Cooking with Eggs (Modern Recipes)

Author: Liang Qiongbai
Publisher:
Publish Date: 2002-01-01
Features: Eggs with round shapes have larger yolks, while eggs with elongated shapes have more albumen. Fresh eggs have slightly rough shells and a bright white color. If the shells are dull, make a sound when shaken, and have smooth surfaces, they are not very fresh. Fresh eggs, when cracked open, have full, glossy yolks and condensed albumen that does not spread easily. If the yolks are sunken and the albumen is scattered, the eggs have gone bad. The nutritional components of eggs include protein, fat, and vitamins, with protein being the primary nutrient. Egg protein is stored in the yolks, not only being easily absorbed by the human body but also being one of the essential elements for maintaining body structure and repairing damaged tissues. However, excessive protein can be converted into fat for storage or generate heat to enhance physical strength. While eggs are nutritious, they should still be consumed in moderation.