Some people like to eat half-boiled eggs, even raw eggs, think that such eggs taste fresh and more nutritious than cooked eggs. In fact, is there a nutritional difference between a heart-beate and a full-bodied egg? Will you be unhygienic, what do you need to pay attention to when doing it? Who is not suitable for eating eggs?
Is there any nutritional difference between the soft boiled and hard boiled eggs?
In terms of protein, whole-boiled eggs will make the protein better digested and absorbed than the eggs. Of course, if the eggs are cooked too old, excessive protein coagulation will also affect digestion and absorption;
In terms of fat, it is neither increasing nor reducing from the heart to the full-bodied egg;
In terms of vitamins, such as B vitamins may be lost in the cooking process of eggs, but this loss is not large;
In terms of minerals, there is no big difference between the egg and the fully cooked egg, both in content and absorption.
It can be seen that the difference in nutrition between the heart and the whole egg is not very obvious.
Will you be unhygienic, what do you need to pay attention to when doing it?
Although the eggs appear to be closed, bacteria are also likely to enter. For example, the common Salmonella.
Salmonella usually contaminates eggs in two ways: first, through the infected ovary or fallopian tube tissue before the eggshell is formed; second, through the feces on the eggshell. In addition, eggs can be contaminated by chicken farmers, pets, rats and other media.
Although thoroughly cooked food (food center temperature should be at least 75 ° C and maintained for 30 seconds) can effectively kill Salmonella, but if you eat eggs that have not been thoroughly cooked, or cross-contaminated by Salmonella, food may occur Poisoned.
The symptoms of poisoning are mainly acute gastroenteritis. The main symptoms are vomiting, diarrhea, abdominal pain, feces with yellow-green watery stool, sometimes with pus and mucus. The temperature of fever is between 38 °C and 40 °C. Symptoms of chills, convulsions, convulsions and coma. Salmonella infection usually improves after a few days, there is no sequelae, but infants, the elderly and patients with poor constitution should seek medical treatment in time.
In order to ensure the hygiene and safety of the eggs as much as possible, we should try to buy eggs from reputable and reliable suppliers (such as large supermarkets) and choose those eggs that are clean and eggshell intact; cracked eggs are susceptible to Salmonella. Contamination should be avoided; if it is contaminated with bird droppings, it should be cleaned with water before cooking (and some detergents can be used for auxiliary cleaning if necessary).
However, because the main route of egg contamination by Salmonella is transmitted through the hen’s ovaries before eggshell formation, it is more difficult to control. For safety reasons, it is recommended to cook the eggs thoroughly until the egg yolks and protein are completely solidified.
The US Department of Agriculture recommends heating eggs above 71 °C to fully kill pathogenic bacteria. The Dietary Guidelines for Chinese Residents (2016) also recommends that boiled eggs generally continue to cook for 5-6 minutes after the water is boiled. Specifically, we can use the egg cooker to help control the heat, time, water, etc., to make the egg white has solidified, and the egg yolk is softer.