Raw eggs contain anti-enzyme proteins and anti-biological proteins. The former hinders the contact between protease in human stomach and protein, and affects the digestion and absorption of protein. The latter can combine with biotin in food to form substances that the human body cannot absorb. However, the above two harmful substances in raw eggs are destroyed once cooked, which no longer affects the absorption of nutrients by the human body.
Protein structure of raw eggs is dense, and digestive enzymes in gastrointestinal tract are difficult to contact and be digested and absorbed. However, the cooked egg protein structure becomes soft and is easily digested and absorbed by the human body.
About 10% of fresh eggs carry pathogenic bacteria, mold or parasitic eggs. Some parents wash their children's eggs with boiling water and add sugar. Because the germs and parasitic eggs in eggs can not be completely killed, it is easy to cause diarrhea and parasitic diseases. If there is salmonella in eggs, it will also cause food poisoning. Recently, it has been found that there may be 0- 157 enterohemorrhagic Escherichia coli on eggshells. Even if the amount of bacteria is small, laying eggs is enough to cause food poisoning. Some folks use raw eggs to treat constipation in children, which can not only cure constipation, but also infect people and animals with Toxoplasma gondii. The disease is acute, and almost all organs in the whole body are invaded by Toxoplasma gondii, causing lesions and even death in severe cases.
So eggs must be cooked and eaten, and it is best to eat steamed eggs. It is not advisable to wash eggs with boiling water, let alone eat raw eggs.
Two Nutrients in Eggs
All poultry eggs (including eggs) are acidic foods. An egg is covered with a thick layer of egg white, egg white or egg white after the shell and "inner membrane" are removed (called "phoenix coat" in Chinese medicine). Egg white consists of three layers, the outer layer and the inner layer are relatively thin, and the middle layer is relatively thick because it contains 0.3% mucin (accounting for 65% of the total weight of egg white). Every 100g contains about 10g of protein, 0. 1g of fat and 0. 3g of carbohydrate (see table 1 for details). According to the ratio of water and solid, the water content is 88% and the solid is 12%. About 90% of the solids are protein, including ovalbumin (75%), ovomucin (15%) and ovomucin (7%).
Ovalbumin is a phosphorus-containing protein containing 1.7% mannose. The sugar in ovomucin is a kind of "mixed sugar", accounting for about 9.2%, which consists of three parts of mannose and one part of galactose. Ovmucin also contains 14.9% mixed sugar, including mannose and galactose. Whole egg white also contains about 0.4% free glucose.
Egg mucin is also a mixture containing lysozyme, egg inhibitor, egg glycoprotein, vitellin and egg mucin.
Egg white contains little fat, but it also contains trace amounts of fat, such as lecithin, cholesterol and fat-soluble pigment lutein. Chicken protein has excellent nutrition, because it contains all the "essential amino acids", namely leucine (1 175 mg 100 g, the same below), isoleucine (639), methionine (433) and lysine (765438).
Chicken or egg yolk is wrapped inside. Water content per 100g is 53.3g, protein 13.6g, lipid 30g and carbohydrate1.3g. The protein contained in it is vitellin and vitellin, and the content ratio is about 3.6:. In addition, it also contains at least five saliva glycoproteins.
Black-bone chicken contains a lot of fatty substances, of which about 10% is phospholipid, and lecithin is the main component. The above-mentioned "egg yolk phosphoprotein" exists in egg yolk by combining with lecithin. Fatty acids in fatty substances are mainly oleic acid (46.7%), linoleic acid (19%), linolenic acid (2.9%) and saturated acid (3 1.4%). In addition, it also contains lipochrome and its isomers, free and bound glucose (about 0.3%), and a small amount of carotene (no more than 0.02 mg/ 100 g). Although the whole egg (together with egg white and yolk) contains 450~680 mg of cholesterol per 100 g, it is 65438+.
