Is it okay to steam eggs and pure milk together

Eggs and pure milk can be steamed together and eaten to supplement the body with high-quality protein and calcium. When steaming eggs with milk, attention should be paid to controlling the heat to avoid excessive protein coagulation that affects the taste. Eggs are rich in high-quality protein, lecithin, and various vitamins, while milk provides abundant milk protein and calcium elements. When the two are mixed and steamed, the protein will be thermally denatured to form a gel, but will not produce harmful substances. It is recommended to beat the eggs and mix them with milk in a ratio of 1:1.5. After filtering the bubbles, steam on low heat for 10 minutes to make the finished product more tender and smooth. This combination is suitable for breakfast or as an extra, as it can simultaneously supplement animal protein and dairy nutrition. Some lactose intolerant individuals may experience bloating and discomfort, and can switch to using Shu Hua milk or consuming small amounts multiple times. Egg allergy sufferers should avoid consumption, and those with renal insufficiency should control their total protein intake. During the steaming process, avoid using metal containers and choose ceramic bowls for even heating. After steaming, sprinkle a small amount of crushed nuts to increase the flavor level. Steamed milk and eggs can be used as a nutritional supplement in daily diet, but individual differences should be noted. It is recommended to pair it with whole grain bread or fresh vegetables and fruits to ensure dietary fiber intake. Special populations such as infants, pregnant women, or patients with chronic diseases should adjust the proportion of ingredients under the guidance of nutritionists. Keep the container clean during steaming to avoid cross contamination, and eat it immediately to ensure food safety.