1. How much do you know about the nutritional value of egg custard?
1. Eggs contain almost all nutrients necessary for the human body, such as protein, fat, vitellin, lecithin, vitamins and iron. , calcium, potassium, so it is called the "ideal nutrient bank".
2. Eggs also contain other important micronutrients, such as potassium, sodium, magnesium, and phosphorus. In particular, the iron in egg yolk reaches 7 mg/100 g. Eating eggs for babies can supplement the iron deficiency in milk. If you want rosy and smooth skin, you cannot lack iron supplements.
3. Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or legumes can increase the bioavailability of the latter two.
4. The protein in eggs can repair liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the body's metabolic and immune functions.
5. Eggs are rich in selenium. Appropriate absorption of selenium can effectively prevent cancer.
6. Eggs have a great effect on the nervous system and physical development. The choline contained in eggs can improve the memory of all age groups.
2. Can babies eat egg custard?
1. The main raw material of egg custard is eggs. Eggs are composed of yolk and white. Experts recommend that babies should not eat egg yolks when giving complementary food for the first time. They should only try to add this complementary food when they are 7-9 months old. Moreover, babies should not eat egg whites before 8 months of age, so babies should not eat egg custard.
2. The iron absorption rate in egg yolk is only 3%, which is much lower than lean meat and animal liver. The egg yolk itself is one of the allergenic factors in infants and young children. Therefore, egg yolks should not be included in complementary foods starting from 6 months of age. Egg yolks can be added from 7 to 9 months of age, gradually increasing from 1/4 to 1 egg per day. It is not advisable to eat egg whites before 8 months of age. This is because the baby’s digestive system is not yet fully developed, and the intestinal wall is very thin and highly permeable. The protein in egg whites is albumin, which has small molecules and can enter directly through the intestinal wall. In the baby's blood, it is easy to cause a series of allergic reactions or allergic diseases, such as eczema, urticaria, asthmatic bronchitis, etc.
3. Mothers cannot use egg custard alone as complementary food. Eggs contain almost no carbohydrates, and infants and young children are easiest to obtain energy from carbohydrates. If you only eat eggs, your body will convert part of the protein into energy, which not only wastes the growth-promoting role of protein, but also increases the metabolic burden on the body.
3. What precautions should be taken when making egg custard
1. Avoid adding raw water and hot boiled water.
Add raw water because there is air in the tap water. After the water is boiled, the air will be discharged, and small honeycombs will appear in the custard, which will affect the quality of the custard, lack of tenderness, and the nutritional content will be damaged. It is also not advisable to use hot boiling water, otherwise the boiling water will scald the egg liquid first and then steam it, which will damage the nutrition and even make the custard impossible to steam. It is best to steam the egg custard with cold boiling water, which will prevent the loss of nutrients, and will also make the surface of the egg custard smooth, soft and tender as brains, and taste delicious.
2. Avoid stirring the egg liquid violently.
Stirring the egg liquid vigorously or for a long time before steaming will cause the egg liquid to foam. After stirring and dissolving, the egg liquid will not dissolve into one when steaming. It is best to beat the egg liquid, add cold boiled water and then beat it lightly to mix.
3. Avoid adding condiments before steaming.
If condiments are added to the custard before steaming, the protein will be denatured, the nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be to cut the egg custard several times with a knife after steaming, and add a little cooked soy sauce or salt water, chopped green onion, sesame oil, etc. 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.
Since egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85°C. If the steaming time is too long, the custard will become hard and the protein will be damaged. Too much steam will cause honeycombs to appear in the custard and reduce the flavor. It is best to use the deflation method when steaming egg custard, that is, when steaming custard, do not cover the pot tightly, leave a little gap, and let the air escape while steaming. Or buckle it with a plate. The best time to steam the eggs is when they are cooked and tender.
IV. Recommended ways to make delicious egg custard
How to make egg custard 1
Ingredients: 2 eggs, a little warm water, a few drops of cooking oil, 1 soy sauce spoon, half a spoon of vinegar, appropriate amount of sesame oil
1. Break the eggs and beat evenly.
2. Pour in a little warm water and continue beating.
3. There will be a lot of foam during the beating process. Skim off the foam after beating evenly.
4. Pour into a stew pot or small bowl and add a few drops of cooking oil.
5. Cover with a lid or plastic wrap to avoid bubbles. After the water boils, put it in the steamer and steam over high heat for 15 minutes.
6. Add soy sauce, balsamic vinegar, sesame oil and a little purified water and mix thoroughly to make a sauce. Pour the sauce into the steamed egg custard.
How to make egg custard 2:
Ingredients: 3 eggs, 200 grams of milk, a little Daxida umami juice, 70ml warm water, a little sesame oil
Steps:
1. Wash the eggs with water and knock them into a bowl.
2. Beat the eggs with chopsticks and pour 70 grams of warm water.
3. Then pour 200 grams of pure milk that has been heated and left to warm, stir in one direction with chopsticks until uniform, and filter it with a filter.
4. Slowly pour the filtered egg milk liquid into the glass container.
5. Seal with plastic wrap, put cold water into the steamer and cover it.
6. After the water boils, turn to medium heat and steam for 10 minutes. Turn off the heat, take out and pour the prepared umami juice and sesame oil on it, and it is ready to eat.