The main component of "eggshell" is calcium carbonate, containing 9 1.96 ~ 95.76%, in addition to magnesium carbonate, calcium phosphate and colloid. The content of organic matter is about 3.55 ~ 6.45%, and there are several kinds of "pigments" in eggshells, mainly? ? ? (porphyrin) and so on.
Basic nutritional components of eggs
I asked a nutrition expert, and he said that "it is basically calculated according to" every100g "of eggs, and it is rarely calculated according to" one "; Even if it is counted as "one", each one does not exceed 40 grams or 45 grams, and foreign nutritionists also measure it according to this standard. " I was curious, so I brought back a lot of eggs from other places. Actually, I have a lot of details in my heart. Fortunately, I was shocked by a test. The minimum weight of each egg is about 34.9 grams, and the maximum weight is 78.6 grams, especially for "egg-type" chickens (generally speaking, chickens are divided into egg type, meat type, egg meat type and ornamental type; Egg types are nested). One kilogram of eggs is only about 18~20, and the big one is about 12~ 14. Take the largest 78.6 grams. After removing 8.3 grams of eggshell and inner membrane, there are still 49. 1 gram of protein and 2 1.2 grams of egg yolk (both of them). It seems that this is not the case!
In addition to the difference in weight, the nutrients contained in "laying eggs" are naturally different, because chickens eat different things in different places. For example, eggs produced in Fujian contain 64 mg of calcium per100g, and eggs produced in Beijing contain 55 mg of calcium. What's more, the average calcium content of eggs produced in Hubei is only 3 1 mg. Another example is that the eggs laid by chickens in "non-goiter endemic areas" contain 97 micrograms (micrograms)/kg of iodine, while those in "goiter endemic areas" contain 63 micrograms/kg, with a minimum of 0.2 micrograms/kg; So are other metal elements and trace elements (such as iron, zinc, manganese, selenium, etc.). ). Even protein, fat and its heat energy are different (see Table 2 and Table 3 for details).
Contents of inorganic salts and trace elements in eggs.
Inorganic salts are mineral nutrients existing in the body and food, which are composed of organic substances (such as C) and inorganic substances. More than twenty kinds of essential inorganic salts have been found in human body, accounting for about 4 ~ 5% of human body weight. Among them, seven inorganic salts (> 5g) are sodium, potassium, chlorine, calcium, phosphorus, magnesium and sulfur, and their daily dietary requirements are all above 65,438+μ g ~ mg, which are called "macro elements", while others are low. With the development of modern analytical technology, iron, zinc and sulfur have been discovered by atomic absorption spectrometry and neutron activated plasma emission spectrometry. Among them, sodium and potassium are the most important cations in intracellular fluid, which can maintain water balance, osmotic pressure and acid-base balance in the body and strengthen muscle excitability; Calcium and phosphorus are not only the skeleton of human body, but also responsible for nerve conduction, the composition of some enzymes in the body, the changes of cell membrane and the main components of nuclear protein. Magnesium can maintain the stability of nucleic acid structure, activate various enzymes in the body and inhibit the excitability of nerves; Iron is the main component of hemoglobin, myoglobin, cytochrome and other enzyme systems, which can help oxygen transport. Without it, anemia will occur. Zinc can participate in the metabolism of nucleic acid and protein, and is a component of metal osprey containing zinc. Iodine is an important component of thyroxine. Without it, you can get simple goiter. If the mother lacks iodine, it will cause cretinism); Among children. Manganese can participate in normal osteogenesis and activate the ebony system of chondroitin sulfate synthesis. How many inorganic salts and trace elements can an "egg" get (average amount)? See Table 4 for details.
If "egg white" is simply extracted, it contains 19 mg of calcium, 16 mg of phosphorus and 0.3 mg of iron per 100 g; If "yolk" is simply extracted, it contains 134 mg of calcium, 533 mg of phosphorus and 7 mg of iron per 100 g.
Vitamin content in eggs.
