Boiled eggs have to pay attention to eggs cooked too long good fat will "get worse"

Original title: Boiled eggs have to pay attention to eggs cooked too long good fat will "bad
eggs cooking methods are many, of which boiled eggs should be the most common. Many people think that boiled eggs are simple to operate, but boiled eggs are not very careful, especially about the grasp of time. Today, People's Network Science China will take you to understand those things about boiled eggs.
, eggs cook too long can destroy their nutrients. Eggs cooked for too long, not only will lead to B vitamins, vitamin E and other nutrients destroyed, but also lead to fatty acids, cholesterol oxidation. Eggs contain unsaturated fatty acids, such as oleic acid, peanut tyrenic acid and DHA, this is easy to be oxidized, in the heating process, with the temperature rise, the rate of oxidation reaction accelerated, oxidized unsaturated fatty acids like a "good people" into a "monster", they enter the human body will increase free-to-air production, and even destroy DHA and cellular structure.
, on the other hand, there are safety risks when eggs are boiled too short. If the heating is not enough, not only can not effectively kill the salmonella and other harmful bacteria, but also can not destroy the egg biotin binding protein and other anti-nutrients.
, what's the best way to cook an egg? Generally speaking, the best state is: egg whites have solidified, and egg yolks have just solidified, and the texture is soft and tender, the color golden. Egg whites, yolk solidification, indicating that at this time the central temperature can reach about 70 degrees C, salmonella has been killed, anti-nutrients can also be removed; The following is a schedule of boiled eggs, you can refer to:
1. Boiling for two minutes, at this time the egg yolks throw orange, just a little glue, not cooked;
2. Boiling for four minutes, the yolk is bright yellow, soft, the center is still semi-solid, just cooked;
3. Boiling for five minutes, the egg yolk is still not bright yellow, the center is greasy, medium cooked;
4. Boiling for six minutes, the egg yolk center solidified, the outer week has begun to dry, full cooked

, remember to take the eggs out of the pot and immediately cool them with cold water, otherwise the residual temperature will keep the eggs warm and grow old.
this paper by the branch of the food and nutrition information exchange center business director Yan Guangfeng scientific control.