Why do egg whites and yolks mix together when they sit for a long time?

You must have encountered such a phenomenon in daily life, after opening the egg, some egg yolks are not in the original position but are attached to the eggshell; Some egg whites and yolks are mixed together; Some eggs have turned black and smelly. Why is this happening?

It turns out that there are many hairs on the eggshell that are like the ones on our human **.

The surface of the eggshell often contains bacteria, mold and other microorganisms. When the ambient temperature changes drastically, water condenses or is mechanically damaged on the eggshell, and these microorganisms enter the egg through the small holes in the shell. Proteins are broken down due to the action of microorganisms and enzymes in the egg.

First of all, the protein frenulum decomposes and causes the yolk to shift, forming a "shelled egg";

The second is that the yolk membrane decomposes the yolk and scatters to form a "loose yolk egg"; If the microorganisms continue to multiply, the egg yolk and egg white are mixed together to form a "muddy soup egg"; Proteins are rapidly broken down to form hydrogen sulfide.

Amines, skatocins.

indole and other putrefactive substances, and emit a foul odor, forming a "rotten egg".

Shell eggs and loose yolk eggs can still be eaten if there is no peculiar smell. However, if the "rotten egg" is green and black, it should not be eaten. There are many harmful substances in "rotten eggs", which can cause poisoning and endanger human health after eating.

Food products have an expiration date, eggs also have an expiration date, and after a long time, they will spoil and mix together.

Before the egg has not spoiled, the egg white and the egg white can be separated independently, and after opening, the egg white protein mixes, indicating that it has begun to spoil.

The eggs have not spoiled, and the taste does not affect the taste and can be continued to eat. If the eggs have deteriorated and have obvious peculiar smells, this situation cannot be eaten, but even if they are spoiled, it will not be too big for the body.

Because it's been too long.

Because it has spoiled, it cannot be eaten.

Because eggs also have an expiration date.

Food has an expiration date, and eggs also have an expiration date because the time is too long.

Maybe it's been left for too long.

The egg whites and egg whites are separate and can be separated, and when opened, the egg whites and whites are mixed.

Food products have an expiration date, and eggs also have an expiration date.

Yes.

If the egg white and yolk can't be separated, then the egg is definitely bad. Or there must be something wrong with this egg, because the egg whites and yolks are almost stuck together and can't be separated.

The yolk is the yellowing part of the inside of the egg. The protein of eggs is concentrated in the egg white and egg film, and the rest of the nutrients are concentrated in the yolk. Egg yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements.

Eyesight protection. Lutein.

and zeaxanthin is closely related to eye protection. Both lutein and zeaxanthin have strong antioxidant effects.

effect, especially to protect the eyes.

Eggs are rich in protein, fat, vitelline, and lecithin.

Vitamins and minerals needed by the body, such as iron, calcium, potassium, lutein and zeaxanthin. There is also a higher cholesterol in egg yolks, which is thought to increase blood lipids and lead to hardening of the blood vessels, so some people only eat egg whites instead of yellows. But they don't know that egg yolk is rich in nutrients, and there are two nutrients in the composition of egg yolk that are to be specifically mentioned, that is, lutein and zeaxanthin.

The dark yellow color in the egg yolk is the ** of lutein and zeaxanthin. More than 1 3 of the fat-soluble yellow substances in egg yolk come from these two components, and they are very easily absorbed by the body. Therefore, for normal eggs, the more yellow the color of the yolk, the better it is for eye health.

Although there is coronary heart disease.

High blood pressure, hyperlipidemia.

People with high cholesterol and other diseases should not eat more eggs. But it's okay to eat it in moderation. Experts recommend eating more fruits and vegetables while eating eggs, which can avoid high cholesterol and protect your eyes.

The above content reference: Encyclopedia - egg yolk.

It's all, 1There are no artificial eggs anymore.

2.If the water is boiling when you make the soup, and the eggs will scatter when you put them in, it is an egg laid by a laying hen, not an egg laid by a rural chicken in the countryside.

3.Only eggs laid by authentic country chickens (native eggs) can be boiled into poached eggs, and no matter how you cook them, they will not separate.

4.If the eggs are broken, they are definitely stinky, and the smell is so bad that anyone can smell it.

A little yolk in the egg white can be beaten, but if the amount is relatively large, it will be difficult.

Egg yolk contains lecithin and oil, which can play a role in defoaming, which will affect the beating time, if there is only a little bit, the high-speed beating time is a little longer, and it may foam, if there are a few more drops of egg yolk, it can not be whipped.

Egg white whipping matters:

If the egg whites can't be whipped, you can put some baking powder in them, which can help whip. If you don't have baking powder, you can add some vinegar so that you can whip it up.

In winter, it is best to use warm water of 40 degrees in the egg beating basin, add a few drops of white vinegar, and then add some sugar, so that it is very easy to beat.

