[Science] When boiling eggs, do not use water to boil them, add two more ingredients, the shell will fall off as soon as the egg is peeled, it is tender and delicious!

In the field of nutrition, eggs have always been known as "all nutritious food". Whether it is boiled eggs, scrambled eggs, steamed eggs, fried eggs, or fried eggs, every kind of egg is very delicious. Eggs are inevitably used for cooking and sizing. Even the preparation of the mask will also use egg white...It can be said to be very useful!

Among the various methods of eggs, boiled eggs are considered to be the most nutritious and healthiest cooking method.

Actually, do you know? Boiled eggs are very knowledgeable: the yolk of the egg will turn blue and taste very astringent when the cooking time is short; the yolk will not solidify and taste eggy when the cooking time is short; and the egg skin will not be easy to peel when it has time. After the egg is finished, the pits on the surface are particularly ugly.

In order to solve this problem, every family has their own tricks:

Someone breaks the boiled egg shell and then peels it;

Someone rolls the boiled egg on the table before peeling it;

Someone soaks the boiled eggs in cold water for 2 minutes before peeling;

Someone puts the boiled eggs under the faucet and rinses them while peeling them.

.........

If you want to peel the egg shell completely, and save time and effort, you have to use these techniques. The shell of the boiled egg will be peeled off as soon as it is peeled, and the taste is very tender slip.

Tips for peeling eggs well

Prepare ingredients: eggs, salt, white vinegar.

The first step: Before boiling the eggs, rinse the eggs with clean water several times to remove the remaining chicken manure and some impurities on the surface.

Step 2: Add some cold water to the pot,Put the cleaned eggs into the pot and add a teaspoon of salt.

table salt can not only sterilize, but also make the eggshell membrane and the egg white membrane form a certain gap due to the different degree of contraction. makes the eggshell easier to peel off.

Step 3: Add a spoonful of vinegar to the pot, either rice vinegar or balsamic vinegar. Don’t worry about the sourness. The sourness will be released after boiling; then turn on the fire.

The effect of adding white vinegar is to make the egg peel better. The main component of eggshell is calcium carbonate. When it encounters acidic substances during heating, will oxidize, which will make the eggshell softer and better peeled.

Step 4: After boiling on high heat, turn to medium and low heat and simmer for 5 minutes, then turn off the heat. Remember, in the process of boiling eggs, the firepower must not be high, because the firepower is high, the egg will burst easily.

Step 5: Don’t rush out after the eggs are cooked, continue to cover and simmer for 3 minutes.

Boil the egg for 8 minutes. The eggs cooked in this way are in the healthiest state. The egg whites are tender and the yolks have just set. They taste tender and not choking. Eggs in this state are suitable for all ages and are highly recommended.

Step 6: Take the boiled eggs out, put them in a basin, add cold boiled water that has not been used before, and wait until the skin has cooled down. The skin can be peeled. The shell will fall off as soon as it is peeled.

Do not cool boiled eggs with tap water. Because after the eggs are cooked, the eggshell membrane that can prevent bacteria from passing through has been destroyed, so the bacteria or microorganisms in the tap water,It will enter the egg through the eggshell and the micropores in the broken protective film.

So be sure to use clean cold boiled water for cooling.

Another thing to note is that the eggs should be cooled with cold boiled water immediately after they are taken out of the pot, otherwise the residual temperature of will make the eggs continue to heat and grow old.

Why does the egg white always stick to the shell?

The egg white and egg shell are not sticking together for no reason. The degree of their "difficult to distinguish" on the contrary, can reflect the freshness of the egg. The fresher the egg, the harder it is to peel the egg.

So don't blame the egg, it's just too fresh.

Fresh eggs are still "alive" to some extent, because the egg whites of fresh eggs contain a certain concentration of carbon dioxide. Eggs also "breathe", just like human beings, they expel the carbon dioxide in the egg white through the eggshell and exchange fresh oxygen with the outside world.

During the "breathing" of eggs, the content of carbon dioxide gradually decreases. Carbon dioxide is a weakly acidic gas. As the concentration decreases, the pH value of the egg white gradually increases. Scientific research has shown that has a relatively high pH value. High eggs are easier to peel after they are cooked.

There is another point. After the eggs are stored for a long time, the water contained in the eggs will gradually evaporate. When there is little water, the space in the egg becomes larger, and a tiny gap will be formed between the inner and outer membranes of the egg. This is also one of the help that we can smoothly separate the eggshell from the eggshell.

Although fresh eggs are difficult to peel, just add salt and vinegar to the water for boiled eggs.The egg shell will be peeled off obediently!

In addition to salt and vinegar, can also solve this problem by adding a spoon of baking soda . Baking soda water is weakly alkaline, which will increase the pH of the egg white during the cooking process, which is more conducive to the peeling of the egg shell.

Eggs are an excellent source of protein supplement, but not every cooking method can completely preserve the nutrition of eggs.

If you want to eat the healthiest eggs, you must know the correct way to eat them.

The best protein digestion ranking list

First place: hard boiled eggs in shell.

Studies have shown that the digestibility of the protein of boiled eggs is as high as 99.7%, and can almost be absorbed and utilized by the human body.

Second place: fried poached eggs and spread eggs.

The protein digestibility of these two methods is 98%.

Third place: scrambled eggs.

The protein digestibility is 97%.

Fourth place: steamed eggs.

Protein digestibility is 92.5%.

Fifth place: raw eggs.

The protein digestibility is only 30%-50%.

Vitamin Preservation Ranking

First place: boiled eggs in shell.

The heating temperature is low, and the nutrients are fully retained.

Second place: steamed egg.

heating temperature is low, riboflavin, lutein and other water-soluble vitamins are less lost.

Third place: poached eggs.

The heating temperature is low, and there is a little loss of water-soluble vitamins.

Fourth place: fried poached eggs.

The heating temperature is high, vitamins A, D, E, K, etc. fat-soluble vitamins and water-soluble vitamins are all lost.

Fifth place: spread the eggs.

The heating temperature is high, and all vitamins are lost.

sixth place: scrambled eggs.

The heating temperature is high, and the vitamin loss is more.

I have to mention that in the above two rankings, the method of "boiled eggs in shell" ranks first. It can be seen that "original" food is the healthiest!

Regardless of the method, as long as you master the correct cooking method, you can maximize the preservation of the nutrition in the egg.

Source: High-Quality Living

Editor: Lu Haihua

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