The invention relates to a method for boiling an egg by mixing egg albumin with a yolk. Primarily, a freezing layer is formed in the egg albumin within the egg by means of an egg albumin freezing step. Furthermore, the yolk membrane of the yolk is slit by the freezing layer by means of a first shaking step so that the yolk is flowed in the egg albumin. Then the egg albumin freezing layer is dissolved and proceeded with shaking under a room temperature by means of a second shaking step, thereby the egg albumin and the yolk can be mixed completely. Finally, the egg is put in the boiled water to process a stuffy cooking step, wherein the heating source used to boil the water is switched off. Thus the egg can be stuffy cooked with heat water. After repeat stuffy cooking procedures, the egg can be fully cooked for eating. Accordingly, the egg albumin and the yolk within the egg can be completely mixed such that the situation that the yolk is too dry to swallow when people poke the eggshellfor eating won’t happen. Thus, not only is it convenient for eating, but it tastes more delicious.本發明係有關於一種混合蛋白及蛋黃之煮蛋方法,其主要係利用蛋白結冰步驟令蛋內部的蛋白形成有結冰層,且利用一次搖晃步驟令結冰層將蛋黃之蛋黃膜予以割破,以讓蛋黃流出混於蛋白中,並利用二次搖晃步驟令蛋白結冰層於常溫下溶化,再次進行搖晃,讓蛋白和蛋黃充分混合,最後再以悶煮步驟於煮滾後關掉加熱源之水中置入蛋,令蛋再熱水中受熱悶煮,反覆悶煮作業數次後,即能令蛋完全煮熟供食用;藉此,由於蛋內部之蛋白和蛋黃進行充分混合,使得蛋於將蛋殼撥開食用時,不會有單獨蛋黃過乾吞嚥困難之情況發生,不僅能更為便於食用,且亦能更為美味者。
