Protein is the building block of our physical health, not only involved in repairing and building cells, but also a key component in building muscles and organs. Luckily, there are plenty of sources of protein, from vegetables and fruits to meat.
Eggs, as a leader in the daily diet, are highly regarded for their convenience and nutritional value. Many people choose to consume one to two eggs a day to ensure that the body is getting enough protein.
However, all kinds of eggs on the market do not know how to choose, we walk into the supermarket, native eggs, foreign eggs, fresh eggs, chai eggs, stupid eggs, black eggs are overwhelming, so many eggs how we should choose? Which one is higher in nutrients?
In fact, regarding the choice of eggs, in fact, local eggs, foreign eggs, fresh eggs, stupid eggs, firewood eggs, etc., their nutritional content is not much different. The main nutrients are proteins, fats, vitamins, minerals, etc. Although their content will vary slightly, this will not have a large impact on the overall nutritional value. Which one to choose depends mainly on personal taste preferences and needs.
If there is a restriction on cholesterol intake, it is advisable to choose regular eggs. Because the cholesterol content in native eggs is relatively high.
From the point of view of breeding environment and management methods, native eggs, stupid eggs, firewood eggs, etc. are generally free-range in the natural environment, chicken food is mostly insects, vegetables, weeds, etc., the taste of eggs may be relatively better;
Many friends have seen the online circulation of chicken farms using hormones to improve the egg production rate of hens, which makes everyone panic, many people are worried about hormone problems and dare not give eggs to their children, in fact, there is not much basis for this rumor. First of all, it is not economical to use expensive hormones to increase egg production due to cost-effectiveness, and it can adversely affect the health of the birds. Secondly, the eggs sold through regular channels have undergone strict safety testing and do not contain hormones that are harmful to the human body. In addition, the hormones in eggs, such as progesterone, are the product of natural physiological processes in chickens and are not artificially added.
Progesterone is a natural hormone that is indeed found in eggs. It is secreted by the ovaries of chickens and is used to regulate the reproductive system of chickens. Progesterone is a progesterone that plays an important role in the development of the reproductive system and the maintenance of normal function in chickens.
However, the progesterone content in eggs is very low, and the effects on the human body are negligible. In addition, the progesterone in eggs is mainly endogenous, i.e., they are naturally produced in the chicken and can be eaten with confidence.
And eggs we only need to choose fresh ones, no need to pay attention to the difference between native eggs, chai eggs, and stupid eggs, when choosing fresh eggs, you can follow these simple steps:
1. Check the date: Choose eggs with a more recent production date for higher freshness.
2. Observe the appearance: Choose eggs with clean shells, no cracks, and no stains.
3. Shake: Shake the eggs gently, the inside of the fresh eggs is more stable, and there will be no water sound.
4. Float test: Put the eggs in the water, the fresh eggs will sink to the bottom and lie flat, and the stale eggs may float.
5. Light inspection: Place the eggs on the light source, and the yolk and egg whites of the fresh eggs are clearly demarcated.
Steamed eggs with shrimp
Ingredients: Crack the eggs into a bowl, add an appropriate amount of salt, and beat with chopsticks until the egg wash is evenly colored. Remove the shell and gut of the shrimp, wash and set aside.
Add water to adjust: Pour water into the egg mixture, the ratio is about 1:1.5 of the egg mixture and water, and stir well.
Strain the egg mixture: To ensure that the steamed egg custard is more delicate, the egg mixture can be filtered through a fine sieve.
Add the shrimp: Put the processed shrimp into the egg mixture, which can be gently stirred with chopsticks to distribute the shrimp in the egg mixture.
Steaming: Bring water to a boil in a pot, put the bowl with the egg wash and shrimp in the steamer and steam over medium-low heat for about 8-10 minutes. The specific time is adjusted according to the amount of egg wash and the size of the fire.
Check the ripeness: Gently poke the center of the egg custard with chopsticks, and the non-stick egg wash on the chopsticks is cooked. Be careful not to open the lid too much to check, so as not to affect the steaming effect.
Seasoning: Take out the steamed shrimp and steamed eggs, sprinkle a little steamed fish soy sauce according to your personal taste, and enjoy.
Egg suff
1. Making egg yolk paste: Add 30 grams of caster sugar to the egg yolk and beat it with a whisk until the color becomes light and the volume expands. Add a few drops of vanilla extract and stir to combine.
2. Milk heating: Pour the milk into a saucepan and heat it over low heat until it is close to boiling, but do not bring it to a complete boil.
3. Mix the egg yolk paste: Slowly pour the hot milk into the egg yolk paste, stirring quickly as you pour to avoid clumping the egg yolk paste.
4. Sift in the flour: Sift the cake flour and add it to the egg yolk batter, stirring until there is no dry powder, forming a smooth egg yolk batter.
5. Whisk egg whites: In a clean container without oil and water, beat the egg whites until they are foamy, add the remaining 30 grams of caster sugar in three times, and beat until they are hard foaming, that is, the egg whites can pull out an upright sharp corner when pulling up the whisk.
6. Mix the batter: Add the whipped egg whites to the egg yolk batter in batches, stir gently and mix evenly, taking care not to defoam.
7. Spread butter: Apply a thin layer of butter to the inner wall of the soufflé mold, sprinkle with a layer of caster sugar, and turn the mold upside down to let the excess sugar particles fall to prevent the soufflé from sticking.
8. Pour in the batter: Pour the mixed batter into the mold and smooth out the surface with a spatula.
9. Baking: Preheat the oven to 180°C, put the mold in the middle layer of the oven, and bake for about 15-20 minutes, the specific time is adjusted according to the size of the oven and mold.
10. Bake and decorate: Once the soufflé is baked, remove it from the oven, sprinkle with powdered sugar or drizzle with jam, etc., and decorate according to your preference.
Tips:
- Do not overwhip the egg whites, otherwise it will cause the structure of soufflé to become unstable.
- Mix the batter gently to avoid protein foaming.
- The baking time and temperature should be adjusted according to the actual situation, and the soufflé should be golden on the surface and slightly moist in the center.
It takes a certain amount of skill to make egg soufflés, but the lightness and sweetness of the finished product are definitely worth trying. This dessert is perfect as an afternoon tea snack or dessert for special occasions.
Source: Gourmet Gewu