The Most Nutritious Cooking Methods
Eggs can be prepared in many ways. In terms of nutrient absorption and digestibility, the rates are as follows: boiled eggs at 100%, scrambled eggs at 97%, lightly fried eggs at 98%, well-done fried eggs at 81.1%, eggs poached in boiling water or milk at 92.5%, and raw eggs at 30%-50%. Therefore, boiling is the best way to eat eggs, but be sure to chew them slowly, as this affects absorption and digestion. However, for children, steamed egg custard and egg drop soup are the most suitable, as these methods break down the protein, making it very easy for children to digest and absorb.
In addition, be aware that tea eggs should be eaten in moderation. Tea contains acidic substances that combine with the iron in eggs, irritating the stomach and affecting gastrointestinal digestion.
Common Misconceptions About Eating EggsPostpartum women expend a great deal of energy during childbirth, and their digestive and absorption functions, as well as their liver's detoxification functions, are weakened. Consuming too many eggs can overburden the liver and kidneys, leading to adverse consequences. Excessive protein intake can also produce large amounts of ammonia, hydroxyl, and phenolic compounds in the intestines, which are very toxic to the human body. This can easily lead to symptoms like abdominal bloating and discomfort, dizziness, limb weakness, and coma, resulting in "protein poisoning syndrome." Protein intake should be calculated based on the body's ability to digest and absorb it. In general, postpartum women should eat about 3 eggs a day.The yolk contains a rich amount of lecithin, a powerful emulsifier that can make cholesterol and fat particles extremely small, allowing them to pass through the blood vessel walls to be fully utilized by cells, thereby reducing cholesterol in the blood. Furthermore, the lecithin in the yolk is digested to release choline, which enters the bloodstream and is then synthesized into acetylcholine, a major neurotransmitter that can improve brain function and enhance memory.Not only are raw eggs unhygienic and can easily cause bacterial infections, but they are also not nutritious. Raw eggs contain avidin, which affects the absorption of biotin in food, leading to "biotin deficiency" symptoms such as loss of appetite, general weakness, and muscle pain. Additionally, raw eggs contain "anti-trypsin," which can impair human digestive function. As for "balut" (fertilized eggs that have not yet hatched), they are even more unhygienic.Eggs themselves contain a large amount of glutamic acid and a certain amount of sodium chloride. If MSG is added, these two substances will form a new substance after heating—sodium glutamate, which is the main component of MSG. The natural umami of the eggs is thus masked.