Why you can not cook eggs for a long time: what happens

For some reason, there is an opinion among the people that it is impossible to cook eggs for a long time and this is very harmful. But is it really so? Definitely not. From the long cooking only the taste, texture and appearance of the egg suffers. But there are people who like this result. As they say, the taste and color ...

What contains eggs

What are fully cooked, but not overexposed chicken eggs?

1. 55–62% of protein (in raw form a little more than 63%).
2. 26-33% of the yolk (raw slightly more than 35%).
3. 10-12% of the egg is the shell and shell.

The chemical composition of eggs is very rich, there are:

• lecithin,
• choline
• B vitamins (b1, b2, b6, b9, b12),
• vitamins a, c, d, e, k, h, pp,
• potassium,
• calcium,
• magnesium,
• zinc,
• selenium,
• copper,
• manganese,
• a lot of iron, but it is absorbed quite poorly, especially from raw ones,
• sulfur,
• iodine,
• fluorine,
• phosphorus,
• sodium.

Eggs are also famous for their rich composition of fatty acids:

• linoleic acid
• linolenic acid
• myristic acid
• oleic acid
• palmitoleic acid,
• palmitic acid
• stearic acid.

Is cholesterol harmful in eggs

The authors of purity.bigbadmole.com/en/ are in a hurry to debunk the myth that eggs are full of cholesterol and you need to limit their consumption. Firstly, they contain the so-called beneficial cholesterol.

Secondly, the cholesterol that a person receives with food makes up a maximum of 30% of the total amount present in the body. And more often this percentage is much lower.

Limit egg consumption is only if there are already health problems, which require a strict diet or reduce the amount of fat or protein consumed.

Interesting fact
Egg white is one of the most bioavailable among all types of animal protein.

What happens during long cooking

Of course, many of the vitamins and trace elements are destroyed during heat treatment, especially long-term, which makes prolonged cooking of eggs is not a very rational solution. From this they will become less useful, but not harmful.

Another interesting point: it seems to many that the greenish strip that forms after a long cooking on the yolk indicates that such an egg is in the garbage. But here there is nothing dangerous to health - it is just iron sulfide formed in the chemical reaction of sulfur and iron, which are contained in protein and yolk, respectively. This compound is not at all dangerous.

How to boil and clean eggs

A few tips for eggs to bring only benefit and pleasure:

1. Less fresh eggs are easier to boil and clean.
2. If the eggs are stored in the refrigerator, it is worthwhile to get them in advance so that they are slightly warmed up - this will reduce the risk of cracking during cooking.
3. To start cooking them is immediately in boiling water.
4. It is enough for chicken eggs to boil for 30 seconds, after which it is necessary to reduce the heat to a minimum and cook for 9-11 minutes (the maximum time for eggs is cool).
5. After cooking, it is recommended to dip the eggs in cold water for 15 minutes or put in the refrigerator. At the same time, the core is cooked, and the shell will be easier to retreat.
6. If the egg does not clean well, then it is worth continuing the procedure under running cold water.

As already clear, you don’t have to worry about overcooked chicken eggs - they are completely harmless. The only thing that depends on the time of heat exposure is their consistency and taste. And here there is a direct correlation: the longer they cook, the more rubber the protein becomes and the drier the yolk, and the product as a whole - empty, devoid of nutrients.