If the eggs are cooked in boiling water for too long (more than 10 minutes), a series of chemical changes will occur within the eggs. Such as eggs in the protein contains more methionine, after a long time after heating, methionine can decompose sulfide, it reacts with iron in the yolk, in the yolk around the formation of green or gray-green iron sulfide, iron sulfide is not easy to be absorbed by the human body to utilize, thus reducing the nutritional value of the egg; eggs after a long time to boil, the structure of the proteins have become tighter, it is not easy to contact with the protein digestive enzymes in the gastric juice,. The company's website is a great source of information about the company's products and services, and the company's website.
Therefore, the eggs can neither be cooked half-cooked nor boiled for too long, generally not more than 10 minutes after the water boils.
Additionally, it is not desirable to cool hard-boiled eggs in cold water. Because the egg has a diameter of 4 to 11 millimeters of the gas chamber, boiled eggs, due to the temperature increases, the air pressure inside the gas chamber also rises, then the gas chamber will be extruded out of the egg. When the hard-boiled eggs into the cold water, the temperature drops sharply, the pressure inside the gas chamber decreases, will make the eggshell outside the cold water and microorganisms, through the air holes into the eggs, hard-boiled eggs and contaminated.
After the boiled egg is removed, a clean cloth should be used to wipe out the water on the surface of the egg shell and let it cool naturally, which is good for peeling and hygiene.
How to cook eggs to retain nutrition
In fact, the best time to cook eggs is very good to grasp. Cool water in the pot, water boiling counts for 5 minutes, Jianlma foot spa machine
Boiled eggs are killed both harmful pathogenic bacteria, but also relatively intact preservation of nutrients. If an egg is 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. Egg protein contains more methionine, after a long time of heating, it will decompose sulfide, which reacts with the iron in the yolk to form iron sulfide that is not easily absorbed by the human body, with more nutritional losses. Cooked eggs are more harmful. Raw eggs not only salmonella contamination problems, there are anti-enzyme 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. And once the eggs are cooked, the above two substances will be destroyed.
In addition, cooking eggs can also master the following skills to prevent the loss of nutrients: water must be no more than eggs, or soak the water where the protein is not easy to coagulate, affecting the digestive; before cooking the eggs put people in cold water for a while, in order to reduce the air pressure within the egg; and then with a medium fire, cold water to boil, you can prevent the eggshell from rupturing, to avoid the loss of nutrients.