Boiling eggs keeps the nutrients locked inside the shell, with minimal nutrient loss since no oil or high heat is involved.
Poaching uses lower temperatures and water, which prevents the oxidation of cholesterol and preserves vitamins like vitamin D and B12.
Steaming eggs gently cooks them with moist heat, preserving more antioxidants and delicate nutrients compared to frying or baking.
– If done over low heat with minimal oil, scrambling keeps proteins intact and prevents harmful compounds from forming. –
– Baking eggs at moderate temperatures avoids direct heat contact, which helps retain nutrients, especially if cooked without excess oil or butter. –
– Quick and uses short bursts of heat, which reduces nutrient breakdown — especially when using little to no water. –
1. This precise, low-temperature method perfectly preserves protein structure, vitamins, and antioxidants due to gentle, controlled cooking.