Vitamins are low molecular weight organic compounds that maintain the normal function of human body. They can't be synthesized in vivo or in insufficient quantities. Although the demand is small, they must be supplied by food. Vitamins can be divided into fat-soluble and water-soluble. The former contains vitamins A, D, E and K (except vitamin K in eggs, others are found). Fat-soluble vitamins are insoluble in water, but soluble in fat. They coexist with lipids in eggs and are closely related to lipid absorption when absorbed in the intestine. When suffering from lipid malabsorption (such as biliary obstruction or long-term diarrhea), their absorption is greatly reduced. Water-soluble vitamins include B vitamins and vitamin C (unfortunately, there is no vitamin C in eggs), but there are many B vitamins, which can form various "coenzymes". For example, vitamin b 1, also called thiamine, can form thiamine pyrophosphate; Vitamin b2, also known as riboflavin (riboflavin or riboflavin), can constitute flavin mononuclear? Acid (flavin mononucleotide) and flavin adenine dinuclear? Acid (flavin adenine dinucleotide); Vitamin b6, also called pyridoxine, can form pyridoxal phosphate; Vitamin b 12, also called cyanocobalamin, can form cobalamin coenzyme, etc.
: 1) vitamin e refers to α -tocopherol
2) "dry protein powder" contains 0.055 mg of p-aminobenzoic acid (PABA) per 100 g, while "dry egg yolk powder" contains 0.8mg； of the above substances per 100 g; It is a part of vitamin B complex, also known as vitamin bx. Without it, it will cause premature gray hair.
Eggs, whether scrambled or boiled, will not lose too much vitamins. Suppose that a raw egg originally contained 0. 10 mg of thiamine, 0.27 mg of riboflavin and 0. 10 mg of nicotinic acid, and after frying (that is, shelling, beating, adding appropriate amount of salt, frying in oil for 1~ 1.5 minutes), it still kept 0. 5%. After boiling (boiling the whole egg in water for 10 min), the difference with the original content was limited, and the preservation rates reached 93%, 97% and 96%, with 0.09 mg, 0.27 mg and 0. 1 mg reserved.
three
Protein contains about 65438 02% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, nicotinic acid, biotin, calcium, phosphorus, iron and other substances.
The volume of yolk accounts for about 30% ~ 32% of the whole egg. The main component is vitellin, and the fat content is 28.2%. Most of the fat belongs to lecithin, a kind of phospholipid. From the point of human nutrition, egg yolk is rich in vitamin A and vitamin D, and contains high iron, phosphorus, sulfur, calcium and other minerals.
Eggs can be placed in front of a lamp or in water. If the egg is sinking, it is fresh, and vice versa.
Eggs are sweet and flat, belonging to the spleen and stomach. They can moisten the lungs and nourish blood, nourish yin and moisten dryness. It is used for deficiency of qi and blood, fever, polydipsia, and restless fetal movement. They are commonly used foods to help healthy qi.
Protein also has the functions of clearing away heat and toxic materials, relieving sore throat, moistening lung and nourishing skin, and can be used for sore throat, otitis media, hoarseness and some drug poisoning caused by exogenous wind and heat.
Egg white has the function of clearing away lung heat and relieving sore throat, and can be externally applied to the affected area to treat scald, burn and parotitis.
Zhang Zhongjing, an ancient famous doctor, founded "Bitter Wine Soup", which consists of egg white, Pinellia ternata and bitter wine. The treatment language is unfavorable. Egg white and coptis chinensis can be used to treat conjunctivitis. In modern times, when a large number of eye drops are on the market, this method has not been used much, but the medicinal value of eggs will not be forgotten.
Egg shell can be used to make acid and relieve pain, and it can be used externally to stop bleeding, convergence and convergence.
Oral eggshell powder can be used for gastric ulcer acid regurgitation and gastritis pain, and is beneficial to calcium supplementation. Thin skin lined with eggshells has the effects of nourishing yin, moistening dryness, moistening lung and relieving cough, and is suitable for dry cough caused by wind. Egg yolk is widely used in folk, such as chapped nipple and skin ulcer of lower limbs. Traditional Chinese medicine believes that egg yolk has the functions of nourishing blood, nourishing yin and improving intelligence, and is used for deficiency of heart blood, insomnia and irritability.
