Answer: There are many ways to eat eggs. In terms of nutrient absorption and digestibility, boiled eggs 100%, scrambled eggs 97%, tender fried eggs 98%, fried eggs 8 1. 1%, boiled eggs and milk 92.5%, and raw eggs 30% ~ 50%. So boiled eggs are the best way to eat.

The digestion time of eggs cooked at different times in human body is different. "3-minute egg" is a lightly cooked egg, which is the easiest to digest, and takes about 1 hour for 30 minutes; "5 minutes" eggs are half-cooked, and the digestion time in human body is about 2 hours; It takes 3 hours 15 minutes for eggs boiled for too long to be digested in human body. Therefore, boiled eggs are also exquisite. If they are not cooked, the egg white will often be cooked and the egg yolk will not be cooked. Or overcooked, boiled eggs, the yolk is very hard, which is not conducive to digestion and absorption.

The correct "5-minute egg" cooking method: put the egg in a pot with cold water, slowly raise the temperature, boil it and cook it for 2 minutes. Soak for 5 minutes after the cease-fire, so that the boiled eggs are fresh and tender, the yolk is not old, and the eggs are rich in flavor, which is most beneficial to human nutrition.

It is worth noting that it is best to wash the eggshell with clear water before boiling eggs. This is because egg shells are easy to pollute chicken manure, and in the process of processing, especially half-cooked eggs may be contaminated by salmonella in chicken manure, which becomes the chief culprit of salmonella transmission.

Many people are used to cooking or steaming fresh eggs with shells, and then putting them in cold water to dissipate heat. On the one hand, it can reduce the temperature, and on the other hand, it is beneficial to peeling. However, after the egg is heated, the eggshell membrane that prevents bacteria from passing through is destroyed, so that the vent of the eggshell no longer has a blocking effect on bacteria, and bacteria can easily take the opportunity to invade the egg. The correct way is to add a small amount of salt in the process of boiling eggs. Salt can not only sterilize and detoxify, but also form a certain gap between eggshell membrane and egg white membrane due to different shrinkage degrees, which makes eggshell peel off more easily.

In addition, eating eggs with soybean milk will reduce its nutritional value. This is because there is a special substance in soybean milk called pancreatic protein, which will cause the loss of nutrients when combined with ovalbumin in egg white.