Cooking method:
There are many ways to eat eggs. In terms of nutrient absorption and digestibility, boiled eggs 100%, scrambled eggs 97%, tender fried eggs 98%, and old fried eggs 8 1. 1%, boiled eggs with boiling water and milk is 92. 5%, while raw eggs are 30% ~ 50%. From this point of view, boiled eggs are the best way to eat, but pay attention to chewing slowly, otherwise it will affect absorption and digestion. But for children, steamed egg soup and egg drop soup are the most suitable, because these two methods can loosen protein and be easily digested and absorbed by children.
Note: eat less tea eggs, because tea contains acidified substances, which will stimulate the stomach and affect the digestive function of the gastrointestinal tract when combined with iron in eggs. For the elderly, it is best to boil eggs, lie eggs, steam eggs and stir eggs, because frying, frying and frying are delicious, but they are difficult to digest. If eggs are processed into salted eggs, their calcium content will increase obviously, from 55 mg per 100 g to 5 12 mg, which is about 10 times that of fresh eggs. It is especially suitable for middle-aged and elderly people with osteoporosis. Also need to be reminded, never eat raw eggs. Some people think that eating raw eggs is nutritious, which is unscientific.
How to boil eggs:
The correct method: heat cold water, put the cold eggs into a small colander after the water boils, and cook them in boiling water for 8 minutes until they are cooked thoroughly (if you want to eat half-cooked eggs, you can reduce the cooking time), so as to avoid burning your hands and breaking the eggshell, and the time is easy to control. As long as you keep the water boiling, a small fire will do. Eggs should be cold. Eggs just taken out of the refrigerator are the best in winter. For example, in summer, eggs are not put in the refrigerator, and they are soaked in cold water for a while to cool Toya down, which can reduce shell breakage. Eggs and water are cold in winter, that is, boiled in cold water. As long as there is less water and heating is fast, eggshells generally won't break.
Wrong method: put the egg in cold water and heat it slowly, so that the heat has enough time to transfer to the inside of the egg. Egg white and yolk are heated inside and outside at the same time, and the expansion amount is large, which leads to the rupture of eggshells. At this time, often before the egg white reaches the solidification temperature, the egg white will flow out of the eggshell and solidify into a white floccule.