Number 9: cooking affects nutrients. Overcooking eggs might reduce their protein value. Some studies suggest gentle cooking, like poaching, can help retain amino acids, the building blocks of protein. Try soft-boiling instead of hard-boiling. Check with your doctor if digestion is an issue.
Number 8: shells can carry risks. Eggshells may harbor bacteria if not handled well. Some anecdotal reports suggest washing eggs before use can lower contamination risks. Rinse under running water if needed. Consult a healthcare professional if you have a weak immune system.
Number 7: yolk color varies. The yolk’s hue depends on the hen’s diet, not quality. Research indicates darker yolks may have more antioxidants. Enjoy the natural color without worry. Check with your doctor if you monitor cholesterol.
