Can you put MSG in eggs? What is the harm of adding MSG to eggs

Not all dishes are good for MSG, for example, scrambled eggs should not be put MSG, if MSG is added, not only can not increase umami, but also destroy the nutrients of eggs.

Eggs contain a large amount of glutamic acid and a certain amount of sodium chloride, which are heated to synthesize a new substance, sodium glutamate. This substance has pure umami taste and nutritional value. The main ingredient of MSG is also monosodium glutamate.

If monosodium glutamate is added when scrambling eggs, not only will it not increase the umami, but also destroy the natural umami of the eggs, and at the same time, the monosodium glutamate of the eggs themselves will be rejected, so the scrambled eggs themselves have umami flavor and nutrients, and it is not necessary to add monosodium glutamate.

It is not poisoned, but it does not taste fresh, but bitter.

Less or better not to put it, eggs have a strong special fragrance, and then put MSG will destroy the fragrance of the eggs themselves.

It's best not to put it, it's not good to eat too much MSG. I used to stir-fry vegetables or something, I like to put MSG, and then my boyfriend told me that I don't need to put MSG and the dishes are still fresh, and then I tried it, and it's really it. So it is recommended that you better not put MSG, especially eggs.

There are many ways to scramble eggs in Chinese food:

1: Mainland popularization: Beat the eggs, put a little salt, put the eggs when the oil temperature in the wok is appropriate, and stir-fry until the eggs are condensed into slices.

2: Hong Kong and Macau style: Beat the eggs, do not put salt, put in the eggs when the oil temperature is suitable, do not turn the eggs, only fry the scrambled eggs on one side, wait for most of the egg whites to coagulate, when the egg yolk is still transparent, put it into the plate, pour a little light soy sauce on the eggs, and an appropriate amount of salt.

3: Local phoenix flavor: Beat the eggs, put a little salt, fry in the pot when the oil temperature is appropriate, and fry the eggs until they are cooked, add the soy sauce, and the sauce is fragrant, and you can put it out of the pot and serve the plate.

In fact, more chefs believe in "fresh or not, a handful of salt", and believe that it is better to follow its original natural flavor, of course, according to personal preferences, whether to put MSG or not is the final decision of the chef himself.

Harm: Eggs with monosodium glutamate will produce ammonia odor, reduce umami, or even lose its umami;

Principle: Eggs are alkaline, and monosodium glutamate should not be used in alkaline raw materials, monosodium glutamate will be synthesized into disodium glutamate when alkaline, resulting in ammonia odor;

If monosodium glutamate is used at a high temperature of more than 100, the umami agent glutamate will be converted into sodium pyroglutamate, which is carcinogenic to the human body.

No, but it is not advisable to put MSG, eggs themselves contain a large amount of glutamate, and these two substances will form a new substance, sodium glutamate, after heating.

Please pay attention to the following points when using MSG:

1. Stir-fry meat dishes without adding monosodium glutamate.

Meat naturally contains glutamate, and when it is heated with the salt in the dish, monosodium glutamate, the main component of MSG, is naturally produced. In addition to meat, there is no need to add MSG to other umami-flavored foods, such as eggs, mushrooms, coconut white, seafood, etc.

2. MSG should not be put in cold dishes.

MSG can give full play to the effect of freshness when the temperature is 80 -100. However, the temperature of cold dishes is low, and MSG is difficult to play a role, and even directly adheres to the raw materials, which is tasteless and disappointing. If you have to put MSG when cooking cold dishes, it is advisable to use a small amount of hot water to dissolve MSG before mixing it into the cold dishes.

3. Dishes with vinegar cannot be filled with monosodium glutamate.

The sourness is obvious, and MSG cannot be added to dishes with more vinegar. Because MSG is not easy to dissolve in an acidic environment, and the more acidic, the lower the solubility, and the worse the umami effect. Therefore, sweet and sour tenderloin, vinegared cabbage and other sour dishes cannot be put in MSG.

4. MSG should not be added to the filling.

Many people will put some MSG when mixing dumpling filling and spring roll filling, which is very unsafe. After MSG is mixed into the filling, it will go through high-temperature processes such as steaming, boiling, and frying together. However, as long as the temperature exceeds 100, MSG will be denatured.

Not only will it lose its umami, but it will also form toxic sodium pyroglutamate, which is harmful to human health. In addition to not mixing the filling, when making hot dishes, you can also add MSG when the dish is about to leave the heat.

5. MSG is salty instead of sweet.

Under the appropriate concentration of sodium ions, the umami taste of MSG can be more prominent. Therefore, the umami of monosodium glutamate can only be delicious in savory dishes, but if monosodium glutamate is added to sweet dishes, not only can not increase freshness, but will inhibit the original taste of sweet and fresh, and produce a peculiar smell. Therefore, MSG cannot be added to dishes such as chicken corn soup and sweet taro.

6. MSG should not be put at high temperature.

When cooking a dish, if MSG is added when the temperature of the dish is very high, a chemical change will occur, causing MSG to become sodium pyroglutamate. In this way, instead of playing a seasoning role, it will produce a slight toxin, which is not good for human health. Scientific experiments have proved that at a temperature of 70 -90, the solubility of monosodium glutamate is the best.

Therefore, the best time to put MSG in is when the dish is about to come out of the pot. If the dish needs to be thickened, the MSG should be added before thickening. According to the principle that MSG should not be put at high temperature, it can be known that you do not need to add MSG when you are sizing and hanging paste.