Which is more nutritious than boiled eggs or egg custard?

I think both are relatively simple ways to cook, the nutrients are not destroyed by high temperature for a long time, and the nutrients are naturally the same. Egg custard on the palate.

Smoother and no boiled eggs.

The feeling of the egg yolk is difficult to swallow. But we can make a little egg that will make your mouth water.

Some people will say that boiled eggs are not boiled eggs, what is difficult, in fact, some people boil eggs are not easy to peel, and some will burst during the boiling process, here are tips. The temperature of the eggs taken out of the refrigerator is relatively low, we have to put the eggs into the water and soak them for a few minutes in advance, the purpose of this is to keep the temperature of the eggs and water consistent, there is no temperature difference, and the problem of eggs and water will rise together in the boiling process, and there will be no bursting; Soak the boiled eggs in cold boiled water for 2-3 minutes, so that the skin and egg whites can be separated easily, and it is easy to peel the skin. Some people like to eat syrupy egg yolks, but in fact, this kind of egg yolk is not fully heated, and some bacteria are not killed, which is still harmful to health.

Generally, seven or eight minutes after the water is boiled, not more than ten minutes, and the nutrients are easy to destroy if the time is too long.

Introducing a way to eat boiled eggs, our local unique way of eating - mixed eggs, which is very common at breakfast stalls. It is to peel 3-5 boiled eggs, put them in a bowl and pound them into blocks, and then pour in two tablespoons of fried meat sauce, an appropriate amount of spicy pepper and pepper.

Stir together a little noodles, chopped green onion and ginger, weidamei and salt. It is delicious and popular with other breakfasts, and as far as I know, there are not many places where you can eat this way, so you can try it yourself.

Egg custard <>

Prepare 2-3 fresh eggs, salt, light soy sauce, sesame oil.

Minced green onions. First, wash the eggs and beat them into a bowl; Then add an appropriate amount of salt according to the taste, rotate and stir well with chopsticks, and then add one and a half times the warm water, which is just enough to ensure that it will not be steamed and old, and will not cause the separation of water and eggs due to too much water; The final step is to strain the egg mixture through a strainer so that the steamed texture softens without honeycombing. When the water in the pot is boiling, put the bowl with the egg wash into the pot, cover and steam for 10 minutes.

After cooking, add minced green onion, light soy sauce, sesame oil, etc. according to taste. This kind of egg custard is very suitable for young children, it has a good taste, is nutritious, and does not need to be chewed.

I think the nutritional value of boiled eggs is higher, because there is no loss of nutrients in the boiling process of boiled eggs, and due to the wrapping of the eggshell, the nutritional value of boiled eggs is completely preserved in the eggs.

The value of boiled eggs is higher, I have seen in this book before, the nutrition of scrambled eggs is given to egg custard, and the nutrition of egg custard is inferior to that of boiled eggs, so if you want to have a higher nutritional value, you should eat boiled eggs, because it is a complete nutrient and has not been lost, so its nutrition will be higher.

Because the boiled egg is not shelled, it retains the most complete nutrients, but the boiled egg is not easy to digest, not suitable for young children or the elderly, and the yolk of the boiled egg is relatively dry, many people are reluctant to eat, especially some children, swallowing the egg yolk is still difficult. , egg custard, it tastes tender and delicious, and eating egg custard is also easier to digest, especially suitable for young children.

The nutritional value of boiled eggs is higher because boiled eggs guarantee the original taste of the eggs without any additives, while egg custard adds water, which makes the nutrition of the eggs a little lower.