Eggs are one of the foods we often eat. For the sake of convenience, many office workers eat an egg for breakfast every morning at work. However, just because we eat so many eggs does not mean that we know how to eat eggs correctly. If you vote against it, then let me take a look at these misunderstandings about eating eggs. Maybe you have made several of them.

One of the misunderstandings: The darker the color of the eggshell, the higher the nutritional value

Many people only choose red-shell eggs when buying eggs, saying that red-shell eggs have high nutritional value, but this is not the case. The color of eggshells is mainly determined by a substance called "eggshell porphyrin", which has no nutritional value. Analysis shows that the nutritional value of eggs depends on the nutritional structure of the chicken's diet.

To evaluate the quality of egg whites, it is mainly the protein content in the egg whites (egg whites). From a sensory point of view, the thicker the egg white, the higher the protein content and the better the quality of the egg white.

Egg yolks range in color from light yellow to orange. The color of egg yolk is related to the pigments it contains. The main pigments in egg yolk include lutein, zeaxanthin, lutein, carotene and riboflavin. The color of the yolk usually indicates only the amount of pigment present. Some pigments such as lutein and carotene can be converted into vitamin A in the body. Therefore, under normal circumstances, eggs with darker yolks are slightly more nutritious.

Misunderstanding No. 2: Eggs have the same nutrition no matter how you eat them

There are many ways to eat eggs, including boiling, steaming, frying, stir-frying, etc. In terms of the absorption and digestibility of egg nutrients, boiled and steamed eggs are 100%, fried eggs are 98%, scrambled eggs are 97%, poached eggs are 92.5%, fried eggs are 81.1%, and eaten raw are 30% to 50%. . From this point of view, boiled or steamed eggs should be the best way to eat them.

Myth No. 3: Scrambled eggs will taste better if MSG is added

Eggs themselves contain a large amount of glutamic acid and a certain amount of chloride and sodium. After heating, these two substances will generate a new product - sodium glutamate, which is the main component of MSG and is very pure. of umami. If MSG is added to scrambled eggs, the umami flavor produced by the decomposition of MSG will destroy the natural flavor of the eggs themselves.Naturally delicious. Therefore, it is not advisable to add MSG when frying eggs.

Myth No. 4: The longer it takes to boil eggs, the better

To prevent the eggs from exploding during cooking, wash the eggs, soak them in a pot of water for 1 minute, and bring to a boil over low heat. After boiling, simmer over low heat for 8 minutes. Do not cook for too long, otherwise the ferrous ions in the egg yolk will react chemically with sulfur ions to form a brown precipitate of ferrous sulfide, which will hinder the body's absorption of iron.

If eggs are cooked for too long, the ferrous ions in the yolk will combine with the sulfur ions in the egg white to form insoluble ferrous sulfide, which is difficult to absorb. If the fried eggs are too old, the edges will be burnt, and the high molecular protein contained in the egg white will turn into low molecular amino acids. Such amino acids can often form chemicals that are harmful to human health at high temperatures.

Misunderstanding 5: Eggs and soy milk are highly nutritious when eaten together

Eating an egg when drinking soy milk in the morning, or boiling eggs in soy milk, is the eating habit of many people. Soy milk has a sweet and mild taste, and contains many nutrients such as plant protein, fat, carbohydrates, vitamins, and minerals. Drinking it alone has a good nourishing effect. However, there is a special substance called trypsin, which combines with the ovalbumin in egg whites, which will cause the loss of nutrients and reduce the nutritional value of both.

Myth 6: “Functional eggs” are better than ordinary eggs

With the development of science and technology. Various "functional eggs" rich in zinc, iodine, selenium and calcium are available. In fact, not all people are suitable for eating functional eggs. Because not everyone is deficient in the nutrients contained in functional eggs. Therefore, consumers should be targeted when choosing functional eggs, eat whatever they are lacking, and avoid blind supplementation.

Misunderstanding No. 7: The elderly should not eat eggs

Because eggs contain high cholesterol, it has been popular that the elderly should not eat eggs. Scientific experiments in recent years have proven that this statement is unreasonable.

Egg yolk is rich in lecithin, which is a powerful emulsifier that can make cholesterol and fat particles extremely fine, smoothly pass through the blood vessel wall and be fully utilized by cells, thereby reducing cholesterol in the blood. Moreover, the lecithin in the egg yolk can release choline after digestion, which enters the blood and synthesizes acetylcholine. It is the main substance of neurotransmitters and can improve brain function and enhance memory.

Myth No. 8: The more eggs the mother eats, the better

During the delivery process, the mother consumes a lot of physical energy, her digestion and absorption function is weakened, and her liver's detoxification function is reduced. Eating large amounts will increase the burden on the liver and kidneys, causing adverse consequences. Eating too much protein will also produce a large amount of ammonia, phenol and other chemical substances in the intestines, which are very toxic to the human body. Symptoms such as abdominal distension, dizziness, weakness in the limbs, and coma may easily occur, leading to "protein poisoning syndrome" ”. Protein intake should be calculated based on the body's digestion and absorption functions of protein. Under normal circumstances, it is enough for pregnant women to eat about 3 eggs a day.

Misunderstanding No. 9: Boil eggs and sugar together

Many places have the habit of eating poached eggs in sugar water. In fact, when eggs and sugar are cooked together, the amino acids in the egg protein will form fructosyl lysine conjugates. This substance is not easily absorbed by the human body and can have adverse effects on health.

Myth No. 10: Eating raw eggs is highly nutritious

Some people believe that eating raw eggs can moisturize the lungs and moisturize the voice. In fact, eating raw eggs is not only unhygienic and can easily cause bacterial infection, but it is not more nutritious. Raw eggs contain avidin, which affects the absorption of biotin in food and can easily cause "biotin deficiency" such as loss of appetite, general weakness, muscle pain, skin inflammation, and eyebrow loss. The protein structure of raw eggs is dense and contains antitrypsin. A large part of it cannot be absorbed by the human body. Only the cooked protein becomes soft and is more beneficial to human digestion and absorption.

In addition, raw eggs have a special fishy smell, which can also cause central nervous system depression and reduce the secretion of digestive juices such as saliva, gastric juice and intestinal juice, resulting in loss of appetite and indigestion. Therefore, eggs should be cooked at high temperature before eating, and do not eat undercooked eggs.