Finally, how eggs are cooked also plays a role in how well they are digested. Overcooking can make proteins tougher and harder to process, while raw eggs carry a risk of bacterial contamination. A balanced method is boiling eggs for about 6 to 7 minutes—this keeps the whites firm, the yolk slightly creamy, and preserves most nutrients. Cooling them briefly in cold water afterward helps stop the cooking process. By paying attention not only to what you eat but also how you combine and prepare foods, you can get the most out of this already powerful ingredient.
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