What are the benefits of boiling eggs with hot water

Boiling eggs with boiling water is a traditional way of eating. Moderate consumption can supplement high-quality protein and various nutrients, but attention should be paid to hygiene and digestion issues. The main nutritional advantage of boiling eggs with hot water is to retain the easily absorbable protein and lecithin in the eggs. After boiling eggs in boiling water, the protein undergoes moderate denaturation, which is more conducive to gastrointestinal digestion and absorption, and is suitable for people with weaker digestive function. Among them, lecithin helps promote brain and nerve development, while vitamin A and vitamin D have positive effects on vision and bone health. During the brewing process, there is no high temperature or prolonged heating, resulting in less loss of some thermosensitive nutrients such as vitamin B.

However, we need to be vigilant about the risk of Salmonella contamination. It is recommended to use fresh and clean eggs, pour them into boiling water, cover them with a lid, and soak them for enough time to ensure the sterilization effect. The anti trypsin in raw egg white may affect protein absorption, and some people may experience discomfort such as bloating. Patients with diabetes and high cholesterol should control their consumption and avoid excessive intake of cholesterol. When brewing, it can be seasoned with a small amount of salt or honey, but excessive sugar should not be added.

Boiling eggs with hot water is a quick way to supplement nutrients, and it is recommended to choose pasteurized egg products for greater safety. Daily consumption should be adjusted according to personal constitution, and pairing with whole wheat bread or vegetables can improve dietary balance. Elderly and children should ensure that the egg mixture is completely solidified before consumption, and avoid consuming large amounts on an empty stomach. If it is used as a staple breakfast for a long time, attention should be paid to supplementing carbohydrates and dietary fiber, and maintaining dietary diversity.