Steamed eggs are usually steamed 10- 15 minutes. To steam eggs, first take two eggs and beat them in a bowl, and then break them up. When it's time to break them up, add water and a proper amount of water, or you can choose to put a little salt in them. Put it in a pot, turn on the low heat, cook for 10- 15 minutes, and turn off the heat for 3 minutes.

Steamed eggs are a common dish in China. Scientific research shows that the absorption rate and digestibility of eggs are 65,438+000% for boiled eggs and steamed eggs, 98% for soft fried eggs, 97% for scrambled eggs and 92% for poached eggs. 5%, old fried eggs 865,438+0.1%,raw eggs 30% ~ 50%.

Eggs are laid by hens. There is a hard shell outside, and there is an air chamber, egg white and egg yolk inside. Rich in cholesterol and nutrition. An egg weighs about 50g and contains 7-8g of protein and 5-6g of fat. The amino acid ratio of egg protein is very suitable for human physiological needs, easy to be absorbed by human body, with a utilization rate of over 98% and high nutritional value, and it is one of the foods that human beings often eat. It contains a high content of protein.

An egg contains as much calories as half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B and 5% vitamin. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.