Fan Zhihong, an associate professor at the College of Food Science of China Agricultural University, pointed out that if the egg yolk is not fried until it is crispy, there is little difference in cooking methods such as steaming, boiling, frying and frying. However, according to the oxidation degree and heating degree of cholesterol, the health ranking of various cooking methods is as follows: A: boiled eggs, B: poached eggs and egg drop soup, C: scrambled eggs and egg pancakes, D: baked yolk.

2. Will salted eggs cause nutrient loss?

Salted eggs refer to salted eggs salted with salt. The loss of nutrition during curing is not great, but some studies show that the cholesterol in cured eggs is oxidized to a great extent, and the cholesterol oxidation products formed will cause harm to the cardiovascular system. Tea eggs are also a kind of preserved eggs, and the existence of antioxidant substances such as tea can reduce the oxidation degree of cholesterol. However, Song Xin, a nutritionist at Chaoyang Hospital, warned that tea contains alkaloids that can stimulate gastric acid secretion, so children, pregnant women and people with poor stomach should not eat more tea eggs.

3. How many eggs should I eat a day?

Professor Cheng Yiyong, chairman of China Nutrition Society, said that different people eat different amounts of eggs. Children, pregnant women, nursing mothers and people who exercise heavily can eat 1-2 eggs every day. Normal adults and the elderly can eat 1 egg a day. Patients with dyslipidemia or obesity are advised to eat 2-4 eggs a week.

4. Eating a plate of scrambled eggs or custard (about 5 pieces) will cause cholesterol to rise?

China Nutrition Society suggested that the daily cholesterol intake of ordinary adults should not exceed 300mg, and those with hyperlipidemia should be controlled below 200mg. A 50g egg has a cholesterol content of 290 mg. But in fact, cholesterol is needed for the synthesis of every cell in the human body. In order to meet the demand, the human body needs to synthesize more than 1000 mg of cholesterol every day, so consumers don't have to worry about eating too many eggs at a time. Reduce the intake of high-cholesterol foods in the next few days, and there will be no worries about rising cholesterol.

5. Can I still eat scrambled eggs when I have a cold?

When you have a cold and a fever, your body consumes a lot of energy, so your resistance will drop, you can't eat, and you lack nutrition. Supplementing the relatively high food in protein, such as eggs, is good for your health. Experts suggest that it is best to eat egg custard and egg drop soup instead of fried eggs or fried eggs, because fried things are easy to get hot in the stomach and difficult to digest.

6. Are small eggs more nutritious?

Many consumers think that eggs with small eggshells or dark colors have high nutritional value. However, Fan Zhihong pointed out that there is no certain relationship between the size of an egg and the color of its shell and its nutritional value. Other consumers only recognize earth eggs. In fact, there is little difference in nutritional value between earth eggs and eggs. The phosphatide content and omega-3 fatty acids of native eggs are higher than those of eggs, but the mineral content is slightly lower than that of native eggs. However, in terms of food safety, native chickens are free to run, and the food they eat is more complicated, but more unsafe.

10. How long is it appropriate to store eggs?

The shelf life of egg packaging is generally 45-60 days, so many people will safely store eggs for several months. In response to this practice, Xu Guiyun reminded that eggs stored for a long time will not only bring security risks, but also deteriorate nutrition. Fresh eggs within a week are the best. If the conditions are not met, eggs within half a month are also acceptable.