🧑🍳🧑🍳 Chicken eggs — one of the most versatile and nutrient-rich foods on Earth. 🥚 Here’s a full breakdown for you:
⸻
🧬 What They Are
Chicken eggs are laid by hens and consist of: • Shell (mostly calcium carbonate) — protects the contents. • Egg white (albumen) — rich in protein and water. • Egg yolk — contains fats, proteins, vitamins, and minerals.
⸻
🍳 Nutritional Value (per large egg) • Calories: ~70–80 kcal • Protein: ~6–7g (high-quality, complete protein) • Fat: ~5g (mostly healthy unsaturated fats) • Vitamins: A, D, E, B2 (riboflavin), B12, folate • Minerals: Iron, zinc, selenium, phosphorus • Choline: Important for brain and liver health
⸻
💪 Health Benefits 1. Muscle building: Great source of complete protein. 2. Eye health: Yolk contains lutein and zeaxanthin — protect against cataracts. 3. Brain function: Choline supports memory and nerve function. 4. Weight management: Keeps you full and satisfied. 5. Heart health: Moderate egg intake is fine for most people; eggs raise “good” HDL cholesterol.
⸻
🍜 In Chinese Cooking
Eggs are used in many ways: • Scrambled with tomato — classic home-style dish. • Egg fried rice — gives texture, colour, and protein. • Steamed eggs (蒸水蛋) — silky and smooth. • Tea eggs (茶叶蛋) — boiled eggs cracked and simmered in spiced tea. • Egg drop soup — whisked egg ribbons in hot broth. • Salted duck egg & century egg — preserved versions often paired with rice porridge (congee).
⸻
🧂 Cooking Tips • Room-temperature eggs mix better for baking or scrambling. • Add a pinch of salt before beating — enhances flavour and texture. • Fresh eggs sink in water; old eggs float (air builds up inside). • For Chinese stir-fries, cook eggs separately first, then mix back in for perfect texture.
🍚 1. Egg Fried Rice (蛋炒饭 – Dàn chǎo fàn)
Purpose: Adds colour, protein, and that signature golden aroma. How to use eggs: 1. Beat 2–3 eggs with a pinch of salt and a dash of sesame oil. 2. Heat wok until smoking hot, add oil. 3. Pour in eggs → let them set for 5 seconds → stir fast to make soft curds. 4. Add cold, day-old rice and toss — coat every grain with egg. 5. Season with soy sauce, MSG (optional), and white pepper.
Tip: Add egg before rice for a golden coating, or after rice for chunks of soft scrambled egg.
⸻
🍜 2. Chow Mein or Fried Noodles
Purpose: Adds texture, colour, and binds noodles together. How to use eggs: • Lightly beat and scramble eggs first, set aside. • Stir-fry noodles and veg, then add eggs back in at the end. • Optionally drizzle raw beaten egg onto hot noodles for a light “egg coating” — a takeaway trick for richer flavour.
⸻
🍲 3. Egg Drop Soup (蛋花汤 – Dànhuā tāng)
Purpose: Thickens and decorates the broth with silky egg ribbons. How to use eggs: 1. Beat 1–2 eggs. 2. Bring chicken stock to a simmer, thicken slightly with cornflour slurry. 3. Slowly drizzle the egg in thin streams while stirring the soup gently. 4. Finish with sesame oil, white pepper, and chopped spring onion.
Result: Soft, feathery egg ribbons floating through the soup.
Purpose: Comfort food — sweet, savoury, and fluffy. How to use eggs: 1. Scramble eggs until 90% cooked, remove. 2. Stir-fry tomatoes until saucy. 3. Add back eggs and toss with salt, sugar, and a dash of soy sauce. 4. Optional: Add a spoon of ketchup (common in takeaways).
⸻
🍱 5. Egg Foo Young
Purpose: Western-Chinese omelette loaded with flavour. How to use eggs: 1. Mix eggs with beansprouts, onions, prawns, or chicken. 2. Pan-fry both sides until golden. 3. Serve with Chinese-style brown gravy made from chicken stock, soy sauce, and cornflour.
⸻
💡 Takeaway Egg Tips • Use high heat — wok must sizzle when eggs hit. • Add oil generously — helps achieve that glossy texture. • Don’t overcook — eggs should stay soft and slightly moist. • A drop of soy sauce or oyster sauce in the egg mix deepens flavour.
