Eggs are the "protagonist" of many home cooking, however, not everyone understands their cooking skills. Recently, the U.S. food website published a "daily meal", summing up the "common mistakes of cooking eggs" for your reference.
Use a bowl or stove edge to break the egg. Choosing a clean countertop, such as a countertop, rather than a bowl edge, to break the eggs can prevent the broken eggshells from falling into the bowl, causing contamination, and at the same time avoiding wastage of the eggshell with the eggshell.
Boiled eggs with boiling water. Try not to boil the eggs in boiling water, otherwise it will not only cause cracks in the egg shell, but also the outflow of the egg, and it will easily burn your fingers. The correct approach is to raise the temperature of the egg in a cold and hot water pot, simmer for 3 minutes after boiling and soak for 5 minutes after the ceasefire. The eggs that are boiled out of this egg are tender and the egg yolks are solid and not old.
After the cooked eggs are naturally cooled, they are peeled off. Such shelling is not only time-consuming and laborious, but also makes it easy to leave the protein on the eggshell and waste. Save time and effort, and don't waste it. Put the boiled eggs out and put them in cold water immediately. If you feel hot, peel the shell as soon as possible.
Fire scrambled eggs. It is easy to stir-fry the egg and cause it to harden. The scrambled eggs are best to be lightly frothed with medium and low-grade fire, so that the fried eggs will not be old and the taste will be more smooth.
Stir the egg cream before frying the egg cake. The omelet that was stirred by the egg-stirring liquid tasted hard. It doesn't require too much effort to stir the eggs. If you add a little water or cream when stirring, the fried egg cakes are not easy to paste, and they are also soft and delicious.
Add salt when poached eggs. When cooking poached eggs, add only a little vinegar (not salt) to the hot water (not boiled). After cooking for 3-4 minutes, the eggs can be removed and the boiled poached egg tastes softer.
Use a wok. Cooking eggs with a non-stick pan is better than using a stainless steel pan or wok. The reason is very simple, once the eggs stick to the pan, it is easy to become paste.
When cooking with eggs, the sauce is finally put. For scrambled eggs and omelettes, add seasonings such as salt and pepper to ensure even seasoning when stirring eggs or before quickly adding to the pan.
Eat eggs from scratch to feet
Eggs are a miracle in nature. A well-groomed egg can hatch a chicken under the right conditions of temperature and humidity without supplementing any nutrients from the outside world. Similarly, eggs are also very nutritious foods that contain high-quality protein, fat, lecithin, vitamins, and various minerals that the body needs, such as iron, calcium, and potassium.
Once eggs were used as precious supplements. Only children, the elderly, the sick, and the pregnant women had the right to eat it. Now that life is good, the delicacies of the delicacies are no longer fresh, and the status of the little eggs is getting lower and lower: cholesterol is too high, fat is too much, the elderly can not eat, chronic patients can not eat ... These "anti-health" hats are buckled On the head of an egg, more and more people are starting to fear eating eggs, eating less eggs, or even not eating eggs.
Eggs are not "killer" of blood lipids
It is a pity that many medical scientists and nutritionists shifted their research from egg nutrition to egg health hazards, and they also put a lot of “crimes†on the eggs. A few days ago, a report published in the American Journal of Clinical Nutrition even pointed out that the male mortality rate of regular egg consumption will increase by 22%, and if it is diabetic, this ratio will double.
"People's concerns about eggs are mostly caused by cholesterol in eggs." Professor Cheng Yiyong, director of the China Nutrition Society, said: "The American Heart Association and China Nutrition Society all recommend that ordinary adults should not consume more than 300 milligrams of cholesterol per day. Hyperlipidemia should be controlled below 200 mg." Egg yolk does contain many cholesterol, a 50-gram egg, cholesterol content of 290 mg, so people "hold it away." "Actually, cholesterol is not a healthy killer. It is a very important nutrient, involved in the synthesis of vitamin D and many hormones. Moreover, people's daily synthesis of cholesterol is almost 1,000 milligrams, far more than food intake. For people with dyslipidemia, the effect of proper exercise and relaxation on blood lipids is far better than eating one less egg."
“There is no real population experiment to prove that eating eggs will increase blood lipids. A large number of studies have pointed out that eating one egg a day will neither raise blood lipids nor increase the risk of cardiovascular and cerebrovascular diseases. High-quality protein, vitamins, etc. are needed by chronic patients,†Wang Xingguo, director of the Dalian Nutrition Society, told the Life Times reporter.
