Steamed eggs are the most nutritious cooking method. Steamed eggs are similar to boiled eggs. In terms of nutrient absorption and digestibility, steamed eggs are100%, scrambled eggs are 97%, tender fried eggs are 98%, old fried eggs are 81.1%,boiled eggs and raw eggs are 92.5%. It can be seen that steamed eggs are the best way to eat, but we should pay attention to chewing slowly, otherwise it will affect absorption and digestion. However, for children and the elderly, steamed egg soup and egg drop soup are the most suitable, because these two methods can make protein loose and easily be digested and absorbed. The content of vitamin C in eggs is not high, so it is best to eat eggs with proper amount of vegetables. Have the steamed eggs encountered the following problems: 1. The steamed eggs are either too thin with too much water or too sticky with too many eggs; 2. It is easy to get old after steaming for too long; 3. Steamed in a thick bowl, steamed for a long time or separated from water and eggs; 4. The bowl used is too thin, and it will get old if it is slightly steamed; 5. In order to make the eggs steamed tender, lime is put. Such eggs are not nutritious and may not be good for the body, and the steamed eggs have many pores and look ugly; The above points are easy to come out when steaming egg custard, so what can be done to solve all the above problems? In fact, it's very simple: cover the bowl with a cover that can cover the whole bowl tightly (you can replace it with a plate of similar size). This method can not only solve all the above problems, but also make the steamed egg custard tender and smooth, and you can also season the egg custard, such as putting some chopped green onion, minced meat, sauce and so on. Adding these seasonings to the egg custard can produce many delicious varieties. Egg custard is tender, smooth and delicious. Steamed eggs with meat stuffing Raw materials: some eggs, pork stuffing, Jiang Mo method: 1, and meat stuffing: Jiang Mo, salt, chicken essence, soy sauce and a little cooking wine are added. It is more convenient if you have the ready-made meat stuffing seasoning, and you can also add some spiced powder. In short, it depends on your personal taste, and there is no special rule. Main ingredients of steamed crucian carp eggs: crucian carp, auxiliary materials of eggs: shiitake mushrooms (steamed), tomatoes, lemons, onions and ginger. Seasoning: salt, chicken essence, pepper, cooking wine and sesame oil. Cooking method: 1. Slaughter and clean crucian carp, put it in a bowl, add a little cooking wine, lemon juice and shredded ginger and steam it in a steamer for 5-6 minutes. 2. Beat the eggs into a bowl, add 2 times of water, salt, chicken essence and pepper, stir well, pour into the crucian carp, continue steaming, steam until the eggs are mature, take out the pot, add mushrooms, tomatoes and sesame oil. Features: The fish is delicious and the eggs are tender. Pay attention to steaming eggs. Steamed egg soup is a good way to eat eggs. It tastes delicious and has less nutritional damage. It is suitable for all ages. However, the following four points should be avoided in making steamed egg custard: (1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. After the water is boiled, the air will be discharged, and the custard will have small beehives, which will affect the quality of custard, lack tenderness and damage its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will first heat the egg liquid and then steam it, which will damage the nutrition and even steam the egg custard. It is best to steam the egg custard with cold boiled water, which will avoid the loss of nutrition and make the egg custard smooth, soft and delicious. (2) Avoid stirring the egg liquid violently. Stir the egg liquid violently or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture, add cold boiled water, and then slightly break it up and stir it. (3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife, and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. In this way, the custard is delicious, tender and nutritious. (4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, when heated to about 85℃, it will gradually solidify into pieces. If the steaming time is too long, the custard will become hard and the protein will be damaged. Too much steam will make the custard honeycomb and reduce the umami taste. The best way to steam the egg custard is to deflate it, that is, when steaming the egg custard, don't cover the lid tightly, leave a little gap, and run away while steaming. The best time to steam eggs is when they are ripe and tender.