Soft-boiled over hard-boiled: Unpacking the healthiest way to cook eggs

While eggs are a dietary staple, the debate about their most nutritious form - hard-boiled or soft-boiled - continues. We will explore this by delving into the realm of healthy eating. Uncover which egg preparation brings the most health benefits.

Eggs are an excellent protein source, with one egg fulfilling nearly 12% of an adult's daily protein requirement. The egg protein is also highly absorbable, which means about 90% of it can be utilized by our bodies.

Beyond protein, eggs comprise numerous vital nutrients, including:

• Vitamins A, D, E, and K,
• B vitamins, notably B12,
• Minerals such as calcium, iron, magnesium, and zinc,
• Omega-3 unsaturated fatty acids.

Thermal processing of eggs can degrade some nutrients. So it's crucial to avoid overcooking.

Hard-boiled eggs

Hard-boiled eggs are typically cooked for 7-8 minutes, causing the yolk to set fully and the white to harden. Sadly, this process results in the loss of critical nutrients such as vitamins A, D, E, and K.

Soft-boiled eggs

Soft-boiled eggs are cooked for about 4-5 minutes, in which phase the yolk remains runny, and the white barely solidifies. This is the optimal method to retain eggs' nutritional content.

Poached eggs

Poached eggs are simmered in slightly salted water for roughly 3-4 minutes. The yolk remains fluid, and the white solidifies only on the exterior.

Fried eggs

Fried eggs are pan-fried in hot oil for about 3-4 minutes. The yolk slightly sets, while the white fully solidifies.

Scrambled eggs

Scrambled eggs have multiple preparations. They are best simmered to solidify the white while keeping the yolk runny evenly.

Raw eggs

Raw eggs are commonly eaten in Japan. Yet, their consumption carries some risks, like salmonella bacteria contamination.

The decision between hard-boiled and soft-boiled eggs goes beyond gustatory preference, focusing mainly on their nutritional aspects.