How to cook eggs to be both nutritious and delicious

How to cook eggs to be both nutritious and delicious

Boiled eggs are rich in nutrients and are one of the must-have items for many families. Raw eggs are not only contaminated with Salmonella, but also anti-enzyme and avidin.

So do you know the extent to which boiled eggs are both nutritious and delicious?

To prevent the loss of nutrients, here are a few tips to master when cooking eggs.

  The water must not pass the egg, otherwise the protein will not solidify and affect digestion.

  Raw eggs not only have Salmonella contamination problems, but also anti-enzyme and avidin.
The former affects the digestion and absorption of proteins; other energy combines with biotin in food, resulting in a lack of biotin in the body, causing mental fatigue, muscle soreness and other symptoms.

  If the egg is boiled in boiling water for more than 10 minutes, a series of chemical changes will occur inside.

The protein structure becomes more compact and is not easily contacted with protein digestive enzymes in the gastric juice, so it is difficult to digest.

In addition, the methionine in the egg is continuously heated to decompose the sulfide, which reacts with the iron in the egg yolk to form iron sulfide which is not easily absorbed by the human body, and the nutrient loss is reduced.

  Soak the egg in cold water for a while before cooking to reduce the pressure inside the egg; then use medium heat and boil in cold water to prevent the eggshell from rupturing and avoid nutrient loss.

  Boiled eggs seem simple, but it is difficult to grasp the heat.

The time is too short, the egg yolk is not cooked, and the time is too long and the egg is not ready to eat.

Conduct, experts told us: boiled eggs for 5 minutes is best.

  The specific method: cool underwater pot, after the water is opened for 5 minutes, the boiled eggs are killed by harmful pathogens, and can preserve nutrients more completely.

  If the egg is boiled in boiling water for more than 10 minutes, a series of chemical changes will occur inside.
The protein structure becomes more compact and is not easily contacted with protein digestive enzymes in the gastric juice, so it is difficult to digest.
In addition, the methionine in the egg is continuously heated to decompose the sulfide, which reacts with the iron in the egg yolk to form iron sulfide which is not easily absorbed by the human body, and the nutrient loss is reduced.