Tasty and healthy eggs can also be unsafe for your health. It all depends on the cooking method.
According to nutritionist, gastroenterologist and therapist Alexandra Razarenova, not every recipe for preparing eggs is able to preserve their advantages as much as possible. Moreover, writes BB.LV, sometimes an egg can turn from a healthy product into an unhealthy product.
Rozarenova advises using only gentle heat treatment during cooking and avoiding excess fat. It is useful, for example, to eat eggs, soft-boiled or in a bag, and you can also poach them – boil them without shells in hot water.
The expert strongly does not recommend frying scrambled eggs in vegetable or butter – the resulting dish will be literally oversaturated with fats and calories harmful to the body. But you can cook scrambled eggs over low heat, omitting the oil. Try to minimize the addition of salt and pepper. With this method of preparation, the protein will not be damaged by high temperature, and the natural structure of the yolk will be preserved.
Did you know that the color of the egg yolk depends on what the chicken is fed? If she is fed only grain, then the yolk will be pale, and if the diet contains enough, in addition to grain, vegetables and herbs, then during the cooking process it acquires a bright yellow color.
Do not be alarmed if, during long cooking, the yolk becomes covered with a greenish tint – this is due to the iron contained in the protein. This does not affect the taste or quality of the egg.
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