What is the layer between the shell and the egg white of a hard boiled egg Can you eat it

The egg membrane is about 70 m thick and has a double-layer structure (two layers of membranes at the large end of the egg separate to form an air cell). The egg membrane contains about 90% protein, about 3% liposomes, and about 2% sugars. Its main proteins are collagen (mostly type I, V, X), OC17 (ovocleidin), sialic acid glycoprotein (Siatoprotein), OPN (osteopontin), ovlbumin, lysozyme, porphyrin.

China has long known the use of egg film (commonly known as phoenix clothing) ** bedsores, hand and foot fetishes, burns, hoarseness and other diseases. The unique efficacy of collagen in the fields of transplantation, corneal surgery, surgical suturing, and ulcerative disease has long been discussed. Egg film paper can be prepared by mixing egg film powder with fibrous materials, and adding an appropriate amount of surfactant, dispersant, defoamer or thickener as needed.

Adhesive and fibrous material with small pieces of egg film are passed through high pressure to obtain egg film paper. The above two papermaking methods can reduce deforestation or remove radioactive elements for water quality. The use of egg film powder in the preparation of oil agrogen, sebum remover, etc. has been successful.

Egg membrane protein can be prepared by mixing egg film powder with water-based plasticizer, glycerin, propylene alcohol (PG), PEG200 and PEG400 according to the appropriate process. Moreover, egg film has a broad application prospect in the field of selective decontamination.

OK! Not recommended, though.

Egg membrane, called "phoenix coat" in traditional Chinese medicine, can not only be eaten, but also used in medicine.

However, the texture and taste are not very good, it is astringent and difficult to bite, so it is generally not eaten.

"Phoenix clothes" is mainly used for hemorrhage when used in medicine, and has the effect of replenishing blood and stopping bleeding.

Common prescriptions are:

Egg wrap of two eggs, tossed with brown sugar.

Usually, no one eats that.

Boiled eggs are sometimes difficult to peel, because after the eggs are expanded and contracted, the shells will stick tightly to the egg whites, so there will be adhesion. This is also because the egg shell is stained with egg white, so it will not be easy to peel off, generally in this case, it also means that the egg is relatively fresh, so it will appear after cooking, which is also relatively normal.

In addition to this reason, it may also be caused by the lack of time to boil eggs, if the time to boil eggs is too short, a layer of skin on the surface of the egg is not completely formed, and it will not stick to the egg shell, at this time it is more difficult to peel out a complete egg, it is best to choose to take out the egg dust after it is fully cooked.

1. Peeling usually in the process of boiling eggs, you can first put the eggs in clean water and heat them over low heat, boil them until they boil, then turn off the heat, put the eggs in the pot and simmer for a while, and then peel the shells after the eggs are cooled, and the eggs peeled out in this way will be more complete.

It is also normal for hard-boiled eggs to be difficult to peel, and you can choose to soak the eggs in cold water for a few minutes after boiling.

Second, the time is usually controlled in 5 minutes under normal circumstances, the boiled eggs are also very soft and glutinous, in the process of boiling eggs, we must master the time of boiling eggs, and the taste will be better, if the boiling time is too long, the eggs will become very old, and the taste will be affected. Eggs must be put into cold water immediately after cooking, so as to make the shells easier to peel.

3. It is best not to take out boiled eggs immediately after they are cooked, you can choose to put them in the pot and wait for a period of time before taking them out and putting them in cold water, which can also prevent the growth of bacteria in the eggs. The reason why eggs are not easy to peel is also because of the wrong way to cook eggs.

The main reasons why eggshells stick together when boiling eggs are as follows:

1.After the egg expands and contracts coldly, the shell will stick tightly to the egg white, so there will be adhesion. This is usually due to egg whites on the shell, which makes it difficult to peel off.

2.The time it takes to boil the eggs is too short, and the skin on the surface of the egg is not fully formed, resulting in the inability to stick to the shell. In this case, if you want to peel a whole egg, it will be more difficult for the brother to be missing.

To reduce the number of eggshells sticking together, you can try the following:

1.Leave the eggs for a while before boiling. This allows the membrane coating in the egg to be detached from the egg shell by the gravity of the egg white and yolk, thereby reducing the area of the sticky shell.

2.Shake the egg vigorously a few times before boiling it so that the egg membrane in the shell is separated from the shell by the external force of shaking, thus reducing the area of the sticky shell.

