4 classic mistakes when processing eggs that make eggs lose quality, less delicious food picks up disease on people

Boil eggs with boiling water

Many housewives are in the habit of boiling water before putting fresh eggs, even eggs that have just been put in the fridge directly into the pot on the stove, which causes the texture of the eggshell to be affected to increase the risk of Break the egg and cause burns when boiling water splashes on people.

It is recommended that eggs are best placed in a pot when the water is cooled and boiled in low heat for 3-4 minutes and then boiled medium heat until cooked. After that, you can remove the eggs and let them cool down, or soak the boiled water for 3-5 minutes and then eat the most appropriate.

Wait for the egg to cool before peeling

Many housewives often use this method when boiling eggs, but this makes you lose time waiting for the eggs to cool. At the same time, it also makes eggs lose their nutritional value because the protein escapes through eggshells.

Your advice is to remove the eggs and put them in cold water for about 1 minute and then remove the eggs and peel them. This helps you peel eggs faster and does not take time to wait too long.

Cook fire eggs too big

Many housewives often have a habit of using fire too loudly when processing dishes including eggs. This makes your eggs more susceptible to drying up, causing the nutrition of the eggs to degrade, but also breaking the egg mold structure. At the same time regularly eat excessively burnt items that make you sick

The best way when stirring eggs is to turn on a small medium heat, gently stirring them until you can smell the delicious flavor and you can turn off the stove and use it for use.

Beat eggs too hard

Many housewives often whisk eggs when processing fried eggs. However, to have a delicious and nutritious egg, it is best to beat the egg lightly. This makes the egg structure, nutrient loss when cooked, makes the egg hard, dry the eggs lose nutrition.

The advice is to add a bit of cool boiled water to the egg before beating, leaving the egg more tender and tasty, less sticky when cooking and keeping the egg nutrient stable.