Materials

3 eggs, 3 green onions, salt, ginger powder, vegetable oil

Practice

1, eggs beaten, green onions chopped, put a little salt, ginger powder, mix well.

2, vegetable oil is hot, change to low heat, pour the egg mixture.

3, until the egg mixture solidified and stir-fried until cooked.

Tips

The green onion itself is a bit bitter, salt should not be more. Eggs are common food in our life, incorrect eating method has a negative impact on our health. In our life, we should pay attention to the following misunderstandings.

Myth one: the darker the color of the eggshell, the higher the nutritional value

Many people buy eggs only pick the red shell, said the red shell eggs have high nutritional value, and the fact is not so. The color of the eggshell is mainly by a substance called "eggshell porphyrin", and this substance has no nutritional value. Analysis shows that the nutritional value of an egg depends on the nutritional structure of the chicken's diet.

Evaluating the quality of the egg white is mainly the protein content in the egg white (egg white). Organoleptically, the thicker the egg white is, the higher the protein content and the better the quality of the egg white.

The color of egg yolks varies from pale yellow to orange-yellow. The color of the yolk is related to the pigments it contains. The main pigments in the yolk are lutein, zeaxanthin, luteinizing hormone, carotene and riboflavin. The color of the yolk usually indicates only the amount of pigment. Some pigments such as lutein and carotene can be converted into vitamin A in the body, therefore, under normal circumstances, the darker yolk of the egg is slightly better nutrition.

Myth No. 2: how to eat eggs are the same nutrition

Eggs are eaten in a variety of ways, boiled, steamed, fried, scrambled and so on. In terms of the absorption of egg nutrients and digestibility, boiled, steamed eggs for 100%, 98% of the tender fried, fried eggs for 97%, 92.5% of the eggs, the old fried for 81.1%, raw for 30% to 50%. It seems that boiled and steamed eggs should be the best way to eat.

Myth three: scrambled eggs put MSG taste better

Eggs themselves contain a large amount of glutamic acid and a certain amount of sodium chloride, sodium chloride, heating these two substances will generate a new thing - sodium glutamate, which is the main ingredient of monosodium glutamate, there is a very pure fresh flavor. If you put monosodium glutamate in scrambled eggs, the fresh flavor produced by the decomposition of monosodium glutamate will destroy the natural fresh flavor of the eggs themselves. Therefore, it is not advisable to put MSG in scrambled eggs.

Misunderstanding of the fourth: the longer the better boiled eggs

In order to prevent eggs in the boiling shell burst, the eggs will be washed, placed in a pot of water to soak for 1 minute, with a small fire boil. After boiling, switch to a gentle fire to cook for 8 minutes. Do not boil for too long, otherwise, the yolk of ferrous ions and sulfur ions will produce a chemical reaction, the formation of ferrous sulfide brown precipitate, hindering the body's absorption of iron.

Eggs boiled too long, the yolk of ferrous ions and protein in the sulfur ion chemosynthesis to generate insoluble ferrous sulfide, it is difficult to be absorbed. Frying eggs too old, the edge will be scorched, the egg white contains high molecular protein will become low molecular amino acids, this amino acid in the high temperature can often be formed on the human health of the adverse chemical substances.

Myth No. 5: Eggs and soymilk with high nutrition

Morning drink soymilk when you eat an egg, or eggs in soymilk cooking, is the dietary habits of many people. Soymilk is sweet and flat, containing vegetable protein, fat, carbohydrates, vitamins, minerals and many other nutrients, drinking alone has a very good nourishing effect. But there is a special substance called trypsin, and egg white in the combination of ovalbumin, will cause the loss of nutrients, reduce the nutritional value of the two.

Myth No. 6: "Functional eggs" are better than ordinary eggs

With the development of science and technology. Rich in zinc, iodine, selenium, calcium, a variety of "functional eggs" came out. In fact, not all people are suitable for eating functional eggs. Because not everyone lacks the nutrients contained in functional eggs. Therefore, consumers should be targeted in the choice of functional eggs, what to eat, avoid blindly into the supplement.

Myth No. 7: Elderly people avoid eating eggs

Because eggs contain high cholesterol, so, there has been a popular saying that the elderly avoid eating eggs. In recent years, scientific experiments have proved that this statement does not make sense.

Egg yolks are rich in lecithin, a powerful emulsifier, can make cholesterol and fat particles become very fine, smooth through the blood vessel wall and the cell is fully utilized, thus reducing the cholesterol in the blood. Moreover, the lecithin in the egg yolk can release choline after being digested and enter the bloodstream to synthesize acetylcholine, which is the main substance of neurotransmitters and can improve brain function and enhance memory.

Myth No. 8: The more eggs you eat, the better

Mother's physical exertion during labor and delivery, weakened digestion and absorption, liver detoxification function is reduced, a large amount of food will lead to increased burden on the liver and kidneys, resulting in adverse consequences. Eating too much protein, but also in the intestinal tract to produce a lot of ammonia, phenol and other chemicals, the human body is very toxic, easy to abdominal distension, dizziness, weakness, coma and other symptoms, resulting in "protein poisoning syndrome". Protein intake should be calculated according to the body's digestion and absorption of protein. Under normal circumstances, the mother to eat about 3 eggs a day is enough.

Myth 9: Raw eggs are more nutritious

Some people believe that eating raw eggs has the effect of moisturizing the lungs and moisturizing the voice. In fact, raw eggs are not only unhygienic and prone to bacterial infections, but also not more nutritious. Raw eggs contain anti-biotin protein, affecting the absorption of biotin in food, easy to make the body loss of appetite, weakness, muscle pain, skin inflammation, loss of eyebrows and other "biotin deficiency". Raw egg protein structure dense, and contains antitrypsin, a large part can not be absorbed by the body, only after the cooked protein becomes fluffy, is more beneficial to the human body digestion and absorption.

Additionally, raw eggs have a special fishy flavor, which can also cause central nervous system inhibition, so that saliva, gastric and intestinal fluids and other digestive juices to reduce the secretion, which leads to loss of appetite, indigestion. Therefore, eggs should be cooked by high temperature before eating, do not eat uncooked eggs.

Misunderstanding of ten: eggs and sugar with boiled

Many places have the habit of eating sugar water eggs. In fact, eggs and sugar with cooking, will make the amino acids in the egg protein to form a fructose-based lysine conjugate. This substance is not easily absorbed by the body and will have adverse effects on health.