Mrchang
🧑🍳🧑🍳 Chicken eggs — one of the most versatile and nutrient-rich foods on Earth. 🥚
Here’s a full breakdown for you:
⸻
🧬 What They Are
Chicken eggs are laid by hens and consist of:
• Shell (mostly calcium carbonate) — protects the contents.
• Egg white (albumen) — rich in protein and water.
• Egg yolk — contains fats, proteins, vitamins, and minerals.
⸻
🍳 Nutritional Value (per large egg)
• Calories: ~70–80 kcal
• Protein: ~6–7g (high-quality, complete protein)
• Fat: ~5g (mostly healthy unsaturated fats)
• Vitamins: A, D, E, B2 (riboflavin), B12, folate
• Minerals: Iron, zinc, selenium, phosphorus
• Choline: Important for brain and liver health
⸻
💪 Health Benefits
1. Muscle building: Great source of complete protein.
2. Eye health: Yolk contains lutein and zeaxanthin — protect against cataracts.
3. Brain function: Choline supports memory and nerve function.
4. Weight management: Keeps you full and satisfied.
5. Heart health: Moderate egg intake is fine for most people; eggs raise “good” HDL cholesterol.
⸻
🍜 In Chinese Cooking
Eggs are used in many ways:
• Scrambled with tomato — classic home-style dish.
• Egg fried rice — gives texture, colour, and protein.
• Steamed eggs (蒸水蛋) — silky and smooth.
• Tea eggs (茶叶蛋) — boiled eggs cracked and simmered in spiced tea.
• Egg drop soup — whisked egg ribbons in hot broth.
• Salted duck egg & century egg — preserved versions often paired with rice porridge (congee).
⸻
🧂 Cooking Tips
• Room-temperature eggs mix better for baking or scrambling.
• Add a pinch of salt before beating — enhances flavour and texture.
• Fresh eggs sink in water; old eggs float (air builds up inside).
• For Chinese stir-fries, cook eggs separately first, then mix back in for perfect texture.
🍚 1. Egg Fried Rice (蛋炒饭 – Dàn chǎo fàn)
Purpose: Adds colour, protein, and that signature golden aroma.
How to use eggs:
1. Beat 2–3 eggs with a pinch of salt and a dash of sesame oil.
2. Heat wok until smoking hot, add oil.
3. Pour in eggs → let them set for 5 seconds → stir fast to make soft curds.
4. Add cold, day-old rice and toss — coat every grain with egg.
5. Season with soy sauce, MSG (optional), and white pepper.
Tip: Add egg before rice for a golden coating, or after rice for chunks of soft scrambled egg.
⸻
🍜 2. Chow Mein or Fried Noodles
Purpose: Adds texture, colour, and binds noodles together.
How to use eggs:
• Lightly beat and scramble eggs first, set aside.
• Stir-fry noodles and veg, then add eggs back in at the end.
• Optionally drizzle raw beaten egg onto hot noodles for a light “egg coating” — a takeaway trick for richer flavour.
⸻
🍲 3. Egg Drop Soup (蛋花汤 – Dànhuā tāng)
Purpose: Thickens and decorates the broth with silky egg ribbons.
How to use eggs:
1. Beat 1–2 eggs.
2. Bring chicken stock to a simmer, thicken slightly with cornflour slurry.
3. Slowly drizzle the egg in thin streams while stirring the soup gently.
4. Finish with sesame oil, white pepper, and chopped spring onion.
Result: Soft, feathery egg ribbons floating through the soup.
⸻
🥢 4. Tomato & Egg Stir Fry (番茄炒蛋 – Fānqié chǎo dàn)
Purpose: Comfort food — sweet, savoury, and fluffy.
How to use eggs:
1. Scramble eggs until 90% cooked, remove.
2. Stir-fry tomatoes until saucy.
3. Add back eggs and toss with salt, sugar, and a dash of soy sauce.
4. Optional: Add a spoon of ketchup (common in takeaways).
⸻
🍱 5. Egg Foo Young
Purpose: Western-Chinese omelette loaded with flavour.
How to use eggs:
1. Mix eggs with beansprouts, onions, prawns, or chicken.
2. Pan-fry both sides until golden.
3. Serve with Chinese-style brown gravy made from chicken stock, soy sauce, and cornflour.
⸻
💡 Takeaway Egg Tips
• Use high heat — wok must sizzle when eggs hit.
• Add oil generously — helps achieve that glossy texture.
• Don’t overcook — eggs should stay soft and slightly moist.
• A drop of soy sauce or oyster sauce in the egg mix deepens flavour.
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