Boilthe eggs.It may seem simple, but it is hard to control the heat and timing. Too short a time will result in an undercooked yolk,while overcooking will make the egg tough and unappetizing.Dr. Chang Cuipoing from the Sports Medicine Research Institute of the Third Affiliated Hospital of Peking University explains that, in fact,the best timing for boiling eggs is easy to grasp.Start by placing the eggs in cold water. Once the water boils after 5 minutes, the eggs are cooked just right, effectively killing harmful bacteria while preserving nutrients.If boiled for more than 10 minutes, a series of chemical changes occur inside the egg,the protein structure becomes tighter and is harder to digest due to less contact with gastric proteases.
Eggs contain high levels of methionine. After prolonged heating, it decomposes into sulfides which react with iron in the yolk to form ferric sulfide, a substance that is poorly absorbed by the human body, leading to significant nutrient loss.Undercooked eggs pose even greater risks.Raw eggs may be contaminated with Salmonella and contain two harmful substances: one that interferes with protein digestion;the other binds to biotin in food, causing a deficiency in biotin which can lead to symptoms like fatigue and muscle pain.
Once the egg is cooked, these harmful substances are destroyed.Additionally, when boiling eggs, some techniques can be used to prevent nutrient loss: ensure that water covers the eggs; otherwise, areas not submerged may have proteins that do not fully solidify, affecting digestion.Before boiling, soak the eggs in cold water for a while to lower internal pressure.Then use medium heat to bring the water to a boil, which can prevent the shell from cracking and reduce nutrient loss.Once the eggs are cooked, these substances will only be destroyed.
Additionally, when boiling eggs, you can use the following techniques to prevent nutrient loss: the water must cover the eggs; otherwise, proteins in areas not submerged may not coagulate properly, affecting digestion.Before cooking, soak the eggs in cold water for a while to reduce internal egg pressure.Then, boil the water on medium heat until it comes to a boil, which can prevent the shell from cracking and minimize nutrient loss.