Steam eggs

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Eggs ready

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Eggs ready

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Don't use running water

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Don't use running water

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Eggs are in the cold and open water

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With proper salt, a few drops of perfume, it's smooth

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Rewinding filters, filtering undisturbed eggs, filtration

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Isn't the filtered egg fluid a bit more tiring if there's a foam to clear

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Isn't the filtered egg fluid a bit more tiring if there's a foam to clear

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Cover it up and put a little hole in it with a toothpick

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Steam in the pot, cool in the pot evenly, don't cover when the water isn't running, 12 minutes when the water rolls out and the lids are steamed, which is a high proportion of water, so it takes 12 minutes, and then two minutes, not long, not short, the eggs must be fertilized and the fire shuts down when they're fixed

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The eggs are fresh and smooth, and many friends suggest the ratio of eggs to water is 1:2, but I think it's really good

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The eggs are fresh and smooth, and many friends suggest the ratio of eggs to water is 1:2, but I think it's really good

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Plus all the dried fruit that kids like to eat

Note: Eggs have high nutritional value; regular consumption can enhance memory, protect the heart and arteries, prevent cancer, and delay aging. However, if not processed or consumed correctly, a nutritious item can become "waste" or even "poison." Therefore, one should master the knowledge of eggs to prevent issues before they arise. 1. Do not eat undercooked eggs Egg whites contain avidin, which affects the absorption of biotin in food, leading to symptoms such as loss of appetite, general weakness, muscle pain, skin inflammation, and hair loss. Eggs also contain trypsin inhibitors, which affect the body's digestion and absorption of egg protein. Since these substances are not broken down in undercooked eggs, they hinder protein digestion and absorption. Eggs can carry bacteria during their formation; undercooked eggs cannot kill these bacteria and are prone to causing diarrhea. 2. Do not eat overcooked eggs If boiled for too long, a gray-green layer of ferrous sulfide forms on the surface of the yolk, which is difficult for the human body to absorb. The aging of proteins makes them hard and tough, which affects appetite and makes them hard to digest. 3. Eggs should not be boiled with sugar When boiled with sugar at high temperatures, a substance called glycosyl-lysine is generated, which destroys the beneficial amino acid components in the egg. Moreover, this substance has a coagulation effect and can cause harm to the body after ingestion. If sugar needs to be added to boiled eggs, it should be stirred in after the eggs have cooled slightly, as the flavor will not be diminished. 4. No need to add MSG when stir-frying eggs Eggs contain sodium chloride and a large amount of glutamic acid. When these two components are heated, they generate monosodium glutamate (MSG), providing a pure umami flavor. Since MSG is also composed of monosodium glutamate, adding it when stir-frying eggs interferes with the egg's own synthesis of monosodium glutamate and destroys the fresh flavor of the eggs. 5. Do not store boiled eggs after immersing them in cold water Some people often immerse boiled eggs in cold water to make the shell easier to peel due to the difference in thermal expansion coefficients between the eggshell and the egg white. However, this practice is unhygienic. Fresh eggs have a protective film on the outside that prevents moisture evaporation inside and blocks microbial invasion. When eggs are boiled, this film on the shell is destroyed, and some gases in the air chamber inside the egg escape. If the eggs are then placed in cold water, the temperature in the air chamber drops suddenly, creating a vacuum. Cold water and microbes can then enter the egg through the pores on the eggshell and the double membrane inside the shell, making it prone to spoilage during storage. When steaming food, first boil the water with the lid open, then cover it to start steaming. The water used for steaming should be boiling water from the pot or filtered water. This is because tap water is said to contain chlorine. If boiled with the lid on, the chlorine can coat the food, and it is said to have carcinogenic risks.