How much does a chicken egg weigh, its benefits and harms

How many proteins are in 1 egg (white + yolk)

A significant part of the composition of the egg is made up of proteins - about 13 g per 100 g of product. In 1 piece first category, weighing 50 g - about 6.5 g. The amount of this nutrient in the protein and yolk is different. The yolk contains fewer amino acids, it has more calories, and the protein content does not exceed 16%. The main protein components in the yolk are phosphovitin, livetin, and vitellin.

When cooked, the product does not lose its beneficial properties. Protein content in a boiled egg: 1 pc. – 6 g, in 100 g – 12 g.

The protein contains a protein called ovalbumin (~ 68% of the protein composition), which has antibacterial and restorative properties, the rest is avidin, conalbumin, ovomucin and ovoglobulin. Thanks to a large number of useful amino acids, the product is perfectly absorbed by the body. The protein content of egg whites is 13%, the largest part being water – about 80%.

Fats in 1 egg, raw and boiled

The majority (160 kcal) comes from the yolks - more than 70%. The total fat content of a raw egg is 11%; when boiled, this figure remains virtually unchanged. One piece weighing 50 g contains 5.5 g of fat.

Yolks contain 30 g of fat (per 100 g), while whites have zero fat.

The yolk contains many unsaturated fatty acids. Some of them are linoleic, oleic, and stearic, representing, respectively, the groups of polyunsaturated, monounsaturated and saturated acids. Due to the cholesterol it contains, daily consumption of the product should be limited to 3 pieces.

BZHU table - nutritional composition of raw chicken eggs

Eggs are complete sources of microelements and vitamins. Due to its balanced composition, the product is recommended during dieting and heavy physical activity. It is used to increase muscle mass and burn fat deposits.

A chicken egg is an affordable, dietary, simple, tasty, inexpensive product that enjoys…

A chicken egg is an affordable, dietary, simple, tasty, inexpensive product that is very popular among consumers. Scrambled eggs, omelet, croutons - all these dishes are an excellent option for breakfast or dinner. People have been using this product for food since ancient times, so its beneficial properties are well known.

Chicken eggs come in two categories: table and dietary. On sale you can find products with the appropriate markings - C and D. A chicken egg is called dietary in the first 7 days, after it is laid by a chicken, and after a week it is already called a table egg.

In modern cooking, eggs are used everywhere. They are added to baked goods, desserts, first and second courses, salads, snacks, and even some drinks. There are many recipes that contain eggs. This product can not only be boiled in the shell or fried in a frying pan. Eggs can be cooked in the microwave, baked in the oven, and boiled in boiling water without shells.

Chicken eggs are an excellent source of nutrients. They contain healthy proteins, fats and carbohydrates, as well as vitamins and microelements important for human health. Unlike other protein products, eggs are absorbed by the body by 97-98%. Eggs are included in the diet of people who monitor their health and weight. The product has a unique composition, therefore it has a positive effect on the human condition.

Chemical composition

The composition of chicken eggs automatically transfers them to the category of healthy, nutritious food products. Per 100 grams they contain:

• vitamins – A, B1, B2, B4, B5, B6, B9, B12, D, E, H (biotin), K, PP, beta-carotene;
• macroelements - potassium, calcium, magnesium, sodium, sulfur, phosphorus, chlorine;
• microelements – iron, iodine, cobalt, manganese, copper, molybdenum, selenium, natural fluorine, chromium, zinc;
• digestible carbohydrates – disaccharides, monosaccharides;
• sterols - cholesterol.

It is worth mentioning the amino acids separately:

• essential – arginine, valine, histidine, leucine, lysine, methionine, cysteine, tryptophan, phenylalanine, tyrosine;
• replaceable - alanine, aspartic and glutamic acid, glycine, proline, serine.

And also fatty acids:

• saturated - myristine, pentadecane, palmitine, margarine, stearine, arachine;
• monounsaturated – palmitolein, heptadecene, olein, gadolein;
• polyunsaturated – omega-3, omega-6.

