Why is it smeared with egg whites and sugar, and the blisters will heal after a few days?

Accidental scalding and blisters are always a headache, in the face of this situation, we can always encounter many methods or home remedies in our lives, and wiping blisters with egg whites is not more helpful in scientific principles, and this is a myth in scientific arguments:

Here's how eggs treat burns and scalds:

1) Egg whites for burns. Spread egg white sugar on the affected area, wipe it several times, the blisters will gradually subside, and it can heal after a few days without leaving scars.

2) Egg film to treat burns and scalds. Use fresh eggs, wash the eggshells with water, soak them in 75% alcohol and sterilize them for 15 minutes, then break the eggs, pour out the egg whites and yolks, and inject water into the eggshells and egg membranes with a syringe to separate them. At this time, use your fingers to peel off the egg membrane smoothly, rinse the remaining egg whites on the egg membrane with water, and finally put the egg membrane in 75% alcohol for later use.

After washing and disinfecting the burn wound, the egg membrane can be tightly attached to the wound.

P.S. **Method of scalding:

When dealing with more severe burns, do not soak the wound in cold running water. The Third-Degree Burns** Section at Mayo Clinic said: "Extensive severe burns cannot be soaked in cold water.

Doing so can lower your body temperature and cause a deterioration in blood pressure and circulation (risk of shock). ”

Only first-degree burns can be treated at home without the need for additional medical assistance。The first step in effective first aid is to stop the burning process, otherwise the muscles will suffer a continuous burn, causing more damage. Therefore, it is recommended to immediately soak or place the wound under slow-flowing cold water for at least five minutes.

Doing so stops the burning process, relieves pain, and prevents or reduces paralysis. If the injury is inconvenient to put under the tap, it is also feasible to pour cold water into the injury for the same length of time. Please refrain from using ice.

After the wound has cooled, dry it and wrap it in a clean bandage. (It can be omitted if the injury is small and ** is not damaged.) Do not touch the wound with butter or oil, but antibiotic ointment or aloe vera gel can be applied to the wound before applying a bandage after cooling and drying the wound.

In the case of second-degree burns, the injury should be cooled with cold water first. Leave the rest to a professional medical institution. Except for minor burns, please hand the injured person to the doctor immediately rather than let him continue on his own**.

As for third-degree burns, keep the injured person breathing and call for medical assistance. Wrap the wound in a damp cloth until help arrives, but do not soak any part of the casualty's body in cold water. And do not try to cut any fabric from the injured person.

Because certain changes occur after egg whites are mixed with white sugar.

It has that effect. Egg whites with white sugar can speed up wound healing.

Egg whites with white sugar can speed up wound healing.

Because egg whites have the effect of repairing **.

That's because it does.

It's better not to do this.

You don't have to do that, you'll be healed.

This is actually a legacy of experience from our predecessors, and that's because it has such a role.

This is actually a talk left by the experience of our predecessors.

Will egg whites and sugar be delicious if they are not together?

What is the reason why the egg whites can't be whipped.

1.There are many reasons why the eggs can't be beaten, among them, if the eggs are not fresh enough, it is very likely that the egg whites will not be beaten, if it is because of this reason, we can choose to change the eggs and then beat them again to try. When we buy eggs, we must choose relatively fresh eggs, and eggs that have cracks or odors cannot be used again.

2.When beating egg whites, we must ensure that the egg whites and egg yolks are completely separated, if the egg whites contain egg yolk components, it is also very likely that the egg whites cannot be beaten, so we must separate carefully when separating to avoid wasting ingredients.

3.One of the biggest factors affecting egg white whipping is oil, the presence of oil will hinder the production of foam, so when we beat egg whites, we must ensure that there are no grease components in the egg stick and egg container, before putting in the egg white, we must use water to clean the residual oil and emulsifier and other ingredients, special attention should be paid to the fact that there are quite a lot of substances containing oil.

Beat the egg whites. 4.If you are beating the egg whites manually, you must ensure that the chopsticks are in the same direction, and there is no water in the container containing the egg whites, so as to ensure that the egg whites are beaten faster. If an appropriate amount of sugar is added to the egg whites, the beating time will be extended, which is a normal phenomenon.

5.If the whipping fails, we can try to whip it again, but when we whip it again, we must pay special attention to the above problems, or add some flour to it in an appropriate amount to play a certain role in remediation.

Adding sugar when beating egg whites is not what causes them not to foam, on the contrary, adding sugar is done to make them more likely to foam when beating egg whites.

There are several main reasons why beating egg whites can't be beaten:

The eggs are not fresh, the whites are not clean, and there are small pieces of yolks. Eggs are not fresh, egg whites are generally thinner, and alkaline is high, so potassium tartrate (tartar powder) should be added during the whipping process.

In addition, if the sugar is added early, the whipping will be less, but the cake is more delicious, and if it is added late, it will be relatively more, and the corresponding taste will be almost worse.

You can see if the eggs are fresh, it's very simple, knock a few eggs, don't break them, see if the egg whites are in a clump and tightly wrap the egg yolk, if the egg white is scattered, the egg yolk is easy to break, and there are spots indicating that the eggs are not fresh, and it is easy to have the problem of not foaming.

Abstract: Hello dear, egg whites and sugar do not foam, generally because there is too much white sugar in it, or it is caused by putting it in at one time

Why can't egg whites and sugar be foamed?

Hello dear, egg whites and sugar do not foam because they put too much sugar, or they are put in at one time

Put white sugar into the egg white, add the sugar several times, add too much at one time, and it will cause the egg white to fail to beat.

Generally, adding white sugar should be divided into three times, the first time is to beat the egg white until there is a large bubble in the shape of a fisheye, the second time is to beat until the foam becomes delicate, and then add the third time after the foam is more delicate. The effect of sugar is to fix the current state of the protein, and it will be very difficult to add white sugar to whip it at the beginning

When beating the egg whites, you can add a few drops of lemon juice, which is conducive to the beating of the egg whites. If the egg whites are not beaten, you can remedy them, such as adding some baking powder to continue beating.