Tips for boiling eggs properly to maintain full nutrition
According to American nutritionist, Dr. Lisa Young, lecturer at New York University: "Eggs are a rare source of complete protein, rich in vitamin B12, vitamin D and omega-3. However, boiling eggs for too long can cause protein bienlation and lose some of the precious nutrients," she warned.
To have peach blossom eggs, just boil for 4-6 minutes. The eggs should be cooked thoroughly and boiled for about 10-12 minutes. In addition, experts recommend that you "let the eggs slowly into the pot of boiling water and steep them in cold water immediately after boiling", which not only makes it easier to peel but also prevents the ripening process from continuing inside.
Another tip is to add a little salt to the boiling water. Although small, this tip can help the egg shell expand more easily.
Notes before putting eggs in a pot
Choosing fresh eggs is the first step, but not everyone knows how to identify them. Place the eggs in water, if submerged, they are fresh eggs, if floating, you should ignore them. In addition, you should leave the eggs at room temperature before boiling to avoid cracking the shell due to heat stroke.
Nutritionist Keri Gans, author of The Small Change Diet, said: "To best absorb nutrients from eggs, combine them into a varied diet, such as using eggs in salads, whole-wheat spring rolls or eating with vegetables".
How many eggs is enough?
Although eggs are very nutritious, they should not be overused. According to the American Heart Association (AHA), healthy adults can eat 1-2 eggs a day. For people with cholesterol problems, consult a doctor before adding eggs to your daily diet.