Chicken eggs: description

Chickens are a source of healthy meat and egg producers. They are bred in almost every corner of the globe. People started eating chicken eggs more than 2,000 years ago. Chicken eggs have an oblong shape, and depending on the age, breed, weight and diet of the bird, they can vary in size and color. The product consists of shell, protein and yolk. The color of an egg does not in any way affect its beneficial and nutritional qualities. In eggs, both the white and the yolk are equally healthy. The shell is also widely used in folk medicine and agriculture. In cooking, eggs serve both as a separate dish and as an ingredient for soups, salads, appetizers and other dishes.

Chicken eggs: composition

Eggs have a truly unique composition. They include 12 essential vitamins: A, E, D, PP, H, K, B vitamins, namely B1, B2, B4 and B9 and others. In terms of the amount of vitamin D, egg yolk is second only to fish oil. Chicken eggs contain the following micro- and macroelements: phosphorus, calcium, iron, iodine, cobalt, boron, copper, manganese, sulfur, magnesium, potassium and others. In addition, eggs are rich in essential amino acids.

Chicken egg white contains about 90% water and 10% protein. The yolk is made up of cholesterol and fat. In the total mass, the protein accounts for about 56%, the yolk is 32%, and the shell is 12%.

Egg yolk contains most of the fat, but it consists mainly of monounsaturated and polyunsaturated fatty acids. Saturated fatty acids are contained in smaller quantities.

Polyunsaturated fatty acids include:

• Linolenic acid – 2%;
• Linoleic acid – 16%.

Monounsaturated fatty acids:

• Oleic acid – 47%;
• Palmitoleic acid – 5%.

Saturated fatty acids include:

• Myristic acid – 1%;
• Palmitic acid – 23%;
• Stearic acid – 4%.

Eggs contain 96% of minerals, increased amounts of calcium, iodine, phosphorus, copper, cobalt and iron.

Nutritional value of chicken eggs [edit | edit code ]

An egg consists of egg white and yolk. The yolk contains proteins, as well as fats and cholesterol. Egg whites are 90% water and 10% proteins. The mass ratio of shell, white, and yolk is approximately 3:14:8 [1].

Composition of a whole egg [edit | edit code ]

The composition of a whole egg includes [ source not specified 2996 days

]: water (85%), proteins (12.7%), fat (0.3%), carbohydrates (0.7%), glucose, various enzymes (protease, dipepsidase, diastase), B vitamins.

Composition of egg white [edit | edit code ]

Egg whites are 90% water and 10% proteins.

List of egg white proteins:

• Ovalbumin (about 54%). Ovalbumin is the predominant protein in egg whites and was one of the first proteins isolated in its pure form in 1889.
• Ovotransferrin or conalbumin (12-13%). Ovotransferrin has an antibacterial effect and, in combination with lysozyme, shows antibacterial synergism.
• Lysozyme (3.4-3.5%). Lysozyme (muram > Composition of egg yolk [edit | edit code]

The yolk accounts for up to 33% of the liquid content of the egg.

The calorie content of the yolk is 352 kcal per 100 g, which is 8 times more than in the protein (44 kcal per 100 g).

The yolk of a 50-gram chicken egg is approximately 17 grams and contains approximately: 2.7 g of protein, 139 mg of cholesterol, 0.61 g of carbohydrates and 4.51 g of fat (according to USDA) [3]. Based on the mass of the yolk, this amounts to, respectively, 16% protein, 0.8% cholesterol, 3.6% carbohydrates and 26.5% fat.

Percentage of fatty acids in yolk:

Vitamin content [edit | edit code ]

100 g of chicken eggs contain the following vitamins [1]:

How many calories are in a chicken egg?

The calorie content of a chicken egg is directly related to its size. The calorie content of an average egg is approximately 70 kcal, a large egg will add approximately 80 kcal, and a very large egg will add approximately 90 kcal. So how many calories are in an egg?

Calorie content of eggs

is about 150-157 kcal per 100 g. Of which: proteins - 51 kcal, fats - 103 kcal, carbohydrates - 3 kcal.

If you buy large eggs, their calorie content will be higher. A pair of eggs is approximately 120-150 g.

How many calories in 1 egg

? One raw egg contains about 70 kcal.

