---
title: "Perfect Boiled Eggs (完美水煮蛋)"
description: "These eggs are made using a scientifically developed cyclic boiling method, resulting in a dense, silky yolk and evenly set white with distinct textural layers. This method retains more nutrients, with 23% higher polyphenol content than traditional boiling, and is rich in protein."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/breakfast_wan-mei-shui-zhu-dan.jpg"
url: "https://cookbook.cn-trending.com/r/breakfast_wan-mei-shui-zhu-dan/"
---

# Perfect Boiled Eggs

**完美水煮蛋 · wán měi shuǐ zhǔ dàn**

> Time: 35 min · Difficulty: Easy · Calories: 86 kcal · Serves: 1 serving · Category: [Breakfast](https://cookbook.cn-trending.com/c/breakfast/) (早餐)

These eggs are made using a scientifically developed cyclic boiling method, resulting in a dense, silky yolk and evenly set white with distinct textural layers. This method retains more nutrients, with 23% higher polyphenol content than traditional boiling, and is rich in protein.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/breakfast_wan-mei-shui-zhu-dan.jpg)

## Ingredients

- 1 piece (about 60 g) Fresh eggs (新鲜鸡蛋) — per serving
  - Tip: AA-grade Fresh eggs are recommended
- 1500 ml Boiling water (100°C) (100°C 沸水) — per serving
  - Tip: Pots with a diameter of ≥ 15cm are required to maintain thermal stability
- 1500 ml Warm water (30°C) (30°C 温水) — per serving
  - Tip: Pots with a diameter of ≥ 15cm are required to maintain thermal stability
- to taste Ice water (冰水)
  - Tip: A temperature of 0°C is recommended

## Tools

Pot of boiling water (100°C), Pot of warm water (30°C), Timer, Slotted spoon, Ice water container

## Method (7 steps)

1. **Prepare the Temperature-Controlled Water Baths** — Prepare two pots of water: Pot A maintained at Boiling water (100°C), Pot B maintained at Warm water (30°C)
   - Duration: 5 min
   - Tip: An induction cooker or precise temperature-control device is recommended to maintain stable water temperatures
   ![Step 1: Prepare the Temperature-Controlled Water Baths](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_wan-mei-shui-zhu-dan/step_1.jpg)
2. **Submerge and Start Timing** — Use a slotted spoon to carefully place the eggs into Pot A, and start the timer at the same time
   - Duration: 10 sec
   - Tip: Move gently to avoid cracking the shells against the bottom of the pot
   ![Step 2: Submerge and Start Timing](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_wan-mei-shui-zhu-dan/step_2.jpg)
3. **Cyclic Transfer** — Every 2 minutes, precisely transfer the eggs between the two pots using a slotted spoon (from Pot A to Pot B, or from Pot B to Pot A)
   - Duration: 2 min
   - Tip: Transfer as quickly as possible to minimize heat loss in the air
   ![Step 3: Cyclic Transfer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_wan-mei-shui-zhu-dan/step_3.jpg)
4. **Repeat the Cycle** — Repeat the transfer operation 16 times in total, for a total duration of 32 minutes
   - Duration: 30 min
   - Tip: This step is key to achieving layered coagulation of the egg white; timing must be strictly followed
   ![Step 4: Repeat the Cycle](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_wan-mei-shui-zhu-dan/step_4.jpg)
5. **Final Rest** — After the final transfer, leave the eggs in Pot B (Warm water (30°C)) for 30 seconds
   - Duration: 30 sec
   - Tip: Ensure the final step transitions smoothly in the low-temperature pot
   ![Step 5: Final Rest](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_wan-mei-shui-zhu-dan/step_5.jpg)
6. **Ice Bath to Stop Cooking** — Immediately place the eggs into Ice water at 0°C for 30 seconds to fully stop residual heat cooking
   - Duration: 30 sec
   - Tip: The ice bath causes the egg white to contract quickly, making peeling easier
   ![Step 6: Ice Bath to Stop Cooking](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_wan-mei-shui-zhu-dan/step_6.jpg)
7. **Careful Peeling** — When peeling, start from the blunt end at the air cell and peel the membrane along the longitudinal axis
   - Duration: 1 min
   - Tip: Starting from the air cell best preserves the smoothness of the egg white surface
   ![Step 7: Careful Peeling](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_wan-mei-shui-zhu-dan/step_7.jpg)

## Tips

- Key parameter: The yolk center temperature must be controlled at 67±1°C to achieve a silky texture
- Egg white layered temperature gradient: outer layer 100°C→87°C, middle layer 87°C→55°C, inner layer 55°C→30°C
- Nutritional advantage: This scientific boiling method yields 23% higher polyphenol content than traditional boiling
- This recipe is relatively difficult; you must monitor the timer throughout and execute transfers precisely

## Overview image

![Perfect Boiled Eggs — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/breakfast_wan-mei-shui-zhu-dan_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/breakfast/完美水煮蛋.md

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---

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