Total fat: 9.47g.

Polyunsaturated fatty acids:1.904g.

Monounsaturated fatty acids: 3.643g.

Cholesterol: 370 mg

Sodium salt: 297 mg.

Total carbohydrate: 0.7 1 g.

Sugar: 0.37 g

Protein: 12.5 1 g

Boiled Egg is a common dish. The way to do this is to put salt in water and bring it to a boil. After the water boils, put the egg into the water and cook it with a spoon. If the eggshell cracks, you can add some vinegar to solidify the protein to prevent it from flowing out. After cooking, put it in ice water immediately, so that the eggshell will be easier to peel.

The freezing temperature of egg yolk is 68-7 1℃, and the freezing temperature of egg white is above 80℃. If the fire is too strong when cooking eggs, the egg white with low freezing temperature outside the egg yolk will quickly solidify and harden, thus preventing the heat from continuing to transfer to the egg yolk, affecting the solidification of egg yolk with high freezing temperature, and making the cooked eggs clear and the egg yolk immature. If the cooking time is too long, and the protein is excessively denatured, the eggs will become hard, which is not delicious and affects digestion and absorption.

References:

Baidu encyclopedia-boiled eggs