Throughout history, eggs have always been a common food on people's tables. Even in the field of nutrition, eggs have been praised as a "complete nutritional food". Of course, there are countless ways to cook and eat eggs. Although eggs have high nutritional value and many ways to eat them, incorrect cooking and consumption methods can also be harmful to the body. Let's take a look at the wrong cooking methods for eggs and see if you have fallen into any of them.
8 misconceptions about eating eggs
Misconception 1:
Boiling eggs in boiling water
Try not to put eggs into boiling water, as it can cause the eggshell to crack and the egg liquid to spill out, and it can also easily scald your fingers.
The correct method is to put the eggs in cold water, heat them slowly, and simmer on low heat for 3 minutes after boiling. After turning off the heat, let them soak for 5 minutes. This way, the boiled eggs will have tender egg whites and firm yolks.
Misconception 2:
Tapping eggs on the edge of a table
The edge of a table is often not clean. The correct method is to tap the egg on the edge of a clean bowl and be careful not to let the eggshell fragments fall into the egg liquid and cause contamination.
Misconception 3:
Eating raw eggs
Raw eggs are not easy to digest and contain substances that are not conducive to the digestion and absorption of proteins and biotin (a type of vitamin). They are also not hygienic and can easily be contaminated by bacteria.
Misconception 4:
Peeling boiled eggs after they cool naturally
Peeling the eggs this way not only takes time and effort, but also leaves the egg white on the shell, resulting in waste. A time-saving and efficient method is to immediately put the boiled eggs into cold water after cooking, and peel them as soon as they are not too hot to handle.
Misconception 5:
Storing eggs at room temperature
Storing eggs at room temperature (20°C to 30°C) for one day is equivalent to storing them in the refrigerator for a week, so eggs should be refrigerated. When buying eggs, check the label and choose those with the best quality within a week.
Misconception 6:
Red-shelled eggs are more nutritious
The color of the eggshell is a substance called "porphyrin", which is related to the breed (genetics) of the chicken and has no relation to nutritional value. Test data shows that red-shelled eggs and white-shelled eggs have their own advantages in terms of nutritional composition.
Misconception 7:
Blindly believing in "free-range eggs"
Free-range eggs refer to chickens that are raised freely and do not have specialized feed. They mainly feed on insects, vegetables, and wild grass. Many people believe that "free-range eggs" should be better than eggs from chicken farms, but test data does not support this view.
Free-range eggs have slightly higher levels of protein, calcium, zinc, copper, and manganese, and slightly lower levels of fat, vitamin A, vitamin B2, niacin, selenium, and other nutrients. The differences in other nutrients are not significant.
Misconception 8:
Eggs and soy milk are incompatible
Soybeans do contain substances that are not conducive to the digestion and absorption of proteins. However, after soy milk is fully boiled, these substances are destroyed and will no longer inhibit the digestion and absorption of proteins.
