Can you still eat egg custard when steamed out of yellow green?

Usually we buy boiled eggs, tea eggs, etc., the skin of the egg yolk is gray-green, what is going on? Does such a grayish-green substance really cause harm to the body? Let's talk about it today

In fact, there are three states in the process of steaming eggs, at the beginning the egg yolk is flowing dark yellow, and when the egg is heated to more than 68 degrees Celsius, the egg yolk begins to solidify, and at this time it slowly turns light yellow. When the egg is heated for a longer period of time, the yolk will turn gray-green in appearance.

This is because the egg whites and yolks of eggs are rich in protein, and protein is very sensitive to heat, and the sulfide in the protein will combine with hydrogen in a high-temperature environment to produce hydrogen sulfide gas with the smell of "rotten eggs".

The eggs we get are usually not smelly anymore because the amount of hydrogen sulfide gas produced is very low and has already shifted to the center of the egg, so it is difficult for us to smell it.

In addition, eggs also contain a part of iron, and when iron meets hydrogen sulfide, it will react chemically to form ferrous sulfide wrapped around the yolk of the egg, which forms the gray-green substance we see.

Although the gray-green substance does not look very beautiful, it does not have a bad effect on the body. Because the content of ferrous sulfide produced in eggs is very low, this substance enters the stomach and meets with gastric acid, and in an acidic environment, ferrous sulfide will be converted into hydrogen sulfide and ferrous chloride. So it doesn't affect the body at all.

Usually the amount of eggs we eat is about one or two, and this amount is difficult to reach the level of harm to the body. In addition, some people say that eating too many gray-green eggs can cause anemia, and in the opinion of these people, eggs are iron-rich foods that will play a role in preventing anemia.

But in fact, the iron content in eggs is really not as good as lean pork, duck blood, and animal liver. If you have iron deficiency anemia, you should take iron supplements or eat foods high in iron instead of eggs.

If you don't want to see the gray-green substance, try to reduce the time it takes to boil the eggs, as long as the eggs are solidified, they will be taken out immediately, and a series of chemical changes will not occur.

The white color of egg yolk may be caused by low pigmentation, eating dregs, expiration, etc.

One. What's the deal with egg yolks being white?

The yolk is white because the type of feed has an effect on the color of the yolk. In fact, poultry itself cannot synthesize carotenoids on its own, and can only be obtained by ingesting feed. Therefore, it may be related to the specific composition of the chicken feed that lays eggs, and it should have little impact.

Egg yolk is also a part of the nutrients in eggs, and the main minerals, vitamins, phospholipids, etc. in eggs are in egg yolks. The main components of egg yolk are protein, fat, about 48% water and 2% minerals, as well as a variety of vitamins. The vast majority of the fat in eggs is concentrated in the yolk.

The fat in egg yolk is dominated by monounsaturated fatty acids, more than half of which is the main ingredient in olive oil, oleic acid, which is beneficial for preventing heart disease.

Two. Can you eat egg yolk white?

The yolk of the egg is pale white, which is related to the food fed, which is caused by metabolism in the body, so it can be eaten with confidence.

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.

Three. What color is egg yolk?

The yolk color of chai eggs is generally darker than that of eggs in farmed chickens, but it is not absolute. But it's not red, it's dark yellow. However, adding colorants to chicken feed can darken the color of egg yolks, and this additive is not harmful to humans.

Four. Nutritional analysis of egg yolks.

The egg yolk is mostly located in the egg white**, and is suspended by frenulum at the poles. The volume of egg yolk is about 30% 32% of the whole egg, the main component is yolk phosphoprotein, and the fat content is, and the fat mostly belongs to lecithin, which is one of the phospholipid classes. In terms of human nutrition, egg yolk is rich in vitamin A and vitamin D, and contains high minerals such as iron, phosphorus, sulfur and calcium.

The yolk has a placenta inside it.

Steaming eggs for too long or too much heat will cause them to turn green.

The analysis is as follows: 1. The protein in egg whites contains sulfur. During the denaturation process, sulfur combines with hydrogen to produce hydrogen sulfide, a toxic gas that also tastes like "rotten eggs".

2. Because hydrogen sulfide is heavier than oxygen and helium, hydrogen sulfide usually exists in wells and holes, which is toxic, flammable, explosive, and corrosive. But don't worry, the hydrogen sulfide in eggs is very small and poses no health risk.

3. When you boil eggs, the heat comes in from the outside in. This is important because the solubility of egg whites decreases as the temperature increases, so hydrogen sulfide is forced into the yolk.

4. Egg yolk contains iron, which will be released from the yolk high phosphoprotein after full heating. At the intersection of egg yolk and egg white, iron ions react with hydrogen sulfide to form iron sulfide. This is a grayish-green substance, so the yolk has a pale green layer.

The longer you cook it, the more iron sulfide will be, and the greener the yolk will be.

