HomeCooking Boiled, fried, scrambled, poached: What are the healthiest types of eggs?

Boiled, fried, scrambled, poached: What are the healthiest types of eggs?

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Which eggs are healthiest?

Unlike organic eggs, pasture raised eggs, eggs are a cheap, yet high-quality source of protein. They are low in calories but high in nutritional quality, making them an excellent value for money. Nutrition is key when it comes to breakfast or lunchtime snacks since they provide such a lot of energy throughout the day and make you feel fuller longer! Eggs, especially omega 3 enriched eggs are a wonderful bargain in terms of a food source!

The egg color of the yolk is a very good indicator of the quality of the egg. The more vibrant and intense in egg color, the better it is for your health compared to paler eggs that may contain higher levels of cholesterol.

Yolks from cage free eggs, free range eggs are darker seems brown eggs than those from caged hens, as they are given more vegetarian feed, insects and seeds. Eggs from caged hens tend to be pale in color because their feed consists of corn, soybean meal and sometimes animal by-products which is poor for the health of the chickens! The deeper orange a yolk has, the better it is for your health.

Cage-free eggs are actually quite similar to conventional eggs, they make the healthiest eggs available eggs purchased for everyone. However, in the past, brown eggs cost, since it’s from cage free eggs that is organic feed, nevertheless, there are no nutritional differences.

Eggs including certified organic/ organic eggs can be bought in local farmers market. You can ask the store if the eggs are from vegetarian fed or vegetarian fed chickens or is it from cage free hens if you want organic eggs.

However, organic eggs cost more than the eggs from the egg-laying hens raised in battery cages.

A review of the different cooking methods

Regardless, if you’re following organic diet, chicken eggs are a wonderful, reach in vitamin D and adaptable food. They may be prepared in a variety of ways and go well with other nutritious ingredients, healthy fats, farm fresh milk and right cooking method.

They’re also less likely to cause bacterial infections and are therefore safer to eat.


Hard boiled eggs are placed in their shells in a pan of boiling water for 6–10 minutes, depending on how well cooked you want the yolk to be. The longer you cook them, the firmer the yolk will get.


Poached eggs are cooked in somewhat cooler water. They’re cracked into a pot of simmering water between 160 and 180 degrees Fahrenheit (71 and 82 degrees Celsius) and cooked for 2.5 to 3 minutes.


Fried eggs are cracked into a hot pan that has just a little bit of cooking fat in it. They can then be cooked “sunny side up,” which means the egg is fried on one side, or “over easy,” which means the egg is fried on both sides.


Baked eggs are heated in a hot oven in a flat-bottomed dish until the egg is firm.


Scrambled eggs are prepared by stirring over low heat in a hot pan with a wooden spoon until they have set.


Eggs are beaten, poured into a hot pan, and cooked slowly over low heat until they are firm in order to make an omelet. Unlike scrambled eggs, an omelet isn’t stirred once it’s in the pan.


Microwaves may be used to cook eggs in a variety of methods. It takes significantly less time to cook eggs in the microwave than on a stove. When it comes to cracking an egg, though, microwaving them inside their shells is usually not a good idea. This is due to the fact that pressure can rapidly build up inside them.

Cooking makes some nutrients more digestible

It’s also possible that the increased rubbing of skin-on egg’s shell on the inside of cups has contributed to this problem. Cooking both white eggs, brown eggs makes them safer to eat, and it also improves their bioavailability by making some nutrients easier to digest. The protein in eggs is one such example.

It has been discovered that cooked eggs are more digestible than raw ones. In fact, one research found that the human body can absorb 91% of the protein in cooked eggs, as opposed to only 51% in uncooked eggs.

Heat is responsible for the degradation of nutritional quality of best eggs, according to food scientists. The large protein components are distinct and curled up in complex, twisty structures in raw eggs.

When the proteins are cooked, the faulty connections that keep them in shape are destroyed. The proteins then combine with other proteins to form new relationships. These more soluble links in the cooked egg make it easier for your body to absorb.

The egg white and yolk soften, losing their thick gel consistency and transforming to rubbery and hard. Raw eggs can also limit biotin bioavailability.

Eggs are high in biotin, which is a vital nutrient involved with fat and sugar metabolism. It’s also known as vitamin B7 or H. In raw eggs, avidin, a protein found in the egg whites, binds to biotin preventing it from being absorbed by your body.

Eggs, on the other hand, are prepared at approximately 140°F (60°C), which causes structural changes to avidin, making it less effective at binding biotin. This increases biotin’s absorption.