1, susceptible to some pathogenic bacteria. Although eggs seem to be closed, they may still be contaminated by pathogenic bacteria. Salmonella is the most common pathogen in eggs. If you eat raw eggs containing salmonella, food poisoning may occur, and the symptoms of poisoning are mainly acute gastroenteritis. Although most patients can heal themselves without taking medicine, some special people (such as the elderly, pregnant women, infants and people with poor immunity) are usually seriously ill and even die.
2, it is not easy to digest and absorb. The protein of raw eggs is gelatinous, and the human body is not easy to digest and absorb; Raw egg white contains avidin and antitrypsin. The former affects the absorption of biotin (a B vitamin), while the latter inhibits the activity of trypsin and hinders protein's digestion.
Eggs should not be eaten raw. They can be boiled, steamed, fried and fried. As far as the absorption and digestibility of egg nutrition are concerned, boiled eggs and steamed eggs are 100%, and tender fried eggs are 98%. So boiled eggs are the best.
Boiling eggs takes a short time, and the yolk is not solidified, so it may be unsanitary to eat; After a long time, the eggs will be "old" and taste bad. Eggshells often break when they are boiled. The basic method to avoid breaking the shell is "boiling water to cool the egg".
The reason of eggshell rupture is that the volume of egg white and yolk will expand when heated, and the expansion rate of liquid is greater than that of solid eggshell. When the volume of liquid is greater than the capacity of eggshell, eggshell will break. However, the protein in the egg will shrink after solidification. If the egg is heated quickly, when the outer layer of the egg white is heated and expanded, the inside is still cold and does not expand, so the total expansion ratio is small, and the increased capacity of the eggshell expansion and the capacity of the air chamber in the egg can be tolerated and will not burst. Continue to heat until the inside begins to swell, the egg white outside has solidified and shrunk, and the total swelling ratio is small, so the eggshell will not break. The best quick heating method is to cook the eggs directly with boiling water. The specific approach is:
After the water is boiled, put the cold eggs in a small colander and put them in boiling water for 8 minutes until they are cooked thoroughly (if you want to eat half-cooked eggs, you can reduce the cooking time), so as to avoid burning hands and breaking shells, and the time is easy to control. As long as you keep the water boiling, a small fire will do. Eggs should be cold. Eggs just taken out of the refrigerator are the best in winter. For example, in summer, eggs are not put in the refrigerator, and they are soaked in cold water for a while to cool Toya down, which can reduce shell breakage. Eggs and water are cold in winter, that is, boiled in cold water. As long as there is less water and heating is fast, eggshells generally won't break.
The most wrong way is to put the egg in cold water and heat it slowly, so that the heat can be transferred to the inside of the egg for enough time. The inside and outside of the egg white and yolk are heated and expanded at the same time, which causes the eggshell to burst. At this time, often before the egg white reaches the solidification temperature, the egg white will flow out of the eggshell and solidify into a white floccule.
Eggs (eggs)