When I was a child, I had to eat two boiled eggs every time I took an exam, and the first dish I learned when I grew up was scrambled eggs with tomatoes...
From small to large, eggs are nutritious, cost-effective, and well-meaning foods in everyone's mouth.
In recent years, the "business scope" of eggs has become wider, raw eggs have become common, and raw eggs and sterile eggs have also become popular.
But is it really safe and hygienic to eat eggs raw? Compared with ordinary eggs, what is the difference between raw eggs and is it worth buying? After reading this article, eating eggs does not get lost.
First of all, many people will call raw eggs "sterile eggs", but it is unlikely to be absolutely sterile, and it can only be said that it is relatively controlled.
At present, there is no national and industry norm for raw eggs, only reference group standards, which are defined as clean eggs produced by layer chickens that can be eaten directly without any maturation treatment.
The most important source of infection of eggs is Salmonella and E. coli, in terms of safety, some domestic edible egg brands will emphasize "zero Salmonella", and other indicators are more stringent.
Raw eggs originated from Japan, and the Japanese raw egg standard is a standard system established by PPQC Co., Ltd., a Japanese poultry product quality control agency.
From the 8 major links of seed source safety, biosecurity, pest control, environmental health, intestinal health, inputs, quality monitoring, and GP center management, we will build a quality control system.
The eggs produced in this way will have a lower probability of infection with pathogenic bacteria and will be safer. Therefore, raw eggs may be safer to eat than ordinary eggs.
So how to eat eggs to be more nutritious?
From a nutritional point of view, eggs are more suitable for cooked food.
On the one hand, eating eggs after boiling is more conducive to human digestion and absorption. Studies have found that raw eggs have a protein digestion absorption rate of only 50%, while the digestion absorption rate of boiled eggs is as high as 90%.
On the other hand, long-term eating of raw eggs can cause a deficiency of B vitamin biotin.
This is because the raw egg white of the egg has anti-biotin, which will bind to the biotin in the body, so that the biotin cannot be absorbed by the intestine. When the egg is heated sufficiently, this protein can be destroyed.
Many small partners feel that high-temperature processing will destroy the nutrition in food, but the protein, fat, minerals, and vitamin A in eggs are not greatly affected by high temperatures.
In addition, water-soluble vitamins (such as VC) that are easily destroyed by high temperatures are not many in eggs, so there is no need to worry about boiled eggs not having nutrients.
There are also kitchen experts who ask questions, all are hard-boiled eggs, frying, frying, boiling, frying which is more nutritious? In fact, there is not much difference, the most important thing is to cook it and eat it.
In addition, edible eggs on the market will claim that the yolk is darker in color and less fishy.
Without further ado, the technician's little brother directly purchased ordinary eggs and edible eggs and cooked them for comparison.
In terms of appearance, the yolk of the raw egg is indeed darker; but in terms of fishy taste, several volunteers have felt that the fishy taste of both eggs is not heavy.
However, if you like the taste and flavor of raw eggs, it is a good choice to eat raw eggs.
In addition to buying special raw eggs, there are also some ways to make homemade sterile eggs and eat raw eggs on the Internet.
Some people call this method "pasteurization", believing that the salmonella contained in eggs can be destroyed after 3 to 5 minutes in an environment above 60 ° C.
Is it really that simple? The little brother of the technician restored this experiment with ordinary eggs.
First, we heat the water in the pot to 60 °C, control the water temperature, put in the fresh eggs and soak for about 3 minutes.
Although the surface of the egg has a certain temperature, the temperature of the thermometer is less than 35 °C when the thermometer is deep inside the egg, that is, 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 °C and maintain it for a period of time.
Simple heating can only destroy bacteria on the surface of the egg, and cannot completely sterilize. Therefore, ordinary fresh eggs are still recommended to cook and then eat.
Finally, when buying and eating eggs, also pay attention to these:
Give a thumbs up ~ eat well, eat eggs well ~
bibliography
Dang Peng. Raw food egg track heating up industry supply chain to be upgraded[N]. China Business Daily, 2021-10-18(D01).
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):