How to Cook Eggs Both Nutritious and Delicious?
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 are two 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.
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.
