Just cook the eggs correctly to ensure food safety

Raw eggs not only have Salmonella contamination problems, but also have two kinds of harmful enzymes and avidin. The former will affect the digestion and absorption of protein; the latter can be combined with biotin in food, resulting in the lack of human biotin, resulting in mental fatigue, muscle aches and other symptoms.

If the eggs are cooked in boiling water for more than 10 minutes, a series of chemical changes will occur inside. The protein structure becomes more compact and does not easily come in contact with protein digestive enzymes in gastric juice, so it is more difficult to digest. In addition, the long-term heating of methionine in eggs will decompose sulphides and react with the iron in the egg yolk to form iron sulfide that is not easily absorbed by the human body, resulting in more nutrient losses.

Pre-cook eggs in cold water for a while to reduce the pressure in the eggs; then use medium heat and boil in cold water to prevent breakage of nutshells and loss of nutrients.

Cooking eggs seems simple, but it is difficult to grasp the heat. Too little time will make the egg yolk unfamiliar, too long will make the eggs grow old and not delicious. In this regard, experts told us: boiled eggs for 5 minutes is best.

Specific practice: cold water pot, the water is considered well after 5 minutes, boiled eggs are both killed by harmful pathogens, but also more complete preservation of nutrients.

If the eggs are cooked in boiling water for more than 10 minutes, a series of chemical changes will occur inside. The protein structure becomes more compact and does not easily come in contact with protein digestive enzymes in gastric juice, so it is more difficult to digest. In addition, the long-term heating of methionine in eggs will decompose sulphides and react with the iron in the egg yolk to form iron sulfide that is not easily absorbed by the human body, resulting in more nutrient losses.