What are the effects of eggs being boiled for a long time

Eggs are a high-protein food, and people who eat eggs regularly not only have strong body resistance, but also do not have a deficiency of amino acids in their bodies. However, it is important to grasp the time of boiling eggs when boiling eggs, if the boiling time is too long, it will lead to a decrease in the nutrients in the eggs, and the taste is not good. In fact, eggs with sugar hearts not only taste good, but also have high nutritional value.

1. Can you still eat eggs after steaming for too long?

Egg custard is a home-cooked dish made with eggs, which is delicate and tender. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage; It has the functions of strengthening the brain, protecting the liver, preventing and treating arteriosclerosis, preventing cancer, delaying aging, and beauty and skin care. Can you still eat eggs after steaming for too long?

Eggs can still be eaten after steaming for too long, but the taste is not very good, and there is no nutritional value, if you are hungry, you can use it to satisfy hunger.

If the egg is steamed and discolored, it cannot be eaten. The reason is that the egg steaming time is too long, which will make the ferrous ions in the egg yolk and the sulfur ions in the egg white combine into insoluble ferrous sulfide, making the egg custard gray-green. This ferrous sulfide is difficult to be absorbed and utilized by the human body, which naturally reduces the nutritional value of eggs.

Eating it can also cause indigestion.

2. Do you use cold water to steam eggs?

I've heard that it's better to use hot water to steam eggs, so is it better to use hot or cold water to steam eggs? Is there any difference between hot and cold water?

Actually, it's okay, maybe more people prefer to use hot water to steam eggs, in fact, cold water is no problem. Steaming eggs in hot water may be a little smoother, but steaming eggs in cold water is not bad, so you can try it.

3. Tips for steaming eggs.

Beat eggs gently and slowly. Crack the eggs into a bowl and beat them with chopsticks until 1 cm of bubbles appear on the egg mixture. If stirred vigorously, the egg mixture will produce a lot of foaming, and the water and egg custard will easily separate after steaming.

How to use water is the key to steaming egg custard. When beating the eggs, slowly add warm water while stirring. Because the egg custard steamed in cold water is relatively hard; Boiling water will blanch the egg liquid, and even egg flowers will appear, and the nutrition will be damaged.

The amount of water added should also be noted, the ratio of eggs and water is generally 1:2 or 1:3 is appropriate, put more water if you like to eat tender, and add less water if you like to eat old.

Wait for the water in the steamer to boil before putting it in the steaming bowl, not steaming in the pot with cold water. When steaming egg custard, it is best to use medium heat or simmer, generally about 8 minutes after boiling.

Add a lid to the bowl when steaming the custard so that the egg mixture is heated evenly from top to bottom. This avoids a situation where the surface is already honeycomb and the bottom layer is not yet ripe.

Seasonings such as soy sauce, salt, and chopped green onions should be put in after steaming. If seasoning is added before steaming, it is easy to denature the protein, and the steamed egg custard is not tender.

It doesn't matter, it's okay to cook it.

Boiling eggs for too long will destroy the nutrients inside, which is not conducive to the absorption and digestion of the stomach and intestines, and the protein structure will be compact and not easy to react with the digestive enzymes of gastric juice.

It will produce something that is not good for the human body, and it is best to boil the egg for about 5 minutes, and it is not delicious if it is not cooked for a short time.

Yes, I think this is the case, and this thing can be understood in this way, when an egg is boiled in boiling water for more than 10 minutes, a series of chemical changes occur inside. Proteins become more tightly structured and less likely to come into contact with protein-digesting enzymes in gastric juices, making them more difficult to digest. The protein in the egg contains more methionine, and after a long time of heating, it will also be decomposed into sulfide, which reacts chemically with the iron element in the egg yolk, and the human body will not absorb the iron sulfide, which is not good for health, and the loss of nutrition is also relatively large.

Eggs are generally not toxic after being boiled for a long time, but their nutritional value may decrease. Eggs contain a lot of protein and fat, which can enhance the body's immunity and replenish energy after eating. When cooking eggs, it is generally boiled on high heat for ten minutes, and then boiled on low heat for five minutes, if the cooking time is longer, it may cause the oxidation of fat, which will affect its nutrition.

In addition, long-term cooking may also form a green ferrous sulfide layer on the surface of the egg yolk, which is difficult for the body to fully absorb.

I don't think it hurts, but how long does it mean to cook it for too long? Eggs can be cooked after boiling for 10 minutes, and boiling more time can more effectively kill the bacteria and viruses in the eggs, which should be good for the body.

If the eggs are boiled for too long, they will not taste good, the yolk will become firm, and half of the eggs will be boiled for 5 to 7 minutes, and the boiled eggs will be moderately soft and hard.

If the egg is boiled for too long, the yolk will easily solidify, not to mention the loss of nutrients, and it is easy to choke.

First of all, boiling eggs for too long will cause the yolk to turn black and cause serious nutrient loss. It will also affect the taste even more.

Influential. If the egg is boiled for too long, the ferrous ions in the egg yolk and the sulfur ions in the egg white will be combined into insoluble ferrous sulfide, making the surface of the egg yolk gray-green, and the ferrous sulfide is difficult to be absorbed and utilized by the human body, which reduces the nutritional value of the egg.

The time to boil eggs should be cold water to lay eggs and boil until the water boils and hold the reed for 5 minutes, in addition, do not dig the hard-boiled eggs into cold water to cool and peel, otherwise the shell membrane of the cold eggs will form a gap, which will make the bacteria in the cooling water invade, and some salt can be put in when boiling eggs, which will make the eggshell easy to peel off.

