What are the benefits of soaking eggs in boiling water

Soaking eggs in boiling water can usually supplement protein and water, but their nutritional value is limited. The main functions of soaking eggs in boiling water include supplementing high-quality protein, relieving dry mouth, providing some minerals, promoting digestion and absorption, and assisting in relieving fatigue.

1. Supplement high-quality protein

Eggs contain abundant high-quality protein. After being brewed with boiling water, the protein structure may partially denature, but it can still be absorbed and utilized by the human body. Protein is an important component of human cells, and moderate intake helps maintain muscle tissue and immune function. Insufficient water temperature during the brewing process may not completely kill Salmonella. It is recommended to choose fresh eggs and heat them thoroughly.

2. Relieve Dry Mouth

Warm egg water can quickly replenish body fluids and has a certain relieving effect on dry mouth and tongue or dehydration after fever. Liquid state is more easily absorbed by the human body and is suitable for people with weaker digestive function. However, relying solely on egg water cannot meet the daily water demand, and sufficient drinking water is still necessary.

3. Provide some minerals

The minerals such as phosphorus, iron, and zinc contained in eggs will partially dissolve into water, especially the fat soluble nutrients in egg yolks that need to be thoroughly stirred to release. These minerals are involved in human metabolism and hematopoietic function, but the amount obtained through brewing is much lower than directly consuming boiled eggs.

4. Promote digestion and absorption.

Egg water in liquid state has less irritation to the gastrointestinal mucosa, and proteins are more easily broken down by proteases after initial denaturation. Suitable for short-term consumption by postoperative recovery or gastrointestinal dysfunction patients, but long-term single consumption may lead to nutritional imbalance.

5. Assist in relieving fatigue

Branched chain amino acids and vitamin B in eggs can help alleviate nerve fatigue, and warm liquids can promote blood circulation. Drinking it after exercise or staying up late can quickly replenish energy, but it cannot replace the nutritional supply of meals.

Egg soaked in boiling water is more suitable for emergency use as a simple food. It is recommended to pair it with staple food and vegetables to ensure a balanced nutrition. Individuals with sensitive digestive systems should pay attention to the hygiene of eggs and avoid consuming eggs that are not fully cooked. In daily diet, it is recommended to use cooking methods such as boiled eggs and steamed eggs to maximize the nutritional value of eggs. Special populations such as pregnant women and infants should adjust their consumption habits under the guidance of a doctor, and those with allergies should try with caution.