With a sterile egg, a few drops of soy sauce and a bowl of rice, a delicacy in Japan is ready. Japanese people especially like to eat raw eggs mixed with rice, but the eggs they eat are specially treated sterile eggs. Is there any harm in eating this kind of rice regularly?

What kind of soy sauce should be used for raw egg bibimbap?

Japanese raw egg bibimbap uses Kikkoman soy sauce.

Kikkoman soy sauce has more than 300 years of soy sauce brewing experience and has been sold in more than 100 countries. It is the best-selling soy sauce in Japan and the United States. The history of Kikkoman soy sauce The history of Kikkoman soy sauce can be traced back to the 17th century, when several soy sauce companies in Noda near Edo (today's Tokyo) merged to form the Kikkoman Company. After continuous efforts and technological reforms, it has developed into a multinational company producing high-grade soy sauce. In the past, making soy sauce required the use of tools such as whisks and stirring paddles. However, with the development of science and technology, today's soy sauce brewing process has been mechanized, and the goal of brewing high-quality soy sauce continues.

In this soy sauce, steamed soybeans and roasted wheat are first mixed with koji bacteria to make soy sauce koji, and then salt and water are added for fermentation. After about half a year of fermentation, it is matured and pressed with a cloth bag. Finally, it is heated and sterilized, and the color, aroma and flavor are adjusted to become pure brewed soy sauce. Japanese soy sauce is characterized by a transparent, purple-red liquid with a brewing aroma. No matter what ingredients it is mixed with, whether it is meat or vegetable, no matter what cooking method is used, whether it is dipping or pouring sauce, whether it is boiled or grilled, Japanese soy sauce is very suitable, so it is called a universal seasoning.

Is it harmful to eat raw eggs with rice?

From a safety perspective

It is not recommended to eat raw eggs because there is a risk of food poisoning

< p> Eggs are protected by their shells and can prevent most external contamination. Eggs can prevent microbial attack if they are not washed. However, this layer of protection is not an iron wall. If you look closely, you will find that there are many small holes in the eggshell, which allow it to breathe with the outside world. This also allows external bacteria and pollutants to have the opportunity to invade the inside of the egg. Eggs are easily infected by Salmonella. Salmonella is a key item in the sampling inspection of eggs and egg products, and its detection rate is as high as 43%.

Salmonella is a common pathogenic bacteria that often appears in meat, eggs, milk and other foods. After eating food infected with Salmonella, people may experience abdominal cramps, diarrhea, Symptoms such as fever and food poisoning can even be life-threatening in severe cases. The optimal breeding temperature of Salmonella is 37°C, and it can multiply in large numbers above 20°C. Therefore, low-temperature storage is an important preventive measure. But you don’t have to worry too much. Salmonella is “afraid of heat” and can be killed above 100°C. Therefore, as long as the food is heated enough to ensure that the egg whites and egg yolks are heated to a solidified state.

Consider from the perspective of nutrient absorption

In addition to safety issues, let’s talk about the nutritional issues that everyone is most concerned about. There is no particularly big difference in the nutritional content of raw eggs and cooked eggs. changes, but there are differences in human absorption. No matter how nutritious the food is, it is useless if it cannot be absorbed by the body. For eggs, different cooking methods result in different absorption rates by the human body

Boiled eggs > Tender fried > Scrambled eggs > Boiling water > Deep fried > Eaten raw

Among them The digestion and absorption rate of boiled eggs is 100%, while the digestion and absorption rate of raw eggs is only 30-50%. It can be seen that those claims that eating raw eggs are more nutritious are baseless

The best way to eat eggs

Now that we know that eggs are best eaten cooked, what we need to master is a degree, because excessive heating from a nutritional point of view will cause a certain loss of nutrients. If the eggs are heated for too long, the protein will become harder and harder. This is the aging phenomenon of the protein and will also affect the absorption of nutrients.

So the best way to boil eggs is: put the pot under cold water and add water To cover the eggs, just take them out after boiling for 3-5 minutes. If the cooking time is relatively short, you can also simmer them in hot water for a while and then take them out. In this way, the cooked eggs are tender and elastic, and the yolks are just cooked, which not only ensures safety but also preserves nutrients.

How to eat sterile eggs in Japan?

1. Hot pot shabu-shabu friends who love sukiyaki know that Japanese restaurants will provide "sterile eggs" as ingredients, and they like to eat this People who grow raw eggs also think they taste wonderful. The most common way to eat it in Japan is. Crack the sterile eggs into a bowl and mix with chopsticks. Then put the beef, green onion and other ingredients cooked in the pot into the stirred egg liquid and eat it. The taste of the egg liquid is very fragrant and tender. ?

2. Mixing rice. In Japanese dramas, we can often see scenes of mixing rice with raw eggs. The eggs used in this kind of rice are sterile eggs. The method of mixing rice with sterile eggs is also relatively simple. It's simple, just beat a raw egg directly into the rice, and then add some soy sauce, chopped green onion and other seasonings. ?

3 Hot Spring Eggs The round hot spring eggs are a common home dish in Japanese families. The egg white solidifies at a temperature of about 7°C; the egg yolk solidifies at a temperature of about 6°C. Utilize the space between the two. The temperature difference allows the eggs to be soaked in warm water of 60-70°C, resulting in hot spring eggs that are "cooked on the outside and cooked on the inside".

The same goes for cooking at home. You can also make hot spring eggs by controlling the water temperature between 60-70°C.