How to make egg cake tender and delicious

Cake, also known as egg custard, is a food that many people like to eat. The main ingredient is eggs, especially for children and the elderly. It helps digestion of the stomach and intestines without increasing the burden on the stomach and intestines. It tastes very soft and fresh. In addition to eggs, you can also put in an appropriate amount of shrimp skin and chopped green onions. This way you can make delicious egg cake. When making egg cake, you should also pay attention to the ratio of water and eggs.

How to make egg cake tender and delicious

1. Prepare the ingredients: Eggs, salt, warm water, soy sauce or oyster sauce or sesame oil. 2. Beat the eggs until they flow smoothly without any lumps. Add a small amount of salt.

Filter the foam three times

Fourth, add a small amount of warm water.

5. Find a container that can be covered with a lid, and steam it over low heat for about 8 minutes over boiling water.

6. Top with your favorite condiments

Points to note:

1 The eggs must be beaten very finely.

2 The added water should not be too hot, otherwise it will cook the eggs.

3. Do not add more than twice the amount of water as eggs.

4 Leave some gaps in the lid when steaming

Egg cake is rich in various nutrients, easy to make, delicious and is an essential food for people to supplement nutrition. So can pregnant women eat egg cakes? Yes, there are many benefits for pregnant women to eat egg cake. Egg cake is a food made with eggs as the main ingredient. It has a distinct color, a sweet, soft and smooth taste, and is delicious and palatable, which can satisfy the appetite of pregnant women. Egg cake contains rich protein, vitamins and minerals with high biological value that are lacking in cereals and beans and are easily absorbed by the human body. Pregnant women can eat egg cake to supplement amino acids, vitamins and other nutrients, which are especially beneficial to the development of the fetal brain. The high-quality protein in eggs is also beneficial to the mother to improve the quality of postpartum breast milk.

But too much is as bad as too little. Pregnant women should also be careful not to eat too much egg cake, as too many eggs will increase the burden on the stomach and intestines of pregnant women and will be detrimental to digestion and absorption. After all, eggs do not contain all the nutrients, so pregnant women cannot rely solely on eggs to meet their nutritional needs. From a nutritional point of view, pregnant women can ensure sufficient protein and vitamins by eating 2 to 3 eggs a day to meet the needs of the body without excessive nutrition, so pregnant women only need a bowl of egg cake a day. When pregnant women eat eggs, it is best to process them into liquid egg soup or egg cake, which is more conducive to the mother's absorption of nutrients than boiled eggs or scrambled eggs.