Cooking an egg to death ?

RobAMerc

Hi,
Can any of you enlightened souls tell me if an over cooked egg is nutritionally less valuable than an undercooked or even raw egg ?
if so how do you get the balance between raw and dead ?

Thanks
Rob

chin_grin

Protein + heat = denatures protein.

Also "raw and dead"? You mean cooked. It's already "dead". (opening a can of worms there!) :pac:

Found these articles if they're of any use.

http://jn.nutrition.org/content/128/10/1716.long

http://answers.yahoo.com/question/index?qid=20071004222007AA1WTEM

RobAMerc

thanks, but I was lost by sentence 2 !

What I mean by dead is "nutritionally dead".

Is there a happy medium between raw and just cooked enough that saves the denaturing of the proteins ?

JonSnuuu

if you cook an egg at all you're denaturing the proteins, that's why egg whites go white when cooked, the protein in the denatures and precipitates giving a white colour, I don't see why it would really affect the nutritional value of the egg though?

RobAMerc

johnt91 wrote: »

I don't see why it would really affect the nutritional value of the egg though?

Does denature not mean destroy ?

Parsley

RobAMerc wrote: »

Does denature not mean destroy ?

no, just breaks it down into constituent amino acids. which is what your body wants from protein anyway.

El_Dangeroso

I wouldn't eat raw egg white but runny egg yolk has more glutathione (the so-called 'master' antioxidant) than cooked.