As is well known, eggs are nutritious and an indispensable food for children. There are three taboos when eating eggs; eating them in this way can strip them of all their nutrition.
Eggs should not be boiled with sugar.
Boiling eggs with sugar can produce a substance called glycosyllysine due to high temperatures, which destroys the beneficial amino acids in the eggs for the human body. Moreover, this substance has a blood-clotting effect and can cause harm after entering the body. If you need to add sugar to boiled eggs, you should wait until they have cooled slightly before stirring it in; the taste will not be diminished.
Sweet and sour eggs
MSG should not be added when scrambled eggs.
Eggs contain sodium chloride and a large amount of glutamic acid. These two ingredients generate sodium glutamate after heating, which has a pure umami flavor. The main component of MSG is also sodium glutamate. If MSG is added when scrambling eggs, it will interfere with the egg's own synthesis of sodium glutamate and destroy the natural umami flavor of the eggs.
Hard-boiled eggs that have been soaked in cold water should not be stored.
Many people often soak hard-boiled eggs in cold water, utilizing the different thermal expansion coefficients of the eggshell and the albumen to make the shell easier to peel. However, this practice is unhygienic. Because fresh eggs have a protective layer on their surface that prevents moisture from evaporating and stops microorganisms from entering, this membrane is destroyed when the egg is cooked. Some gas from the air chamber inside the egg escapes. At this point, placing the egg in cold water causes the temperature in the air chamber to drop sharply and become negative pressure. Cold water and microorganisms can then enter the egg through the pores in the shell and the double membrane inside, making it prone to spoilage during storage.
Sweet and sour eggs