Methods/steps
Beat the eggs first, preferably with a single whisk, then add sugar, and then continue to beat the eggs; Then add flour; Add black sesame seeds and stir well. First, stir evenly in turn.
Turn the sesame oil to low heat and pour in the beaten eggs.
Then find a small stick or chopsticks. Roll up the omelet and you're done.
If you want to make the omelet crisper, you can bake it in the oven for a while after you finish, and the effect will be better.
Matters needing attention
The eggs must be broken up, or the fried egg rolls will be rough.
It is not advisable to have a big fire when frying eggs, otherwise it will burn easily.
Nutritional value and correct eating method of eggs
Eggs are a kind of common food with rich nutrition and relatively low price. It has a wide range of edible objects, from infants of 4 to 5 months to the elderly, and is suitable for eating eggs.
First, the nutritional value of eggs
protein
Eggs are rich in high-quality protein, and each100g of eggs contains protein12.7g .. The protein contained in two eggs is roughly equivalent to the protein of three fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.
The content of methionine in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.
fat
Eggs contain 100 g of fat 1 1.6 g, most of which are concentrated in yolk, and most of them are unsaturated fatty acids. Fat is emulsified and easily absorbed by the human body.
Other micronutrients
Eggs also have other important micronutrients, such as potassium, sodium, magnesium and phosphorus, especially the iron in egg yolk is 7 mg/100 g. Eating eggs for babies can supplement the iron deficiency in milk. Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, feeding milk and eggs together can complement each other. The contents of vitamins A, B2, B6, D, E and biotin in eggs are also very rich, especially in egg yolk, where vitamins A, D and E are dissolved with fat and easily absorbed and utilized by human body. However, the content of vitamin C in eggs is relatively small, so we should pay attention to eating with foods rich in vitamin C.
Second, is it better to eat egg yolk or protein?
Protein in egg yolk and egg white is a high-quality protein with high digestibility. However, the egg yolk is very different from other nutrients in protein, mainly composed of ovalbumin. Egg yolk is not only rich in egg yolk phosphoprotein, but also rich in fat and micronutrients (micronutrients are the general name of vitamins and trace elements), especially iron, phosphorus and vitamins A, D, E and B.
/kloc-infants under 0/year old and over 4 months old should eat egg yolk, generally starting from 1/4 egg yolk and gradually increasing to 1 ~ 1.5 egg yolk after adaptation. /kloc-children over 0/year old can start eating whole eggs. Some children will have allergic reactions when eating eggs, mainly allergic to ovalbumin. They should avoid eating egg white or even whole eggs, and then gradually eat a small amount of egg yolk to gradually achieve the purpose of desensitization. But for most children, eggs, especially yolk, are nutritious. These nutrients are conducive to promoting children's growth and development, enhancing physical fitness, developing the brain and nervous system, and enhancing intelligence. They should not be ignored, so it is advisable to eat one every day.
Is the nutritional value of raw eggs high?
Eggs are easily infected by pathogenic microorganisms such as salmonella, and digestive system diseases are prone to occur when eaten raw. Raw egg white contains avidin and antitrypsin, which hinders the decomposition and absorption of protein and biotin. On the contrary, the protein structure of boiled eggs changes from dense to loose, which is easy to be digested and absorbed by human body. Of course, after overheating, protein is excessively solidified, which is not conducive to digestion and absorption.
Fourth, how to eat eggs
There are many ways to eat eggs. You can choose different ways to eat eggs according to your age and physical condition.
Babies usually eat the yolk in boiled eggs, grind it into powder and eat it with water or milk.
Children can start with steamed egg custard, to egg drop soup, splashing eggs and frying poached eggs. When you need to eat a liquid diet, you can wash your eggs with milk or soybean milk. Children can eat scrambled eggs, egg dumplings, golden hook thousand-layer rolls, crab powder eggs and so on.
Boiled eggs are one of the common ways to eat, but if they are not cooked well, there will often be cases where the egg white is not cooked well and the egg yolk is not cooked well. Or overcooked, boiled eggs, the yolk is very hard, which is not conducive to digestion and absorption.
The correct way to cook eggs: put the eggs in a pot with cold water, slowly raise the temperature, and cook for 2 minutes after boiling. Soak for 5 minutes after the ceasefire, so that the boiled egg white is tender and the yolk is not old.
5. Which children should not eat more eggs?
1. Children with gastric insufficiency should not eat more eggs, otherwise the accumulation of urea nitrogen will aggravate the condition.
2. Children with skin sores and pus should not eat more eggs.
Sixth, all kinds of eggs. Nutrition comparison
Besides eggs, there are duck eggs, goose eggs, salted duck eggs, pigeon eggs eggs and quail eggs. Their nutrients are roughly the same, but there are some subtle differences:
1. The content of methionine and threonine in duck eggs is the highest.
2. The calcium content in salted duck eggs is twice as high as that in eggs, which is equivalent to that in pigeon eggs.
3. Goose eggs have the highest fat content, the highest cholesterol and calories, and the richest iron and phosphorus elements.
4. Although the content of protein and fat in pigeon eggs is slightly lower than that in eggs, the content of calcium and iron is higher than that in eggs.
5. The protein and fat content of quail eggs are similar to those of eggs, but its riboflavin (VB2) content is 2.5 times that of eggs. Carotene in eggs is the most in the yolk of all eggs.
Seven, the dietotherapy effect of eggs
The dietotherapy function of egg white is mainly to moisten the lung and relieve sore throat, clear away heat and toxic materials, and is used to treat sore throat, red eyes, diarrhea, malaria and burns; Proper use of egg yolk and milk has the effect of treating convulsion;
1. Egg butter can cure children's indigestion;
2. External application of egg butter can treat infantile eczema.
3. Egg butter method: the egg is cooked, the protein is removed, the yolk is baked in a small pot, and the oil is taken.