egg
鸡蛋· ji dan
protein
Taste & Role
Quick protein, thickener, and coating agent.
What it is
Eggs appear in Chinese cooking in three roles: as a main ingredient (tomato-egg stir-fry), as ribbons set in oil before other ingredients join, and as a velveting or coating component. For stir-fried egg ribbons, beat lightly — over-beating incorporates air and makes rubbery eggs.
Nutrition
per 100 g- Calories
- 143 kcal
- Protein
- 12.56 g
- Total fat
- 9.51 g
- Carbs
- 0.72 g
- Fiber
- 0 g
- Sodium
- 142 mg
USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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