Boiled eggs seem relatively simple, but boiled eggs or a lot of attention, of course, the first thing to ensure that the eggs should be cooked, in the case of ensuring that cooked, according to the human taste like habits, at least three minutes or so, when the nutritional benefits are still good, but also relatively easy to digest, boiled eggs can not be more than ten minutes, which will lead to a loss of nutrients inside. We come to understand this aspect.

Shelled eggs a few minutes to cook

1, 3-minute eggs

Egg whites are cooked and soft, yolks just to be cooked, slightly loose. The "3-minute egg" is a slightly cooked egg, the easiest to digest, takes about 1 hour and 30 minutes to digest.

2, 5-minute eggs

Egg whites are cooked and tender, yolks are cooked but not hard. The best state to eat eggs is when the whites are already solidified and the yolks are in a semi-solidified or fluid state. The "5-minute egg" is a half-cooked egg, digested in the human body for about 2 hours; boiled eggs too long, digested in the human body to 3 hours and 15 minutes.

3, within 10 minutes of the egg

In terms of nutrition, boiled eggs within 10 minutes, the highest digestibility, nutrients basically no loss.

4, more than 10 minutes of eggs

Eggs cooked in boiling water for more than 10 minutes, the eggs will undergo a series of chemical changes within the egg, it is difficult to be digested, but also due to prolonged heating and decomposition of sulfide, harmful to the body.

The correct way to poach eggs

Cold water in the pot, slow heat to warm up, boil and cook for 2 minutes on light heat. Cease fire and then soak for 5 minutes, so that the boiled egg whites are tender, the yolk is solidified and not old. If you eat boiled eggs, eggs are best cooked tender, that is, open the pot and then cook for five or six minutes on it, at this time, the yolk of the egg just solidified, consume this state of the egg, the human body to the highest rate of protein absorption.

Boiling eggs for too long is harmful

Eggs cooked in boiling water, more than 10 minutes, the eggs will be a series of internal chemical changes. Protein structure will become tight, not easy to contact with the protein digestive enzymes in the gastric juice, so it is difficult to be digested. The proteins contain methionine, which, when heated for a long time, breaks down into sulfides that react with the iron in the yolk to form iron sulfide and ferrous sulfide. This is why the outer layer of the egg yolk produces a dark green color. Therefore, it is advisable not to boil eggs for more than 10 minutes.

Half-boiled eggs are prone to diarrhea

Eggs are not only contaminated with salmonella during the formation process, there are also two harmful substances generated, anti-enzymatic protein and anti-biotin protein. The former will affect the digestion and absorption of protein; the latter can be combined with biotin in food, leading to a lack of biotin in the human body, resulting in mental fatigue, muscle pain and other symptoms. And once the eggs are cooked, the above two substances will be destroyed. Therefore, eggs should be cooked at high temperatures before eating.