To many people, eggs are a "miracle food" that is both cheap and effective for supplementing nutrition. But is the nutritional value of eggs the same no matter how they are cooked? Nutrition experts say: No. Fried eggs are not very nutritious and are not recommended for excessive consumption; and fried eggs purchased from fast-food restaurants are more prone to bacteria due to their processing and transportation. If consumers eat them for a long time, it will cause harm to the liver and kidneys!
After a fried egg is cooked and then frozen in the refrigerator, how much nutritional value is left when it is thawed and served to a fast-food consumer? From a nutritional perspective, fried eggs lose a lot of nutrients after being fried at high oil temperatures. Therefore, nutritionists do not recommend eating them often. The oil used to make fried eggs outside is often reused, which can produce carcinogenic substances such as peroxides and acrolein. The nutritional value is not high. Even if you cook at home, from a nutritional point of view, it is not recommended to fry eggs.
Nutrition experts point out that industrialized fried eggs are very prone to bacteria after repeated transportation and freezing. If consumers eat them for a long time, it is easy to experience nausea, abdominal pain and other symptoms. Such fried eggs actually have little nutritional value left. If eaten for a long time, it can even affect the kidneys and liver, so they should be eaten as little as possible.
How to cook eggs to be more nutritious?
Boiling eggs is the most nutritious way to eat them. But how should you boil a good egg?
The best time to boil an egg is easy to grasp. Put the eggs in cold water, start counting 5 minutes after the water boils, and the cooked eggs will have harmful bacteria killed while relatively preserving their nutrients.
Everyone should note that if an egg is boiled in boiling water for more than 10 minutes, a series of chemical changes will occur inside. The protein structure will become tight and not easy to contact with the protein digestive enzymes in gastric juice, making it difficult to digest. In addition, the protein in eggs contains more methionine. If heated for a long time, it will decompose into sulfides. Because it reacts with the iron in the yolk, it will form iron sulfide, which is not easily absorbed by the body. Of course, the nutritional value will be lost to a greater extent.
In addition, the water for boiling eggs must cover the eggs; otherwise, the protein in the part not submerged in water will not coagulate, affecting digestion. Before boiling, you can soak the eggs in cold water for a while to reduce the internal air pressure of the eggs.