4. defers consenescence
One of prolong life experience of many macrobian old people, eat an egg surely everyday namely.
5. hairdressing protects skin
Richer iron still is contained in the egg, iron element has hematopoiesis and the effect that carry oxygen and nutrient material in blood in human body. Face extensive of the person gives ruddy beauty, cannot leave iron element. If iron pledges inadequacy can cause anemia of the sex that be short of iron, make complexion decline of the person yellow, the skin also lost beautiful luster. This shows, the egg is one of main provision that defend skin beauty truly.
4. Nutrient value
1. egg contains all nurture with indispensible human body to pledge almost, mix like element of protein, adipose, yolk, lecithin, vitamin iron, calcic, Potassium, be called by people ” good nutrient library ” .
The nutriment that contains in 2. egg is right the person, be next to mother milk. The quantity of heat that an egg place contains, be equivalent to half apple or half cups of quantity of heat of milk, but it still has the phosphor of 8% , zinc of 4% , iron of 4% , protein of 12.6% , vitamin D of 6% , vitamin E of 3% , vitamin A of 6% , vitamin B of 2% , vitamin B2 of 5% , vitamin B6 of 4% .
5. Egg choose and buy
The sense organ of 1. chorion differentiates: Watch the exterior appearance of the egg, colour and lustre, clean rate with the eye. Egg of fine qualitative delicacy, chorion cleanness, complete, lacklustre, there is a Bai Shuang on housing, bright and lustrous. Second qualitative bright egg, chorion has appearance of nest of crackle, press or rub against; Have outside the excessive outside chorion damaged, egg white or carapace spend mildew spot gently to wait. More second the bright egg of a few, chorion hair is dark, housing watch is broken and crevasse is bigger, billabong of egg white greater part goes out. Inferior delicacy egg, the powdery frost of chorion surface falls off; Housing quality is sleek, present black gray or dark black, have oily appearance soak; Have more or bigger mildew spot.
2. hand feels differentiate: Fumble with the hand namely the surface of the egg is rough, weigh in the hand the weight of the egg, put the egg on palmar heart to retroflexion etc. Chorion of egg of fine qualitative delicacy is coarse, weight is appropriate. Second qualitative bright egg, chorion has nest of crackle, press or rub against or damaged, the hand feels bright slippery sense; More second broken, albumen pours out of the bright egg chorion of a few. Weight of hand weigh in hand is light; When retroflexioning on the palm, the egg is taken always is to be down at the same time () of the egg that stick housing. Hand of inferior delicacy egg feels bright slippery sense, when weighing in the hand, pass light or overweight.
3. ear listens differentiate: Take the egg on the hand, shake gently make egg and egg are touched each other attack, fine hear its voice; Or it is the hand is grasped jolty, hear its voice. Egg of qualitative bright egg and egg touch fine each other knock sound ringing, the hand holds an egg jolty and breathed. Second egg of qualitative bright egg and egg touch percussion to give hoarse voice (crackle egg) , content of the content when the hand is jolty has feeling of going from place to place. Egg of inferior delicacy egg and egg touch percussion to give each other (hatch egg) , empty empty sound (spray egg) . The hand holds thing of the content when the egg is jolty is ramshackle sound.
4. nose smell differentiates: Go up to breath out a steam gently to chorion with the mouth namely, use nose scent next its odour. Fine pledges bright egg has slight calx taste. Second qualitative bright egg has slight calx flavour or spend mildew flavour gently. Inferior delicacy egg has the bad taste such as mildew flavour, acidity, stink.
6. Egg memory
Before 1. egg is deposited, do not want to be rinsed with water, prevent to destroy the diaphragm of egg surface.
Big head day wants to go up when 2. puts an egg, make be stuck below air chamber after yoke rise, prevent microbial invade yoke.
3. is general again 20 ℃ left and right sides can put a week probably, if be put in freezer to save, last at most half month.
7. Edible method
1. egg has a way varied, be told with respect to nutrient absorption with digestive rate, coddle is 100% , fry an egg for 97% , tender blast is 98% , old flee in terrorfry in deep fat or oil is 81.1% , boiled water, milk is to the egg 92.5% , eat raw for 30% ～ 50% . From this for, the egg that boil is first-rate has a way, but should notice to nibble slow pharynx, meeting influence is absorbed and digest otherwise. Nevertheless, to children, still be beautiful soup of evaporate egg a thick soup, egg suits most, because these two kinds of practices can make protein pine is solved, be digested extremely easily to absorb by children.
2. is done when scrambling egg, arrange the egg agitate of a direction to hit, add a few water, can make an egg more fresh and tender.
3. egg can carry bacterium in fashioning a process, the egg that did not thoroughly cook cannot kill the bacterium, cause diarrhoea easily. After because this egg wants classics high temperature,be being thoroughlied cook, eat again. But what also do not boil is too old, the time that the egg cooks is too long, yoke surface can form layer of celadon vulcanization ferrous, be absorbed very hard by human body.
4. tea egg should eat less, because acidification material is contained in tea, with the egg medium iron element is united in wedlock, can have stimulative effect to the stomach, affect the digestive function of gastric bowel.