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Dr. Samah Nouh emphasized that overcooking eggs damages their nutritional value. The boiling time should not exceed 10 minutes to preserve their benefits and natural properties. She explained that exceeding this duration leads to a reduction in nutritional content, a change in the yolk’s color, and the appearance of a sulfur smell. This smell results from the reaction between sulfur in the egg white and iron in the yolk, which forms a ferrous sulfur compound. She advised closely monitoring the boiling time and removing the eggs from the water after 10 minutes to improve their consistency and retain their nutritional value.
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