Cook for 8 minutes.
Egg whites that have been cooked for 8 minutes have long since solidified, and the yolks are also slightly solidified and golden in color. At this point, the anti-nutrients are destroyed, but also can control the salmonella in the safe range, and nutritional retention is more complete. Eggs in this state are good for both young and old. Cold water boiled for 8 minutes (or boiled state to maintain about 5 minutes), taste good and safe, nutrition retention is more complete, is the best choice.
Hot water boiled eggs is also about 8 minutes time, nutrition, safety, delicious, all three. If you like the texture of the egg at 6 minutes, be sure to choose a trusted brand of eggs and eat without any discomfort. However, eggs cooked in hot water are more likely to crack their shells than those cooked in cold water.
Extended information:
Eggs boiled for too long not only lead to the destruction of B vitamins, vitamin E, and other nutrients, but also lead to fatty acids and cholesterol occurrence oxidized.
Eggs contain unsaturated fatty acids, such as linoleic acid, arachidonic acid and DHA, etc., is easy to be oxidized, in the process of heating, as the temperature rises, the rate of oxidation reaction accelerated, oxidized unsaturated fatty acids, as a "good people" into the "devil! "As they enter the human body will increase the generation of free radicals, and will even destroy DHA and cell structure.
The best state of a boiled egg is: the egg white is already solidified, and the yolk is just solidified, and the texture is soft and tender, and the color is golden. Egg white, yolk solidified, indicating that this time the center temperature can reach about 70 ℃, Salmonella has been killed, anti-nutrients can also be removed; yolk just slightly solidified that the cooking time will not be too long, this time the oxidation of nutrients is relatively low.
Eggs, boiled for eight minutes the best - people.com.cn
Boiled eggs have to pay attention to the egg boiled too long good fat will be "bad" - people.com.cn