Newborn egg
Newborn eggs, also called empty nest eggs, are the first nest of eggs laid by hens within 30-60 days before laying eggs. The first nest of eggs is smaller and more nutritious than ordinary eggs. Newborn eggs have high nutritional value and are known as "smart eggs".
nutritive value
brief introduction
The contents of newborn eggs, protein and lecithin are higher than those of ordinary eggs, and lecithin is the best substance to promote liver cell regeneration, brain development, enhance memory and supplement brain nutrition, which is very suitable for school-age (preschool) children to eat, and parturient, students and the elderly can enhance their physique.
Special nutrition
Newborn eggs are produced within 30-60 days before primiparous hens open their bellies, which is the essence of a hen's life. The weight of the first spawn is generally between 35 and 45 grams. It takes an average of 3-9 days for each first-laying hen to preserve its nutrition before laying a small first-laying egg. Hair thickness, deep yolk color, sticky egg white, no hormones and antibiotics, low cholesterol, delicious taste, rich in vitamins, amino acids and various trace elements needed by the human body. Compared with ordinary eggs, the nutritional content of primiparous eggs with the same weight is much higher. Eating newborn eggs often can increase nutrition and strengthen physical fitness. It is an ideal nutrient for all ages, especially for pregnant women, parturients and children.
Harmful diet
First, pay attention to avoid eating raw or immature eggs. Eggs carry bacteria during their formation. There are bacteria in raw or immature eggs, which can easily cause diarrhea and lead to loss of appetite and indigestion.
Second, pay attention to avoid eating boiled eggs. When eggs are cooked for too long, a layer of gray-green ferrous sulfide will be formed on the surface of the yolk, which is difficult to be absorbed by the human body. Protein will become hard and tough with age, which affects appetite and is not easily absorbed by human body.
Third, be careful not to add sugar to the eggs. Boiling eggs with sugar will produce a substance called glycosyl lysine due to high temperature, which will destroy the amino acid components in eggs that are beneficial to human body, and this substance has blood coagulation effect and will cause harm after entering human body. If you need to add sugar to the boiled egg, wait until it is a little cooler before adding it to stir, so the taste will not be reduced.
Fourth, pay attention to scrambled eggs without monosodium glutamate. Eggs contain sodium chloride and a lot of glutamic acid. These two components are heated to form sodium glutamate, which is pure in taste. The main component of monosodium glutamate is also sodium glutamate. If monosodium glutamate is put into scrambled eggs, it will affect the synthesis of sodium glutamate in eggs and destroy the umami taste of eggs.
5. Boiled eggs should not be stored after soaking in cold water, and can be eaten directly after soaking. Some people often soak boiled eggs in cold water, making use of the different thermal expansion coefficients of eggshells and protein, so that eggshells are easy to peel off. However, this kind of egg soaked in cold water cannot be stored.
Best way to eat
Because newborn eggs are relatively small, in order to better protect and utilize the nutrients contained, the best way to use newborn eggs is to boil them in white water, so that the cooked eggs taste more fragrant, but they must be eaten while they are hot, especially for infants and children. If you can, you can buy an egg cooker to cook eggs, so don't worry about the heat.