Pigeon eggs, like eggs, can be not only boiled, but also stewed with egg soup. Pigeon eggs can also be stewed, which is very suitable for children. Pigeon eggs can't be solidified, because if you don't put salt in the pigeon eggs, the stewed eggs will be solidified with proper amount of salt. Cooked pigeon eggs protein is translucent and hard to eat, which is quite different from eggs. But eggshells break easily when cooked. If it's like fried eggs, that's not good. Scrambled eggs have never been tried. Boil pigeon eggs with water every day. Boil in cold water, cut in half and eat with a coffee spoon.

Egg yolk in pigeon eggs is rich in fat, including neutral fat, lecithin and cholesterol. Rich in minerals such as calcium, phosphorus and iron; At the same time, it is rich in protein and expensive; Nutritional analysis: lecithin in egg yolk can release choline after being digested by human body, and choline enters the brain through blood, which can avoid mental decline and enhance memory; Medical experts say lecithin is an anti-Alzheimer's disease; Lecithin in egg yolk can promote liver cell regeneration, increase human plasma protein content, promote body metabolism and enhance immunity.

The trick is to cover the top of the bowl with plastic wrap before steaming to prevent water vapor from entering, otherwise the eggs will not solidify. If you want to add water, you must add the right amount. Don't add a lot of water like steamed eggs. You can only add up to two spoons with your baby's spoon, otherwise the custard will not be steamed. It is worth mentioning that pigeon eggs can also be steamed with eggs without affecting the nutrition of pigeon eggs, and the custard can also be steamed fresh and tender.

Pigeon eggs contains a large amount of high-quality protein, a small amount of fat, and a small amount of nutrients such as sugar, phospholipids, iron, calcium, vitamin A, vitamin B 1, vitamin D, which are easy to digest and absorb. Pigeon eggs is an advanced nutrition for pregnant women, children, patients and other groups, and it is also a fashionable dish at the banquet. According to the determination, white pigeon eggs, like white pigeon meat, are rich in protein, vitamins and iron, and have high nutritional value. The content of protein and fat is similar to that of eggs, especially the content of riboflavin is 2.5 times that of eggs, the content of lecithin is 3-4 times higher, and the elements of calcium and iron are higher than that of eggs.