Eggs are an incredibly nutritious food source. With 70 calories per egg, it is packed with a variety of proteins, vitamins, minerals, healthy fats. The way you cook eggs affects its nutritional reality. Eggs can be cooked in a variety of different styles and then combined with veggies and fruits. Cooking eggs helps make it safe to it by destroying harmful bacterias.
Boiling eggs is one of the simple methods of cooking. Just put eggs with shell on in boiling water and cook according to the yolk consistency you like. Baking, scrambling, omelette, poaching, frying involves a different process to prepare eggs for consumption.
Consuming raw eggs is heavily discouraged because it being a risky choice and cooking makes some of the nutrients found in eggs easier to digest. The body can use almost 90% of the protein in cooked eggs, while one 50% of the protein in raw eggs gets absorbed. Eggs are a good source of biotin, a crucial nutrient in the metabolism of fat and sugar. Ensuring you cook eggs for a limited time is essential.
Cooking eggs can reduce their vitamin and available antioxidants. If cooked at high temperatures for more extended periods. Still, it is a vibrant source of vitamins and antioxidants. Egg cooked at high temperatures may produce oxidized cholesterol, which is found in commercially fried foods.
Keeping the following information into account, choose a low-calorie method like poaching or boiling as it doesn’t add extra calories through the fat. You can combine them with vegetables and add extra fibres and vitamins to your meal. Choose nutritionally dense varieties of eggs. In general, pasture-raised organic eggs are at the top. Avoid overcooking eggs as you may lose a lot of nutrients in the process. Ensure you use oil that is stable at high temperatures so that they don’t form harmful free radicals while you fry eggs.