Five Common Mistakes to Avoid When Eating Eggs for Spring Health.

The nutritional value of eggs is very high, and there are many benefits to eating eggs. Spring is a good season for health preservation, and there are many ways to do so. So, what are the five common mistakes made when eating eggs in spring?

Mistake 1: The darker the eggshell, the higher the nutritional value

The color of the eggshell has little to do with its nutritional value. Analysis shows that the nutritional value of an egg depends mainly on the nutritional structure of the feed and the chicken's feeding situation, not much on the color of the shell. From a sensory perspective, the thicker the egg white, the higher the protein content and the better the quality of the protein. Under normal circumstances, eggs with darker yolks are slightly more nutritious.

Mistake 2: The longer you boil an egg, the better

If an egg is boiled for too long, ferrous ions in the yolk react with sulfide ions in the white to form insoluble ferrous sulfide, which is difficult to absorb. If a fried egg is overcooked, the high-molecular-weight proteins in the egg white will break down into low-molecular-weight amino acids. These amino acids can often form harmful substances to human health at high temperatures. It is best to start boiling eggs in cold water and boil them for another 3 minutes after the water boils. At this point, the egg is soft-boiled, and its nutrients are most easily absorbed by the body. The digestion time for eggs boiled for different lengths of time varies in the human body. A "3-minute egg" is slightly undercooked and the easiest to digest, taking about 1 hour and 30 minutes. A "5-minute egg" is a soft-boiled egg and takes about 2 hours to digest. An egg that has been boiled for too long takes 3 hours and 15 minutes to digest.

Jujice and Eggs

Mistake 3: Eating eggs with soy milk is highly nutritious

Soy milk is mild in nature and contains many nutrients such as plant protein, fat, carbohydrates, vitamins, and minerals. It is very nourishing when consumed alone. Soy milk contains trypsin inhibitors, which can inhibit the activity of human proteases and affect the digestion and absorption of protein in the body. The viscous protein in the egg white can bind with the trypsin in soy milk, hindering protein breakdown and thus reducing the body's absorption rate of protein.

Mistake 4: All ways of eating eggs are equally nutritious

There are many ways to eat eggs, including boiling, steaming, frying, and scrambling. In terms of nutrient absorption and digestibility, boiled and steamed eggs are 100%, lightly fried are 98%, scrambled are 97%, poached are 92.5%, hard fried are 81.1%, and raw are 30%-50%. From this, it seems that boiling and steaming are the best ways to eat eggs.

Mistake 5: Raw eggs are more nutritious than cooked eggs

Some people believe that eating raw eggs can moisten the lungs and soothe the throat. In fact, eating raw eggs is not only unhygienic and can easily cause bacterial infections, but they are not more nutritious either.