In: Biology
Eggs can be a good breakfast choice because they can be cooked quickly and in many different ways. Eggs have been eaten for thousands of years, all over the world. Hard-boiled eggs are commonly used for dying Easter eggs, but a soft-boiled egg can make a yummy breakfast or snack.
One large egg has about 75 calories, many essential nutrients, lots of high-quality protein, various vitamins, multiple minerals, choline, folate and riboflavin. Eggs can help you maintain muscle strength as well as promote a healthy brain and eye function. The yolk contains the fat of the egg, most of the vitamins and minerals, and about half of the protein. The albumen (egg white) is mostly water (about 90 percent) and protein (about 10 percent).
In a raw egg the proteins in the egg are folded and curled up tight. But when you cook an egg, the heat causes its proteins to uncurl so that they interact with one another, forming a network of connected proteins. In a soft-boiled egg the white is firm but the yolk is between runny and solid—in other words, the yolk should be viscous, or thickened and sticky.
So there can be various ques based on above mentioned knowledge such as
Q1=what are the hard boiled and soft boiled eggs?
Q2=how much calorie an egg contains?
Q3=which protein egg contain mainly?
Q4=what are the health benefits of eggs?
Q5=how much water content and protein content an egg contain ?
Q6=what changes takes place after cooking an egg?