Factor 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.

Step four、Stir

      For enable the yolk curded in the very center of egg white ,it ought to stir towards one direction continually after placing the eggs into the pan leading the water in the pan spinning in whirllike formation till mature.Refer to the theory which must be related to the centrifugal force and centripetal force in physics.

      It's best to poach eggs for five minutes

      Poach eggs seems to be simple but it's hard to control the fire that the yolk is raw if duration is too short or reversely the egg changes into hard and is unsavory.At that point,introduced    by Doctor.CuiQing Chang the sport science institute of the third hospital in Beijing University that in fact the best opportunity of poaching eggs is easy to hold. 

      Pour the cold water into the pan and cook for caculated five minutes after the water is boiling then the product not only kill the harmful bacteria,but also comparatively keep the nutriment completely.

       If poaching eggs in the boiling water over ten minutes,it induces a serie of chemical reactions within the eggs that the structure of protein turns more close which is idle to protein digestive enzymes in gastric juice,so it's hard to be digested.Protein in the terms of eggs contains quite much amino acid  which after being heated for long time will decompose sulfuret which reacts with the iron in the yolk then form the iron sulfides that is hard to be absorbed by body,thus cause mass loss of nutriments.  

      The uncooked eggs are more harmful.The raw eggs not only cause the problem of pollution of salmonella  but also have two kinds of noxious substance as anti-enzyme protein and antibiotic protein  inside.The former will influence the intake of protein;the later can combine with the biotin  in food causing the defect of human biotin and inducing the phenomenon of tired mind and painful muscle .While neither would the two above mentioned material be destoryed until once the eggs are mature . 

      Otherwise,you can learn the skills below to prevent the nurtrion from escaping when cooking eggs:the water must overcome the eggs or the protein in the uncovered site is hard to solidify and affect the digesting;before poaching place the eggs in the water for a while for lowing the internal air pressure of eggs;thereby cook the cold water  up to boiling with moderate fire that shall prevent the shells from breaking down and avoid the flow of nutriment.