Some of the protein in long-boiled eggs will decompose to produce amine organic matter, which cannot be absorbed by the human body.

Prolonged boiling at high temperatures, while sufficient sterilization, creates another problem, namely increased nutrient loss and oxidation of fats. In particular, the loss of vitamins is large, and eggs are boiled for a long time, not only the eggs taste old, but also about 16% of vitamins will be lost. The oxidation of fats and cholesterol will produce substances that are not good for health, especially cholesterol oxidation products, which will cause damage to the vascular endothelium.

Eggs are a very common ingredient and are known as so"Whole nutritious food"。Eggs are nutritious and can be prepared in many ways, such as poached eggs, fried eggs, boiled eggs, egg custard, scrambled eggs, ......Among the many ways to make eggs, if you want to say which is the most nutritious and healthy, it is boiled eggs. But boiled eggs are also particular, not only the nutrition is not greatly reduced, and even harmful substances may be produced, the egg is boiled for too long, which will make the ferrous ions in the egg yolk and the sulfur ions in the egg white melt into insoluble ferrous sulfide, so that the surface of the egg yolk becomes gray-green.

This ferrous sulfide is difficult for the human body to absorb and utilize, which naturally reduces the nutritional value of eggs.

Eggs can be divided into four grades based on the length of time they have been boiled. The boiling time is too short, the egg whites have not yet coagulated, the salmonella in them has not been completely killed, and the antinutrients (egg inhibitors, biotin-binding proteins) in the eggs have not been completely removed, and the eggshells cannot be completely peeled off and eaten.

The boiling time is moderate, the yolk solidifies slightly, the bacteria are completely killed, and the antinutrients are removed. On the other hand, the unsaturated fatty acids, cholesterol, and vitamin E in eggs are not oxidized or have the least degree of oxidation, and the eggs taste the best.

If the boiling time is too long, the vitamin E, fat, and cholesterol in the egg are oxidized, and the longer the boiling time, the higher the degree of oxidation of the valuable -3 unsaturated fatty acids in the egg. If you continue to cook, not only will the nutrients in the egg be further oxidized and lost, but the surface of the egg yolk will also produce a black film that is not good for health.

After several experiments, nutrition experts found that when the egg is kept in a boiling state for 3 to 5 minutes, the yolk is neither flowing, nor dry and hard, and there is no black film on the surface, which is relatively the best in terms of taste and nutrition at this time. In the experiment, it was also found that after about 15 minutes of boiling in the boiling state, the boiled egg yolk tasted dry and choking, and a black film appeared on the surface, and the taste and nutrition were relatively poor.

If the egg is boiled for too long, the surface of the egg yolk will turn gray-green, and the ferrous ions in the egg yolk and the sulfur ions in the egg rental white will be combined into insoluble ferrous sulfide, which is difficult to be absorbed by the human body and will reduce the nutritional value of the egg. And the protein in eggs that have been boiled for too long will age, become hard and tough, and affect appetite.

Boiled eggs should be boiled in a pot under cold water, and then boiled for about 5 minutes after the water is boiled, so that the boiled eggs can not only kill harmful pathogenic bacteria, but also preserve the nutrients relatively completely.

When boiling eggs, the water must be submerged with the eggs, otherwise the protein is not easy to coagulate in the place where it cannot be immersed in water, which will affect the elimination of ants.

After the eggs are cooked, if you want to make the eggs easier to peel the shell, you can put the eggs in cold boiled water to stir it, but do not use cold water, the raw cold does not guess that the water contains a lot of bacteria.

Eggs have been boiled for a long time, and it is better not to eat them. When eggs are boiled in boiling water for more than 10 minutes, the eggs are prone to a series of chemical reactions, and the protein density is getting higher and higher, which is not easy to combine with pepsin in gastric acid, and nutrients are not easily absorbed by the body.

In addition, the methionine contained in the egg white will dissolve sulfate after being heated for a long time, and this substance is easy to chemically react with the iron in the egg yolk to form iron sulfide or ferrous sulfide, so the surface color of the egg yolk will be black and green, for people with poor digestion or teenagers, as well as children and other special people, it is easy to have stomach pain, stomach distension and other indigestion symptoms after eating.

Therefore, when boiling eggs, we must master the time, when boiling eggs, it is best to put cold water into the pot, and then boil for three minutes after the water is boiled to eat.

Eggs are not easy to digest after being boiled for a long time.

Eggs are divided into three layers: yolk, egg white and eggshell. The temperature of egg yolk coagulation is 68 -71, the temperature of egg white coagulation is 62 -64, if the fire is too big when boiling eggs, the egg white with low coagulation temperature will quickly solidify and harden outside the egg yolk, thereby hindering the heat to continue to transfer to the egg yolk, affecting the coagulation of the egg yolk with higher coagulation temperature, so that the boiled egg white is cooked and not cooked. If it is boiled for too long and the protein is excessively denatured, the egg will become very hard, which is not tasty and affects digestion and absorption.

Therefore, boiling eggs must also be obtained. First of all, the eggs should be potted under cold water, then slowly warmed, boiled for about two minutes after the water is boiled, turned off the heat, kept warm for five or six minutes, and then taken out with cold water to stir it to eat.

Bring to a boil for five minutes. Over time, it will affect absorption.