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.
Share with you the specific method of eggs.
Boiled Egg
Cook on low heat for 3 minutes is just right. Eggs should be boiled in cold water, slowly heated, boiled for 3 minutes, and then soaked for 5 minutes after the ceasefire. The egg white cooked in this way is tender, the yolk is not old, and protein has the best denaturation degree and is the easiest to digest.
When eggs are boiled for more than 10 minute, not only will the taste get old, but also a lot of vitamins will be lost, and protein will become difficult to digest.
scrambled eggs
When beating eggs, adding water and cooking wine are two treasures. Add two kinds of "treasures" when stirring the egg liquid, and you can easily fry the eggs. The first is cooking wine, so that scrambled eggs can not only put less oil, but also make eggs more tender and delicious.
Another treasure is clear water. When beating eggs, add water and eggs together, beat well, and stir fry slowly in the pot. Eggs will be particularly tender and smooth to eat, and it is not easy to paste the pot. Generally, 5 eggs are scrambled, 5 grams of cooking wine and 50 grams of water are added.
Steamed egg soup
Add some milk to make it taste smooth. Beat the eggs into a bowl, and slowly add a proper amount of warm water while stirring until bubbles with a height of 1 cm appear on the egg mixture. Be careful not to stir hard, otherwise the egg liquid will produce a lot of foam, and the water and custard will be easily separated after steaming.
Wait for the water in the steamer to boil before putting it in the steamer. It is best to steam the egg custard with medium or slow fire, usually about 8 minutes after boiling. Sauce, salt, chopped green onion and other seasonings should be steamed before being put. In addition, adding a little milk to the steamed custard can make it taste smoother and more nutritious.
Poached Egg
Add some vinegar to taste tender. Add a little vinegar (not salt) to the clean water. When the water boils, keep the boiling water slightly boiling, and don't roll it too much. Beat in the eggs, cook for 3-4 minutes, and then take them out, so that the boiled eggs taste more tender.
Salted poached eggs can be added with tomatoes, vegetables and so on. And sweet can also add fermented grains, red dates, medlar and other ingredients.
omelette
Add some flour to look good. Heat the pan first, add a little oil, then beat the eggs into the pan and heat it on low heat. After about 1 min, protein began to solidify. At this time, you can sprinkle two spoonfuls of hot water on the eggs, then cover the pot immediately and fry for another 2 minutes.
The eggs fried in this way are tender, smoother and safer. In addition, when frying eggs, oil is easy to overflow at high temperature. You can add a little flour to the oil pan, which will not only prevent the oil from splashing out, but also make the fried eggs look good.
Make an omelet
Medium fire is nutritious. Pour a small amount of oil into the pot, heat it with high fire, and spread the oil evenly on the bottom of the pot with a spatula. When the oil is hot, pour the evenly stirred eggs around the oily pot cover and quickly fill the pores.
Avoid using fire when spreading, or you will lose too much nutrition. But the fire is too small, otherwise the heating time is longer, the water loss is more, and the dried eggs are spread, which affects the taste. So it's best to spread eggs over medium fire.