Don't boil eggs in boiling water. Boiling water will make the eggs roll around in the pot, which will easily break the eggshell and even expose protein. Secondly, protein in eggs does not need high temperature, which is generally 60℃-87℃, while the temperature of boiled water can reach 100℃. If boiled in boiling water, protein may be as old as an eraser. Therefore, when cooking eggs, open the lid and let the water bubble slightly instead of boiling.
Extended data:
Eggs have four main advantages:
1, enhance memory. Lecithin, cholesterol and yolk protein in egg yolk greatly promote the development of nervous system. Eggs contain lutein and zeaxanthin, which can improve cognitive function.
2, lower blood sugar. A variety of nutrients in eggs can improve the body's ability to metabolize sugar and reduce the risk of chronic diseases such as diabetes. Eating four eggs a week can reduce the risk of type 2 diabetes by 38%.
3. Control your weight. Eggs are rich in high-quality protein, which can increase satiety after meals, delay gastric emptying, help reduce calorie intake and control weight.
4. Improve immunity. Protein is the key substance of human immune system. Protein in eggs has high quality and high digestion and absorption rate. Eggs also contain a variety of vitamins, which have a certain effect on improving human immunity.
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