In a pot, cold water boiled eggs faster than steaming eggs. Because the water temperature does not need to reach the boiling point (100 ℃) to cook the eggs, when the water temperature reaches the boiling point, there is a large amount of steam generated, so steaming the eggs is placed after the proceeding, so cooked faster.
A pot of boiling water to steam eggs faster than boiled eggs. Because the steam temperature is high, the steam once exothermic into water, but also the second exothermic, so steaming the egg can make the egg to get more heat, so steaming faster.
Expanded:
According to the analysis, every 100 grams of eggs contain 12.58 grams of protein, mainly ovalbumin and ovoglobulin, which contains the body's essential 8 kinds of amino acids, and the composition of the human body with the protein is very similar to the body's protein can be absorbed as high as 98%.
Every 100 grams of eggs contain 11 to 15 grams of fat, mainly concentrated in the yolk, but also very easy to be digested and absorbed by the human body, the yolk is rich in lecithin, sterols, lutein and calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These components of the enhancement of the function of the nervous system is very beneficial, therefore, the egg is a better brain food.
An egg contains calories equivalent to half an apple or half a cup of milk, but it also has 8% of the body's daily needs of phosphorus, 4% of the zinc, 4% of the iron, 12. 6% of the protein, 6% of the vitamin D, 3% of the vitamin E, 6% of the vitamin A, 2% of the vitamin B, 5% of the vitamin B2, 4% of the vitamin B6.
These nutrients are all essential for the human body, and they play extremely important roles, such as repairing body tissues, forming new tissues, consuming energy and participating in complex metabolic processes.
Baidu Encyclopedia - Eggs