I never thought that eating eggs this way is more nutritious!

When I was a kid, I had to eat two boiled eggs every time I took an exam. When I grew up, the first dish I learned to cook was scrambled eggs with tomatoes...

From childhood to adulthood, eggs are considered to be nutritious, cost-effective and meaningful foods.

In recent years, the "business scope" of eggs has expanded again. Eating raw eggs has become common, and edible eggs and sterilized eggs have also become popular.

But is it really safe and hygienic to eat raw eggs? What are the differences between raw eggs and ordinary eggs? Are they worth buying? After reading this article, you will not be lost when it comes to eating raw eggs.

First of all, many people call eggs that can be eaten raw "sterile eggs", but it is impossible to achieve absolute sterility, we can only say that the bacteria are relatively controlled.

At present, there are no national or industry regulations for edible eggs, only reference group standards, which are defined as clean eggs laid by laying hens that can be eaten directly without any cooking treatment.

The main sources of infection from eggs are Salmonella and E. coli. In terms of safety, some domestic brands of raw eggs emphasize "zero Salmonella" and are more stringent in other indicators.

The earliest origin of edible raw eggs is Japan. The Japanese edible raw egg standard is a standard system established by PPQC Co., Ltd., the Japanese poultry product quality control agency.

A quality control system is built from eight major aspects: seed safety, biosafety, pest control, environmental hygiene, intestinal health, inputs, quality monitoring, and GP center management.

The eggs produced in this way are less likely to be infected with pathogenic bacteria and are therefore safer. Therefore, edible eggs may be safer to eat than ordinary eggs.

So how do we eat eggs to be more nutritious?

From a nutritional point of view, eggs are more suitable to be eaten cooked.

On the one hand, eating eggs after cooking is more conducive to human digestion and absorption. Studies have found that the digestion and absorption rate of protein in raw eggs is only 50%, while the digestion and absorption rate of cooked eggs is as high as 90%.

On the other hand, eating raw eggs for a long time can cause a deficiency of biotin, a B vitamin.

This is because the raw egg white contains anti-biotin protein, which will bind to biotin in the body and prevent biotin from being absorbed by the intestines. Heating the eggs fully can destroy this protein.

Many friends think that high-temperature processing will destroy the nutrients in food, but the protein, fat, minerals and vitamin A in eggs are not greatly affected by high temperatures.

Furthermore, there are not many water-soluble vitamins (such as VC) that are easily destroyed by high temperatures in eggs, so there is no need to worry that cooked eggs are not nutritious.

There is also a question from a kitchen expert: for cooked eggs, which one is more nutritious, fried, boiled or stir-fried? In fact, there is not much difference. The most important thing is to cook them well.

In addition, eggs that can be eaten raw on the market are claimed to have a darker yolk color and less fishy smell.

Without further ado, the technician directly bought ordinary eggs and raw eggs, and cooked them for comparison.

In terms of appearance, the yolk of the edible eggs is indeed darker in color; but in terms of the fishy smell, several volunteers felt that neither type of eggs had a strong fishy smell after trying them.

However, if you like the taste and flavor of raw eggs, then eating raw eggs would be a good choice.

In addition to purchasing special eggs that can be eaten raw, there are also some methods circulating on the Internet to make homemade sterilized eggs and eggs that can be eaten raw.

Some people call this method "pasteurization", believing that the Salmonella contained in eggs can be killed in an environment above 60°C for 3 to 5 minutes.

Is it really that simple? The technician reproduced this experiment using ordinary eggs.

First, we heat the water in the pot to 60 ℃ and control the water temperature, put the fresh eggs in and soak them for about 3 minutes.

Although the surface of the egg has reached a certain temperature, when you put the thermometer deep into the egg, the temperature is less than 35°C, which means that the core temperature does not reach the temperature required for sterilization.

In fact, the normal pasteurization operation is to make the overall temperature of the food reach 60 ℃ and then maintain it for a period of time.

Simple heating can only kill bacteria on the surface of the egg, but cannot completely sterilize it. Therefore, it is recommended to cook ordinary fresh eggs before eating.

Finally, when purchasing and eating eggs, you should also pay attention to the following:

Eat well, eat eggs well~

Editor | SuSu

Design | Damao

References

[1] Dang Peng. The raw egg market is heating up and the industry supply chain needs to be upgraded [N]. China Business News, 2021-10-18(D01).

[2] Wang Yaoyao. Research on sterilization technology of raw eggs[D]. Chinese Academy of Agricultural Sciences, 2020. DOI: 10.27630/d.cnki.gznky.2020.000895.

[3]Evenepoel P,Geypens B,Luypaerts A,Hiele M,Ghoos Y,Rutgeerts P. Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques.[J]. The Journal of nutrition,1998,128(10):

Source: Dad Review