How to cook eggs to be nutritious and delicious

Egg’s nutrient-rich, many essential items for breakfast one of the family, and raw eggs salmonella problem not only exists, but also anti-enzyme protein and avidin two kinds of pests. Boiled eggs, so you know to what extent do both nutritious and delicious? To prevent the loss of nutrients, Here are just a few boiled eggs should be to master skills.

Water must not over eggs, or water soaked areas not easily coagulation protein, affecting digestion.

Raw eggs are not only the existence of salmonella contamination, as well as anti-enzyme protein and avidin two kinds of pests. The former will affect the protein digestion and absorption; the latter with the food in biotin binding, resulting in a lack of human biotin, resulting in mental fatigue, muscle pain and other symptoms.

If the eggs in boiling water for more than 10 minutes, within a series of chemical changes occur. Protein structure more closely with the gastric juice is not easy to contact with the protein digestive enzyme, so difficult to digest. In addition, the eggs in the Met after a long period heating will decompose the sulfide, iron it with egg yolk reaction, the formation of easily absorbed iron sulfide body, nutrition, more losses.

Boiled eggs into cold water before soaking for a while in order to reduce pressure inside the eggs; then moderate degree of heating, cold water to boil, you can prevent the shell burst, to prevent nutrient loss.

Boiled eggs appears to be simple, but difficult to grasp the level of attainment. Time is too short not familiar with the yolk will, too long will make the eggs grow old and not very tasty. In this regard, experts tell us: the best cook eggs 5 minutes.

Specific approach: cold water pot after the water is considered a good 5 minutes, boiled eggs are killed both harmful pathogens, but also relatively intact nutrients.

If the eggs in boiling water for more than 10 minutes, within a series of chemical changes occur. Protein structure more closely with the gastric juice is not easy to contact with the protein digestive enzyme, so difficult to digest. In addition, the eggs in the Met after a long period heating will decompose the sulfide, iron it with egg yolk reaction, the formation of easily absorbed iron sulfide body, nutrition, more losses.

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