"On average, Taiwanese people can eat 355 chicken eggs per year." Xie Huangling, a nutritionist at Zhushan Xiuqi Hospital, said that from egg buns, poached eggs, tea leaves eggs in convenience stores, to scrambled eggs and steamed eggs commonly seen in buffets, they are all the best partners for the people to replenish nutrition. During the weight loss period, many people will choose chicken eggs with high CP value to supplement the protein. In addition to fresh chicken egg dishes, people can also eat peeled eggs, duck eggs, iron eggs, soft-boiled eggs, etc. The egg type made with special techniques is a unique way to eat eggs in Taiwan.

Cleavened egg

method: Coagulated by coating the silt substance (sweet or solution) to solidify the egg yellow and protein. There are roughly three methods: silt application method, soaking method, and mixing method. Currently, the commonly used immersion method is the soaking method.

1. Immersion method: make the oxidized oxidized oxidized oxidized chromium into a solution, and then put the egg in soak.

2. Compression method: Use quicklime, wood ash and other stew materials to form mud and apply them evenly on the surface of the egg.

3. Mixing method: first use the immersion method, and then use the smearing method to make it.

Choose method:

1. Choose eggs with CAS markings, and the validity date and source must also be clearly marked.

2. Judging from the integrity of the appearance, the egg shell has no broken or dark spots, and after the egg shell is opened, the egg shell must be flexible.

3. Smell the smell and avoid pungent and strange smells.

4. After cutting the peeled egg, the egg whites appear smooth and translucent, and there is no spots; the egg yellow is a very ink green color.

Nutritional ingredients: In addition to the relatively high content of the ginger, the eggs still have some nutritional value, such as vitamin B group and vitamin A and other nutrients.

Eating should be known: Generally, adults take up a day of 2400 mg, while the ginger content of a peeled egg is close to 400 mg, which is equivalent to one gram of salt intake. It is recommended not exceed one ounce a day.

{twenty three} {twenty four}

Sweetheart eggs

Making method:

1. First take out the eggs and place them in room temperature.

2. Boil and boil until boiling at 100 degrees and add chicken eggs.

3. Leave the eggs in hot water at 100 degrees for 6 minutes before taking them out.

4. Use cold water to reduce the temperature of the eggs by water, then add ice to soak them to quickly reduce the temperature to prevent the high temperature from solidifying the eggs.

Nutritional ingredients: The nutritional value of sugar-heart eggs is similar to that of ordinary boiled eggs. Although the boiled eggs are cooked relatively high and have a long time, or some nutrients may be lost, the degree of loss is not large. Therefore, in terms of nutritional value, sugar-heart eggs are similar to boiled eggs (fully cooked) nutrition, but because of the different tastes.

Editative knowledge: It should be noted that sugar heart eggs are less hot and have relatively low heat temperature and time, so they may suffer from food poisoning caused by sammonia.

Duck eggs

Making method:

1. Traditional red soil marinate: Mix red soil, salt, grass ash and yellow wine into mud, apply evenly on the surface of the duck eggs and marinate for about a month. The salt and trace elements in the red soil will be poured into the eggs. The sap eggs made in this way have a better taste and are not dead.

2. Salt water marination: Soak the duck eggs for 20-25 days to make it into 20-25 days. It is much more convenient than red soil marination, but the taste is more scattered. The salt branch will produce a salting effect due to penetration pressure entering the egg shell and the egg yellow, making the egg yellow appear a semi-flow solid state.

Choose method:

1. Choose as much as possible eggs as possible, and the validity date and source must be clearly marked.

2. Judging from the integrity of the appearance, the egg shell is not broken and appears to be a light blue color.

3. When illuminating the light, good egg white egg whites should be translucent and translucent. One of them has a small air chamber. The egg yellow will exude a slightly orange red color under the light. This kind of egg yellow has sufficient time to cure and has a more scented fragrance.

Nutritional ingredients: The nutritional value of the sapling duck egg is close to that of fresh duck eggs, and through salting, some proteins will hydrolyze into amino acids, making the nutrients easier to absorb.

For consumption, you must know: Each duck egg contains as much as 840 mg, which is equivalent to 2 grams of salt. It is recommended to take 1/4 to 1/2 of the amount at a time.

Eggs

Making method:

1. After washing the eggs, steam them in an electric pot, and put about a cup and a half of water on the pot.

2. After taking it out, soak in cold water and remove all the egg shells.

3. Soak the eggs into the sauce and steam them in three cups of water.

4. Take it out and blow it, put it in the pot, steam it in three cups of water, and repeat it several times (as the number of times increases, the eggs will shrink smaller and smaller, and you can adjust the number of times according to your personal preference).

Choose method: It is best to choose vacuum packaging and egg products with excessively high temperature or high pressure killing.

Edit for consumption: The repeated heat of iron eggs and the structural changes of protein tissues are not conducive to human digestion and absorption, and the purine reaction between amino acids and sugars is also harmful to humans. After the purine reaction, "late-stage saccharified end products (AGEs or AGEs)" will produce "latest stage saccharified end products (AGEs or AGEs)" and become the main source of harmful aging of human organ tissues.

Responsible editor: Gu Zihuan