Soak the eggs. Boil the eggs.Eggs.Before boiling the eggs, it's best to first soak them in cold water for a while; the water must cover the eggs, otherwise, parts not immersed in water will affect protein coagulation and digestion.Protein.will be difficult to solidify.Then, let the eggs soak in cold water for a while to reduce the internal air pressure of the egg.Finally, place them in a cold water pot and bring to a boil; this prevents the shell from breaking easily.Of course, this is just one method to maintain the integrity of the egg's shape. 2|Control the heat. When boiling eggs, using high heat can cause the eggshell to burst due to rapid expansion of internal air;while using low heat extends cooking time and makes it hard to control the doneness.Practical experience shows that medium heat is most suitable for boiling eggs.3|Time. After determining the size of the flame, accurately controlling the cooking time allows you to adjust the degree of doneness as desired. For example, for soft-boiled eggs, boil for 3 minutes after water starts to boil.The egg whites will have solidified,while the yolk is still runny;for poached eggs, boil for 5 minutes after water starts to boil.At this point, the egg whites are solidified, and the yolk is thickened, soft, and smooth.For hard-boiled eggs, boil for 7 minutes after water starts to boil.The egg whites will have solidified, and the yolk will be dry.It should be noted that you must not increase the cooking time when making hard-boiled eggs.Because if boiled in boiling water for too long, exceeding 10 minutes, a series of chemical changes occur inside the egg, reducing its nutritional value.4|During boiling, to ensure the yolk solidifies at the center of the white, stir the eggs continuously with a spoon after they are placed in the pot; rotate the water in a vortex until cooked.The reason behind this is likely related to centrifugal and centripetal forces from physics. During cooking, to ensure the yolk is solidified in the center of the white, stir the egg continuously in one direction with a spoon after it is placed in the pot, creating a vortex in the water until cooked.As for the principle behind this, it likely involves centrifugal and centripetal forces according to physics.