It is a good idea for pregnant women to eat steamed eggs. Everyone knows that there are many ways to eat eggs, and steaming eggs is one of the most nutritious cooking methods. As far as the absorption and digestibility of egg nutrition are concerned, boiled eggs 100%, scrambled eggs 97%, tender fried eggs 98%, old fried eggs 8 1. 1%, steamed eggs 92.5% and raw eggs 30% ~ 50%. As far as the vitamin preservation of eggs is concerned, the first place is boiled eggs with shells, which have low heating temperature and sufficient nutrition retention. The second place is steamed eggs, the heating temperature is lower, and the loss of water-soluble vitamins such as riboflavin and lutein is less. It can be seen that steamed eggs are really a good way to eat.
The benefits of pregnant women eating steamed eggs
1. Provide amino acids
Eggs are rich in amino acids needed by human body, which is very necessary for pregnant women and fetuses in an important period. If pregnant women lack any of these eight amino acids, it will affect the health of pregnant women and fetuses accordingly. For example, the lack of methionine in eggs will affect the decomposition of fat in the human body and increase the probability of visceral diseases such as fatty liver. Therefore, in order to maintain the normal operation of the human body, eggs are indispensable food for pregnant women.
2. Provide quality breast milk
The quality of pregnant mother's breast milk is very important to the fetus, because high-quality breast milk can feed a healthy and intelligent baby. Eggs contain a lot of high-quality protein and egg fat. Eating some eggs properly by pregnant women is beneficial to improve the quality of postpartum breast milk.
Cancer prevention
Eggs are rich in minerals, such as iron, calcium and potassium. Eating some eggs in moderation for pregnant women can effectively prevent cancer, because the minerals in eggs have the function of decomposing and oxidizing carcinogens in human body.
4. Promote brain development
Eggs contain a substance called choline, which plays a great role in the hippocampus where memories are stored. It can increase the number of fetal brain cells and promote the development of brain tissue. Therefore, pregnant women eat some eggs in moderation, which can make the brain of the fetus develop more comprehensively and improve the memory of the fetus.
Repair the liver
Protein in eggs is very rich and belongs to high-quality protein, which can repair the damage of liver tissue. Eating some eggs in moderation can promote the regeneration of liver cells and enhance the liver function of pregnant women.
Iron supplementation
Eggs are rich in iron, especially yolk, so eating eggs in moderation by pregnant women can supplement iron and effectively prevent anemia. But the bioavailability of iron is relatively low when eating eggs alone. It is best to eat it with vegetables or meat rich in iron, so that the iron in eggs can be well absorbed.
How do pregnant women eat steamed eggs?
Classic steamed eggs
Ingredients: 300g of eggs, 2g of salt, monosodium glutamate 1g, soy sauce 1g, and shallots 15g, each with appropriate amount.
Exercise:
1, beat the eggs in a small pot, add a little salt and monosodium glutamate, and beat well with chopsticks.
2. Then continue to stir with chopsticks while adding water.
3. It is best to use hot water or warm water overnight. If you like to eat hard food, you can add less water. If you like to eat soft food, you can add more water.
4, just be sure to stir evenly, and then use a small spoon to remove the floating foam.
5, you can cut some chopped green onion and sprinkle it on it, or you can not put it, and then steam it on the pot.
6. Add soy sauce and sesame oil after cooking, and you can enjoy it.
7. If you are afraid of overcooking, it is best to buckle a plate on the small basin so that there will be no beehive.
Steamed eggs with milk
Ingredients: 250ml milk, egg 1 piece, yolk 1 piece, and proper amount of sugar.
Exercise:
1. Break up 1 whole egg and 1 yolk.
2. Slowly add the milk into the beaten egg liquid, and then stir well.
3. Add white sugar to the milk and egg liquid, and then mix well.
4. If there is a stainless steel filter screen, you can filter the beaten milk and egg liquid to ensure a delicate taste; If there is no screen, skim the milk and egg mixture from the dog with a spoon.
5. Cover the bowl with a layer of plastic wrap, cover and steam for 15 minutes. Cover with plastic wrap to prevent water vapor from dripping into the egg liquid and make the pudding surface smoother.
Steamed eggs with clams
Ingredients: 300g of Meretrix meretrix, 200g of eggs, 3g of onion, 5g of salt10g, 5g of monosodium glutamate, 5g of yellow rice wine and 5g of salad oil15g.
Exercise:
1. soak the clam in salt water, spit out the sand, wash it and put it on a plate.
2. Cover with microwave film, heat for 2.5 minutes, take out, and pour out clam soup for later use.
3. Break up the eggs, add 10g refined salt, 5g monosodium glutamate and Shaoxing wine, 15g salad oil, 2 cups of warm soup and clam soup, stir well, then take a sieve and filter it in a deep bowl, cover it with microwave film, and simmer for 4 minutes.
4. Take out, arrange the clams on it, cover with microwave film, and simmer for 6 minutes.
5. Take it out and sprinkle with chopped green onion.
The secret of steamed eggs for pregnant women
Whether the custard can be steamed well depends mainly on whether the egg liquid is stirred well, except for putting a proper amount of water (the ratio of egg to water is about 1: 2). When stirring, the air should be mixed evenly and the time should not be too long. Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time is longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is higher than 20℃, the time should be shortened. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will come out very soft.
Pregnant women are forbidden to boil steamed eggs.
(1) Avoid adding raw water and hot water.
Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.
(2) Avoid stirring the egg mixture violently.
Stir the egg liquid vigorously 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 evenly, add cold boiled water, and then break it up slightly and stir.
(3) avoid adding condiments 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. The custard made in this way 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, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor. The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.