In protein, compared with boiled eggs, fully cooked eggs will make protein better digested and absorbed. Of course, if the eggs are boiled "too old", excessive solidification of protein will also affect digestion and absorption; In terms of fat, from hard-boiled eggs to fully cooked eggs, it does not increase or decrease.
In terms of vitamins, for example, B vitamins may be lost in the process of egg cooking, but this loss is not great; In terms of minerals, there is not much difference in content and absorption between boiled eggs and fully cooked eggs. It can be seen that the nutritional difference between boiled eggs and fully cooked eggs is not obvious.
It must be admitted that eggs are actually a kind of food easily infected by bacteria, and the main pathogen is Salmonella. However, this kind of bacteria has poor heat resistance and will be completely killed in the environment above 7 1℃.
In other words, the higher the temperature, the more thoroughly the bacteria are killed and the safer it is. Therefore, in terms of safety, eating boiled eggs is the most secure, while eating raw eggs is the most risky.
The cooking method of eggs is nothing more than frying, frying, steaming and boiling. Because eggs contain high fat, cooking with fat not only greatly reduces the nutritional value of eggs, but also increases people's fat intake during eating, so it is not recommended to eat fried eggs and fried eggs too much.