Eggs contain a lot of glutamic acid and a certain amount of sodium chloride. When these two components are heated, they are combined into a new substance-sodium glutamate. This substance has pure flavor and nutritional value. The main component of monosodium glutamate is also sodium glutamate.

If monosodium glutamate is added to scrambled eggs, it will not only increase the flavor, but also destroy the natural flavor of eggs, and at the same time, it will repel the sodium glutamate of eggs themselves, so scrambled eggs themselves are delicious and nutritious, and it is not necessary to add monosodium glutamate.

Extended data:

1, eggs can be eaten in a variety of ways, including boiling, steaming, frying and frying. As far as the absorption and digestibility of egg nutrition are concerned, boiled eggs and steamed eggs are 100%, tender eggs are 98%, scrambled eggs are 97%, poached eggs are 92.5%, old eggs are 8 1. 1%, and raw eggs are 30% ~ 50%. From this point of view, boiled eggs and steamed eggs should be the best way to eat.

2. Eating an egg when drinking soybean milk in the morning, or cooking the egg in soybean milk, is the eating habit of many people. Soymilk is sweet, and contains many nutrients such as plant protein, fat, carbohydrate, vitamins and minerals. Drinking alone has a good nourishing effect. However, there is a special substance called trypsin, which, when combined with ovalbumin in egg white, will cause the loss of nutrients and reduce its nutritional value.

References:

People's Network-8 misunderstandings about scrambled eggs and eating eggs with monosodium glutamate