Tip one: Soak in water
Before poaching eggs,you'd better lay the eggs under the cold water for a while and place them in the pan of cold water for cooking,after that doing,the egg isn't liable to be broken down.Of course,it's only one of the methods for holding the complete shape of egg.
Factor two: Heat control
If cook the egg by using the hard fire,it easily induce the air expand sharply within the egg causing the shells into crash;or using the opposite will prolong the duration of cooking even hard to control the degree of eggs.According to the experiments,it's most appropriate to use the moderate fire for cooking the eggs.
Factor three: Duration
After ensuring the extent of fire,you can control the degree of maturity of eggs as you wish only if acurrately you master the time of poaching eggs well.For instances,it's fit for poacing the soft-shelled eggs for three minutes after the water is boiling when the egg white solidify ,the yolk is in the form of fluxion;cooking soft eggs for five minutes after the water is boiling when the egg white solidify,the yolk is in the form of thick liquid,soft and smooth;cooking hard eggs for seven minutes after the water is boiling when the egg white solidify,the yolk is dry.The note for poaching hard eggs is that not prolong the duration arbitrarily for when cooking the eggs too long in the boiling water up to ten minutes thereby happen a serie of chemical reaction in the internal eggs and low the nutritious value of egg.
It's best to poach eggs for five minutes
Chinese Overview: 不要折腾了，白煮蛋最营养，简单。