Eggs can be prepared in many ways. In terms of nutrient absorption and digestibility, boiled eggs are at 100%, scrambled eggs at 97%, lightly fried eggs at 98%, well-done fried eggs at 81.1%, eggs poached in water or milk at 92.5%, and raw eggs at 30%-50%. Therefore, boiled eggs are the best way to eat them, but it's important to chew them slowly; otherwise, it will affect absorption and digestion. However, for children, steamed egg custard and egg drop soup are the most suitable, as these two 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. This is because tea contains acidic substances that combine with the iron in eggs, irritating the stomach and affecting gastrointestinal digestion.
Common Misconceptions About Eating Eggs
Misconception A: The more eggs a new mother eats, the better
During childbirth, a woman expends a great deal of energy, and her digestive and absorption functions, as well as her liver's detoxification functions, are weakened. Consuming large amounts can overload the liver and kidneys, leading to adverse consequences. Excessive protein intake can also produce large amounts of chemicals like ammonia, hydroxyl, and phenol in the intestines, which are highly toxic to the human body. This can easily lead to symptoms such as 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. Generally, a new mother eating about 3 eggs a day is sufficient.
Misconception B: Eating eggs often leads to high cholesterol
The yolk contains a rich amount of lecithin, a powerful emulsifier that can make cholesterol and fat particles extremely fine, allowing them to pass through the blood vessel walls smoothly and 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 primary neurotransmitter that can improve brain function and enhance memory.
Misconception C: Raw eggs are more nutritious
Not only are raw eggs unhygienic and can easily cause bacterial infections, but they are also not more 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 damage the body's digestive function. As for "balut" (fertilized eggs that have not yet hatched), they are even more unhygienic.
Egg Taboos
Eggs themselves contain a large amount of glutamic acid and a certain amount of sodium chloride. If monosodium glutamate (MSG) is added, these two substances will form a new substance—monosodium glutamate, the main component of MSG—after heating, and the natural umami flavor of the egg itself will be masked.