Egg white can not only whiten skin, but also make skin tender and remove dead skin. This is because it is rich in protein and a small amount of acetic acid and lysozyme. Protein can enhance the skin lubrication, acetic acid can protect the skin slightly acidic, lysozyme can sterilize. Both can prevent the skin from being infected by bacteria.
Egg boiling method
Eggshell cracking often occurs when eggs are boiled. The basic way to avoid eggshell cracking is to boil water to cool the eggs. 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 star is relatively 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 method is: after the water is boiled, put the cold eggs in a small colander and cook them in boiling water for 8 minutes until they are cooked thoroughly.
This can not only avoid scalding hands, but also prevent them from breaking out of their 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.