How to make kidney egg soup

Although eggs are a cheap food, the nutrition they contain is incomparable to ordinary food. Eggs are rich in protein, fat and trace elements, which can meet the needs of our body. Of course, there are many ways to cook eggs. No matter what type of foodie you are, eggs can satisfy your appetite. Today I will share with you a method of making kidney and egg soup, and give you a detailed analysis of the nutritional value of the egg soup.

raw material

2 kidneys, 2 eggs, and a few chopped green onions.

step

1: Wash the pork kidneys, remove the membrane, remove the white tendons, and cut into kidney flowers. Soak the kidney flowers in clean water (add a few peppercorns and a little cooking wine) for 10 minutes to remove the smell. If you don't know how to cut kidneys, ask the chef at the market to help you cut them.

2. Beat the eggs with a little salt and set aside

3. Pour the kidneys into the pot after the water boils, and remove the foam when it boils.

4. Then pour in the egg liquid to be used. After the egg flowers bloom, add a little salt and a few drops of sesame oil. It is very fragrant. Do not add MSG! Finally, put some chopped green onions in the soup to enhance the flavor. This kidney and egg soup is especially good for pregnant women, as it helps in diuresis and nourishes the kidneys. Women who have just given birth can pour a bowl of fermented rice wine into the soup while it is cooking, which is very helpful for breastfeeding.

Nutrition of egg soup

protein

Eggs are rich in high-quality protein, with 12.7 grams of protein per 100 grams of eggs. The protein contained in two eggs is roughly equivalent to the protein in 3 taels of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid for the human body. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

Fat

Every 100 grams of eggs contains 11.6 grams of fat, most of which is concentrated in the yolk. Most of it is unsaturated fatty acids. The fat is in a milky state and is easily absorbed by the body.

Other micronutrients

Eggs also contain other important micronutrients, such as potassium, sodium, magnesium, phosphorus, and especially the iron in the egg yolk, which reaches 7 mg/100 g. Babies can eat eggs to supplement the iron deficiency in milk. Eggs are rich in phosphorus but relatively insufficient in calcium, so feeding babies with milk and eggs together can complement their nutrition. Eggs are also rich in vitamins A, B2, B6, D, E and biotin, especially in the yolk. Vitamins A, D and E dissolve in fat and are easily absorbed and utilized by the body. However, the content of vitamin C in eggs is relatively low, so you should pay attention to eating them with foods rich in vitamin C.