Myth 1: The nutritional value of an egg is the same no matter how it's cooked. Eggs can be cooked in many ways, such as boiling, steaming, frying, and scrambling. In terms of nutrient absorption and digestibility, boiled and steamed eggs are at 100%, lightly fried eggs at 98%, scrambled eggs at 97%, poached eggs at 92.5%, heavily fried eggs at 81.1%, and raw eggs at 30% to 50%. From this, it's clear that boiling and steaming are the best ways to eat eggs.
Myth 2: The darker the eggshell, the higher the nutritional value. Analysis shows that the nutritional value of an egg depends on the nutritional structure of the chicken's diet. From a sensory perspective, the thicker the egg white, the higher the protein content and the better the quality of the protein. Normally, eggs with darker yolks have slightly better nutrition.
Myth 3: The longer an egg is boiled, the better it is. 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 for the body to absorb. If an egg is fried for too long, the edges will burn, and the high-protein substances in the white will break down into low-molecular-weight amino acids. At high temperatures, these amino acids can form substances that are detrimental to health.
Myth 4: Eating eggs and soy milk together is highly nutritious. Soy milk is mild in nature and sweet in taste, and is rich in many nutrients like plant protein, fat, carbohydrates, vitamins, and minerals. It has excellent nourishing effects when consumed on its own. However, it contains a special substance called trypsin inhibitor, which binds with the ovalbumin in egg whites, causing a loss of nutrients and reducing the nutritional value of both.