Trilogy of boiled eggs
1. Wash the fresh eggs, soak them in a pot of water for one minute, and then boil them with low heat. This is to prevent the eggshell from bursting during cooking.
2. After the eggs are boiled on low fire, cook them on warm fire for 8 minutes. Don't cook for too long, otherwise ferrous ions in egg yolk will react with sulfur ions to form brown precipitate of ferrous sulfide, which will hinder the absorption of iron by human body.
3. Boiled eggs don't need to be taken out immediately. 1? Take it out after 2 minutes, or put it in cold water or cold water for half a minute, which is easy to peel. To prevent bacterial infection, it should not be put into tap water. ?
Edible guide
When eggs are boiled in boiling water for more than 10 minutes, a series of chemical changes will occur inside. The structure of protein becomes more compact, and it is not easy to contact with protein digestive enzymes in gastric juice, so it is more difficult to digest. Protein in eggs contains more methionine. After a long period of heating, it will decompose into sulfide, which will react with the iron in the egg yolk to generate iron sulfide which is not easily absorbed by the human body, resulting in more nutritional losses.
Uncooked eggs are more harmful. Raw eggs are not only contaminated by salmonella, but also have two harmful substances, anti-enzyme protein and avidin. The former will affect protein's digestion and absorption; The latter can combine with biotin in food, leading to the lack of biotin in human body, resulting in mental fatigue, muscle soreness and other symptoms. Once the eggs are cooked, the above two substances will be destroyed.
Refer to Baidu Encyclopedia-Boiled Eggs? Practice? Edible guide