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Nutritional value of stewed eggs with milk

Stewed eggs with milk have the effects of caring skin, nourishing yin and blood, and strengthening the body, and are easy to digest, which is suitable for a family of all ages to share. The combination of milk and egg fragrance is smooth and delicate, melting in the mouth and full of happiness.

Cuisine characteristics

Milk is rich in nutrients and minerals. In addition to calcium, there are phosphorus, iron, zinc, copper, manganese, molybdenum and other contents. The most rare thing is that milk is the best source of calcium for human body, and the ratio of calcium to phosphorus is very suitable, which is beneficial to the absorption of calcium. There are at least 100 complex species, and the main components are water, fat, phospholipids, protein, lactose and inorganic salts.

Eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins and minerals and protein with high biological value. For people, the protein quality of eggs is the best, second only to breast milk. An egg contains half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc and 4% iron, 12. 6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B and 5% vitamin B2. 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.

Cooking tips

1, the egg milk must be filtered with a strainer to remove the foam, so that the surface of the steamed stewed egg can be smooth and flat.

2. Add plastic wrap to lock the water and make small holes to let the steam circulate, so that the steamed stewed eggs will be tender and smooth.

3, it is best not to use frozen eggs and milk to make stewed eggs, otherwise it is easy to appear uneven color.

4, it is best to use thick plastic wrap to avoid steaming halfway.