Boiled eggs are considered a staple breakfast in many cultures, valued for their high nutritional content and ease of preparation. Recently, scientists have suggested a new method of cooking eggs that enhances their flavor and increases their polyphenol content, compounds known for their antioxidant properties.
اضافة اعلان
The "Periodic Cooking" Method
Researchers have developed a technique called "periodic cooking," where the egg is alternated between boiling water at 100°C and warm water at 30°C every two minutes, for a total of 32 minutes.
This method results in soft egg whites and creamy yolks, while also increasing the polyphenol content in the yolk, which enhances the nutritional value of the egg.
The Importance of Eggs for Health
Eggs are among the most nutritious foods, as they contain essential proteins, vitamins, and minerals. They help boost brain health due to their choline content and promote eye health thanks to lutein and zeaxanthin. Additionally, they contribute to strengthening bones and teeth with vitamin D and phosphorus, as well as supporting muscle growth and the immune system.
Nutritional Value of Eggs
A large boiled egg (about 50 grams) contains:
Calories: 78 calories
Protein: 6.3 grams
Fat: 5.3 grams
Carbohydrates: 0.6 grams
It also contains important vitamins and minerals such as vitamin B12, vitamin D, vitamin A, iron, zinc, and selenium.
In Conclusion:
Using the "periodic cooking" method, you can enjoy a boiled egg that is rich in beneficial nutrients, enhancing overall health and adding variety to your breakfast meals.
