Cool water in the pot, the water boiled counted 5 minutes -7 minutes, boiled eggs were killed both harmful pathogenic bacteria, but also relatively intact preservation of nutrients.

Boiled eggs can also master the following techniques to prevent the loss of nutrients: water must be no more than eggs, or soak the water where the protein is not easy to coagulate, affecting the digestive; boiled before the egg into cold water for a while, in order to reduce the air pressure within the egg; and then with a medium fire, cold water to boil, you can prevent the eggshell from rupturing, to avoid the loss of nutrients.

If an egg is cooked in boiling water for more than 10 minutes, a series of chemical changes will occur inside. The protein structure becomes tighter and less likely to come into contact with the protein-digesting enzymes in the gastric juices, so it is harder to digest. Egg protein contains more methionine, after a long time heating, it will decompose sulfide, it reacts with the iron in the yolk to form iron sulfide that is not easily absorbed by the human body, and the loss of nutrients is more.

The 1st is 1 minute after the water boils, the 2nd minute, followed by 4, 5, 7, 9, 10, 13 minutes!

Note:

1, don't use boiling water to cook eggs

First of all, boiling water will make the eggs roll around in the pot, and it's easy to smash the shells, even the whites are exposed. Secondly, it doesn't take a very high temperature to coagulate and denature the proteins in the eggs, usually 60℃-87℃, while boiling water can reach 100℃. If cooked in boiling water, the egg white may be as old as rubber. So when boiling eggs, you should open the lid and let the water bubble slightly, not boil.

2, boiled time should be short, after cooking to cool

Eggs with fully cooked whites and fully solidified yolks need to be boiled for 10 minutes, but if you want a poached egg with tender yolks, about 6 minutes will do. If the eggs are cooked too long, they will have an unpleasant odor of sulfur. Another thing to keep in mind is to cool the eggs in cool water as soon as you take them out of the pan, otherwise the residual heat will continue to age the eggs as they continue to heat up.

3, older eggs more peeled

We all think the freshest good, but poached eggs actually do not need to use too fresh. Instead, slightly older eggs are better for peeling. If you store your eggs in the fridge for a few days, their pH will rise slightly and the bond between the egg white and the inner shell will loosen slightly.