Some people think that using both the nutrient-rich milk and boiled eggs they save time and manpower, in fact, is not appropriate to do so. Boiled eggs with milk, although the operation will indeed be easier, but from the nutritional point of view is not correct.
Because the relatively low boiling point of milk is often how long it will boil without heating, at a time when the egg is still in the stage of half-baked, one of the bacteria has not been completely killed. If the eggs should be cooked, the milk protein will lose because of prolonged heating part, and the milk can easily overflow pan.
Therefore, cooked with milk and eggs is not conducive to nutrition and health care. To save the eggs and milk, full nutrition, processing, respectively, or to both.
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