2023-09-30 02:45:00
Half-boiled fried egg.
[헤럴드경제=구본혁 기자] “Is it better to have a soft-boiled egg that preserves the yolk or a hard-boiled egg that preserves the yolk?
The annual per capita egg consumption of Koreans is 268 eggs. This means eating eggs once every two days.
Considering nutrition and hygiene, what is the best way to eat fried eggs? Full-boiled food is better for your health than soft-boiled food. In particular, if you eat too much soft-boiled food, the risk of salmonella food poisoning increases, so caution is required.
Eggs must be cooked at high temperatures for the protein in them to be easily absorbed into the body. The human body has a proteolytic enzyme called trypsin.
Eggs contain a substance that interferes with the action of trypsin, and to remove this substance, the egg must be sufficiently heated to a high temperature. In fact, experimental results show that if you eat cooked eggs, the protein intake rate reaches 91%, while if you eat them raw, the protein intake rate is only 52%.
In particular, eating raw eggs interferes with the absorption of vitamin biotin, which is involved in the production of keratin protein, the main component of hair. If there is a lack of biotin in the human body, hair loss may occur. This can be prevented by eating cooked eggs.
Additionally, eating raw eggs increases the risk of salmonella food poisoning. Salmonella food poisoning causes gastrointestinal symptoms such as abdominal pain, diarrhea, vomiting, and fever 18 to 36 hours later. Salmonella bacteria are removed when heated at a temperature above 75 degrees.
Infants, pregnant women, etc. who are vulnerable to viral infections are advised to eat fully cooked eggs. Most eggs sold on the market these days are sterilized, but their shells may contain salmonella bacteria. After touching eggs, you must wash your hands with soap and running water for at least 30 seconds.
Even soft-boiled food is not safe. Because it is not fully cooked, there is a risk of contamination with salmonella. The Ministry of Food and Drug Safety recommends heating the egg for more than 1 minute while the core temperature of the egg reaches 75 degrees and cooking it until both the yolk and white become hard.
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