Eggs are "full nutrition" foods
In the nutrition science world, eggs have always been known as “full nutrition foodsâ€. Cheng Yiyong said: First, except for breast milk, the protein composition of eggs is the closest to the human body, and the absorption rate is better than that of milk, meat or soybeans. “It is the highest quality, naturalest supplement, inexpensive, and has a high protein content, which is twice that of sea cucumber.†Second, eggs contain precious lecithin, which helps lipid metabolism and helps reduce Blood lipids. Thirdly, “The fat in the egg yolk is mainly monounsaturated fatty acids, and more than half of it is the main component of olive oil—oleic acid, which is beneficial to the prevention of heart disease,†said Fan Zhihong, an associate professor at the Food College of China Agricultural University. Fourth, eggs are rich in fat-soluble vitamins, including vitamins A, D, and K, which are of vital importance to human health. From the perspective of Chinese medicine, eggs are a unique "balanced" food. Li Shizhen pointed out in the "Compendium of Materia Medica" that the egg whites are slightly cold and the egg yolks are lukewarm; the egg whites can clear heat and the egg yolks can boost blood, and its efficacy is comparable to that of ejiao.
In recent years, studies of nutritionists and medical scientists at home and abroad have found that eating one egg a day can bring you “toe-to-toe†health:
Brain puzzle. Lecithin, yolk, etc. in egg yolk play a major role in the development of the nervous system and the body. After lecithin is digested by the human body, it releases choline, promotes brain development, and improves memory.
Protect the liver. The protein in the egg has a repair effect on liver tissue damage. Lecithin in egg yolk promotes the regeneration of hepatocytes and enhances the body's metabolic function and immune function.
Prevention of arteriosclerosis. American nutritionists and medical workers use eggs to prevent atherosclerosis. They extract lecithin from eggs and walnuts and eat 4-6 tablespoons a day for cardiovascular patients. After 3 months, the patient's serum cholesterol dropped significantly.
prevent cancer. Eggs contain more vitamin B2, as well as selenium, zinc and other minerals, these substances have anti-cancer effects.
anti aging. Eggs contain almost all the nutrients that the human body needs. One of the longevity experiences of many longevity elderly is to eat an egg every day. Many Chinese folk medicine diets are also inseparable from eggs, such as how to cook eggs with sorghum, vinegar and eggs.
How many eggs to eat each day?
Wang Xingguo said that people now have a big misunderstanding about eating eggs, that is, eating egg whites and not eating egg yolks. “I once had a breakfast buffet at the hotel and found that there were a lot of egg yolks scattered on the table. I felt very sorry. The clear nutrition of eggs is not as good as the yolk. It is simply wasting in the name of nutrition! Some people think that the protein content of egg white is high. In fact, according to modern dietary patterns, it is easy to obtain enough food with about two or six grains per day, a bag of milk, an egg, some soy products, two or two kinds of meat, plus one kilogram of vegetables and fruits. Protein does not require extra egg whites at all.†“All kinds of bad names that people put on eggs are actually looking for scapegoats for their own improper lifestyles. Too much red meat eats too much oil. Health hazards are far more serious than eating one or two eggs or egg yolks,†says Cheng Yiyong.
In response to the nutritional needs of different populations, the consumption of eggs does vary. Cheng Yiyong recommends that children, pregnant women, nursing mothers, and people with large amounts of exercise have higher protein requirements than ordinary people and can eat 1-2 eggs a day. Some people also eat less meat in the diet and can also eat according to this standard. Normal adults and seniors eat 1 egg a day. For patients with dyslipidemia or obesity, it is advisable to eat 2-4 eggs per week. "It is best to eat in the morning or at noon, which can provide adequate nutrition for the day's work and avoid excessive cholesterol intake at night." Wang Xingguo reminded that the number of eggs to eat is not static. “Some people are accustomed to having a boiled egg every morning, but if you know that you might be eating out the same day, you can omit the egg because the protein in the restaurant will exceed the standard.â€
For the cooking method of eggs, Wang Xingguo believes that frying and frying can all be used. "Cup of steamed egg and egg soup is the easiest to digest, suitable for children, the elderly and the patient. The lack of vitamin C is the only 'short spot' of eggs, so with tomatoes, green peppers and peppers to fry, you can make up for deficiencies. Poached eggs are also good If you feel that the taste is monotonous, you can cut the boiled egg and mix it in salads or cold dishes. In contrast, fried eggs have higher calories and should not be eaten.â€
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