Are there nutritional differences between boiling, frying or scrambling and egg ?

Question

I use some oil when frying or scrambling on a no stick pan..

Answer 1

(Chicken hen ) Eggs, are one of the the most common and economic, balanced, nutrition sources & highest complete protein food intake, added iron, phosphorous, potassium, folic acid, calcium, choline. While albumen is the egg white containing protein (B-complex; mostly water; very little, if any fat) the yolk contains vitamins A, D, (fat-soluble) has good cholesterol (high lipodensity). Studies have shown that the body is not affected as much by the eggs cholesterol as it is in other high cholesterol foods such as some meats (e.g. luncheon meats are "pressed" & have a lot of salt.) The market is pushing for egg production using omega-3 polyunsaturated fats, some studies say if this method is any healthier.

Once the hens lay the eggs, freshness degree goes down then chemically industrialized, commercial transport and shipped out, by this time much of the nutrition is lost once it reaches the store.


Boiling eggs too quickly evaporates gas; at too high of a temperature, prolonged heating, burns, and destroys nutrition and taste further. Light cooking oils, such as sunflower, have a good supply of vitamin E to fortify nutritious cooking. Drizzle avocado oil (good vitamin E supply) on [cold] egg salads. Toss in fresh herbs, citrus, vegetables, and spices for variety in flavor and balanced nutrition. Look at cooking oil/combination labels for different flavor results. Using an iron pan is good because it gives a slow, even heating; the eggs absorb iron content when fried, scrambled and provide a healthy benefit. If a boiled egg is overcooked, a greenish ring sometimes appears around the egg yolk. This is a manifestation of the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring can affect the egg's taste; overcooking, however, harms the quality of the protein (chilling the egg for a few minutes in cold water until the egg is completely cooled prevents the greenish "ring” from forming on the surface of the yolk.)

Brown color eggs have the same nutrition and taste as the more common white color eggs eaten. The only difference -- brown eggs are more expensive than the white eggs.

Egg 'net refresh,

Answer 2

The egg itself will be the same... it's what you add during the cooking process that will effect the nutritional content.

Boiling is probably a low calorie approach since water has no calories.

Frying and scrambling is done in a frying pan where you usually add oil for flavor and for not sticking to the pan. The amount of oil you use effects the calories. Cooking dry in a non-stick pan will have the smallest effect.

Answer 3

If you use butter or oil to fry/scramble in the pan that will increase the fat content and calories.
If you use PAM or other cook spray when frying/scrambling that has 0 calories/fat
Of course milk used in scrambling also adds to fat and calories!
Otherwise, it doesn't make a difference.

Answer 4

Remember this, if it is fried, I could have died. If it was boiled, my body won't get spoiled.