Are preserved eggs high in calories? Preserved eggs should be familiar to everyone. Preserved eggs and duck eggs have become the most popular flavor eggs in China, especially in summer, many people like to eat preserved eggs with cold sauce, and preserved eggs have the effect of dispelling fire. So for dieters, do you want to know that preserved eggs are high in calories?

Are preserved eggs high in calories? 1 1, slightly higher.

Preserved eggs have slightly higher calories. 100 grams of preserved eggs has a calorie of 17 1 calorie, while 1 preserved eggs has a calorie of about 54 grams, with 92 calories. It can be seen that preserved eggs are foods with slightly higher calories, and it is necessary to control the consumption during weight loss.

2. Nutritional efficacy

Preserved eggs, like other eggs, are also rich in nutrients, including protein, fat, carbohydrates, folic acid, vitamins, calcium, phosphorus, iron and other nutrients, so eating preserved eggs can effectively supplement a lot of nutrients that our bodies need. In addition, Chinese medicine also believes that preserved eggs are cold and have the effects of moistening the throat, clearing away heat, sobering up, treating diarrhea and purging large intestine fire. If vinegar is eaten with food, it can also play a role in clearing away heat and diminishing inflammation, nourishing the heart and calming the nerves, nourishing and strengthening the body, and can be used to treat periodontal disease, aphtha, dry throat and thirst.

3. Edible instructions

Most preserved eggs contain lead. Even lead-free preserved eggs do not mean that there is no lead at all, but excessive lead intake is harmful to human body. Therefore, it is better for groups like infants and children to eat less preserved eggs, otherwise it may lead to more bones, bad teeth and gastroenteritis. This may also affect intellectual development. In addition, preserved eggs are very easy to be infected with salmonella, so don't eat loose and tough preserved eggs, because such preserved eggs are likely to be spoiled and polluted.

How to eat preserved eggs:

1, can be eaten raw.

Preserved eggs can be eaten raw or directly. Preserved eggs are an alkaline food after pickling. The nutrients contained in preserved eggs are close to those contained in other eggs. Moreover, during the pickling process, the eggs are subjected to the action of strong alkali, so that the lipids and protein contained in them are decomposed, which makes the preserved eggs easier to digest and absorb, and the cholesterol in them is also reduced.

2. Food description

Preserved eggs can be eaten directly, but preserved eggs are easy to be infected with salmonella. Salmonella can easily absorb the nutrition of preserved eggs and multiply in large numbers. Infected preserved eggs are easy to cause poisoning, so it is best to eat peeled preserved eggs within 1~2 hours. If the peeled preserved eggs are not eaten immediately, when they are eaten again within 2 hours, it is best to steam them at high temperature for 5 minutes and let them cool.

3. Warm reminder

Although preserved eggs have a unique flavor, they should not be eaten too much because they contain a certain amount of lead. Moreover, when eggs are in alkaline solution, protein will produce ammonia during decomposition, and the amount of ammonia is directly proportional to the amount of alkali, and the content of ammonia in preserved eggs is the highest. Ammonia can easily cause strong irritation to oral mucosa and gastric mucosa. If you eat preserved eggs in a hurry, or eat them whole or in large quantities, it is easy to cause oral discomfort or stomach burns. Therefore, when eating preserved eggs raw, it is best to slice them and mix them with soy sauce and vinegar to neutralize alkali, which will taste much better. If you feel uncomfortable eating raw preserved eggs, you can rinse your mouth with cold water first, and then drink cold milk to protect the oral mucosa.

Is the calorie of preserved eggs high 2 1? How to choose preserved eggs?

1, test the appearance of elastic eggshell without mildew spots, and tap it with your fingers, that is, hold the egg in your left hand and tap the slightly smaller end of the egg with your right index finger. A good egg feels elastic, and a lovely egg without elasticity is poor.

2. Try to touch a preserved egg with your hand and gently throw it up two or three times. If you put it back in your hand and feel elastic and heavy, you can judge that it is a high-quality preserved egg, and vice versa.

3, look at the color to peel an egg, protein should be solidified, clean and elastic, the skin color is gray with a small amount of gray-black spots, the yolk is light brown and light yellow, and the center is thin for high-quality eggs; The whiter or darker the protein, the worse the quality. The rigidity of protein and yolk is also a sign of poor quality.

Smell the preserved eggs with good quality, which has a unique fragrance. If they are spicy, elastic or spicy, they are inedible.

2, the practice of preserved eggs

Saute preserved eggs

Ingredients: 3 preserved eggs, half a green pepper, half a carrot, 2 slices of ginger, 2 tablespoons of sweet potato powder, 2 cloves of garlic, sesame oil, sugar, soy sauce and black pepper.

Exercise:

1, add oil to the pot and heat it for 8 minutes. Cut the preserved eggs into 1/8, and coat them with sweet potato powder evenly. Put the preserved eggs wrapped in powder into a pot and fry until the surface of the preserved eggs floats golden yellow (about 1 min), and then pick them up;

2. Stir-fry ginger slices, green pepper slices and carrot slices with garlic cloves, then add preserved eggs, add seasonings and mix well, screw in black pepper and serve.

Pine balls, preserved eggs and salted eggs

Ingredients: 5 preserved eggs, salted eggs 10, 750g fat and lean meat, 2 eggs, shredded onion, shredded red pepper, salt, monosodium glutamate, soy sauce, pepper and sesame oil.

Exercise:

1. Chop fat and lean meat into minced meat, put it in a bowl, add eggs, salt and monosodium glutamate to taste, steam salted egg yolk, and dice preserved eggs;

2. Squeeze minced meat into meatballs, add a salted egg yolk to each meatball, then evenly roll a layer of chopped pine nut eggs, put them on an oiled plate, take them out and steam them in a steamer for about 5 minutes;

3. Put the steamed meatballs on the plate, pour in soy sauce, remove the shredded onion and red pepper, and pour in hot oil to make them fragrant.

Preserved egg preserved egg lean meat porridge

Ingredients: preserved eggs, rice, meat, sesame oil, onion, ginger and salt.

Exercise:

1. Wash the rice, add water, pour in sesame oil and stir well, then set aside and soak for 30 minutes. Peel and shred ginger, and chop leek. Cut the preserved egg into small pieces.

2. Slice the meat first, then shred it, and finally cut it into small particles. Put it in a bowl, add 1/4 teaspoons (1 g) of salt, stir well and marinate for 20 minutes.

3. Pour the water into the pot. After the fire boils, pour the meat in and cook for a while. When there is floating foam on the water surface, clean it thoroughly with a spoon, then pour in half of the preserved egg pieces, then pour in the shredded ginger and cook for about 2 minutes.

4. Pour in the soaked rice and cook for 40 minutes on low heat. In the meantime, stir in the same direction with a spoon every 5 minutes to prevent preserved eggs from sticking to the bottom of the pot.

5. Finally, pour the remaining half of the preserved eggs and continue to cook for 10 minutes. Add the remaining salt and chopped chives before drinking.