Many people are also interested in: “How many calories are in a fried egg?” The calorie content of a fried egg can reach 350 kcal, depending on the amount of oil. So, for example, if you pour 1 tablespoon of sunflower oil into a frying pan, you will get an additional 152 kcal (1 tablespoon contains 17 g of oil = 152 kcal). If you are using a non-stick pan and adding just a few drops of oil, then there is nothing to worry about. If you pour butter from the heart or make scrambled eggs in lard, then the calorie content of the finished product will be much higher.

So, how many calories are in scrambled eggs from 2 eggs?

? Let's do simple calculations: 2 medium-sized raw eggs are approximately 120 grams = 188-190 kcal. Add the calorie content of the oil - 1 tablespoon (17 g) = 152 kcal. In total we get 190+152=342 kcal. For those on a low-carb diet, this figure may be too high. If you want to lose weight, then it is better to eat a couple of boiled eggs with vegetables for breakfast.

Calorie content of soft-boiled egg

– 95 ​​kcal (for an egg weighing 60 g).

Calorie content of hard-boiled egg

– 96 kcal (for an egg weighing 60 g).

Egg white calories

(23g piece) – 10 kcal.

Egg yolk calories

(20 g piece) – 70 kcal.

Calorie content of chicken chop in egg and flour

The calorie content and nutritional value of a chicken chop prepared from chicken breast fillet in egg, flour and cheese are calculated per 100 grams of the finished dish. The data given in the table is indicative and may vary significantly depending on the ingredients used.

Chicken chops are quite simple to prepare; it is best to fry them after dipping them in a mixture of eggs, flour and cheese. Our step-by-step photo recipe will tell you how to deliciously prepare this dish.

• Chicken fillet – 300 gr.;
• Cream cheese – 150 gr.;
• Egg – 2-3 pcs.;
• Flour – 3-4 tbsp. l.;
• Drinking water – 0.1-0.15 ml;
• Salt – 0.5 tsp;
• Dried ground garlic - 0.5 tsp;
• Pepper mixture - 0.5 tsp;
• Sunflower oil – as needed.

Step 1.

First you need to cut the chicken fillet into medium-sized pieces.

Step 2.

After which you need to carefully beat each slice through cling film.

Step 3.

After the fillet is beaten, you need to start preparing the leison. To do this, you need to take a capacious container and place cheese, grated on a fine salad grater, into it.

Step 4.

Then beat two eggs into it.

Step 5.

Then add all the spices: salt, ground garlic and a mixture of peppers. A certain amount of spice is given, but can be adjusted according to taste preferences.

Step 7

Then add the required amount of drinking water and mix.

Step 8

Then slowly stir in the flour, each spoon in order, so that flour lumps do not form. The lezon should not be thick, but not runny either. If necessary, this can be adjusted with water or flour.

Step 9

After the lezon is ready, you need to put the prepared chicken fillet in it. Then mix thoroughly with the egg-flour mixture and leave for a few minutes so that the fillet is saturated with spices.

Step 10

Next, you need to fry each chicken cutlet, soaked in a mixture of eggs and flour, until golden brown on both sides. To do this, pour a little sunflower oil into a well-heated frying pan. Then place the chicken chops so that they do not touch each other.

Step 11

Chicken chops in eggs turn out very tasty, airy and have a very pleasant aroma. Anything can be served as a side dish for this dish, and potatoes are the easiest and fastest option. When serving, the dish can be decorated with herbs.

Similar recipes:

Chicken breast and eggs are those products that will always help out the housewife in a difficult situation. Have guests suddenly arrived? Look in the refrigerator, you probably have all the ingredients to prepare a delicious dish. After all, any recipe that includes chicken and eggs requires a minimum amount of the simplest ingredients.

