Why you can’t boil eggs for a long time: what happens

For some reason, there is an opinion among people that it is impossible to boil eggs for a long time and that it is very harmful. But is this really so? Definitely not. Long cooking only affects the taste, consistency and appearance of the egg. But there are people who like this result. As they say, it depends on the taste and color...

What does eggs contain?

What are fully cooked, but not overcooked chicken eggs:

1. 55-62% protein (in raw form a little more than 63%).
2. 26-33% yolk (in raw form a little more than 35%).
3. 10-12% of the egg is the shell and membranes.

The chemical composition of eggs is very rich, they contain:

• lecithin,
• choline,
• b vitamins (b1, b2, b6, b9, b12),
• vitamins a, c, d, e, k, h, pp,
• potassium,
• calcium,
• magnesium,
• zinc,
• selenium,
• copper,
• manganese,
• a lot of iron, but it is absorbed quite poorly, especially from raw
• sulfur,
• iodine,
• fluorine,
• phosphorus,
• sodium.

Eggs are also famous for their rich composition of fatty acids:

• linoleic acid,
• linolenic acid,
• myristic acid,
• oleic acid,
• palmitoleic acid,
• palmitic acid,
• stearic acid.

Is the cholesterol in eggs bad for you?

The authors of the magazine purity-en.htgetrid.com are in a hurry to debunk the myth that eggs are full of cholesterol and it is necessary to limit their consumption. Firstly, they contain so-called good cholesterol.

Secondly, the cholesterol that a person receives through food makes up a maximum of 30% of the total amount present in the body. And more often this percentage is much lower.

It is worth limiting the consumption of eggs only if you already have health problems that require a strict diet or a reduction in the amount of fat or protein consumed.

Interesting fact
Egg white is one of the most bioavailable of all animal proteins.

What happens during prolonged cooking?

Of course, many of the vitamins and microelements are destroyed during heat treatment, especially long-term, which makes prolonged boiling of eggs not a very rational solution. This will make them less useful, but not harmful.

Another interesting point: many people think that the greenish stripe that forms on the yolk after long cooking indicates that such an egg belongs in the trash. But there is nothing dangerous to health here either - it’s just iron sulfide, formed in the chemical reaction of sulfur and iron, which are contained in the white and yolk, respectively. This connection is not dangerous at all.

How to properly boil and peel eggs

A few tips to ensure that eggs bring only benefits and pleasure:

1. Less fresh eggs are easier to cook and peel.
2. If the eggs are stored in the refrigerator, it is worth taking them out in advance so that they warm up a little - this will reduce the risk of cracking during cooking.
3. You should start cooking them immediately in boiling water.
4. Chicken eggs just need to boil for 30 seconds, after which you should reduce the heat to low and cook for 9-11 minutes (maximum time for hard-boiled eggs).
5. After cooking, it is recommended to immerse the eggs in cold water for 15 minutes or put them in the refrigerator. At the same time, the core will be cooked, and the shell will come off easier.
6. If the egg is difficult to clean, then you should continue the procedure under running cold water.

As is already clear, you don’t have to worry at all about overcooked chicken eggs - they are completely harmless. The only thing that depends on the time of heat exposure is their consistency and taste. And here there is a direct relationship: the longer they cook, the more rubbery the white becomes and the drier the yolk, and the product as a whole becomes empty, devoid of useful substances.