2. The egg itself contains a lot of glutamic acid and a certain amount of chloride and sodium. When these two substances are heated, they will generate a new substance-sodium glutamate, which is the main component of monosodium glutamate and tastes very pure. If monosodium glutamate is put in scrambled eggs, the umami flavor produced by the decomposition of monosodium glutamate will destroy the natural umami flavor of the eggs themselves. Therefore, it is not advisable to put monosodium glutamate when scrambled eggs.

3. Chicken essence is not extracted from chicken, but is made by adding fresh-keeping nucleotides on the basis of monosodium glutamate. Because nucleotide has the delicate flavor of chicken, it is called chicken essence. Similarly, don't put chicken essence.

Extended data:

Nutritional value of scrambled eggs

1. Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is a high-quality protein, which can repair liver tissue damage;

2, rich in DHA, lecithin and yolk protein, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration;

3, eggs contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Reference: Baidu Encyclopedia-scrambled eggs (including whether chicken essence is added in the production process)