eggs
- Thread starter thebob
- Start date
livin large
Master Don Juan
It doesn't matter, as long as you cook them. Most people use a skillet, just crack the egg into the skillet and put it on the stove. I usually do mine scrambled (just mix it up while it's cooking - and I usually put some pepperjack cheese in with it).
You can also do scrambled eggs in a microwave - just cook it 30 seconds at a time in a bowl, then stir it.
You can also do scrambled eggs in a microwave - just cook it 30 seconds at a time in a bowl, then stir it.
WORKEROUTER
Master Don Juan
Yes it does.
Cooking eggs destroys nutrients, but eating too many raw eggs can lead to a biotin deficiency.
THe best way is to soft-boil them, but I prefer them boiled.
Cook em. But if you want them raw, go for it - don't listen to what anyone rabbits on about with regards to salmonella risks (nearly non-existant). But the body can process/utilize them better if they are cooked. Like the above dude said, soft boil is the way to go IMO.
livin large
Master Don Juan
I don't know which of the last 2 posts to quote...
Boiling an egg is cooking it. Temperature does destroy nutrients, not the method of cooking. The only vitamin of material value in eggs is B12 - 1 egg has 87% of the recommended daily value of B12. My multi-vitamin has 3,333% of the RDV. hmm...I wouldn't want to miss out on that other 87% now, would I.
Getting salmonella from eggs is nearly non-existant because most people are smart enough to cook them.
Also, don't worry about the cholesterol content of eggs. It is saturated fat, not cholesterol, that leads to problems. Eggs do have about 1.5g of saturated fat, so you don't want to have 4 eggs everyday...
FYI - about 1 out of 10,000 eggs is contaminated with salmonella. That doesn't seem like a lot, but it means the odds are against you if you're eating raw eggs over a period of time. If you did eat an infected egg, chances are you would just be sick for a week - back in the 80's when it was much more common I believe 14 was the highest number of deaths from the disease in a year.
Boiling an egg is cooking it. Temperature does destroy nutrients, not the method of cooking. The only vitamin of material value in eggs is B12 - 1 egg has 87% of the recommended daily value of B12. My multi-vitamin has 3,333% of the RDV. hmm...I wouldn't want to miss out on that other 87% now, would I.
Getting salmonella from eggs is nearly non-existant because most people are smart enough to cook them.
Also, don't worry about the cholesterol content of eggs. It is saturated fat, not cholesterol, that leads to problems. Eggs do have about 1.5g of saturated fat, so you don't want to have 4 eggs everyday...
FYI - about 1 out of 10,000 eggs is contaminated with salmonella. That doesn't seem like a lot, but it means the odds are against you if you're eating raw eggs over a period of time. If you did eat an infected egg, chances are you would just be sick for a week - back in the 80's when it was much more common I believe 14 was the highest number of deaths from the disease in a year.
