Recently, a paper entitled "The principle and harm of the retrogradation of cooked eggs" has been widely spread on the Internet, which has attracted the attention of all walks of life. In order to protect the health and rights of consumers, the government has intervened in this matter to investigate.

The truth of the phenomenon of retrogradation of cooked eggs

The retrogradation of cooked eggs is actually an illusion, that is to say, cooked eggs will not really retrogradate. The so-called retrogradation of cooked eggs is actually due to the separation of yolk and protein in cooked eggs under certain conditions, which makes the yolk look like it has become yolk again, but in fact it is just the separation of yolk and protein again.

Harm of cooked eggs retrogradation

Although the retrogradation of cooked eggs is not really retrogradation, there is still some harm in this phenomenon. First of all, if consumers don't know the truth about the retrogradation of cooked eggs, they may mistakenly think that the yolk has turned into yolk again, which leads to improper consumption. Secondly, if the boiled eggs are not properly preserved during storage, it will also lead to the growth of bacteria, which will cause health problems such as food poisoning.

How to avoid the return of cooked eggs

In order to avoid the appearance of cooked eggs returning to life, consumers can take the following measures:

1. When cooking eggs, don't let the water boil, but let the water temperature be about 85℃, so as to avoid the separation of yolk and protein.

2. Boiled eggs should be put into cold water immediately to reduce the temperature and prevent the separation of yolk and protein.

Cooked eggs should be eaten as soon as possible, and if they need to be stored, they should be kept in the refrigerator.