Eggs are delicious and nutritious. They are the choice of many people for breakfast. There are many ways to cook eggs. The simplest way is to boil eggs. However, how long eggs should be boiled has always been a question of many people. How long can eggs be cooked? The following editor will tell you the best time to cook eggs.
Eggs cooked too long will destroy their nutrients. If the egg is boiled for too long, it will not only destroy the B vitamins, vitamin E and other nutrients, but also cause the oxidation of fatty acids and cholesterol. The unsaturated fatty acids in eggs, such as linoleic acid, arachidonic acid and DHA, are easy to be oxidized. In the process of heating, with the increase of temperature, the rate of oxidation reaction is accelerated. The oxidized unsaturated fatty acids, like a good citizen turned into a demon, will increase the production of free radicals and even destroy DHA and cell structure.
Egg boiling time is too short, there are security risks. If the heating is not enough, not only can not effectively kill Salmonella and other harmful bacteria, but also can not destroy the anti nutrients such as biotin binding protein of eggs.
So, what's the best way to cook an egg? Generally speaking, the best state is: the egg white has solidified, and the yolk has just solidified, and the texture is soft and tender, and the color is golden. When the egg white and yolk solidify, it means that the central temperature can reach about 70 ℃, Salmonella has been killed and anti nutrients can also be removed; the egg yolk has just solidified slightly, which means that the cooking time will not be too long, and the oxidation degree of nutrients is relatively low. Here is a time table for boiling eggs
1。 Boil for two minutes, at this time the egg yolk throw orange, just a little sticky feeling, not ripe;
2。 After boiling for 4 minutes, the yolk is bright yellow, soft, and the center is not semi-solid and just cooked;
3。 After boiling for five minutes, the yolk is still not bright yellow, and the center is fat curd, medium cooked;
4。 After boiling for six minutes, the yolk center solidifies, and the periphery has begun to dry and fully cooked;
5。 After boiling for more than seven minutes, the yolk becomes hard and the edge is gray, and the longer the time, the more obvious.
Finally, remember to take the eggs out of the pot and immediately cool them with cold water, otherwise the residual temperature will make the eggs continue to heat and grow old.