Is it better to boil eggs over high or low heat?

How to boil eggs, whether to use cold or hot water, doing it wrong may lead to bacterial residues.

I think you should use low heat to boil eggs, and if you keep using high heat, the eggshell may crack due to the high temperature, so you can basically control the heat if you use low heat.

The heat can be chosen, but whether it is high or low, keep the eggs boiling in boiling water for five minutes to ensure that the eggs are minimized in terms of nutrient loss.

It is better to adjust the heat flexibly. At first, it is faster to use high heat for cooking, and then it is better to use low heat for flavor.

Fried eggs should be served over low heat.

It is easy to splash oil on the high heat of the fried egg, and it is difficult to grasp the heat, so it is easy to fry the egg. Due to the high temperature in the pot, if the egg liquid continues to burn after the pot, the eggs will be burned quickly, and it is easy to cause the egg whites to burn but the yolk is not cooked, so be sure to reduce the heat when frying the eggs.

When frying eggs, you can add a little warm water after the eggs are formed, which will not only make the eggs more tender, but also make the eggs a little charred on the outside and soft on the inside, making them more delicious to eat.

Fried eggs in hot oil:

Pour the oil into the pot, add an appropriate amount of salt, heat the oil over high heat, then put in the eggs, turn the fire to low heat, at this time the eggs will solidify quickly, and when the egg whites are slightly solidified, quickly turn over and fry the other side, so that the fried poached eggs will be more flavorful, the taste is harder, but it is very tasty.

Fried eggs in cold oil:

Prepare a wok, pour an appropriate amount of oil into the pan, **, beat the eggs directly into the pot, because it is cold oil in the pan, the eggs will not solidify quickly at this time, so the eggs fried in cold oil need to wait longer before they can be turned over, generally when the eggs are slightly solidified, you can turn over, the eggs fried in cold oil will be more soft, and a very soft sandwich will be formed in the middle, and the taste is tender.

Turkey eggs are very different from eggs. First of all, most of the egg shell has light brown spots, the more spots, the better the purity of the egg, the better the quality; Secondly, the two ends of the turkey egg are more prominent than ordinary eggs in shape, with a pointed end and a blunt tail, which is cut with a knife after cooking, and the shape of the heart is preferred.

In addition turkey eggs are worth. Turkey eggs are different, whether it is the appearance characteristics or the taste and nutritional value, they are very special, and the nutritional value of turkey eggs is also different from ordinary eggs, which is why the price of turkey eggs is much higher than that of ordinary eggs.

Turkey eggs are rich in high-quality protein, with grams of protein per 100 grams of eggs, and the protein content of two eggs is roughly the same as that of 3 taels of fish or lean meat. Eggs have the lowest zinc content and turkey eggs have the highest content, but they are both milligrams, no essential difference, about the same level as lean meat.

Turkey eggs have the highest calcium. Calcium, iron, zinc, selenium and other beneficial mineral elements are mainly in the egg yolk, eggs, duck eggs, goose eggs and quail eggs have a calcium content of about 60 mg, turkey eggs can reach about 100 mg, and the calcium content of milk is close; Eggs have the least amount of iron, about milligrams.

Eggs are high in vitamin D. If you compare individual vitamins, different eggs are high and low with each other. Duck and goose eggs contain significantly more vitamin B12 than other eggs, while quail eggs are rich in vitamin B2*.

The vitamin D content in eggs is 80 IU, which is about 30% higher than that of other eggs, which may be related to the formulation of farmed feed. However, the content of more than 10 other vitamins in eggs, including vitamin A, vitamin E, vitamin K, pantothenic acid, choline, carotenoids, etc., is basically the same. Overall, no egg has a vitamin content of 1.

Turkey eggs are high in calcium. Calcium, iron, zinc, selenium and other beneficial mineral elements are mainly in the egg yolk, eggs, duck eggs, goose eggs and quail eggs have a calcium content of about 60 mg, turkey eggs can reach about 100 mg, and the calcium content of milk is close; Eggs have less iron* in milligrams, and the other 4 eggs have iron content in milligrams, which is higher than that of spinach; The zinc content of eggs is low, and the content of turkey eggs is high, but they are all milligrams, and there is no essential difference, which is about the same level as lean meat; The selenium content of various eggs is closer, at more than 30 micrograms.

Eggs are low in cholesterol. Among all kinds of eggs, the cholesterol content of eggs is relatively small, about 370 mg. Several other eggs contain more than twice as much, reaching 840,930 mg.

Although there is cholesterol in egg yolks, scientific evidence shows that eating one egg a day is not harmful to health, and high blood cholesterol mainly comes from its own normal.

Steaming eggs should be over medium-low heat, because high heat is easy to steam eggs old, and low heat is too slow to steam. The method of steaming eggs is very simple, we only need to knock the eggs into a bowl and beat them, then add twice the amount of water and salt to them, and finally skim off the floating dust on the surface of the egg liquid and let it boil water into the pot to steam for seven or eight minutes.

Steamed eggs over what heat

We usually use medium and low heat when making steamed eggs, because it takes too much time to steam eggs over low heat, and steamed eggs over high heat are very Huichun, which is easy to cause the temperature in the pot to be too high, so that the eggs are very easy to be steamed and old, and its taste will also deteriorate.

Steamed eggs are a nutritious and simple dish, and you only need to prepare an appropriate amount of eggs, then knock them into a bowl and beat them with chopsticks, then prepare twice as much water as the eggs, add them and stir well.

Then add an appropriate amount of salt to the egg liquid according to your taste, stir well, and then skim the floating dust on the surface of the egg liquid for later use. Finally, boil the water, wait for the water to boil, put the egg liquid in the pot and steam for about seven or eight minutes.