Eggs cooked too long will destroy its nutrients. Eggs cooked for too long, not only will lead to the destruction of B vitamins, vitamin E and other nutrients, but also lead to the oxidation of fatty acids and cholesterol. Eggs contain unsaturated fatty acids, such as linoleic acid, arachidonic acid and DHA, which are easily oxidized.

In the process of heating, as the temperature rises, the rate of oxidation reaction accelerated, after the oxidation of unsaturated fatty acids as a "good people" into a "demon" as they enter the human body will increase the generation of free radicals, and will even destroy DHA The newest addition to the list is a new version of the DHA, which is a new type of fatty acid.

On the other hand, eggs cooked for too short a period of time are also a safety hazard. If the heating is not sufficient, not only can not effectively kill the salmonella and other harmful bacteria, but also can not destroy the eggs of biotin binding protein and other anti-nutritional substances.

Boiled eggs the best way: Generally speaking, the best state is: the egg white has been solidified, while the yolk has just solidified, and the texture is soft and tender, the color is golden.

Egg white and yolk solidified, indicating that the center temperature at this time can reach about 70 ℃, salmonella has been killed, anti-nutrients can also be removed; yolk just slightly solidified indicates that the cooking time will not be too long, this time the oxidation of nutrients is relatively low. The following is a timetable for cooking eggs, you can refer to:

1, boiling two minutes, the yolk thrown at this time was red-orange, just began to a little sticky, not cooked;

2, boiling four minutes, the yolk was bright yellow, soft, the center is still not semi-solid, just cooked;

3, boiling five minutes, the yolk is still not bright yellow, the center of the curdled fat, medium-cooked;

4, the yolk just slightly curdled, the yolk will not be too long to cook, and the yolk will not be cooked;

4, the yolk will not be cooked. p>

4, boiling for six minutes, the center of the yolk solidified, the periphery has begun to dry, fully cooked;

5, boiling more than seven minutes, the yolk hardened, the edge of the gray, and the longer the more obvious.

Reference: People's Daily Online - Boiled eggs have to pay attention to the eggs boiled too long good fat will be "bad"