3.Make sure the eggs are fully cooked. Only when the egg is cooked well, the egg white and yolk will become solid due to the high temperature, reducing the stickiness of the source shell.

The above methods can help reduce the situation where the eggshells stick together when boiling eggs.

The membrane attached to the eggshell is called the shell membrane, which is a fibrous membrane wrapped around the egg white, and is an organic fiber network composed of tough keratin. The shell membrane is divided into two layers: the shell membrane is thicker and adheres to the eggshell, which is an opaque and unstructured membrane, which is used to avoid the evaporation of water from the egg contents; The inner shell membrane is about 1 3 of the thickness of the former, and adheres to the inner layer of the shell membrane, through which air can pass freely.

The inner shell membrane and the shell membrane are mostly tightly bonded, and only the blunt end of the egg separates to form an air cell. The air chamber appears only after the egg is laid, and the contraction caused by the temperature difference between the inside and outside of the body forms a gap between the shell membrane. If the water in the egg is lost, the air chamber will continue to increase; When the zygote hatches, it grows in size as the embryo develops.

1. The membrane in the egg shell exists to protect the yolk and egg white in the inner layer. It belongs to the discardable waste product, which can be eaten, but it is not delicious, harmless to the human body, and has no nutrition.

2. That layer of film can be beautified, tear it off and stick it to the corners of the eyes, which can play a role in removing wrinkles, which is much better than directly wiping your face with egg white.

3. Stick that film on the blackhead on your nose and use it a few times with great results.

Of course, the membrane stuck to the egg shell cannot be eaten, because it protects the egg liquid inside, so most people can't eat it and can't eat it.

Of course, the membrane adhered to the egg shell can be eaten, and if the egg shell is mashed, it can be eaten, because the egg shell is also rich in calcium, not to mention that film, but under normal circumstances, ordinary people will not eat it.

I heard that this is a kind of medicinal herb, as for what kind of medicine table, I really can't remember, I don't feel good, or don't experience it.

That thin film sticks to the egg shell. It is also edible. But most of the time, he's connected to eggshells. Especially when he beats raw eggs, he doesn't fall.

The membrane on the egg shell acts as a respiratory membrane, which can keep the egg fresh, and there is no harm in eating it, it can be digested.

The film between the eggshell and the egg white is actually two layers, the outer layer is thicker and the inner layer is thinner. In the bulk part of the egg, two layers of film separate to form an air cell. These two layers are called the eggshell membrane, which are the inner shell membrane and the shell membrane.

The way to eat eggs in life basically does not eat these two layers of membrane, mainly because we basically can't chew it.

Can you eat what is on the stalk? The membrane on the eggshell is not edible, so it must be discarded.

It can be eaten, and it can also be used as a **whitening is very good.

Don't ask about the membrane, you can eat eggshells and supplement calcium.

Eating it occasionally has no effect on the body, this only affects the taste!

The main thing is that we can't chew it, how can we eat it if we can't swallow it, unless we take it like a drug.

Can you eat the film stuck to the eggshell, of course, this and that film can also be eaten, but there is no need to eat that film, because it is really difficult to peel off that film.

<> eggshells are nutritious and rich in calcium, and you can often see potted plants with eggshells in them, which have a good nourishing effect.

Useful, because the vast majority of eggshells are calcium, as long as you know calcium, you should know what it is for, such as as feed and plant additives.

The eggshells of the hard-boiled eggs that have been eaten can be placed in the pot to make flower fertilizer.

The main component of eggshell is calcium, if you eat eggshell, you can supplement the calcium needed by the human body, but you can't eat too much.

It can be smashed and mixed into the flower soil, which can increase the water permeability and air permeability of the soil, so as to facilitate the growth of flowers. FYI.

Usually everyone throws away the eggshell, but in fact, it can be used in other ways to make full use of its function.

Can't eat.

One. Choices on eggs: fresh and stale.

Do not boil fresh eggs, because the shell of fresh eggs is sticky to the egg white and yolk, so it is difficult to peel off after cooking. Of course, boiled eggs should be aged well, eggs are generally aged for about 7 days, and the egg white yolk is naturally separated from the shell, so that the hard-boiled egg is easy to peel off.

