Explains science behind cooking eggs from @denny_dure
The creator presents a counterintuitive health claim that scrambling eggs is the least healthy cooking method. He breaks down the egg into its two parts—the white and the yolk—explaining the different effects of heat on each, citing scientific studies to support his points about protein absorption and nutrient degradation. He concludes by providing actionable advice on the healthiest ways to cook eggs, such as sunny-side up or soft-boiled, to maximize their nutritional benefits.
Creator: @denny_dure on Instagram
Transcript
Did you know that scrambling your eggs is the least healthy option? See rank egg has two completely different parts that respond to heat in completely different ways. And cooking them the same way is kind of missing the point. The white is where the protein is. Research out of the Journal of Nutrition found that when you eat a raw egg white your body only absorbs about 51% of the protein. Cook it and that jumps to 91%. Heat actually unfolds the protein structure and makes it digestible. So yes,
Topics: Nutrition, Health, Cooking, Science
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