 Egg has always been “all nutritious food ” reputation, was also the United States, the British agency named “the world’s most nutritious breakfast ”. Egg practice many, including the best boiled eggs. Do not look at boiled eggs is a trivial matter, cooking is not good, nutrition may be greatly reduced. Egg is divided into egg yolk, egg white and egg shell three. Egg yolk freezing temperature of 68 ℃ ~ 71 ℃, egg white solidification temperature of 62 ℃ ~ 64 ℃, boiled eggs if the fire is too large, outside the yolk, the low solidification temperature of egg white will quickly solidify and harden, thus blocking the heat Continue to pass the egg yolk, affecting the higher freezing temperature of egg yolk condensate