Introduction to Egg Ingredients 

Eggs are a common food with rich nutrition and relatively low price. Its edible object A is quite wide, ranging from 4 to 5 months old babies to the elderly, suitable for eating eggs. 

Nutritional value 

1. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Protein is a high-quality protein, which has a repairing effect on liver tissue damage; 

2. It is rich in DHA, lecithin and vitellin, which is beneficial to the development of the nervous system and body, can invigorate the brain, improve memory, and promote liver cell regeneration; 

3. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects. 

Edible effect 

1. Brain health and intelligence: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve the memory of all age groups. 

2. Protect the liver: The protein in the egg can repair liver tissue damage, and the lecithin in the egg yolk can promote the regeneration of liver cells. It can also increase the amount of human plasma protein, enhance the body's metabolic function and immune function. 

3. Delaying aging: One of the longevity prolonging experiences of many long-lived elderly people is to eat an egg every day. 

4. Cancer prevention: According to the analysis of human cancer mortality worldwide, people have found that the cancer mortality is inversely proportional to the intake of selenium. And eggs are rich in selenium. 

For people 

suitable for majority of the people. Especially suitable for developmental infants and young children. 

Taboo people 

Avoid food for patients with high fever, diarrhea, hepatitis, nephritis, cholecystitis, and coronary heart disease. 

Buying skills 

1. Look: The shell of a good egg generally maintains a complete and round appearance, no cracks, no moldy stains, and a layer of white powder on the surface. 

2. Touching: According to the touch of the egg by hand, you can also tell the quality of the egg. Many people think that the smoother the egg is, the better. In fact, on the contrary, the egg that is rough to the touch is relatively fresh. The eggs that are smoother to the touch are stored for a long time, which proves that the eggs have been stored for a long time and are no longer fresh. 

3. Pick up: Pick up the eggs with your hands. Generally speaking, the fresh eggs will be heavier if they are the same size. 

4. Shake: Hold the egg in your hand and shake it gently. The egg with obvious water sound is left for a long time, while the fresh egg basically has no shaking feeling. 

5. Smell the smell: Use your mouth to breathe a bit of heat on the eggshell, and then use your nose to smell the smell. Fresh and good quality eggs have a slight quicklime smell. 

6. Photo: Turn on the flashlight of the mobile phone and place the egg above the flashlight to see if there is an air chamber in the egg under the light perspective. The larger the air chamber, the longer it is stored, and the less fresh it is. 

Storage brief 

Eggs can be stored for about a week in an environment of about 20 degrees Celsius. If they are stored in the refrigerator, they can generally be kept fresh for half a month. When preserving eggs, you need to pay attention: when placing eggs, the big end should face up and the small end face down. The eggs should be stored upright. Fresh eggs have thick protein and can effectively fix the position of the yolk. However, as the storage time increases, the mucin in the protein will gradually become thinner under the action of the protease, and lose its role in fixing the yolk. Because the specific gravity of the egg yolk is smaller than that of the egg white, the egg yolk will rise when placed horizontally, close to the shell, and become a yolk egg or a yolk egg. 

If you put the big end of the egg upright, there will be an air chamber in the egg head, and the gas inside will prevent the egg yolk from getting close to the shell.