Here are a few tips that should be mastered when cooking eggs. 1, the water must be no more than the egg, or soak the water where the protein is not easy to solidify, affecting digestion. 2, raw eggs not only salmonella contamination problems, there are anti-enzymatic protein and anti-biotin protein two harmful substances. The former will affect the digestion and absorption of protein; the latter can be combined with biotin in food, leading to a lack of human biotin, resulting in mental fatigue, muscle pain and other symptoms. 3, if the egg is cooked in boiling water for more than 10 minutes, a series of chemical changes will occur inside. The protein structure becomes tighter and is less likely to come into contact with protein-digesting enzymes in the gastric juices, so it is harder to digest. In addition, the methionine in the egg after prolonged heating, will decompose sulfide, it reacts with the iron in the yolk to form iron sulfide that is not easily absorbed by the human body, and the loss of nutrients is more. 4, before cooking the egg into the cold water soak for a while to reduce the air pressure within the egg; and then with a medium fire, cold water boiling, you can prevent the eggshell rupture, to avoid the loss of nutrients. 5, boiled eggs seem simple, but it is difficult to grasp the fire. Too short a time will make the yolk is not cooked, too long and will make the eggs old and not delicious. In this regard, experts tell us: boiled eggs 5 minutes best. Specific practices: cool water in the pot, water boiling after counting 5 minutes, boiled eggs were killed both harmful pathogenic bacteria, but also relatively complete preservation of nutrients. If eggs are cooked in boiling water for more than 10 minutes, a series of chemical changes will occur internally. The protein structure becomes tighter and less likely to come into contact with the protein-digesting enzymes in the gastric juices, so it is harder to digest. In addition, the methionine in the egg is heated for a long time, it will decompose into sulfide, which reacts with the iron in the yolk to form iron sulfide that is not easily absorbed by the human body, and the loss of nutrients is higher.

Cooking steps:

Hard-boiled eggs are rich in nutrients and are one of the breakfast essentials for many families, while raw eggs not only have salmonella contamination problems, but also have two harmful substances, anti-enzymatic proteins and anti-biotin proteins. So do you know to what extent boiled eggs are both nutritious and delicious? In order to prevent the loss of nutrients, the following introduction to the boiled egg should master a few skills

1, the water must not be over the egg, otherwise soak the water where the protein is not easy to solidify, affecting the digestion

2, raw eggs not only salmonella contamination, there are anti-enzymatic proteins and anti-biotin proteins two harmful substances. The former will affect the digestion and absorption of protein; the latter can be combined with biotin in food, leading to a lack of biotin in the human body, resulting in mental lethargy, muscle aches and pains, and other symptoms

3, if the eggs are cooked in boiling water for more than 10 minutes, a series of chemical changes will occur internally. The protein structure becomes tighter and less likely to come into contact with protein-digesting enzymes in the gastric juices, so it is harder to digest. In addition, the methionine in the egg after prolonged heating, will break down the sulfide, which reacts with the iron in the yolk to form the human body is not easy to absorb iron sulfide, more nutritional loss

4, before cooking the egg into the cold water for a while, in order to reduce the air pressure inside the egg; and then with a medium fire, cold water to boil, you can prevent the eggshell rupture to avoid the loss of nutrients

5, hard boiled egg Seems simple, but it is difficult to grasp the fire. Too short a time will make the yolk is not cooked, too long a time will make the eggs old and not delicious. In this regard, experts told us: boiled eggs 5 minutes best

specific practice:

Cool water in the pot, the water boiled counted 5 minutes, boiled out of the eggs both killed harmful pathogenic bacteria, but also more complete preservation of nutrients

If the eggs in the boiling water for more than 10 minutes, a series of internal chemical changes will occur. The protein structure becomes tighter and less likely to come into contact with the protein-digesting enzymes in the gastric juices, so it is harder to digest. In addition, the methionine in the egg is heated for a long time and will break down into sulfide, which reacts with the iron in the yolk to form iron sulfide that is not easily absorbed by the body, resulting in a higher loss of nutrients