Who has higher nutritional value, soft boiled eggs or hard boiled eggs?

Personally, I think that it is a fully cooked egg, the nutritional value is higher, and it can replenish nutrients to the body, and the heart egg is completely undercooked, and if you eat such an egg, you may get sick.

According to what you said, just eat fully cooked, if you are half-cooked, you are afraid of bacteria, and you are afraid of causing gastrointestinal discomfort. Eggs are easy to constipate if eaten too much, and they are easy to absorb when they are fully cooked, and their nutritional value is also high.

Personally, I think that the nutritional value of sugar eggs is relatively high, and the taste is better, the protein can be better digested and absorbed, and it contains a lot of vitamins and minerals, protein with high biological value, and the nutritional quality is relatively high, and cooking it for too long will destroy its nutrition.

In fact, the nutritional value of soft-boiled eggs and hard-boiled eggs is about the same, and the vitamins of soft-boiled eggs may be better preserved, but they are not as good as hard-boiled eggs in terms of nutrient digestion and absorption.

Comparison of nutritional value: The nutritional content of these two eggs is almost the same, the difference is that soft-boiled eggs do not have fully ripe yolks, and they will be preserved a little better in terms of vitamins. However, hard-boiled eggs have an advantage in digestion, and the nutrition of hard-boiled eggs will be easier to be absorbed by the stomach, and the absorption of soft-boiled eggs is relatively slow, so if you compare comprehensively, the nutritional value of the two kinds of eggs is also about the same, with only slight differences.

Safety Comparison In terms of safety, hard-boiled eggs must have an advantage, because after all, the eggs are fully cooked, and the bacteria in them are basically killed, so they are safer to eat and rest assured. The soft-boiled eggs are different, because the yolk is not fully cooked, so the temperature in the egg yolk has not yet reached 62 degrees, and the germs that are more susceptible to infection in eggs can basically survive at this temperature, such as Salmonella needs a temperature of more than 71 degrees to kill, it can be seen that soft-hearted eggs still have the possibility of pathogenic bacteria, and there is a certain risk of infection when eaten.

There is not much difference between soft-boiled eggs and hard-boiled eggs in terms of nutrition. The main ingredient of eggs is protein, in addition to a small amount of minerals and vitamins, after heating, it does help the digestion and absorption of protein, so fully cooked eggs may be slightly better. However, eggs contain vitamins, and vitamins are easily lost at high temperatures, so soft-boiled eggs will be a little better than fully boiled eggs.

So the difference between the two is not big.

The nutritional value of soft-boiled eggs is a little higher than that of fully cooked eggs, the main reason is that the sugar eggs are not fully cooked, and some protein will be retained, so relatively speaking, the value is a little higher than that of fully cooked eggs, but at the same time, sugar eggs will also have bacteria exceeding the standard.

Fake, the nutritional value is just as high, but the inside of the soft-boiled egg has not been treated at high temperature, there may be parasites, and it is not healthy in itself.

No, the yolk of the soft-boiled egg is not fully ripe and there are germs.

1. Compared with soft-boiled eggs and hard-boiled eggs, the difference in nutrition is not very obvious.

2. In terms of protein, compared with soft-boiled eggs, fully cooked eggs will make the protein better digested and absorbed, of course, if the eggs are boiled "too old", excessive coagulation of the protein will also affect digestion and absorption;

3. In terms of fat, from soft-boiled eggs to fully cooked eggs, it will neither increase nor decrease;

4. In terms of vitamins, such as B vitamins, they may be lost during the cooking of eggs, but this loss is not large;

5. In terms of minerals, there is no big difference between soft-boiled eggs and fully cooked eggs in terms of content and absorption.

Soft-boiled eggs and hard-boiled eggs are eggs with different levels of ripeness, and many people like to eat soft-boiled eggs, so that the thin egg yolk can be used with other ingredients and has a special taste. But there are also people who prefer to eat fully cooked. So in terms of nutritional value, which is more nutritious, soft-boiled eggs or fully boiled eggs?

In fact, there is no obvious difference in the nutritional value of these two types of eggs. In terms of protein, soft-boiled eggs will make the protein digested and absorbed better compared to soft-boiled eggs. Of course, if the eggs are boiled "too old", the protein will be too coagulated, affecting digestion and absorption.

In terms of fat, the process of boiling eggs changes from soft-boiled eggs to fully boiled eggs, and there is no increase or decrease in nutrition. In the case of vitamins, B vitamins, for example, may be lost during the steaming of eggs, but not by much; In terms of minerals, their content, as well as their absorption, there is not much difference between soft-boiled and hard-boiled eggs.

The protein in hard-boiled eggs is a little easier to digest. The main nutrients contained in eggs are protein and minerals. Not only does heating not destroy the protein, but it also aids in the digestion and absorption of the protein.

