Boiled or Poached – Lower in calories and retain the most nutrients.
Fried in Butter or Oil – Adds fats and calories but enhances flavor.
Scrambled with Milk or Cheese – Increases calories and fat, but makes eggs more filling.
– Raw Eggs – Some people consume them for protein, but there’s a salmonella risk. –
Egg Yolks vs. Whites – Yolks contain more nutrients, but whites are lower in calories and cholesterol.
Pairing Matters – Eating eggs with fiber-rich foods balances blood sugar.
Cooking Methods Affect Cholesterol – High-heat cooking can oxidize cholesterol, while gentle cooking preserves nutrients.
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