What is the best way to boil eggs ?

Question

also how does the nutritional value change in eggs after cooking

Answer 1

The basic principle of cooking an egg is to use a medium to low temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become tough and their surface may turn grey-green. Eggs, other than hard-cooked, should be cooked until the whites are completely coagulated and the yolks begin to thicken.

There are five basic methods for cooking eggs – Boiled, Poached, Baked, Fried and Scrambled. 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 and cooking prevents this from happening. Moreover, microorganisms (like salmonella bacteria which may be present in the egg) are also destroyed after cooking.

Method :

Place eggs in a saucepan with enough cold tap water to cover completely by 1 inch. Bring to a boil over high heat. Once the water is brought to a rolling boil, promptly reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes. Remove from heat and immediately place eggs under ice cold water or in a bowl of iced water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking, an unsightly dark greenish ring will eventually appear on the outside of the yolk. The hydrogen in the white combines with the sulphur in the yolk to form the green ring. This ring is harmless but less attractive looking.

Answer 2

Umm... It's two different questions. Depends on what kind of finish product you want, you can boil eggs slowly to prevent cracks, or high heat boil which cook the eggs fast.

As for the nutritional value, an egg's nutritional value does not change with different ways of being cooked. However, if eggs were to be cooked to the point that the eggs remain soft or half raw. Human digestive system can absorb the most amout of nutrition out of the eggs before they turn into bowel movements.

I usually fry eggs to get the raw texture. Boiling is a lot harder, especially doing it without taking the shells off.


XR

Answer 3

In order for eggs not to crack, it is best to leave them out of the fridge for a while, before putting them into boiling water. Then punch their bottom with one of those gadgets they sell for this purpose. That way, you are almost sure they will not crack. If you want soft-boiled eggs, it will take 4 minutes after the water starts boiling again and 7 minutes for hard-boiled.
As for nutrition, I don't think the value changes with boiling.

Answer 4

I don't know about the nutritional value, but the best way to boil eggs is put them in a pot of cold water, and bring to a boil, once they reach a boil, turn off the heat & leave them in the water for 10 minutes.

Answer 5

It will depend on wether you're on a nutrition or now not. If you're then the boiled eggs are a higher choice however you should not devour them with mayonnaise cream or anything! You too can use a bit of little bit of olive oil to fry the scrambled eggs and so they're healthful in some way:)

Answer 6

I don't think the nutritional value changes significantly.

Boil them in gently boiling water to avoid cracking the shell. Add a teaspoon of vinegar to the water (2 cups of water). This will make the shell easier to remove after.

Answer 7

the previous answer is a working method, except you must remember to use a medium-sized pan of water. If you use a small pan, just large enough for the eggs, the water will not retain enough heat to hard-boil the eggs.

Answer 8

I find that water works best for boiling eggs.

Otherwise try blowing real hard.