HealthyPIG Magazine

由於雞蛋的成分及其不同成分的特性，雞蛋不同部分的煮沸溫度略有不同。 這是一般指南： 蛋白 蛋白在約 145°F (63°C) 時開始凝固，並在約 180°F (82°C) 時完全凝固。 蛋黃 蛋黃在 149°F 至 158°F（65°C 至 70°C）之間的溫度開始變稠。 然而，重要的是要注意...

Yes, it is possible to eat eggshells, but they should be prepared properly to make them safe and tasty. Eggshells are mainly composed of calcium ca...

Eggs are not only delicious but also nutritious. Whether you like them boiled, scrambled, or poached, eggs are a great source of high-quality protein. With only 74 calories per egg, they are one of the healthiest foods you can eat. But eggs are more than just a low-calorie food option. Often referred to as nature's multivitamins, they are rich in protein, vitamin D, vitamins A, E and B12, omega-3 fatty acids, iron and choline.