Do you need to add MSG to boiled eggs, and is it good to add MSG to scrambled eggs

Eggs contain sodium chloride and a large amount of glutamate, which are heated to form monosodium glutamate, which has a pure umami taste. The main ingredient of monosodium glutamate is also the synthesis of monosodium glutamate, and if monosodium glutamate is added when scrambling eggs, it will affect the synthesis of monosodium glutamate in the eggs themselves and destroy the umami taste of the eggs.

Do you mean boiled egg drops? If you can, it's just that MSG is best put last, and legend has it that MSG is not very good for the body if you eat it early.

See what you've made? If it is scrambled eggs or steamed chicken cakes, the eggs are scattered, and a small amount of MSG is generally added, and if it is an omelette, do not add it, and from a medical point of view, it is not good to eat more MSG. The most important thing in cooking is to make use of the aroma of the ingredients themselves.

No need to add. Eggs already contain the same ingredients as MSG.

Generally, it is best not to add to egg food, which already contains monosodium glutamate. It's not good for the body to put it again.

It's delicious, but it's useless when you cook it in the skin!

Of course, if you like it, you can add it. There are no rules for cooking. In terms of taste, you can add it if you want to add it, and you don't add it if you don't want to add it

No, it is better to add a little water and salt, to the right amount.

No need to add boiled eggs.

Add the omelette if you like.

Add when the soup is boiled!

You can add, but try to put as little as possible, and try to put it last

Eggs contain a lot of glutamic acid and a certain amount of sodium chloride, which are synthesized into monosodium glutamate when heated. This substance itself has pure umami taste and nutritional value. If monosodium glutamate is added, it will not only destroy the natural umami taste of the egg, but also make the monosodium glutamate of the egg itself be rejected, resulting in the loss of nutrients.

No. MSG is not suitable for fried foodSome people still have inappropriate points when using MSG, such as excessive MSG in food, adding MSG too early during cooking, adding MSG to acidic or alkaline foods, and putting MSG in fried foods. In order to use MSG correctly, the following points should be noted:

Add MSG to food in an appropriate amount. Generally, it is advisable to add less than 3%, and adding too much amount can not play the role of seasoning and nutrition, but produces a kind of strange ambiguity that seems to be salty but not salty, and astringent but not astringent. It is also not advisable to put too much when stir-frying, otherwise it will inhibit the umami of chicken, meat, fish, shrimp and other foods themselves.

The amount of MSG ingested should not be too much. The World Health Organization stipulates that the intake of monosodium glutamate is 120 mg kg of body weight per person per day, that is, 6 grams of MSG can be consumed per person with a body weight of 150 kg per day.

Do not put MSG in alkaline and acidic foods. Because monosodium glutamate encounters alkali, it will have a chemical reaction to produce disodium glutamate; MSG is not easy to dissolve when it encounters acid, and the absorption effect is of course not good.

Do not overheat MSG. Because when it exceeds 120, most of the monosodium glutamate becomes sodium pyroglutamate, which is neither umami nor toxic. The correct way is to add the dish or soup while it is hot, and the solubility of MSG is highest when the water temperature is 70-90.

Do not have a temperature that is too low. The temperature is too low, the monosodium glutamate is not easy to dissolve, such as the effect of adding monosodium glutamate directly to cold dishes is not good, so you can use a little hot water to dissolve the monosodium glutamate, let it cool and then put it into the cold salad, and stir it.

First of all, it is not good, and secondly, it is not needed, the eggs themselves are very fresh, and it is good not to add any ingredients, and it will not destroy the nutrition.

Actually, no. Generally, meat, eggs and mushrooms will release monosodium glutamate (the main component of MSG) when cooking, so your eggs are fresh enough without MSG.

Eggs themselves have umami, so there is no need to put MSG, and besides, the combination of MSG and eggs is not ideal, so it is recommended that it is better not to put it.

Not good, the main ingredient of monosodium glutamate is monosodium glutamate, which destroys the nutrients of eggs, so don't use monosodium glutamate when scrambling eggs.

Don't put it, if you are used to putting MSG before, then put less at a time after that, and finally you can eat scrambled eggs without MSG.

Not good, because the ingredients in MSG will react with eggs.

It's best not to put anything, MSG will be bad for the body at high temperatures, and egg yolk can replenish the brain.

It's not good, MSG contains chemical ingredients, try to eat as little as possible, my family has never eaten MSG.

The taste will be good, but the nutritional value will have an impact.

Scrambled eggs are best served in their original flavor, with a little salt on it.

Bad will reduce the nutritional value of eggs.

It's better not to put it, it's not good to eat too much MSG.

It's not good, it's easy to lose hair if you eat too much MSG.

The egg itself contains a large amount of glutamic acid and a certain amount of sodium chloride, if monosodium glutamate is added, these two substances will form a new substance - sodium glutamate, that is, the main component of monosodium glutamate, and the umami taste of the egg itself is masked.

The main ingredient of monosodium glutamate is monosodium glutamate, in addition to being a good assistant for flavoring, it can decompose glutamate during digestion, which can be converted into an inhibitory neurotransmitter catalyzed by enzymes in brain tissue. When excessive intake of MSG, this inhibitory neurotransmitter will inhibit various nerve functions in the human body, resulting in a series of symptoms such as dizziness, headache, drowsiness, and muscle spasms; Some people will also be anxious and flustered; Some people with more sensitive constitutions may even feel sore bones and weak muscles. In addition, too much inhibitory neurotransmitter can also inhibit the secretion of thyroid-releasing hormone by the body's hypothalamus, hindering bone development, especially in children.

It's best not to put MSG, MSG is not good with eggs.

Generally, MSG is not used, but personal taste needs, you can also put a little bit in moderation.