At present, there are more and more patients with hypercholesterolemia, and many people are afraid to eat egg yolk. In fact, many ingredients in egg yolk are beneficial to the body, so you can't eat more or not. For example, studies on the prevention of Alzheimer's disease found that lecithin in egg yolk can enhance memory, improve people's mental state and help prevent Alzheimer's disease. There are some "good cholesterol" in egg yolk, which is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases, but it should not be eaten in excess.
6 membrane can be used as semi-permeable membrane. When the raw egg is opened and poured out, you will find that there is a film on the eggshell, which can be torn off and stuck on your nose to dry, and then torn off to remove blackheads!
Eggs are small and round, light in color, round and big when breeding, thick in skin and dark in color.
The shelf life of eggs at 2 ~ 5℃ is 40 days, 15 days in winter and 10 days in summer. The freshness and nutritional components of eggs will be affected to some extent if they exceed the shelf life. Storage time is too long, eggs will deteriorate due to bacterial invasion, and there will be phenomena such as shell sticking and yellowing.
People think that "foreign eggs" are not as nutritious as grass eggs. Is that really the case? Dr. Shu, director of the Nutrition Department of tongji hospital affiliated to Tongji University, analyzed the nutritional value of foreign eggs. According to edible parts 100g, protein 13.3g, fat 8.8g, carbohydrate 2.8g, vitamin A234, retinol 234, thiamine 0. 1 1mg.
Grass egg contains protein 14.4g, fat 6.4g, carbohydrate 5.6g, vitamin gRE 199g, retinol 199g, thiamine 0. 12mg and riboflavin 0.
As can be seen from the above, foreign eggs and grass eggs have their own advantages, but there is little difference.
10 How many eggs should I eat every day?
From the point of view of nutrition, healthy adults usually eat 1-2 eggs a day in order to ensure a balanced diet, meet the needs of the body and avoid overnutrition; It is best for the elderly to eat one every day; It is more appropriate for mental workers to eat two eggs a day; Pregnant women, lying-in women, lactating women and the infirm can eat 2-3 eggs a day, not more. Boiled eggs are the best way to eat, but you can't overcook them. The cholesterol content of an egg yolk is 2/3 of the cholesterol that a healthy adult should consume every day. By controlling the intake of meat and dairy products, such as eating cheese-free vegetables and a lot of fruits, whole grains, low-fat foods and a small amount of lean meat, poultry and fish, cholesterol will not exceed the standard.
Don't exceed seven eggs a week, that is, don't exceed 1 egg a day on average, but it also depends on your other foods. For example, eat more meat, and eggs should not exceed 1. If you don't eat meat, don't exceed two eggs. Salted eggs are good, don't worry about too much fat. However, the time to boil eggs should not exceed 5 minutes. The longer the nutrition time, the less easy it is to be absorbed. 3 minutes of egg nutrition is the easiest to absorb, followed by 5 minutes.
Eat eggs scientifically
The nutritional components of eggs are comprehensive and balanced, and almost all the nutrients needed by the human body are available. Whether it is egg white or egg yolk, their protein physiological value is extremely high, and they are easy to digest and absorb, and the utilization rate can reach over 95%, so they are full-price natural foods.
How many eggs should I eat a day? First, let's see how much nutrition we can get from an egg.
A medium-sized egg, with an average weight of about 50g, can provide protein 6g, fat 5g, calories 72kcal, calcium 23mg, phosphorus 89mg, iron1.2mg, vitamin A6 12 IU, thiamine 0.07mg, riboflavin 0.13mg, and so on. Considering both nutrition and economy, eating eggs is more economical.
In recent years, many people are afraid of cholesterol because they know that the blood cholesterol of people with atherosclerosis and coronary heart disease has increased. They are afraid that eating egg yolk will cause arteriosclerosis, so they dare not eat eggs. This kind of worry is unnecessary. Under normal circumstances, cholesterol is harmless and an indispensable substance for human body. In the body, cholesterol is not only one of the basic substances to form cells, but also can synthesize several important hormones and convert them into vitamin D3 in the body.
