Method of boiling eggs
Step 1: Wash the eggs with clear water first, and clean up the dirt such as chicken manure on the surface. Otherwise, after the egg is cooked, impurities will enter the egg with the pores of the eggshell.
Step 2: put the eggs in the pot, add water and avoid the eggs. At this time, the little secret came. Adding 1 tbsp of salt to water can not only sterilize, but also prevent eggs from breaking during cooking.
Step 3: put a little white vinegar in the pot and let it stand for 2 minutes before the fire. The chemical composition of eggshells is calcium carbonate, which will react with white vinegar when cooked. After cooking, it is very easy to peel, you can break the eggs and peel them automatically.
Step 4: Cover the fire and bring to a boil. Turn to low heat for 8 minutes, then turn off the fire and stew for 2 minutes, and the eggs will be cooked.
Step 5: If you are in a hurry, soak it in cold boiled water for a few minutes, and then peel it. If you are not in a hurry, natural cooling is the best. Never soak in cold water, because bacteria will enter the eggshell and it will be unsanitary to eat.
Nutritional value of eggs;
In terms of nutritional components, the nutritional value of egg yolk is higher. Compared with egg white, egg yolk has the following nutritional advantages:
1, containing a variety of fat-soluble vitamins (vitamin A, vitamin D, vitamin E and vitamin K) and almost all B vitamins;
It contains many minerals, especially calcium, phosphorus, iron, zinc and selenium.
3. It contains carotenoids which are good for eyesight and a good source of phospholipids. Phospholipids help to lower blood cholesterol and promote the absorption and utilization of fat-soluble vitamins such as vitamins A, D and E. ..