Cooking tips: What do you notice when boiled eggs?

What to pay attention when boiled eggs?

When boiled eggs, many people still accidentally make egg yolks appear blue-gray border, friable and slightly smelly sulfur, whites are tough like rubber. This is the result of the iron present in the chicken eggs, the body is also very difficult to absorb this substance.

The reason why egg yolk has such a phenomenon is because you boil eggs too well. Doctor Le Thuan Linh (Head of the Department of Nutritional Nutrition, Thu Duc District Hospital) also said that 'boiled eggs for too long can easily degrade proteins, affecting health'.

However, during the boiling process, there is a very hasty act that not everyone knows that the egg has such a phenomenon as egg boiled water. Usually we boil eggs with plain water from the beginning, but many people do the opposite, using boiling water to boil eggs, making the egg yolks look grayish green or dark blue, which is very wrong. Therefore, you should refer to the correct egg boil tips below:

First, wash the eggs under the tap because the surface of the egg will definitely have some feces and dust. If you put them directly into the pot to boil, these substances will stick to the surface of the egg, when peeled it will be very dirty.

Then, pour a moderate amount of water into the pot, add half a tablespoon of white vinegar, then add the eggs, boil for 5 minutes and then remove the boiled eggs, put them in cold water and let them cool.

The eggs will be very soft and delicious, the most important thing is that the egg yolk is not blue-gray, so you will be more reassured when eating. Note again, do not use boiling water to boil eggs, making egg yolk easy to degrade, creating a gray-green or gray-black border, not good for health, taste is also less delicious!

5 no when eating eggs you need to pay attention immediately

Do not eat more than 3 fruits / day: If you only need to eat two egg yolks each morning, you will exceed the amount of cholesterol allowed to absorb, not to mention other food sources in your daily diet.

In egg yolk, duck contains a lot of fat and cholesterol. Each average 17g egg contains up to 220mg of cholesterol and a lot of fat, mostly saturated acid.

The body should not absorb more than 300 milligrams of cholesterol per day.

The main components of chicken eggs include anbumin and ovoglobumin, which are completely proteins, absorbed by the body 99.7%, after ingestion will produce 'super'.

Chicken eggs are foods with high nutritional value, but not everyone is healthy.

Many people who are sick often use chicken eggs to nourish, but eating eggs can cause poisoning or make the disease worse.

So it is best not to eat more than 3 egg yolks per week, while egg whites may be unrestricted because they are good for muscle growth.

Note when eating bare eggs, raw eggs:

When having a fever should not eat chicken eggs, drink plenty of water and add a little salt, eat plenty of fresh vegetables and fruits, limit the intake of high protein foods.

When you get sick, the weak resistance should not eat fresh eggs, boil unripe or beat into hot porridge, hot water.

Because on the surface of the eggshell there are many tiny holes so the air and bacteria can invade, maybe even salmonella bacteria in egg yolk.

Eating unripe eggs is easy to get diarrhea: If you eat unripe eggs, it will make it very difficult for your body to absorb protein (protein) into your body.

At the same time, it can also cause infection with existing and harmful bacteria available in eggs and lead to diarrhea.

Do not drink soy milk when eating eggs: Protein in eggs will combine with trypsin in soy milk to hinder the process of digestion and absorption of protein in the body.

In the morning, people often have the habit of eating eggs in combination with drinking soy milk without knowing that the egg protein will combine with trypsin in soy milk, hindering the process of digestion and absorption of protein in the body. .

Do not put monosodium glutamate in eggs: Many housewives have a habit of giving MSG to whisk eggs to prepare fried eggs.

Nutritionally, this is a mistake. At high temperatures, sodium, glutamic acid, chlorinated substances . in the egg combine and form sodium salt of glutamic acid.

This substance is also a major component of MSG.

Therefore, the addition of MSG when processing eggs will break the structure of natural sodium salt atoms, thereby reducing the nutrient content of the eggs.

Chicken eggs are cooked overnight so they should be discarded immediately: If the eggs are boiled, the nutrients in them produce bacteria.