Eggs are one of the simplest and most commonly used foods. Commonly used methods include poached eggs, boiled eggs, steamed eggs, and so on. But among these practices, hard-boiled eggs in the shell have the most nutritious!
Hard-boiled eggs in the shell, with no oil added, low cooking temperatures, and no exposure to oxygen in the cholesterol in the yolk (which, once oxidized, is one of the most serious cardiovascular health threats), which are good for the heart.
Eggs need to be hard-boiled to avoid salmonella. However, it should be noted that the eggs should not be boiled for too long. If the egg is boiled in boiling water for more than 10 minutes, a series of chemical changes will take place inside the egg. The protein structure will become tight, and it will not be easy to contact the protein digestive enzymes in the stomach juice, which will be difficult to digest.
In addition, egg protein contains more methionine, if heated for a long time, will decompose sulfide, because it reacts with the iron in the egg yolk, will form iron sulfide which is not easy to absorb by the human body, the nutritional value will lose a lot!
3 disadvantages of overcooking eggs:
- In addition to affecting the taste, the nutritional value is reduced, and the B vitamins and vitamin E rich in eggs will be destroyed and lost with the increase of boiling time.
- When under boiling conditions, water temperature is above 100℃, at this time with the influence of temperature oxidation reaction accelerated, oxidized cholesterol can be related to the increase of human cells oxidation and inflammatory reaction.
- The longer the egg is boiled, the gray-green ferrous sulfide layer will form on the surface of the yolk, which is difficult to be absorbed by the human body. The aging protein not only tastes bad but also affects digestion and absorption.
While many people are used to eating poached eggs, the glycosylated protein content of fried eggs increases by more than 30 times, while the glycosylated protein content of boiled and steamed eggs barely increases, just like raw eggs before cooking.
