The protein structure of a raw egg is dense, and a large portion of it cannot be absorbed by the human body. Only when cooked does the protein become soft, allowing the human gastrointestinal tract to digest and absorb it. Adding MSG to scrambled eggs destroys their umami flavor.
I. Adding MSG to scrambled eggs destroys their umami flavor
Eggs contain sodium chloride and a large amount of glutamic acid. These two ingredients naturally form monosodium glutamate upon heating, which has a pure umami flavor. The main component of MSG is also monosodium glutamate. If MSG is added when scrambling eggs, it interferes with the egg's own synthesis of monosodium glutamate, not only destroying the egg's natural umami but also failing to enhance the flavor of the dish.
Green pepper scrambled eggs
II. Eating eggs with soy milk reduces nutritional value
People often consume soy milk with eggs, believing that since both are rich in protein, they are beneficial to health. From a scientific dietary perspective, soy milk is sweet and neutral in nature and contains many nutrients such as plant protein, fat, carbohydrates, vitamins, and minerals. It has a great nourishing effect when consumed on its own.
However, the two should not be eaten together. This is because raw soy milk contains trypsin inhibitors, which can inhibit the activity of human proteases, affecting the digestion and absorption of protein in the body. The egg white contains avidin, which can bind with the trypsin in soy milk, hindering the breakdown of protein and thereby reducing the human body's absorption rate of protein.
III. Eating undercooked eggs can easily cause diarrhea
The egg white contains avidin, which affects the absorption of biotin in food, leading to symptoms such as loss of appetite, general weakness, muscle pain, skin inflammation, and eyebrow loss. Eggs also contain antitrypsin, which affects the human body's digestion and absorption of egg protein. In undercooked eggs, these two substances have not been broken down, thus affecting the digestion and absorption of protein. During the formation of an egg, it can become contaminated with bacteria, which can pass through the small pores in the shell and enter the egg. Since undercooked eggs cannot kill these bacteria, it can lead to diarrhea at the very least. Therefore, eggs should be cooked at high temperatures before consumption and should not be eaten undercooked.
The protein structure of a raw egg is dense, and a large portion of it cannot be absorbed by the human body. Only when cooked does the protein become soft, allowing the human gastrointestinal tract to digest and absorb it. Raw eggs have a special fishy smell that can suppress the central nervous system, reducing the secretion of digestive fluids such as saliva, gastric juice, and intestinal juice, leading to loss of appetite and indigestion.
IV. Overcooked eggs affect absorption
Overcooking an egg is not necessarily better, as a research study indicates that overcooked eggs increase the loss of nutrients and the oxidation of fat. The study found that compared to scrambled eggs, overcooked eggs have a 16% greater loss of vitamin E and a 30.4% higher degree of fat oxidation. Researchers also found that for eggs rich in omega-3 fatty acids, cooking can increase their fat oxidation by as much as 3-9 times. When an egg is boiled for too long, a gray-green layer of iron(II) sulfide forms on the surface of the yolk, which is difficult for the human body to absorb. The protein becomes hard and tough, making the egg very hard, which is not only unpleasant to eat but also affects digestion and absorption.
Tip for boiling eggs: Place the eggs in cold water. Once the water comes to a boil, immediately turn the heat to the lowest setting. After four to five minutes, turn off the heat and let the eggs cook in the residual heat. Eggs cooked this way will have a tender egg white and a moist yolk, making them much more delicious to eat.
Hot pepper fried eggs