Chicken eggs: beneficial properties

Eggs have a unique composition, which is why doctors and nutritionists often talk about their beneficial properties. Overall, it has been proven that:

• Eating chicken eggs serves as an excellent prevention of diseases of the cardiovascular system;
• Protects against cataracts and has a beneficial effect on vision;
• Significantly reduce the risk of developing cancer, including breast cancer;
• They have a beneficial effect on the digestive system and also help cope with peptic ulcers;
• Eggs have a beneficial effect on the functioning of the brain, increase mental abilities and improve memory;
• The product saturates the body with beneficial vitamins and minerals that help strengthen the immune system;
• They benefit bone tissue, since the vitamin D contained in eggs promotes the absorption of calcium, which is vital for the development of a strong skeleton;
• Very useful for muscle growth and development, which is due to the fact that egg white is much more effective than milk protein or beef protein;
• Eggs are an antidepressant, improve mood, and have a positive effect on the nervous system;
• The product improves the condition of nails, hair and teeth;
• They are an integral element of the diet of athletes and all people leading an active lifestyle;
• Eggs contain folic acid, so they are useful not only for women planning a pregnancy, but also for pregnant and lactating women;
• Eggs are a healthy product for men because they improve sperm quality, which is also important when planning pregnancy;
• Scientific studies have confirmed that eating a couple of boiled eggs for breakfast helps you lose weight.

Useful properties of eggs

There is no doubt about the benefits of eggs, so they must be on the menu of anyone who monitors their diet and health. They contain the entire set of essential and nonessential amino acids, vitamins, and fats that a person needs, as well as fats from which our body draws energy and “building material,” including for the synthesis of hormones.

• Positive effect on the immune system thanks to vitamins
• Helps fight gastrointestinal problems
• Reduce the risk of developing cardiovascular diseases and cancer
• Improves vision, is a good prevention of cataracts
• Increases bone strength due to high vitamin D content
• They are of great importance in building muscles, especially since egg proteins are absorbed better than meat or dairy products
• Improves the functioning of the male reproductive system
• Stimulates brain function, strengthens memory

Boiled eggs do not lose their properties, so it is best to eat them in this form. Experts differ regarding their benefits and safety in their raw form, but most still recommend heat treating eggs.

Chicken eggs: contraindications and possible risks

The main danger that chicken eggs can pose is the possibility of becoming infected with salmonellosis. Doctors recommend rinsing eggs under warm water, washing your hands thoroughly before preparing food, and not eating raw food. Raw egg lovers risk more than others.

Excessive consumption of eggs puts a lot of stress on the kidneys.

There is an opinion that chicken eggs, namely the yolk, contain an excessive amount of fat and increase cholesterol. In connection with the existing theory, many athletes eat only proteins, fearing the fat from the yolks. However, recent studies have shown that eggs contain a substance - lecithin, which balances the level of “bad” and “good” cholesterol, which makes the product absolutely safe. Thus, it was found that eggs have no effect on increasing “bad” cholesterol, but, on the contrary, are an excellent preventative against atherosclerosis. Therefore, anyone who wants to improve their health and lose weight can eat chicken eggs without fear.

The benefits of a chicken egg are simply colossal. Both the white and the yolk are useful in their own way, and together they represent an almost ideal (from a nutritional point of view) product. Egg white is much healthier than fish, dairy or meat. It is chicken protein that is most easily absorbed by the body and brings continuous benefits. Eating eggs helps strengthen the immune system and speed up recovery from certain diseases.

The yolk is a treasure trove of vitamins and beneficial elements. It contains biotin, lecithin and choline, as well as vitamins A, B and E. In addition, it saturates the human body with phosphorus and iron. Phosphorus, in turn, has an excellent effect on the nervous system and brain function.

Average weight of a chicken egg

There are several categories of eggs, which are determined according to weight:

There are also dietary ones, which are marked “D”. Ordinary canteens are marked with the letter “C”. The only difference between them is the shelf life.

The benefits and nutritional value of this product are an indisputable fact, but everything must be eaten in moderation. An excess of beneficial elements can harm the body, which should be avoided.

Egg

- a common food product. Due to their availability, chicken eggs are currently the most widely used, although any bird eggs can be eaten by humans. In addition, there is the practice of eating the eggs of some reptiles (for example, turtles).

Boiled chicken eggs: calorie content, composition, benefits and harm

The parts of a chicken egg differ not only in composition, but also in taste. The white and yolk are often used separately in cooking. Chicken eggs are subjected to various types of heat treatment, and are sometimes used raw. Eggs are usually boiled, fried, or baked. There are also recipes for pickled and stuffed eggs.

