不是每個(gè)人都知道怎樣吃雞蛋更健康

不是每個(gè)人都知道怎樣吃雞蛋更健康

Eggs are considered a simple dish with great nutritional value that we all must recognize. Nutrition experts show you the 6 best ways to eat eggs, optimal absorption.

雞蛋被認(rèn)為是一道菜，但我們必須認(rèn)識(shí)到它的營(yíng)養(yǎng)價(jià)值。營(yíng)養(yǎng)專家給你展示了6種吃雞蛋的最佳方式，吸收效果最佳。

There are many people who say that, when they eat eggs, although they know that eggs are good for health, rich in nutrition but one drawback is that it is difficult to eat the egg yolk part because it feels a bit dry and hard. So, how to eat eggs better, absorb better nutrition?

有很多人說，他們吃雞蛋的時(shí)候，雖然他們知道雞蛋對(duì)健康有好處，富含營(yíng)養(yǎng)，但一個(gè)缺點(diǎn)是很難吃到蛋黃部分，因?yàn)樗杏X有點(diǎn)干和硬。那么，怎樣才能更好地吃雞蛋，吸收更好的營(yíng)養(yǎng)呢?

Here are six useful ways to help you feel the deliciousness of the egg and get more nutritional benefits from eggs through more diverse ways of processing and combining food.

這里有6個(gè)有用的方法，可以幫助你感受到雞蛋的美味，并通過更多樣化的加工和組合食物的方式從雞蛋中獲得更多的營(yíng)養(yǎng)。

1. Beat the egg yolks and puree before cooking

烹煮前先把蛋黃和醬打勻

If cooking separate yolks and whites separately, the flavor will be very different, so the omelette usually has to be beaten to beat the yolks and whites together.

如果把蛋黃和蛋白分開煮，味道會(huì)很不一樣，所以煎蛋卷通常要通過攪拌把蛋黃和蛋白攪在一起。

This is because the egg yolk lecithin is an emulsifier, which feels great when it comes to the perfect combination of eggs and cooking oil.

這是因?yàn)榈包S中的卵磷脂是一種乳化劑，當(dāng)它是雞蛋和食用油的完美結(jié)合時(shí)，會(huì)讓人感覺很棒。

Also, while making fried eggs, you can add spices, if you want to limit the natural fishy smell of the egg, you can add a little white wine. Spices that you add to your eggs will make the omelette unique.

同時(shí)，在煎蛋的時(shí)候，你可以加入香料，如果你想限制雞蛋的魚腥味，你可以加入一點(diǎn)白葡萄酒。你在雞蛋中加入香料會(huì)使煎蛋卷與眾不同。

2. Cook the egg still in the heart (quickly boil the egg yolk young)

把雞蛋放在中心部位煮(把生的蛋黃快速煮熟)

People think that egg yolks are not good or dry because your egg cooking technology / technique is not right, boiling too hard makes the eggs harden.

人們認(rèn)為蛋黃不好或很干是因?yàn)槟阒箅u蛋的工藝不對(duì)，水開得時(shí)間太長(zhǎng)會(huì)使雞蛋變硬。

If you boil the egg for less time, the egg yolks are still a bit peachy, not overcooked, not only soft but also have a great seductive taste.

如果煮雞蛋的時(shí)間少一些，蛋黃還是有點(diǎn)桃紅色的，沒有煮過頭，不僅柔軟而且味道很誘人。

3. Boiled egg with salad

沙拉煮蛋

Cut the egg white with egg yolk and mix into a salad. You can prepare chopped boiled eggs combined with vegetables to be made into vegetable salad or potato salad, adding boiled eggs will increase the flavor and nutritional value of the dish greatly.

把蛋白和蛋黃一起切成沙拉。你可以將切碎的水煮雞蛋與蔬菜結(jié)合，做成蔬菜沙拉或土豆沙拉，加入水煮雞蛋會(huì)大大增加菜肴的風(fēng)味和營(yíng)養(yǎng)價(jià)值。

4. Cook egg soup

煮雞蛋湯

When cooking soup, such as tomato soup, if you add egg yolks before cooking, stirring a few times, egg yolks will dissolve into the soup, which can create a "milk soup" effect. This is because the egg yolk lecithin can emulsify a small amount of fat in the broth.

煮湯時(shí)，如番茄湯，如果在煮前加入蛋黃，攪拌幾次，蛋黃就會(huì)溶解在湯里，形成“牛奶湯”的效果。這是因?yàn)榈包S中的卵磷脂可以乳化肉湯中的少量脂肪。

5. Eggs cooked with vegetable porridge

雞蛋煮蔬菜粥

After cooking millet porridge, rice porridge or brown rice porridge, any kind of porridge, you can mince the vegetables and cook with porridge. For example, you can add a vegetable porridge such as pumpkin, carrot, lettuce or cabbage. Of course, the time to cook vegetables varies, for example leafy vegetables can be cooked in two or three minutes, and diced pumpkins will be cooked in seven or eight minutes.

在煮完小米粥、米粥或糙米粥，任何一種粥后，你可以切碎蔬菜和粥一起煮。例如，你可以加入蔬菜粥，如南瓜、胡蘿卜、生菜或卷心菜。當(dāng)然，烹飪蔬菜的時(shí)間各不相同，比如葉菜可以在2 - 3分鐘內(nèi)煮熟，切丁的南瓜可以在7 - 8分鐘內(nèi)煮熟。

While cooking fruits and vegetables, you can add cooked egg yolks and add 1 tablespoon sesame oil. The taste of vegetables will be softer and the flavor of porridge will be more fragrant, the dish will be particularly attractive and rich in nutrients.

煮水果和蔬菜時(shí)，可以加入煮熟的蛋黃和一湯匙香油。蔬菜的味道會(huì)更軟，粥的味道會(huì)更香，這道菜會(huì)特別有吸引力和豐富的營(yíng)養(yǎng)。

6. Making egg fried rice

雞蛋炒飯

For fried rice, adding egg yolks at the end of the cooking process and stirring a few times before you can remove the rice from the pan is the best egg fried rice you have ever eaten.

對(duì)于炒飯來說，在烹飪結(jié)束的時(shí)候加入蛋黃，攪拌幾次，然后把米飯從鍋里拿出來，這是你吃過的最好的雞蛋炒飯。

Roasted rice is usually chopped with foods combined, if you add a little egg yolk, fried rice will be more fragrant, and the small yellow rice is also very beautiful. Just be aware that egg yolks are very "afraid" of being oxidized, should not be added to the pan too early, eggs exposed to hot oil in the pot for a long time will lose the inherent soft aroma of eggs.

炒飯通常是和食物剁碎混合，如果你加一點(diǎn)蛋黃，炒飯會(huì)更香，而且小小的黃米飯也很漂亮。只是要知道蛋黃是很“怕”被氧化的，不應(yīng)該太早加入鍋中，雞蛋暴露在熱油鍋中時(shí)間長(zhǎng)了會(huì)失去雞蛋固有的軟香味。