Egg and all the cooking forms with the egg nutrients

Egg

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years egg takes to it . indeed it is a best thing to take energy as a different sources.

Simple ways of egg cooking

Hard-Boiled

1. Place 4 eggs in a medium pot and fill with enough cold water to cover eggs by 1 inch. Place pot over high heat and bring water to a boil. Remove pot from heat and allow to sit, covered, for 12 minutes.

2. Pour off water and run eggs under cold water to cool.3. Tap eggs on work surface, then gently roll to loosen shell. Peel off shell.

Scrambled

1. In a medium bowl, whisk 4 eggs, 1 to 2 tablespoons cream or milk, salt, and freshly ground pepper until light and frothy.

2. In a 10- or 12-inch nonstick skillet over low heat, melt ½ to 1 tablespoon butter until bubbly.

3. Pour egg mixture into center of pan. As egg starts to set, use a heatproof spatula to scrape cooked egg into the center. Repeat, scraping and folding, until no liquid remains and moist curds form. Transfer to a warm plate and adjust seasonings; serve immediately.

Poached

1. Crack 1 egg into each of 4 ramekins. In a large straight-sided skillet over medium-high heat, bring 2 to 3 inches slightly salted water and 1 teaspoon white vinegar to a simmer.

2. Carefully slide one egg at a time into water, spacing evenly.

3. Partially cover pan and poach until white is firm (not runny) and yolk is opaque, 3½ to 4½ minutes. With a slotted spoon, remove eggs and season with salt and pepper; serve immediately.

Nutrients in Egg

Calories 155
% Daily Value*
Total Fat 11 g 16%
Saturated fat 3.3 g 16%
Polyunsaturated fat 1.4 g
Monounsaturated fat 4.1 g
Cholesterol 373 mg 124%
Sodium 124 mg 5%
Potassium 126 mg 3%
Total Carbohydrate 1.1 g 0%
Dietary fiber 0 g 0%
Sugar 1.1 g
Protein 13 g 26%

Vitamin A 10% Vitamin C 0%
Calcium 5% Iron 6%
Vitamin D 21% Vitamin B-6 5%
Vitamin B-12 18% Magnesium 2%

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