On the other hand, cholesterol in human plasma is not all from food, but from exogenous and endogenous sources. Exogenous comes from food, and all meat, eggs and animal fats contain cholesterol. It is estimated that you should eat about 500 mg a day. If you eat less animal food, you will not reach this figure. Endogenous is synthesized by the body itself, and about 1.0 ~ 1.5g is synthesized every day, which is far more than what is eaten from food, so most of the cholesterol in the body is made by the body itself. Under normal circumstances, the body has the ability of automatic adjustment, that is, if you eat more cholesterol, the amount of synthesis in the body will be less; The less you eat, the more you synthesize in your body. In addition, egg yolk is rich in lecithin, which is a strong emulsifier. It can make cholesterol and fat particles in blood smaller and remain suspended, thus preventing cholesterol and fat from depositing on the blood vessel wall and applying them to body tissues through the blood vessel wall without increasing plasma cholesterol. Dr Margaret Flynn of Missouri State University organized a special research group on "Eggs and Cholesterol" and conducted an experiment on 1 16 men aged 32-62 for half a year. They first asked the subjects not to eat any egg food for three months in a row, and measured the serum cholesterol content, then each person added two eggs a day, and then measured the cholesterol three months later. There is no obvious difference between the two results, which shows that the cholesterol content of the subjects is not affected by egg cholesterol. Scientists believe that if an elderly person with normal blood cholesterol concentration eats two eggs a day, his blood cholesterol will increase by at most 2 mg%. This trace will not cause atherosclerosis, and other nutrients in eggs will bring more benefits to people, so there is no need to be afraid to eat eggs. Of course, eating too many eggs is not good. First, waste high-quality protein. Second, protein decomposition products will increase the burden on the liver and kidneys, which is also bad for health. And a person with normal metabolism, eating some eggs properly, such as 1~2 eggs a day, or eating several times a week, is good for the health.
The most nutritious cooking method: there are many ways to eat eggs. In terms of nutrient absorption and digestibility, boiled eggs are 100%, scrambled eggs are 97%, tender fried eggs are 98%, old fried eggs are 8 1. 1%, boiled eggs with milk are 92.5%, and raw eggs are 30% ~ 50%. From this point of view, boiled eggs are the best way to eat, but pay attention to chewing slowly, otherwise it will affect absorption and digestion. But for children, steamed egg soup and egg drop soup are the most suitable, because these two methods can release protein, which can be easily digested and absorbed by children.
Note: eat less tea eggs, because tea contains acidified substances, which will stimulate the stomach and affect the digestive function of the gastrointestinal tract when combined with iron in eggs.
Is egg white better or egg yolk better?
The correct way to eat is to eat the whole egg. Protein contains more protein, while other nutrients are egg yolk.
Boiled eggs are one of the common ways to eat, but if they are not cooked well, there will often be cases where the egg white is not cooked well and the egg yolk is not cooked well. Or overcooked, boiled eggs, the yolk is very hard, which is not conducive to digestion and absorption.
The correct way to cook eggs: put the eggs in a pot with cold water, slowly raise the temperature, and cook for 2 minutes after boiling. Soak for 5 minutes after the ceasefire, so that the boiled egg white is tender and the yolk is not old.
According to nutritionists, eggs cooked at different times take different time to digest in the human body. "3-minute egg" is a lightly cooked egg, which is the easiest to digest and takes about 1 hour for 30 minutes. "5 minutes" eggs are half-cooked, and the digestion time in human body is about 2 hours; Eggs boiled for too long take 3 hours to digest in the human body.
"Five-point egg" is not only soft and tender, but also rich in egg fragrance, which is beneficial to human nutrition. The American medical community has published a research report that 24 adults eat two half-boiled eggs every day, and after six weeks, the blood lipid does not rise but falls, but the good cholesterol (HDL) beneficial to the human body increases 10%.