2. How to boil eggs: 1. Cold water and warm water. Most people probably boil cold water with eggs, right?

In this way, you are wrong, because boiling cold water and eggs together, it takes a long time to cook, and it is often easy to boil and break the eggs in this process, so that it is difficult to peel, on the contrary, boiling with warm water will not occur this kind of situation (warm water is about 30 degrees), warm water also has the advantage that it can make the egg white and yolk of the egg coagulate. 2. Warm fire and fierce fire. If you want to boil the eggs and peel them off, don't cook them over high heat, the heat is too fast and too strong, the eggs are heated unevenly, the egg shell is easy to burst, and the water will soak through the eggs, so we must use warm fire when boiling eggs, so that hard-boiled eggs are often much better.

3. To see if the eggs are cooked, generally boil them for about 15 minutes, and the eggs can float in the water. 3. Peeling steps for eggs. 1. Be sure to soak the eggs in cold water after they are boiled.

2. After the eggs are soaked, the shell must be slowly broken and peeled from one end. 3. Peel off the shell and skin little by little.

The membrane inside the egg shell can be a protective film for egg protein, and the egg white is used to protect the liquid inside, and it plays a protective role between the egg white and the egg shell to prevent bacterial infection.

Therefore, in terms of composition, that layer of film is a protein film, and after the egg is cooked, the film is white and can be eaten.

This layer of film is not edible, because it is not delicious and has no nutritional value. But even if you eat it, it doesn't get in the way.

It can be eaten, which is also a component of eggs, just like the layer on top of the noodle soup, which should be the place with higher nutritional value in eggs.

It all depends on the individual, if you like to eat it, you can eat it, and if you don't like it, throw it away, it's not a big deal, and it's not poisonous or harmful.

I can eat it, because I have eaten it, and I have not died or been poisoned.

Don't eat it, although there is nothing wrong with eating it, but the taste is not good and there is no nutrition.

It's okay, which is the egg film, boiled eggs generally leave that layer of film.

Because the egg protein composition is not single, after heating, the first and last cooked will naturally be layered.

1. There are at least 3 layers of egg white, the outer layer and the inner layer are relatively thin, and the middle layer accounts for about 65% of the total protein, because it contains about fibrillary mucin, so it is more viscous, and the inner and outer 2 layers contain very little such mucin;

2. According to the proportion of moisture and solids, the moisture content is 87%, and the solids are 13%; About 90% of the solids are proteins, of which: ovalbumin 75%, ovomucoid 15%, ovmucin 7%, and peralbumin 3%.

Egg yolk membrane is a protein membrane between the egg white and the egg yolk contents, which can prevent the large molecules in the egg white and egg yolk from penetrating, but small molecules and ions such as water can pass through.

Details of egg yolk film: Egg yolk film can prevent egg yolk and egg white from mixing to a certain extent. The water content of egg yolk film is 88%, and the main components in its dry matter are 87% protein, 3% lipid and 10% sugar.

Its protein is a glycoprotein, containing 8 5% hexose, 8 6% hexosamine, 2 9% sialic acid, and acetylhexosamine. The lipids in the egg yolk membrane are divided into neutral fats and complex lipids, among which the neutral lipids are composed of triglycerides, alcohols, alcohol esters and free fatty acids, and the main components of the complex lipids are sphingomyelin. [1]

Function: A transparent film between the egg yolk and the egg white. It has the effect of avoiding the mixing of egg yolk and protein.

Features: The egg yolk membrane has a certain permeability and elasticity, and the longer the storage time, the greater its tension, and it will break (scatter yellow) if it is slightly shaken. Therefore, the tension of the egg yolk membrane and whether it is yellow are important criteria for identifying the freshness of eggs. [2]

Composition: The egg yolk membrane is composed of an inner layer and an outer layer of the membrane around the egg yolk, the inner layer is close to the egg yolk, and the outer layer is attached to the egg white. The average mass of the yolk membrane is 5 img, the water content is 88%, the dry weight of the defatted membrane is 7 mg, and the mass ratio of the outer and inner layers is about 2:

1。The main components of both the inner and outer layers are proteins. In the dry weight of the yolk membrane, hexose accounted for 8 5%, hexosamine accounted for 8 6%, sialic acid 2 9%, and the inner layer of hexose and ethylphthalamine was 4 0%, while the outer layer was 5 4% and 7 3%, respectively.

The lipid contained in the egg yolk membrane is 1 35% of the dry weight, and the neutral lipid part is composed of triglycerides, sterols, sterol esters and free fatty acids.