Is it true that when you cook eggs...?

Question

they loose a significant amount of protein through the cooking process vs when they are raw?

Answer 1

False. "Protein" is part of the make-up in the structure of an egg whether cooked or raw. Any lose of the proteins would break down the science of molecular structure of the product.

Answer 2

Most of the amino acids (protein) in an egg are found in the white. The yolk is mostly fat. The amino acid content of a raw or cooked egg is basically the same, no matter how you cook it.

Cooking denatures protein. Denature means changing the structure of protein. A cooked egg tastes better than a raw egg and is more appealing.

The nutritional composition of raw and cooked egg is the same. However, the avidin in raw egg whites destroys biotin also found in raw egg whites. Cooking prevents this from happening.

If you hard-boil an egg (whole egg cooked in boiling water), sometimes a green ring will form around the yolk. This happens from boiling eggs too rapidly for too long a time. The hydrogen in the white combines with the sulfur in the yolk to form the green ring. This green ring is harmless, but less attractive looking.

Answer 3

It's true they lose some, but there is still a lot of protein in cooked eggs.

Answer 4

No, that is not true.

The protein changes, however, due to the heat. This is called "denaturing" the proteins, but it totally digestable and a good quality protein.

Answer 5

EPIC is correct. Also when you cook eggs you are usually adding some sort of fat as well -like butter or oil if frying.