What to supplement by eating eggs, what can be supplemented by eating eggs

Some people believe that eating raw eggs is nutritious, so they advocate eating them raw. This is wrong, eating raw eggs not only makes the nutrients difficult to absorb, but also damages the human body. This is because:

1) The protein of raw eggs is not easy to digest and absorb, and most of it is excreted from the body after passing through the digestive tract.

2) The egg white part of raw eggs contains an alkaline protein that is harmful to the human body - avidin. This avidin prevents the body from absorbing biotin, and the body may develop biotin deficiency. Heated hard-boiled eggs, this avidin is destroyed.

3) Consuming raw eggs can increase the burden on the liver. A large amount of undigested protein enters the digestive tract and spoils, producing more toxic substances and increasing the burden on the liver.

4) Raw eggs inevitably have some pathogens to invade, and after entering the human body, gastroenteritis is prone to occur.

Eggs are cooked or scrambled and eaten, which are nutritious, easy to digest, and free of germs, making them a good nutritious food.

Supplement protein, amino acids, other important micronutrients such as potassium, sodium, magnesium, especially iron in egg yolk up to 7 mg 100 g, phosphorus, vitamins A, B.

Specifically, eggs are rich in high-quality protein, with 13 grams of protein per 100 grams of eggs, and the protein contained in two eggs is roughly equivalent to 50 grams of protein in fish or lean meat. Egg protein is also the most digestible in milk, pork, beef, and rice.

There is 11 fat per 100 grams of eggs. 1 gram, mostly concentrated in the egg yolk, with unsaturated fatty acids as the most, the fat is milky and easy to be absorbed by the human body.

Egg yolk contains more cholesterol, up to 1510 mg per 100 grams, although eggs contain more cholesterol, but also rich in lecithin. When lecithin enters the bloodstream, it makes the particles of cholesterol and fat smaller and keeps them in suspension, thus preventing the deposition of cholesterol and fat in the walls of blood vessels.

Eggs are particularly rich in methionine, and cereals and legumes are deficient in this essential amino acid.

Eggs are very complementary to make chicken cakes, or you can also add a few wolfberries is also good.

Steamed egg custard: Ingredients]: 3 eggs, a little salt, a small half bowl of cold white that is almost not hot, a little meat sauce, a little sesame oil, a little light soy sauce;

How to do it]:

1. Prepare a large bowl, beat three eggs into the bowl, and gently whip the egg liquid in the bowl with chopsticks.

2. When whipping the egg mixture, do not turn in a circle, you need to whip horizontally or vertically, be sure to be gentle, and try to avoid whipping too many bubbles from the beginning;

3. The amount of warm water added to the egg liquid determines the freshness and tenderness of the steamed egg custard, the more water the egg custard will be more tender, but it can not be too much, about 3 eggs 150 grams -250 grams of warm water, you can also add it according to the ratio of 1 part of egg liquid and 2 parts of warm water, if you like to eat a little dry egg custard, similar to jelly, the amount of warm water is slightly less;

4. After putting 150-200 grams of warm water into the egg mixture, add a small half spoon of salt, about 2 grams of salt;

5. After adding warm water and salt to the egg mixture, you need to gently whip it with chopsticks again;

6. The trick to make the steamed egg custard fragrant, tender, smooth and honeycomb is to sieve the egg liquid, filter out the bubbles and floating powder, and then put the egg liquid through the mesh spoon into 2 small bowls.

7. If there is still a slight bubble on the surface of the filtered egg liquid, you can scoop it out with a soup spoon;

8. After the water in the steamer is boiled, put the egg liquid into the steamer respectively, in the process of steaming the egg custard, if the steam in the steamer is too large, it will make the egg custard appear honeycomb, so that its umami will decrease;

9. If you want to have a smooth surface of steamed egg custard, like a mirror, the last way is to deflate in the steaming process, do not cover the steamer tightly, put a chopstick, leave a little gap, run while steaming, and steam for 10 minutes on low heat;

10. Steam over low heat for 10 minutes, the tender and smooth steamed egg custard is ready, according to the different tastes of individuals, before eating, put a little sesame oil, light soy sauce, chopped green onion, or put in a little minced meat sauce, which is a very good choice;

The old man often says to eat an egg to replenish the body, but do you know what to replenish? Stop being stupid and don't know!

Supplement amino acids to the brain.

It has a great effect on the nervous system and physical development. To maintain a good memory, just eat one or two eggs a day. The second is to protect the liver.