Nutrition and eating methods of eggs
Eggs are a kind of common food with rich nutrition and relatively low price. It has a wide range of eating objects, from infants of 4-5 months to the elderly, and is suitable for eating eggs.
First, the nutritional price of eggs
1, protein
Eggs are rich in high-quality protein, and each100g of eggs contains protein12.7g .. The protein contained in two eggs is roughly equivalent to the protein of three fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.
The content of methionine in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.
2. Fat
Eggs contain 100 g of fat 1 1.6 g, most of which are concentrated in yolk, and most of them are unsaturated fatty acids. Fat is emulsified and easily absorbed by the human body.
3. Other micronutrients
Eggs also have other important micronutrients, such as potassium, sodium, magnesium and phosphorus, especially the iron in egg yolk is 7 mg/ 100 g. Eating eggs for babies can supplement the iron deficiency in milk. Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, feeding milk and eggs together can complement each other. The contents of vitamins A, B2, B6, D, E and biotin in eggs are also very rich, especially in egg yolk, where vitamins A, D and E are dissolved with fat and easily absorbed and utilized by human body. However, the content of vitamin C in eggs is relatively small, so we should pay attention to eating with foods rich in vitamin C.
Second, is it better to eat egg yolk or protein?
Protein in egg yolk and egg white is a high-quality protein with high digestibility. However, the egg yolk is very different from other nutrients in protein, mainly composed of ovalbumin. Egg yolk is not only rich in egg yolk phosphoprotein, but also rich in fat and micronutrients (micronutrients are the general name of vitamins and trace elements), especially iron, phosphorus and vitamins A, D, E and B.
Is the nutritional value of raw eggs high?
Eggs are easily infected by pathogenic microorganisms such as salmonella, and digestive system diseases are prone to occur when eaten raw. Raw egg white contains organic biotin and antitrypsin, which hinders the decomposition and absorption of protein and biotin. On the contrary, the protein structure of boiled eggs changes from dense to loose, which is easy to be digested and absorbed by human body. Of course, after overheating, protein is excessively solidified, which is not conducive to digestion and absorption.
Egg misunderstanding ABC
Myth 1: The more eggs a woman eats, the better.
In the process of delivery, the maternal physical exertion is great, the digestion and absorption function are weakened, and the detoxification function of the liver is reduced. Eating a lot of eggs will increase the burden on liver and kidney, resulting in adverse consequences. Excessive intake of protein will also produce a lot of ammonia, hydroxyl, phenol and other chemicals in the intestine, which is very toxic to human body, prone to abdominal distension, dizziness, limb weakness, coma and other symptoms, leading to "protein poisoning syndrome". Protein's intake should be calculated according to protein's digestion and absorption function. Under normal circumstances, it is enough for pregnant women to eat about 3 eggs a day.
Myth 2: Eating eggs often leads to high cholesterol.
No. Because egg yolk is rich in lecithin, it is a powerful emulsifier, which can make cholesterol and fat particles extremely fine and be fully utilized by cells through the blood vessel wall, thus reducing cholesterol in the blood. Moreover, lecithin in egg yolk can release choline after digestion, and then enter the blood to synthesize acetylcholine, which is the main substance of neurotransmitters, which can improve brain function and enhance memory.
Myth 3: Raw eggs are more nutritious.
Eating eggs raw is not only unsanitary, but also easy to cause bacterial infection, and the nutrition is not easy to absorb. Raw eggs contain avidin, which affects the absorption of biotin in food and can lead to "biotin deficiency" such as loss of appetite, general weakness and muscle pain. In addition, raw eggs contain "antitrypsin", which will destroy the digestive function of human body. As for those "hairy eggs" that have hatched but have not hatched chickens, it is even more unsanitary.
Decryption of egg cooking skills
Spread eggs: avoid fire, or you will lose a lot of nutrition. Because when the temperature is too high, protein in eggs will be destroyed and decomposed. Especially fried eggs, the loss of nutrients is even more severe. But the fire is too small. After a relatively long time, the water will lose more, and the spread eggs will dry, which will affect the texture. So it's best to spread eggs over medium fire.
