The calorie content of 100g of steamed egg is about 48kcal, which is indeed very suitable for eating steamed egg when you are losing weight. Steamed eggs are rich in protein, vitamins and calcium, iron and phosphorus, which can provide the body with abundant energy and nutrition, which is good for the body. Steamed eggs are suitable for their own spleen and stomach weakness, in the normal development process of the crowd, you can steam eggs in which the appropriate addition of sugar, so that the flavor of steamed eggs has become more delicious, for which the absorption of protein also helps. In the weight loss should pay attention to ensure that all aspects of balanced intake of nutrients.

How long does it take to steam a raw egg in its shell

Raw eggs are a very common ingredient in our daily lives, and there are many ways to cook them, such as steaming, scrambling, boiling, and we usually steam the eggs in the case of the general all will be knocked open, spreading it into a custard to eat, but in fact, it is also able to Steam with the shell immediately.

If you want to steam eggs with shells, you generally need to put it into the pot to steam on the fifteen to twenty minutes up and down, we can According to their own preferences to choose to steam the raw eggs a little more tender or steam a little older.

Many people usually like to eat loose eggs, but here is not strongly recommended to do so, because raw eggs with some harmful bacteria, if we take uncooked raw eggs, it is likely to cause damage to our body.

The proper way to poach eggs

Cool water into the pot, warm fire to raise the temperature, boil and then cook on light fire for 2 minutes. After extinguished and then infiltrated for 5 minutes, so that cooked out of the raw egg egg white tender, egg yolk coagulation and youthful and not old.

If you eat boiled eggs, raw eggs are best cooked tender, that is, after boiling and then cook for five or six minutes can be, then, the egg yolk soon coagulation, taking this kind of situation of raw eggs, the body of the protein digestibility of the largest.