Eggs are rich in high-quality protein and also contain a variety of vitamins and minerals. Regular consumption of eggs can enhance memory, protect the heart and arteries, prevent cancer, and delay aging. However, if not processed and consumed correctly, this health food can become "worthless" or even "harmful." Therefore, we should master the science behind eggs to prevent problems before they arise...
1. Avoid eating undercooked eggs
The egg white contains avidin, which affects the absorption of biotin in food, leading to symptoms such as loss of appetite, general weakness, muscle pain, skin inflammation, and eyebrow loss. Eggs also contain antitrypsin, which interferes with the human body's digestion and absorption of egg protein. In undercooked eggs, these two substances are not broken down, thus affecting the digestion and absorption of protein.
During their formation, eggs can carry bacteria. Undercooked eggs cannot kill these bacteria and can easily cause diarrhea. Therefore, eggs must be cooked at high temperatures before eating; do not eat undercooked eggs.
The protein structure of a raw egg is dense, and a large portion cannot be absorbed by the human body. Only when cooked does the protein become soft and loose, allowing the human gastrointestinal tract to digest and absorb it. Raw eggs have a special fishy smell that can suppress the central nervous system, reducing the secretion of digestive fluids such as saliva, gastric juice, and intestinal juice, leading to loss of appetite and indigestion.
2. Avoid overcooked eggs
If eggs are boiled for too long, a gray-green layer of iron sulfide will form on the surface of the yolk, which is difficult for the human body to absorb. The protein becomes hard and tough when overcooked, affecting appetite and making it less absorbable.
3. Eggs should not be boiled with sugar
Boiling eggs with sugar at high temperatures produces a substance called glycosyllysine, which destroys the beneficial amino acids in eggs. Furthermore, this substance has a blood-clotting effect and can be harmful to the body after ingestion. If you need to add sugar to boiled eggs, you should add it and stir after the eggs have cooled slightly, without compromising the taste.
4. No need to add monosodium glutamate (MSG) when frying eggs
Eggs contain sodium chloride and a large amount of glutamic acid. When heated, these two components generate sodium glutamate, which provides a pure umami flavor. The main component of MSG is also sodium glutamate. Adding MSG when frying eggs interferes with the egg's own synthesis of sodium glutamate, thereby destroying the egg's natural flavor.
5. Do not store hard-boiled eggs after soaking in cold water
Some people often soak hard-boiled eggs in cold water, using the different thermal expansion coefficients of the eggshell and the egg white to make the shell easier to peel. However, this practice is unhygienic. Fresh eggs have a protective outer layer that prevents moisture from evaporating and stops microorganisms from entering. After the egg is cooked, this membrane is destroyed, and some gas from the air chamber inside the egg escapes. Placing the egg in cold water causes the temperature in the air chamber to drop rapidly, creating a negative pressure. Cold water and microorganisms can then enter the egg through the pores in the shell and the double membrane inside, making it prone to spoilage during storage.