In fact, boiled eggs are a food product that has undergone heat treatment and is used as a separate dish or as an ingredient in main dishes, snacks, desserts, etc. Eggs serve as a filling for baked goods, as well as meatloaves, fish casseroles, etc.

Boiled eggs retain all the beneficial vitamins and minerals, so a boiled egg breakfast or snack is a great way to satisfy your hunger. Doctors, nutritionists, and athletes talk about the benefits of eggs.

There are 3 main types of boiled eggs:

• Boiled egg;
• Hard boiled egg;
• Boiled egg “in a bag”.

Chicken eggs can be boiled for a couple of minutes, or you can cook them for 10 minutes. It all depends on what result you want to get. During cooking, you can add salt to the water to prevent the egg from leaking if it cracks during cooking.

• The soft-boiled egg is cooked for 2-3 minutes.
• Egg “in a bag” – 5-6 minutes.
• Hard-boiled egg - up to 10 minutes.

Chicken eggs can be baked in the oven along with cheese and vegetables, you can fry classic scrambled eggs, or you can make a very tasty omelet. In addition, eggnog is made from eggs; they are added to dough, cutlets, and cocktails. Eggs can even be pickled or salted. There are no limits to the flight of fancy. The product goes well with vegetables, herbs, and cheese.

How to properly store eggs?

Storage rules:

• It is best to store eggs in the refrigerator, but not on the door, as is commonly believed, but on the bottom or middle shelf.
• At the same time, they must be packaged in a closed container (there are special plastic ones on sale, but the one in which they were originally packaged is also suitable).
• Many microbes penetrate through the pores of the shell, but the shell itself is contaminated. Therefore, it should not come into contact with other products.
• It is believed that it is better for the eggs to lie with the pointed end down.

Chicken eggs are very healthy; they contain many vitamins and minerals essential for health. It is imperative to eat them. At the same time, even if you are on a diet, you can correctly calculate the calorie content of the product, taking into account the weight, and eat your favorite dishes without fear for your figure.

How many eggs can you eat in a week?

No one doubts that eggs are a very healthy product. However, for many years there has been debate among doctors and nutritionists about how many eggs can you eat per week? Some experts say that the optimal amount is 2-3 eggs per week, others say that you can consume up to 5 eggs, and still others advise not to limit yourself at all. Who is right? According to recent studies, eggs do not raise cholesterol levels, so they can be eaten almost every day. People who already have problems with cholesterol should limit their consumption of this product.

For example, bodybuilders, when preparing for competitions, can eat up to a dozen eggs a day, in addition to other foods. In addition, there are several popular diets based on eating 2 to 4 eggs per day.

Older people tend to believe that eggs are a dangerous product and should not be eaten more than twice a week. Modern science refutes these ideas and finds new evidence that frequent consumption of eggs and high cholesterol are in no way interconnected.

A person who leads an active lifestyle and plays sports can eat as many eggs as he wants, but without overeating. It is important to remember that any, even the most healthy product, if consumed excessively, turns into poison. If the cholesterol level is no longer normal, or there are kidney and liver diseases, then it is better to give up eggs or reduce them to 2-4 eggs per week. The norm can only be determined by a doctor after an examination.

An egg has a lot of calories. This value will be directly affected by the size, origin and type of egg. For example, an average chicken egg contains 70 kcal. If you look under the “microscope”, you can find a clear imbalance, which is expressed in the following:

• Protein – 20 kcal.
• Yolk – 55 kcal.

Interesting fact!
Nutritionists recommend eating 2 eggs for breakfast and dinner.
Those who are on a diet are constantly counting the calories in eggs. Their quantity directly depends on the cooking method. On average, the calorie content of one egg ranges from 70 to 90 kcal. But as for the method of preparing them, the calorie content is different. For example, if you fry an egg in oil, it will have more calories than a boiled egg. If 100 grams of raw eggs account for 100 kcal, then 100 grams of fried eggs account for 120-150 kcal.

Also, a soft-cooked egg will have more calories than a hard-cooked egg. Why? This is explained by the chemical processes that occur in the egg under the influence of temperature. As a result, we get the following numbers:

• Hard-boiled egg – 60-70 kcal.
• Soft-boiled egg 70-90 kcal.

