Chicken eggs contain many useful vitamins and acids. From vitamin A and group B to folic acid.
They are also high in protein.
But how to cook them properly? Or not cook them at all?
Chef and fourth-class baker Yulia Arkhipova talks about this.
Raw - valuable, but harmful
During cooking, some microelements and vitamins break down.
It is generally accepted that raw eggs contain the greatest amount of beneficial microelements.
This is true, but even in a healthy person, eating raw eggs can cause indigestion due to antitryptase.
It slows down the digestion process in the stomach and duodenum.
Minimal heat treatment
Egg yolk does not contain harmful cholesterol.
But when oil gets into a hot frying pan, the healthy food cooked in it becomes harmful.
The longer the eggs were fried, the more harmful substances they contained.
Boiled eggs are more healthy because they are cooked in water.
In general, it is best to eat eggs that are lightly fried or poached.
Other methods of preparing eggs are not as healthy and are less digestible.
Expert: Arkhipova Julia
