How to make fried egg white with milk

Fried egg white with milk is a relatively good traditional delicacy. Its main raw materials are starch, milk and egg white. The method is relatively simple and it has good nutritional effects. Eating some egg white properly is good for the body, especially for beauty and skin care. It can promote skin whitening and tenderness. It can also play a certain role in preventing bacterial infections.

How to make fried egg white with milk

Ingredients: 250g fresh milk, 500g egg white, auxiliary ingredients: minced ham, salt, peanut oil, water starch as appropriate. Method: 1) Pour the fresh milk into a bowl, add egg white, salt and water starch and mix well. 2) Heat oil in a wok, add milk and egg white into the wok and stir-fry until just cooked, sprinkle with chopped ham and serve.

Method 2

Ingredients: egg white, milk, starch. Method: Mix the egg whites: 2: 90ml milk: 1 spoon of starch, then add a little salt and mix well. Fry the prepared batter as you would scramble eggs until it solidifies. Add a little more oil than when scrambling eggs, and it’s best to use a non-stick pan. (Note that you need to use low heat and stir-fry constantly. One minute is enough.) Sprinkle a little meat floss on it after serving.

Benefits of eating egg white

Egg white can not only whiten the skin, but also make it tender. This is because it is rich in protein and a small amount of acetic acid. Protein can enhance the skin's lubrication, and acetic acid can protect the skin's slightly acidic nature to prevent bacterial infection. In addition, egg white also has the effect of clearing heat and detoxifying.

Egg white is slightly cold and has a clear nature. It can replenish qi, moisten the lungs and relieve throat, clear away heat and detoxify, supplement high-quality protein, protect skin, beautify, and help delay aging.

Diet therapy and medicinal food: Take 50 grams of white sugar and 2 egg whites; dissolve the white sugar with the egg whites, take 1-2 spoons each time, 2-3 times a day, to treat chronic pharyngitis.

Nutritional value of egg white

Egg white has at least three layers. The outer and inner layers are relatively thin. The middle layer accounts for about 65% of the whole egg white. Because it contains about 0.3% of fibrous mucin, it is relatively viscous, while the inner and outer layers contain very little this mucin.

Every 100 grams of egg white contains 10 grams of protein, 0.1 grams of fat, 1 gram of carbohydrates, 0.6 grams of ash; 19 milligrams of calcium, 16 milligrams of phosphorus, 0.3 milligrams of iron, 0.26 milligrams of riboflavin, and 0.1 milligrams of niacin; vitamins A and C are lacking: thiamine 0.216 micrograms/gram, pantothenic acid <1 microgram/gram, and para-aminobenzoic acid 0.055 (dry egg white) micrograms/gram.

According to the proportion of water and solids, it contains 87% water and 13% solids; about 90% of the solids are protein, including: ovalbumin 75%, ovomucoid 15%, ovomucin 7%, and conalbumin 3%. Ovalbumin is a phosphoprotein containing 1.7% mannose; ovomucoid contains 9.2% mixed sugars, which are composed of 3 parts mannose and 1 part galactose; ovomucoid contains 14.9% mixed sugars, of which mannose and galactose content are equal; conalbumin contains 2.8% mixed sugars, of which mannose is 3 parts and galactose is 1 part.