After the yolk of the boiled egg turns green, it can be eaten, do not throw it away, it is not harmful to our human body, and it can be used with confidence.

Especially when boiling an egg, after boiling it for a long time, we peel off its shell. It was found that the yolk was dark green because the egg contains a substance containing iron. And the iron content in eggs is still very high.

But there is also a nutrient called sulfur in the egg white, which is in the process of cooking. This will release the methionine of the egg. When released, it binds to sulfide, which affects the iron contained in the egg.

The yolk in the egg then turns dark green.

Many people boil eggs for too long, and when they open them to see that the yolk is dark green, they will feel that they are poisonous inside. Still others believe that the ferrous sulfide contained in it is a carcinogen. If it is practical, it will cause great harm to one's physical and mental health.

In fact, in our daily life, we often eat this kind of green. There are a lot of egg yolks, and many eggs will be heated and stored for a long time, which eventually causes changes in ferrous sulfide in eggs.

Therefore, in the process of boiling eggs, if it is said that after more than 15 minutes, the yolk in his egg begins to slowly turn green, but this substance called ferrous sulfide does not have carcinogenic components, and ferrous sulfide does not have any toxins, it is not easy to dissolve in water, and it will not be absorbed by the human body quickly. After eating it in the stomach, it will be excreted with your stool, so it has no effect on our health.

And a small egg is about 80 grams, and its iron content does not exceed 5 grams. Therefore, after he ate it, it was impossible to completely say that it was a substance called ferrous sulfide. So, after we ate it, he didn't completely turn into this ferrous sulfide.

And the statement that it does not contain any carcinogens is simply unrealistic, so after boiling wine like this, eggs with green yolks are still edible, and there is no harm to the body.

But if. If the boiled egg is boiled for too long, it will still affect the minerals in the egg, such as its iron content. Therefore, when we boil eggs, try not to boil them for too long, and cook them for about ten minutes.

In fact, it is best to boil the egg for about six minutes, and then let it simmer in the pan for five minutes, so that the boiled egg tastes the best.

You can eat it.

Because eggs are boiled for a long time, methionine will release sulfide, which reacts with the iron in the egg to form dark ferrous sulfide, causing the surface of the egg yolk to turn green.

First of all, there is very little sulfide on the egg yolk, which may become hydrogen sulfide and ferrous chloride under the action of gastric acid, and if it does not react with gastric acid, it is also a water-insoluble compound and will not participate in the metabolic process.

Secondly, the sulfides on the egg yolk do not affect the protein digestion. Methionine is not only found in eggs, it is also called methionine, which is a common amino acid in food and is harmless to the human body.

Finally, the human intestinal digestion process is microbial fermentation, and it is normal to produce metabolic wastes such as hydrogen sulfide and biogenic amines. The amount of hydrogen sulfide in the intestines far exceeds the water-insoluble ferrous sulfide on the egg yolk, so everyone can eat it with confidence.

Boiled eggs are edible when they turn green. It is very normal for eggs to turn green after boiling for too long, and there are no harmful substances produced, and the taste is relatively good.

The yolk of boiled eggs turns green only because the eggs are boiled for too long, so that the trace elements in the eggs react into hydrogen sulfide, although hydrogen sulfide is a toxic gas, but because the egg is very small, there is no substantial harm to human health.

It is a very normal phenomenon for the yolk to turn green when boiling eggs, the main reason is that after boiling for a long time, some substances in it will change color, but it will not be harmful to the human body, on the contrary, it tastes better.

It can be eaten, it should have been cooked for a long time. After a long period of heating, methionine can decompose sulfide, which reacts with the iron in the egg yolk to form green or gray-green iron sulfide around the egg yolk.

It is very important to control the time of boiling eggs, and the yolk of boiled eggs is green and harmful to health.

What is the gray-green substance on the surface of the egg yolk after boiling eggs for too long?

You can eat it. The yolk has a layer of green on the outside. This is because the sulfide in the egg yolk reacts with the iron, and there is no harm. As long as the boiling time is too long, it can be avoided.

Preparation of the method of steamed eggs with minced meat, prepare the ingredients:

Eggs: 4 pieces, minced meat: 100g, cooking oil: 5ml, minced garlic: 5g, light soy sauce: Wang oak 5g, chopped green onion: 5g, carrot: 8g, minced shiitake mushroom: 8g, salt: 3g.

1. Beat the eggs, add water and stir well.

2. Filtration. <>

3. Cover with plastic wrap and tie small holes.

4. Separate the water and steam over high heat for 10 minutes.

5. In another pot, pour in cooking oil and minced garlic, and heat until fragrant.

6. Pour in the minced meat, stir-fry until it changes color, add light soy sauce and stir-fry evenly.

7. Add chopped green onions, carrots and shiitake mushrooms, add water, and reduce the juice over high heat.

8. After the eggs are steamed, put the minced meat and sprinkle with chopped green onions.