First, eating unripe eggs can cause diarrhea
Egg albumen contains avidin, which affects the absorption of biotin in foods and causes the body to suffer from loss of appetite, general weakness, muscle aches, skin irritation, and the removal of eyebrows.
Eggs contain anti-trypsin, which affects the body's digestion and absorption of egg proteins. These two substances in unripened eggs are not decomposed and therefore affect the digestion and absorption of proteins.
Eggs carry bacteria during the process of formation. Unripe eggs cannot kill bacteria and cause diarrhea. Therefore, eggs should be eaten after high temperatures and do not eat unripe eggs.
Raw eggs have a special odor, which can cause central nervous system inhibition and reduce the secretion of saliva, gastric juice, and intestinal fluids, leading to loss of appetite and indigestion.
Second, eat and cook old eggs are not easy to absorb
If the egg is cooked for too long, a gray-green ferrous sulfide layer will form on the surface of the egg yolk and it will be difficult for the body to absorb it. Protein aging will become hard and tough, affect appetite, but also difficult to absorb.
Third, eggs and milk with the same food to reduce nutritional value
When you drink soymilk in the morning, you can eat an egg or cook eggs in soy milk. This is the eating habit of many people. Soymilk is sweet and sweet, contains many nutrients such as vegetable protein, fat, carbohydrates, vitamins, and minerals. Drinking alone has a good tonic effect. However, one of the special substances called trypsin, combined with ovalbumin in egg white, can cause loss of nutrients and reduce the nutritional value of both.
Fourth, eggs and sugar cook to cause blood coagulation
The cooking of eggs and sugar will produce a substance called glycosyl lysine due to high temperature, destroying the amino acids that are beneficial to the human body in the eggs, and this substance has a blood clotting effect, which can cause harm after entering the human body. If you need to add sugar to the boiled egg, you should wait for it to cool and then stir it. The taste will not diminish.
Fifth, scrambled eggs do not need to put MSG to destroy the flavor
Eggs contain sodium chloride and a large amount of glutamic acid. These two ingredients are heated to produce sodium glutamate, which has a pure umami taste. The main component of monosodium glutamate is also sodium glutamate. If MSG is added to scrambled eggs, it will affect the synthesis of sodium glutamate in eggs and destroy the umami taste of eggs.
Six, cooked eggs with cold water after storage perishable
Some people often immerse cooked eggs in cold water. The use of different coefficients of thermal expansion of egg shells and proteins makes the shells easy to peel off, but this is not hygienic. Because fresh eggs have a protective film on the outside, the moisture in the eggs is not easy to evaporate, and the intrusion of microorganisms is prevented. After the eggs are cooked, the upper membrane of the shell is destroyed, and some of the gas in the gas cavity of the eggs escapes. At this time, the eggs are placed in cold water. The temperature in the air chamber drops abruptly and becomes negative pressure. Cold water and microorganisms can enter the egg through the pores on the bilayer membrane inside the shell and shell, and are easily spoiled and deteriorated during storage.
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