As you can see, the number of calories in such eggs remains relatively small. Especially when compared to fried eggs in oil. The conclusion is obvious: if you are on a diet, then completely eliminate fried eggs from your diet. As an exception, you can use non-stick frying pans, which allow you to do without oil.

Some athletes eat only proteins. They contain fewer calories and also have no cholesterol. The numbers speak for themselves:

• Protein for 1 egg – about 17 kcal.
• Fried in oil – about 50 kcal.

As a result, an obvious conclusion arises: for the diet, it is best to use hard-boiled eggs in the diet, since they contain the fewest calories.

Interesting fact!
To prevent the egg from bursting during cooking, place it in cold water. In this case, the water should completely cover the surface of the egg.
In order to correctly achieve the required caloric content of the egg, the boiling time of the water should be observed.

• Hard-boiled eggs – after the start of boiling, 9 minutes.
• Soft-boiled eggs – after the start of boiling, 3 minutes.

Interesting fact!
It is prohibited to boil eggs for more than twenty minutes! Due to the high temperature, harmful substances begin to be released.
If, on the contrary, you need more calories, then powdered eggs would be a suitable option. It contains:

• Carbohydrates – 4.5 g.
• Fats – 37.3 g.
• Proteins – 46 g.

Well, how many calories are in egg powder? Quite a lot – 542 kcal!

How many calories are in a boiled egg? What is its use?

The calorie content of boiled eggs is not much different from raw ones. There are 159 kcal per 100 grams of product. Separately, I would like to say about the usefulness of a boiled egg, namely its protein. It is perfectly absorbed in the human body. Almost immediately it works to create proteins in the human body. Moreover, it is able to strengthen human immunity. As you can see, eating a boiled egg is useful not only from a dietary point of view, but also for health in general.

How many calories are in a raw egg? What is its use?

On average, one raw egg contains 70 kcal (157 kcal per 100 g of product). Eating raw eggs is beneficial. Especially if you play sports, there are special techniques using raw eggs that promote growth and increase muscle mass. Often athletes have to take ten raw eggs in one morning. But not everyone shares this idea of ​​eating eggs.

Nutritional value of eggs

As mentioned above, an egg contains a white and a yolk. Protein contains important amino acids for human life. It is absorbed almost 100% in the body. The calorie content of protein is a quarter of the total weight of the egg. Protein contains no fat. The protein contains the following components:

• 0.7% - carbohydrates.
• 0.3% - fats.
• 12.7% proteins.
• 85.5 – water.
• B vitamins.
• Enzymes (diastase, dipepsidase, protease).

As for the nutritional value of the yolk, its composition contains a much larger list: carbohydrates, fats, vitamins, vitamins A, E and group B, manganese, iron, calcium. By content in percentage:

• 2.7 g – proteins.
• 0.61 g – carbohydrates.
• 4.51 g – fats.
• Polyunsaturated fatty acids – 18%.
• Saturated fatty acids – 28%.
• Monounsaturated fatty acids – 52%.

The yolk contains on average up to 210 mg of cholesterol.

Interesting fact!
Studies have shown that cholesterol in yolk is stabilized by lecithin. For this reason, it is safe to eat eggs if your cholesterol levels are normal!
Otherwise, egg consumption should be limited. With this problem, plant fiber perfectly removes excess cholesterol.

All this equals 55 kcal in the yolk! All this information will be useful to you, because now you can understand and understand the nutritional value of eggs. The following aspects can be highlighted that highlight the beneficial properties of eggs:

• Eggs have beneficial substances for hematopoiesis.
• Prevents the formation of cataracts by protecting the optic nerve.
• Found in the yolk of eggs, lycite strengthens memory and increases mental performance.
• Bones and teeth are strengthened.
• The contained vitamin E prolongs youth and beauty.
• Promote weight loss and boost the immune system.

So, as you can see, eating eggs does not entail any harmful consequences. Of course, balance is necessary in everything. And for those who want to lose excess weight, counting the number of calories in a chicken egg is an important necessity. Good health to you!

