Eggs are one of the best sources of protein. Many people like to use them, adding them to sandwiches, salads and many other meals. But did you know that the way they cook can get rid of nutrients? How should they be prepared to preserve micronutrients that contain?
Baking eggs seems easy, But sometimes even with the simplest activities, we can make small errors that in this case cause eggs to have a much lower nutritional value.
How should the eggs should be cooked? This may cause their lower nutritional value
- The result of several errors is that boiled eggs have fewer iron, vitamins (including A, D, E, B2, B12), folic acid, choline, lutein and many others.
Most often this is due to excessive cooking. Standard hard -boiled eggs should be cooked for 6-10 minutes depending on the size.
In addition, we make mistakes such as:
- too little water – If the water does not completely cover the egg, the whites may not settle down
- micro -harvesting of the shell – Usually, we cannot influence this, but if the shell begins to crack and damage it, vitamins and minerals in the eggs can leak into the water (they are washed out of whites and yolks).
How to cook eggs to make them tasty and valuable?
First of all, we have to choose fresh eggs. How can this be easily checked?
- A good (but not 100 % certain) is to shake the egg, if you hear a characteristic banging, then the egg is musty. In addition, the fresher they are, the less time they need to cook.
- We should also put them in boiling water – not put them in cold water and cook them later.
- The eggs should be cooked on medium heat. Too high temperature can contribute to the cracking of shells.
- After cooking, immerse the eggs in cold water, making it easier to peel.
- In addition, you can also add vinegar or lemon juice to the water, these products can seal any micro -cracks in the shell.
Eggs no longer crack. I will add one thing to the water and the problem is solved