To whip egg whites, first add sugar. Put the egg whites in an oil-free and water-free round-bottom container, let the whisk stir in the same direction, you can put the granulated sugar into the egg whites in batches, and add granulated sugar at this time to help the egg whites bubble into the air. When the egg whites are beaten all the time and there is a fine foam, it is called wet foaming, which is suitable for making angel cakes.

Wet foaming continues to stir until the whisk does not drip the egg white, which is a hard foam.

Hello, the yolk is solidified. This may be the denaturation of proteins. Advice: Absorption is not good at this time. It can be used, but the nutritional value may drop a lot.

Egg yolk introducedThe yolk is the yellowing part of the inside of the egg. Most of the protein in eggs is concentrated in the yolk part. In addition, egg yolk is also rich in precious fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements, which are very beneficial to human growth.

Eating eggs is also taboo: avoid eating undercooked eggs, eggs should not be boiled with sugar, and scrambled eggs do not need to put MSG. At the same time, the storage of eggs also needs to pay attention to a certain method.

In view of the occurrence of fake egg yolks, poisonous heart-filling and other food vicious incidents in recent years, the state has standardized and quantified the relevant food industry. Egg yolk is rich in fat, including neutral fat, lecithin, cholesterol, etc.; It is also rich in minerals such as calcium, phosphorus, and iron; At the same time, it is rich in protein, and it is a protein with high biological value; It is also rich in vitamins, of which vitamin A, vitamin D, and vitamin B are the most.

Nutritional value of egg yolksAfter the lecithin in the egg yolk is digested by the body, it can release choline, which reaches the brain through the blood, which can avoid mental decline and enhance memory; Medical experts say lecithin is the nemesis of senile dementia; The lecithin in egg yolk can promote the regeneration of liver cells, increase the content of human plasma protein, promote the body's metabolism, and enhance immunity.

The yolk is solidified, and the nutrients will be destroyed.

Eggs should be refrigerated in summer, but the eggs bought should not be put directly into the refrigerator, but should be sealed with a food bag or crisper before being put in the refrigerator. If you need to store eggs in the refrigerator, be careful not to expose them directly to the refrigerator, as the surface of the eggshell carries many contaminants and can easily contaminate other foods in the refrigerator.

Eggs should only be stored in the refrigerator compartment of the refrigerator and should not be frozen, as freezing will change the raw protein and the yolk will easily coagulate. After buying eggs home, first soak each egg to be refrigerated in the refrigerator with clean paper and wring it out, and gently wipe off the dirt on the surface of the egg.

Because the gelatinous substance on the surface of the egg is washed off, bacteria can easily enter through the small holes in the eggshell and make the egg spoil. So, we use slightly damp paper to wipe off the dirt on the surface of the eggshell.

Benefits of eating eggs for breakfast:

1. Help**.

Compared with steamed buns, steamed buns, fritters and other breakfasts, eggs are more resistant to hunger, and have a strong sense of satiety. Studies have found that people who eat poached eggs, boiled eggs, and steamed eggs for breakfast can lose two-thirds of their body weight compared to others.

2. Supplement high-quality protein.

The high-quality protein of eggs is second only to breast milk, and an egg contains about 7 grams of protein, including eight kinds of amino acids necessary for the human body.

3. Protect eyesight.

Eyes should be protected, and foods rich in lutein and zeaxanthin are indispensable. Eggs contain both of these ingredients, which can protect the eyes from ultraviolet rays and reduce the risk of cataracts in middle-aged and elderly people. Eating an egg in the morning is also good for computer people who overuse their eyes.

4. Improve memory.

Lecithin, vitelline, etc., in egg yolk, have a great effect on the nervous system and physical development. After lecithin is digested by the human body, it can release choline, promote brain development, improve memory, and prevent Alzheimer's disease.

One of the reasons for this phenomenon is that the egg is placed for a long time, especially when it is refrigerated for a long time at low temperatures, and the protein in the yolk will gel, resulting in this phenomenon.

The second is that the gossypol content in the feed is too high, which will poison livestock and poultry. The free gossypol, cyclopropylene fatty acids and other components can combine with pigments to change the color of egg whites and egg yolks, and convert the fat in egg yolks into stearic acid to make egg yolks rubbery.

In addition, long-term storage, or high heavy metal content in the feed may also make the eggs rubbery and inedible.

The first reason is the physical change, which may not cause any harm to the human body when it is eaten, and it is best not to continue to eat it when such a condition occurs due to the weather. ”

Egg yolk, can you eat anything? Egg yolk lipolytic protein, eating egg yolk is particularly nutritious, because egg yolk can be eaten, but not more than one day, an egg in the morning, a glass of milk, this is the best.

Raw eggs are edible when the yolk solidifies, which is a symbol of egg hatching and has no damage to the body. Traditional Chinese medicine believes that egg yolk is warm and sweet; It has the effect of nourishing yin, calming the heart and calming the nerves; **Yin deficiency caused by upset, sleeplessness, stomach reversal, vomiting.

Of course, you can eat the egg yolk after it is solidified, because the egg yolk tastes very good and has high nutritional value, so you can eat it after it is solidified.