Steamed egg custard: whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred evenly, except for putting proper amount of water. When stirring, the air should be mixed evenly and the time should not be too long. Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time is longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is higher than 20℃, the time should be shortened. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will come out very soft.
Beat the egg drop soup: add a few drops of vinegar when the soup is boiling, and the egg drop juice will appear beautiful when it enters the water.
Boiled eggs: it is very important to master the time, generally 8 minutes to 10 minutes is appropriate. If cooked too raw, protein is not loose, and it is not easy to digest and absorb. If it is overcooked, the structure of protein changes from loose to tight, and it is also not easy to be digested and absorbed.
Special tips
Scrambled eggs without monosodium glutamate.
Eggs themselves contain a lot of glutamic acid and a certain amount of sodium chloride. If monosodium glutamate is added, these two substances will generate a new substance-sodium glutamate, the main component of sodium glutamate, and the umami taste of the egg itself will be covered up.
The pot is connected with cold water, and the egg is not needed on the water surface.
Turn off the heat after boiling. Don't lift the lid at this time.
Let the eggs soak in boiling water for 5 minutes.
The eggs cooked in this way are cooked layer by layer.
Take a bite of the tender egg, the yolk inside is round.
Especially beautiful and nutritious.
If you want the eggs to be hard boiled, soak them for eight minutes. So the smell is less.
Nutritional comparison of various eggs
Besides eggs, there are duck eggs, goose eggs, salted duck eggs, pigeon eggs eggs and quail eggs. Their nutrients are roughly the same, but there are some subtle differences:
1, the content of methionine and threonine in duck eggs is the highest.
2. The calcium content in salted duck eggs is twice as high as that in eggs, which is equivalent to that in pigeon eggs.
3. Goose eggs have the highest fat content, the highest cholesterol and calories, and the richest iron and phosphorus elements.
4. Although the content of protein and fat in pigeon eggs is slightly lower than that in eggs, the content of calcium and iron is higher than that in eggs.
5. The protein and fat content of quail eggs are similar to those of eggs, but its riboflavin (VB2) content is 2.5 times that of eggs. Carotene in eggs is the most in the yolk of all eggs.
Dietotherapy effect of eggs
The dietotherapy function of egg white is mainly to moisten the lung and relieve sore throat, clear away heat and toxic materials, and is used to treat sore throat, red eyes, diarrhea, malaria and burns; Proper use of egg yolk and milk has the effect of treating convulsion;
How to steam egg custard? What are the tips?
Steps:
1. Take 2 eggs, put them in a pot, stir them evenly first, add 200 ml warm water (a small cup) and refined salt 1 g, and stir them evenly for later use.
2. Add water to the pot, put the egg basin into the drawer, and steam it slowly with low fire until it solidifies (like tofu brain).
3. Drop 0.5g sesame oil after cooking.
Tip:
1. Rub a few drops of cooked oil on the inner wall of the steamed egg custard in advance, so that the egg custard will not stick to the bottom easily.
2. Put the eggs into the basin and stir evenly, then add water, otherwise the egg liquid will be stirred unevenly, and the steamed egg soup will easily precipitate.
3. The key to steamed egg custard is the heat. When steamed with strong fire, the egg juice will boil and appear small holes, which will affect the taste and appearance. Be sure to use slow fire.
4. Are eggs with high iodine and zinc good for people's health?
According to experts, most of the so-called eggs with high iodine and zinc are added with trace elements such as zinc, iodine and iron in chicken feed. After eating these feeds, the content of corresponding trace elements in eggs laid by chickens is higher than that of ordinary eggs. But this kind of egg is only suitable for a small number of people and can't be eaten casually. If you eat too many trace elements, it will be harmful to your health. For example, too much iodine in the human body will lead to a series of symptoms of the nervous system, while zinc content in the body exceeds a certain level, which will easily lead to calcium and iron deficiency.