Eating eggs this way is the most dangerous

　　1. Avoid eating undercooked food egg

　　Egg protein contains avidin, which will affect the absorption of biotin in food, causing loss of appetite, general weakness, muscle pain, skin Symptoms such as inflammation and eyebrow loss. Eggs contain antitrypsin, which affects the body's digestion and absorption of egg protein. These two substances in undercooked eggs have not been broken down, thus affecting the digestion and absorption of protein.

　　Eggs will carry bacteria during the formation process. Uncooked eggs cannot kill bacteria and can easily cause diarrhea . Therefore, eggs should be eaten after being heated to high temperatures, and do not eat undercooked eggs.

　　The protein structure of raw eggs is dense, and a large part of it cannot be absorbed by the human body. Only when the protein is cooked does it become soft and can be digested and absorbed by the human gastrointestinal tract. Raw eggs have a special fishy smell, which can cause central nervous system nerve Inhibition reduces the secretion of digestive juices such as saliva, gastric juice and intestinal juice, resulting in loss of appetite and indigestion.

　　2. Avoid eating hard-boiled eggs

　　If eggs are cooked for too long, a gray-green ferrous sulfide layer will form on the surface of the yolk, which is difficult to be absorbed by the body. Aged protein will become hard and tough, affecting appetite and making it difficult to absorb.

　　3. Eggs should not be boiled with sugar

　　Boiling eggs with sugar will produce a substance called glycosyl lysine due to the high temperature, which destroys the amino acid components in eggs that are beneficial to the human body. Moreover, this substance has a blood coagulation effect and will cause harm after entering the human body. If you need to add sugar to boiled eggs, you should wait for them to cool slightly before adding them and stir them in so that the flavor is not reduced.

　　4. Do not store hard-boiled eggs after soaking them in cold water

　　Some people often immerse hard-boiled eggs in cold water to take advantage of the different thermal expansion coefficients of eggshells and egg whites to make the eggshells peel off easily, but this practice is unhygienic. Because there is a protective film on the surface of fresh eggs, which makes the water in the egg less volatile and prevents microorganisms from invading. After the egg is cooked, the upper membrane of the shell is destroyed, and some gas in the air cavity escapes. At this time, the egg is placed in cold water, which will cause the temperature in the air cavity to drop sharply and create a negative pressure. Cold water and microorganisms can enter the egg through the pores on the eggshell and the double-layer membrane inside the shell, making it prone to spoilage during storage.