This is the most dangerous to eat eggs!

1. Avoid eating unripened eggs

Egg albumen contains avidin, which affects the absorption of biotin in foods and causes the body to suffer from loss of appetite, general weakness, muscle aches, skin irritation, and the removal of eyebrows. Eggs contain antitrypsin, which affects the body's digestion and absorption of egg proteins. These two substances in unripened eggs are not decomposed and therefore affect the digestion and absorption of proteins.

Eggs carry bacteria during the process of formation. Unripe eggs cannot kill bacteria and cause diarrhea. Therefore, eggs should be eaten after high temperatures and do not eat unripe eggs.

The protein structure of raw eggs is compact, and most of them cannot be absorbed by the body. Only the cooked proteins become soft and the human gastrointestinal tract can digest and absorb. Raw eggs have a special odor, which can cause central nervous system inhibition and reduce the secretion of saliva, gastric juice, and intestinal fluids, leading to loss of appetite and indigestion.

2. Avoid eating old eggs

If the egg is cooked for too long, a gray-green ferrous sulfide layer will form on the surface of the egg yolk and it will be difficult for the body to absorb it. Protein aging will become hard and tough, affect appetite, but also difficult to absorb.

3. Eggs should not be cooked with sugar

The cooking of eggs and sugar will produce a substance called glycosyl lysine due to high temperature, destroying the amino acids that are beneficial to the human body in the eggs, and this substance has a blood clotting effect, which can cause harm after entering the human body. If you need to add sugar to the boiled egg, you should wait for it to cool and then stir it. The taste will not diminish.

4. Cooked eggs should not be stored after immersion in cold water

Some people often immerse cooked eggs in cold water. The use of different coefficients of thermal expansion of egg shells and proteins makes the shells easy to peel off, but this is not hygienic. Because fresh eggs have a protective film on the outside, the moisture in the eggs is not easy to evaporate, and the intrusion of microorganisms is prevented. After the eggs are cooked, the upper membrane of the shell is destroyed, and some of the gas in the gas cavity of the eggs escapes. At this time, the eggs are placed in cold water. The temperature in the air chamber drops abruptly and becomes negative pressure. Cold water and microorganisms can enter the egg through the pores on the bilayer membrane inside the shell and shell, and are easily spoiled and deteriorated during storage.