The process of protein digestion is the process by which proteases in the gastrointestinal tract cut large protein molecules into small pieces until they become amino acids. There are protease inhibitors in eggs, which can reduce protease activity in the digestive juice and affect digestion. When fully heated, the protease inhibitor is destroyed and the protein is easier to digest.

It depends on what you want to boil, generally raw eggs are boiled for 5-8 minutes, at this time the eggs are soft, you can determine the cooking time according to your needs. Wait at least 5 minutes as well. After boiling the egg for 5 minutes, the egg white will set completely, the outer yolk will start to set, and the middle is thin.

The eggs are boiled for 7 minutes until the whites are completely set, most of the yolks are set, but slightly thinner in the middle.

We know that boiled eggs are the healthiest and most convenient way to do it, and the nutrient absorption is also the most comprehensive, only need water, no need to put any seasonings, and the protein, lecithin, egg vitrucin, and calcium, phosphorus, iron, vitamin A, vitamin B eggs are boiled in boiling water for more than ten minutes, and a series of chemical changes will occur inside. The ferrous ions in the egg yolk are combined with the sulfur ions in the egg white to form insoluble ferrous sulfide, which is difficult to absorb. In a pot under cold water, heat up on low heat, bring to a boil and simmer for 2 minutes.

Boiled eggs are the best form of nutrient retention in egg processing, how long to boil is indeed quite particular, if you eat raw eggs directly, there are protease inhibitors in egg whites, which will reduce the absorption rate of egg protein and prevent the absorption rate of vitamins. As long as the egg white is boiled to solidify, turn to medium heat and boil for five minutes after boiling over high heat, you can take it out, and after taking it out, in order to facilitate peeling, put it in cold water for about five to ten minutes, so that it is very, very good to peel the skin.

First of all, the eggs need to be rinsed first, then boiled in a pot under cold water over low heat. The fire is large and easy to crack. After boiling, do not open the lid or move the pot, turn off the heat and let the eggs continue to simmer in the pot for 10 minutes.

Eggs in a pot under cold water, don't turn on too much heat, boil frogs in warm water. Reduce the water** to a lower level and cook for 4 minutes. Remove from heat and simmer for two minutes.

The heat is too big, the eggs are tumbling back and forth, and they are easy to rot when they hit the wall of the pot.

When boiling eggs, boil the water for 3 to 5 minutes and remove from the pot, the yolk is not fully ripe, which is the so-called soft-boiled egg. Soft-hearted eggs are golden in color and are considered by many to be the most nutritious. In fact, the yolk of soft-boiled eggs is not fully ripe, and boiling eggs for too long will produce ferrous sulfide The outside of the egg yolk is black and gray is ferrous sulfide Ferrous sulfide is a carcinogen Eating more will affect your health Cook eggs for no more than ten minutes After five minutes on high heat, turn off the low heat and cook for 3 minutes.

Boil for about five minutes.

You may prefer a soft-hearted taste, but the nutrition is no different from that of a hard-boiled egg. Now the domestic big brand enterprises have reached the national standard in the production process of soft-boiled eggs, so if you want to eat delicious soft-boiled eggs, you must choose regular manufacturers, big brands, safer.

Because the nutritional value in soft-boiled eggs is higher. Then boil the egg yolk until it feels very good. So I think this is the highest nutritional value.

No. In fact, the nutritional value of soft-boiled eggs is almost the same as that of boiled eggs or raw eggs, and the nutrients in eggs will not change much due to high temperature heating.

No, it's just that compared with other methods, sugar eggs are more tender and more delicious, in fact, this practice will make the bacteria in the eggs cannot be completely eliminated, and people with weak stomachs will cause diarrhea if they eat it this way.

Not really, because soft-boiled eggs are not fully cooked and have a lot of bacteria, so its nutritional value is also very average.

No. In the case of sugar eggs, the yolk is not cooked, and there may be a lot of bacteria that have not been killed, which is not good for the human body.

Yes, the nutritional value is not only high, but also very delicious, and many people like to eat it this way.

No, and such eggs are almost the same value as ordinary eggs, and they can supplement the calcium that the body lacks.

Yes, the nutritional value is still very high, which can make our body better and better. It is possible to cook such food for others when they are sick.

It is best for pregnant women to eat salted and cooked eggs, because this can well avoid some bacterial infections, if it is an undercooked egg, it will easily cause bloating and diarrhea, or some gastrointestinal symptoms, which will lead to threatened miscarriage.

It is recommended that it is best not to eat. Both raw eggs and undercooked eggs can contain salmonella, which is not good for health. Since the yolk of soft-boiled eggs is not cooked, it is not recommended to eat it during pregnancy, if you have the habit of using boiling water to drink eggs, you should also be cautious now, only if the yolk and egg whites are thoroughly cooked, it is safe to eat.

No, because some of the soft-boiled eggs are not fully cooked, which may contain salmonella, which is harmful to the body, and it is not recommended for pregnant women to eat.

It is best not to eat pregnant women, because undercooked eggs contain salmonella, which will affect the health of pregnant women and fetuses.