Chinese egg recipes & Cooking egg dishes


chinese foodEggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell,albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Egg white and egg yolk account for about 2/3 and 1/3 of the total edible part, respectively. The nutrients in egg white are mainly proteins, which not only contain essential amino acids required by the human body, but also have egg recipesclose amino acid composition patterns to the human body composition, and have a biological value of more than 95. Whole egg protein can be almost completely absorbed and utilized by the human body, and is the most ideal high-quality protein in food. When evaluating the nutritional quality of various food proteins, whole egg proteins are often used as reference proteins. Egg white is also a good source of riboflavin.


Egg yolk contains more nutrients than egg white. Inorganic salts such as calcium, phosphorus and iron are mostly concentrated in the egg yolk. Egg yolk also contains more vitamins A, D, B1, and B2. The content of vitamin D varies with the season, feed composition, and time of exposure to light.
Egg yolk contains more phospholipids and more cholesterol, about 1500mg per 100g. Eggs have a lot of iron, but their absorption rate is only 3% due to the interference of yolk high-phosphoprotein.


Raw egg white contains avidin and antitrypsin, the former hinders the absorption of biotin and the latter inhibits the activity of trypsin, but when the egg is cooked, it is destroyed.



  • Chinese Egg Recipes & Cooking Egg Dishes


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