First, eggs and milk with lower nutritional value of food People often eat eggs, milk punch, that both are rich in protein, eat good for the body, from a scientific point of view, food, milk and sweet level, including vegetable protein, fat, carbohydrates, vitamins, minerals, and many other nutrients alone have a good drinking tonic. But the two should not be the same food. Because raw milk contains trypsin inhibitors, can inhibit the activity of human proteases, the impact of protein in the human body's digestion and absorption, with sticky eggs in the egg white protein, soy milk can with trypsin in combination, by the decomposition of the protein obstruction, thereby reducing the body's absorption of protein. Second, eat immature eggs can lead to diarrhea Egg protein contains avidin, biotin affects the absorption of food, the body loss of appetite, general weakness, muscle pain, skin inflammation, and other symptoms eyebrow. Eggs contain anti-trypsin, affecting the body's digestion and absorption of egg protein. Immature eggs of these two substances are not broken down, thus affecting protein digestion and absorption. Eggs in the formation process will be contaminated, bacteria on the egg shell through the hole into the eggs, and immature eggs can not kill the bacteria, ranging from cause diarrhea. Therefore, eat boiled eggs to high temperatures, do not eat the immature eggs. Raw egg protein structure is dense, that the great majority can not be absorbed by the body, and only cooked it becomes soft and the protein, the human gastrointestinal tract before absorption. Raw eggs have a special smell, can cause central nervous system suppression, the saliva, gastric and intestinal fluid and so reduce the secretion of digestive juices, leading to loss of appetite, indigestion. Third, delicious scrambled eggs MSG damage Eggs contain sodium chloride and a large number of glutamate, these two ingredients naturally heated sodium glutamate, a pure flavor. The main component of MSG is monosodium glutamate, MSG into scrambled eggs, if the time will affect the synthesis of the egg itself, monosodium glutamate, the flavor of not only the destruction of eggs, increase the flavor of the dishes would not achieve the effect. Fourth, eat boiled eggs affect the absorption Hardboiled eggs may not be better, because a literature that will increase the egg boiled loss of nutrients and fat oxidation. Found that boiled eggs and scrambled eggs compared to the loss of vitamin E, 16% larger, and the degree of fat oxidation was 30.4% higher. The researchers also found that, for the rich in omega-3 fatty acids in the egg, the cooking level will increase 3-9 times more fat oxidation. Eggs cooked too long, gray-green egg yolk at the surface of ferrous sulfide layer, it is difficult to be absorbed by the body. Aging will be hard and tough protein, eggs will become very hard, not good, but also affect digestion and absorption. Egg Tips: put the eggs in cold water, after the fire to boil, immediately turn the smallest fire, fire off four or five minutes later, with the residual heat cook the eggs. This boiled eggs, soft egg white, egg yolk moisture, and taste to taste more. E, eggs and sugar cook cause blood coagulation Because in the long-term heating conditions, the eggs and sugar in the amino acid chemical reaction occurs between the results generated a lysine-based compounds called sugar, eggs destroyed on the human body is very beneficial amino acid composition. Compounds generated not only easily absorbed by the body, but also with toxic substances and that this coagulation of the blood into the into the human body can cause harm. For the sugar in the boiled eggs should be slightly cooler after the other into the mix, the flavor diminished. Sixth, cooked eggs in cold storage of perishable flooding Some people often cooked eggs immersed in cold water, using eggshells and protein in different coefficients of thermal expansion, so easy to peel off the shell, but this practice unsanitary. In fact, the appearance of fresh eggs have a protective coating that can make eggs in the water can not essential, but also to prevent microbial invasion into. When the eggs cooked, the shell will be destroyed the film, so that air space inside the eggs of some gas escape, this time within the egg in cold water will bloom sudden drop in temperature and negative pressure chamber, cold water and microorganisms can through the eggshell and shell membrane pores into the bilayer into the eggs, the store will more deterioration.

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