“How would you like your eggs?”
It’s a question you’ve likely been asked many times after placing abreakfast order.
Even if you haven’t, we’re about to tell you anyway.
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Our Criteria
To understand our criteria, you have to understand thebenefits of an egg.
Methods that maximize protein intake (found in the egg whites) were rewarded.
Availability of Micronutrients
Countless micronutrients are found in egg yolks.
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Excess Calories
When it comes toweight loss, calories count.
Certain cooking methods require fat, such as oil or butter.
Just a tablespoon of butter can add an additional 100 calories to your morning meal.
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Pros:
One small pro is that raw eggs will contain higher levels ofvitamin Athan cooked eggs.
Luckily, you shouldn’t be too concerned with the reduction.
Cooking denatures avidin so it no longer inhibits the absorption of biotin.
Final Verdict:0/5
The risks here outweigh the benefitswe recommend cooking your eggs.
Some add butter on top.
A cooking fat is inevitably used to keep the eggs from sticking to the cup or muffin tin.
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Also, an extended cooking time can toughen eggs and decrease nutrient levels.
Now, experts have found that’s not the case.
(Truth is, eating eggs may actually help tolower your cholesterol.)
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and your yolk is still full of easily absorbed micronutrients.
Flipping the egg over also means that you’re layering on another level of grease.
The egg is flipped and allowed to cook entirely on the other side.
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Thus, both the egg yolk and the egg whites are entirely cooked.
You eat the entire eggyolk and whites!
Plus, you get a double layer of fat by flipping the egg over to cook both sides.
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Scrambled
Eggs are cracked into a bowl and scrambled until the whites and yolks are combined.
Some people may add water orcreamat this point.
The beaten eggs are added to a buttered or oiled pan, often over medium-high heat.
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You’re eating both the egg and the white.
The fast cooking time also means less of a chance of damaging the heat-sensitive nutrients.
Scrambling eggsoften means overcooked eggs, unfortunately.
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When eggs cook, the proteins in the eggs form tight bonds.
Scrambled eggs also are notorious for being cooked with a lot of butter.
This length of cooking time allows both the egg white and egg yolk to solidify entirely.
Thisfat-freecooking method preserves the entire egg.
(We know, it’s fairly insignificant).
The antioxidant affected is lutein: a bioactive compound known to play a role in maintaining eye health.
This is likely brought on by the long period of cooking time.
The possibility of overcooking the eggs can lead to significant nutrient losses.
There are different techniques for Americans, British, and French.
The omelet can be country- or diner-style.
They’re filled or served plain.
They all start with beaten eggs.
Some cooks add a bit of water or cream to the whisked eggs.
Once cooked to your preference, the omelet is either rolled or folded in half.
In doing so, you have a higher likelihood of losing heat-sensitive micronutrients found in the yolk.
A cook will crack an egg into an oiled or butterednonstick panand never flip the egg.
This results in cooked whites with a runny yolk.
Fresh,grade AA eggsare the best eggs to use when poaching.
These are the finest quality eggs with thick and firm whites.
The same ashard-boiled eggs: fat-free and you preserve the entire egg.
Additionally, because the yolk remains runny, you preserve more of its heat-sensitive nutrients.
Only that you may lose a bit of egg white when you peel the egg.
Final Verdict:5/5
This is our favorite method of cooking an egg!
