Milk steamed eggs is actually what we call double skin milk. Milk is rich in protein, fat, carbohydrates, mainly calcium is particularly high. And eggs contain lecithin, protein, calcium, phosphorus, iron minerals and vitamins class.
But because steaming eggs requires a higher temperature and longer time, so it is easy to lead to the loss of nutrients in the milk, and this way of eating is not easy to digest. High-temperature cooking milk nutrient loss will be very serious, after boiling milk protein denaturation will lose a lot of nutrients, so the general milk is not recommended to drink after boiling, so in order to ensure that the nutrients, it is more recommended to separate processing, do not milk and eggs cooked together.
Milk is very nutritious, easy and inexpensive, easy to digest and absorb, easy to eat, is "close to the perfect food", people recognized as "white blood", is the most ideal natural food. Every hundred grams of eggs contain 11 to 15 grams of fat, mainly in the yolk, very easy to be digested and absorbed by the human body, the yolk is also rich in steroids, lecithin, lecithin and phosphorus, calcium, vitamin A, iron, vitamin D and B vitamins. But and together will not achieve the original effect, so it is recommended not to steam together.