Only according to scientific theory, boiled eggs can retain about 98% of the nutrition of our eggs.

But eggs fried in oil can only retain 90% of the nutrients, in fact, their nutritional value is almost the same.

Eggs are rich in high-quality protein, fat, cholesterol and other micronutrients, and are one of the best sources of nutrition for the human body. An authoritative magazine in the United States named the egg "the world's most nutritious breakfast", because the egg in addition to containing people familiar with the protein, cholesterol and other nutrients, it also contains can help the body antioxidant tryptophan and tyrosine two amino acids. Therefore, the antioxidant function of an egg yolk is equivalent to an apple, but its calories are only equivalent to half an apple or half a cup of milk. Eggs are rich in high-quality protein, and their amino acid profile is consistent with the amino acid profile of the human body, which is conducive to better absorption and digestion of egg nutrients. And eggs also have a lot of vitamins and minerals can not be compared to apples and milk.

Eggs can be eaten in a variety of ways, boiled, steamed, scrambled and fried. But different practices, the nutritional loss of eggs is not the same, the most total nutritional value is also different. Boiled eggs for 100%, fried eggs for 97%, tender fried eggs for 98%, the old fried eggs for 81.1%, boiled water, milk eggs for 92.5%, eaten raw for 30% to 50%. Thus, it seems that eggs are most nutritious when boiled. But hard-boiled eggs need to be chewed slowly, the body can be better absorbed and digested. Therefore, for the digestive system is not good for pregnant women in labor and infants and children, perhaps fluid egg soup and steamed eggs are the most suitable.