Boiled eggs are also learned, seemingly simple, but it is difficult to grasp the heat, too short time will make the yolk unfamiliar, over time will make the eggs grow old and not delicious. Dr. Chang Cuiqing, Institute of Sports Medicine, Peking University Third Hospital, introduced that the best time to cook eggs is very good. Cold water pot, after the water is turned on for 5 minutes, boiled eggs are both killed by harmful pathogens, but also more complete preservation of nutrients. In addition, boiled eggs can also master the following techniques to prevent the loss of nutrients: water must not have eggs, otherwise the protein is not easy to solidify in the place where water is not immersed, affecting digestion; put the eggs in cold water for a while before cooking to reduce the egg Internal pressure; then with a medium heat, boiled in cold water can prevent the eggshell from breaking and prevent loss of nutrients. If the eggs are cooked in boiling water for more than 10 minutes, a series of chemical changes will occur inside. The protein structure becomes more compact and does not easily come in contact with protein digestive enzymes in gastric juice, so it is more difficult to digest. The protein in the egg contains more methionine, and after prolonged heating, it will decompose the sulphide, react with the iron in the yolk, and form iron sulfide that is not easily absorbed by the human body, resulting in more nutrient loss. But cooked eggs are more harmful. Raw eggs not only have Salmonella contamination problems, but also have two kinds of harmful enzymes and avidin. The former will affect the digestion and absorption of protein; the latter can be combined with biotin in food, resulting in the lack of human biotin, resulting in mental fatigue, muscle aches and other symptoms. Once the eggs are cooked, the above two substances will be destroyed.
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