According to experts, there are many misconceptions about eating eggs in daily life. Misconception one: Red-shelled eggs are better than white-shelled eggs.
Many people only choose red-shelled eggs, claiming they are more nutritious. In fact, this is not the case. The color of the eggshell is mainly determined by a substance called "protoporphyrin IX," which has no nutritional value. Analysis shows that the nutritional value of an egg depends on the nutritional structure of the hen's diet.
If an egg is boiled for too long, ferrous ions in the yolk combine with sulfide ions in the white to form insoluble ferrous sulfide, which is difficult to absorb.
Nutrition experts believe that eggs should be boiled in boiling water for 5-7 minutes. If fried for too long, the edges will burn, and the high-molecular-weight proteins in the egg white will turn into low-molecular-weight amino acids. These amino acids can often form toxic substances at high temperatures.
"Dead-in-shell" eggs are those where the embryo has died. The nutrients (protein, fat, carbohydrates, etc.) in this type of egg are used up by the embryo during the incubation process, so their nutritional value is not high. Moreover, these eggs contain many bacteria such as E. coli, Staphylococcus, Typhoid bacillus, and Proteus. Therefore, eating such eggs is not only beneficial to the human body but can also cause food poisoning and other diseases.
In daily life, some people have a special preference for rotten eggs. Eggs become rotten because they have been stored for too long or have cracks. As the lysozyme in the egg white decreases, bacteria that enter through the pores or cracks in the shell multiply in large numbers, producing substances like methane, nitrogen, ammonia, and carbon dioxide, which emit a foul odor. Even after cooking, the amines, nitrites, and bacterial toxins in rotten eggs remain. Eating them can cause symptoms of poisoning such as nausea and vomiting, and excessive consumption can induce cancer.
With the development of science and technology, various "functional eggs" rich in zinc, iodine, selenium, calcium, etc., have appeared. In fact, not everyone is suitable for functional eggs. This is because not everyone is deficient in the nutrients contained in functional eggs. Therefore, consumers should be targeted when choosing functional eggs and eat what they lack.
The idea that the elderly should avoid eating eggs has long been popular. Scientific experiments in recent years have proven that this statement is unfounded.