Hey people, Happy New week and Happy holidays!
So I had my first boiled egg after the last blog post. It was a struggle but I did it anyway and surprisingly it didn’t turn out so bad.
I developed the phobia for boiled eggs about 15 years ago. I had a whole boiled egg then and I threw up all night. That was the first time and the last time until last week.
Now before you go on your egg consuming escapade, here’s a few things you should know about the healthy cooking options.
Some people drink raw eggs alone or add them to a shake to increase the amount of protein. I can’t do that just yet. For a fact raw eggs will contain higher levels of vitamin A than cooked eggs. But that’s all there is to it.
Your body absorbed only half of the protein present in eggs when you take it raw. You expose your self to a high rid of salmonella (a bad bacteria) as eggs need to be cooked to 71°C to kill the bacteria.
Egg whites are high in protein yet low in calories, fat and cholesterol, which makes them a good food for weight loss. … However, compared to whole eggs, egg whites are low in other nutrients including selenium, riboflavin, vitamin D, phosphorus, vitamin B12, folate, iron, vitamin A, vitamin B6, and choline.
Eggs are cracked into a bowl and whisked until the whites and yolks are combine. You could add water or cream. I prefer cream though. Pouring the rgg in a oiled pan on medium-high heat while continually stiring till it becomes properly cooked.This makes the egg really fluffy and its also fast. This is the kind of egg we grew up accustomed up in my house but we didn’t know the name.
As the egg cooks, they pull closer and closer to each other and become too hot, they begin to squeeze liquid out from the curds (your eggs will look like you served them on a still-wet plate). The issue with this is that escaped water may remove with it some water-soluble vitamins.
You’re eating the entire egg, and its usually served with veggies, you have a higher likelihood of getting in your daily greens
Omelets can be cooked for a longer period of time in order to fully cook the top of the eggs that may never touch the hot pan. In doing so, you have a higher likelihood of losing heat-sensitive micronutrients found in the yolk.
This cooking method involves cracking a whole egg into a oiled pan and fliping over once a side is properly cooked. The flip means you’re less likely to be consuming raw egg whites (which means more bioavailable protein!) and your yolk is still full of easily absorbed micronutrients. The oli used for cooking increase the caloric content.
A fat free cooking method = low calories. Crack egg into simmering water and allowing it to cook for 4 to 5 minutes. This results in cooked whites with a runny yolk. Eggs has to be fresh to use this method if not, you may end up losing a significant amount of the protein-rich whites in the poaching liquid.
Hard-boiled eggs are cooked in their shells in a pot of boiling water for 8 to 10 minutes. This length of cooking time allows both the egg white and egg yolk to solidify entirely.
This fat-free cooking method preserves the entire egg.
The possibility of overcooking the eggs can lead to significant nutrient losses. Well it’s just a slight possibility tho.
Eggs are placed in a pot of boiling water for 5 to 6 minutes. This length of cooking time will cook the white of the egg entirely while allowing the yolk to stay slightly runny.
Fat free= low calories
Slightly runny yolk=micronutrients preservation.
This is proven to be the best method of cooking an egg!
If you are trying to cut back on calories, choose poached or boiled eggs. These cooking methods don’t add any extra fat calories, so the meal will be lower in calories than fried or scrambled eggs or an omelette.
Hope you learnt a thing or two?
Have fun on your egg consuming escapades.
And stay tuned for the next blog post.