The chicken egg takes pride of place in almost all diets. Such popularity is due to its uniqueness, which fully fits into the formula: “Eat and don’t get fat!”

Calorie content Hard-boiled chicken egg. Chemical composition and nutritional value.

How many calories are in a boiled egg - hard-boiled and soft-boiled?

The energy value of a chicken egg depends on its weight and cooking method. 100 grams of raw product contains approximately 160 kilocalories. A medium-sized egg weighs from 40 to 60 g. By weighing the egg, you can find out its calorie content; it will vary, but is approximately 80 kilocalories. The calorie content of yolk and white is very different. The number of calories in the yolk is three times higher than that of the white, i.e. there are about 60 of them in it, but in protein there are only 20.

Under the influence of high temperatures, a number of chemical changes occur inside the shell. As a result, the calorie content of a boiled egg may be less than that of a raw one. There are many ways of heat treatment: hard-boiled, soft-boiled, poached egg, in a bag.

• If an egg is hard-boiled, then it will no longer contain 80, but approximately 70 kilocalories, and its protein will contain only 17 kilocalories.
• A soft-boiled egg (or with a slightly hardened white - in a bag) retains almost everything, but the calorie content of a boiled egg prepared in this way remains unchanged, like a raw one.
• A French poached egg is prepared in non-boiling water (using poaching): pour a spoonful of vinegar into boiling water, reduce the heat, mix the water and vinegar clockwise, pour the egg with the preserved yolk into the center of the funnel, cook for two minutes and remove the egg cloud with a slotted spoon. Only the white hardens, which prevents the yolk from leaking out, so the calorie content of such a dish is similar to the “in a bag” method, i.e. approximately 80 kilocalories.
• When frying, a lot of oil is used, the calorie content increases to 120, which is much more than the calorie content of a boiled egg. Plus, a harmful crust appears, so scrambled eggs are not considered in dietary nutrition.

Energy value of a boiled egg depending on the cooking method:

• Hard-boiled egg - 70 kcal
• Soft-boiled egg - 80 kcal
• Poached or poached egg – 80 kcal

To cook or not to cook – that is the question. What is the best way to eat eggs?

Despite their low calorie content, hard-boiled eggs are not the most optimal product for a diet, because... During intensive heat treatment, a significant percentage of nutrients are lost, and the boiled yolk is digested in the stomach for more than three hours.

On the contrary, a soft-boiled egg is digested almost one hundred percent and takes no more than an hour and a half to digest.

Why then waste time on cooking if raw eggs contain the most nutrients. It turns out that eating raw eggs is a risky activity for several reasons:

• Danger of infection by harmful bacteria – salmonellosis.
• The presence in raw eggs of an inhibitor of the enzyme trypsin, a substance that greatly inhibits the digestion process.
• The formation of a strong bond between the protein avidin and biotin (vitamin H), a compound the body is unable to absorb or digest.

All these negative factors can be eliminated by heat treatment at a temperature of at least 70 - 80 degrees. Thus, the most preferable option is a soft-boiled egg or “in a bag”.

To properly boil an egg, you need to keep an eye on the time, because... Yolk and white react differently to temperature.

1. To soft-boil an egg, place it in cold water, wait until the water boils, reduce the heat and cook for 2 minutes (the white and yolk will be liquid) or 3 minutes (the yolk is viscous and the white is almost solid).
2. For the “In a bag” option, you need to boil the egg for about 4 minutes.
3. To get a hard-boiled egg with a dense white and yolk, it must be boiled for 8-9 minutes.

The longer an egg is cooked, the more its taste decreases - the white becomes like rubber, the yolk becomes covered with a grayish coating, hydrogen sulfide is released, which gives a rotten smell.

An analogue of a boiled egg is an omelet; it is most beneficial to steam this dish. It can be made in a special double boiler, slow cooker or water bath. The whole process will take no more than half an hour:

1. you need to beat the eggs with salt and milk (1-2 tablespoons per egg)
2. pour the mixture into a mold greased with butter (preferably metal, for a multicooker you can also use silicone)
3. place in the multicooker on a special tray, on the “Baking” mode for 20 minutes, after pouring a glass of water into the bowl