Cooking eggs seems to be simple, but sometimes even during the simplest activities we can make minor mistakes, which in this case will result in the eggs will have much less nutritional value.
A few mistakes make cooked eggs less iron, vitamins (including A, D, E, B2, B12), Folates, Choline, Lutein and many others. Most often it is caused by too long cooking. Hard -boiled eggs should be boiled as standard for 6 – 10 minutes depending on the size. Besides, we make mistakes such as:
- too little water – If the water does not cover the eggs in full, then the protein may not cut.
- Skorupka microdamons – Usually it does not depend on us, but if the shell begins to crack and damage, vitamins and minerals contained in eggs can get into the water (they will be flushed from protein and yolks).
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First of all, we need to choose fresh eggs. How can you easily check it? A good (but not giving 100 % certainty) way is Shaking the egg, if we hear characteristic palpitations, the egg is stale. In addition, the fresher the less time they need to cook. In addition, we should Throw into the boiling water – we do not put them in the cold and then boil them.
Eggs should be cooked on medium heat. Too much fire can contribute to cracking shells. After cooking, immerse eggs in cool water, in this way you will make it easier to peel. What’s more, you can also add vinegar or lemon juice to the water, these products can defy any microcracks in the shell.
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