Recently, a paper entitled "The principle and harm of cooked eggs retrogradation" has been widely spread on the Internet, which has attracted the attention of all walks of life. In order to protect the health and rights of consumers, the government has intervened in this matter to investigate.

The truth of the phenomenon of retrogradation of cooked eggs

The retrogradation of cooked eggs is actually an illusion, which means that cooked eggs will not really retrogradate. The so-called retrogradation of cooked eggs is actually due to the separation of yolk and protein in cooked eggs under certain conditions, which makes the yolk look like yolk again, but in fact it is only the separation of yolk and protein again.

Harm of retrogradation of cooked eggs

Although the retrogradation of cooked eggs is not true, this phenomenon is still harmful. First of all, if consumers don't know the truth about the retrogradation of cooked eggs, they may mistakenly think that the yolk has turned into yolk again, leading to improper consumption. Secondly, if boiled eggs are not properly preserved during storage, it will also lead to bacterial growth and food poisoning and other health problems.

How to avoid the backflow of boiled eggs

In order to avoid the phenomenon of cooked eggs coming back to life, consumers can take the following measures:

1. When boiling eggs, don't let the water boil, but let the water temperature be about 85℃ to avoid the separation of yolk and protein.

2. Cooked eggs should be put into cold water immediately to reduce the temperature and prevent the yolk from separating from protein.

Cooked eggs should be eaten as soon as possible and stored in the refrigerator if necessary.