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• BY Penelope Judson 2018-06-30
  When the egg is cooked for too long, the ferrous ions in the egg yolk combine with the sulfur ions in the protein to form insoluble ferrous sulfide, which is difficult to be absorbed. Fried eggs are too old, the edges will be burnt, and the high molecular protein contained in the egg whites will become low molecular amino acids. This amino acid can often form chemicals that are harmful to human health at high temperatures.
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