The Healthiest & Un-healthiest Ways to Cook and Eat Eggs

Egg Nutrition

Summary: Eggs are highly nutritious, containing all 9 essential amino acids, good fats, vitamins, minerals, and antioxidants.

The Pros and Cons of Cooking Eggs

The 3 Advantages of Heating Eggs

1. Cooking Makes Some Nutrients Digestible

2. Cooking Improves Bioavailability of Nutrients

3. Cooking Can Make The Eggs Much Safer To Eat

Summary: Cooking eggs makes them safe from bacteria like Salmonella and makes the nutrients more available for digestion and absorption.

3 Disadvantages of Heating Eggs

1. Heat Damages Certain Important Vitamins

2. Heat Damages Antioxidants Present In Eggs

3. Heat Results In Oxidation of Cholesterol Which Can be Harmful

Summary: The heat damages the antioxidants and vitamins in the egg. The cholesterol present in eggs gets oxidized with heat and produces compounds that are harmful to the body.

Egg Yolk vs Whites

The Egg Whites

The Egg Yolks

Summary: Egg whites are fat-free, less in carbs, and excellent sources of high-quality protein and minerals. Egg yolk is packed with vitamins, essential fatty acids, minerals, and antioxidants. Even though the cholesterol in egg yolk gives it a bad reputation, eating egg as a whole provides you with the utmost nutrients.

The Pros And Cons of Eating Raw Eggs

Summary: Even though consuming raw eggs ensures all the nutrients, it is safer to cook the egg and consume it. Just a little heat to make the protein more digestible and avert Salmonella infestation. But, not so much to destroy the nutrients.

The Best to the Worst: Different ways of Eating and Cooking Eggs

Soft Boiled Eggs

Poached Eggs

Hard-Boiled Eggs

Sunny-Side Up

Over-Easy Eggs

Baked Eggs

Scrambled Eggs

Microwaved Eggs

Summary: The poached, soft boil and hard-boiled eggs are extremely nutritious as it averts the breakage of the protective layers over the yolks. These cooking methods maintain most of the nutrients and does not allow the egg yolk to oxidize.

5 Tips To Cook Super-healthy Eggs

The Final Note



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