Wednesday, November 9, 2011


Eggs are a good source of low-cost high-quality protein, providing5.5 grams of protein (11.1% of the daily value for protein) in one egg for a caloric cost of only 68 calories.  Another health benefit of eggs is their contribution to the diet as a source of choline. Although our bodies can produce some choline, we cannot make enough to make up for an inadequate supply in our diets, and choline deficiency can also cause deficiency of another B vitamin critically important for health, folic acid. One large egg provides 300 micrograms of choline from the yolk. In addition to its significant effects on brain function and the nervous system, choline also has an impact on cardiovascular health. eggs are an  excellent sourceof vitamin K, a very good source of selenium, iodine, and vitamin B2,  molybdenum, phosphorous, vitamin B5,vitamin B12 and vitamin D. people were scared of eating eggs because of the cholesterol in the egg yolks. Now research has found that eggs also raise good cholesterol that bodies need.

Hard Boiled Egg :
Hard boiling egg is a great way to eat egg. When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a blue colored ring around the yolk, and has somewhat sulphuric taste. Here’s a perfect way for cooking hard boiled eggs.
·        Place the eggs in a sauce pan and pour some water. The level of water should be more and the eggs should be submerged into the water.
·        Cook the eggs on medium high for exactly 15 minutes. If the cooking time exceeds 15 minutes, then the eggs will react with the sulfur and blue ring is formed around the yolk.
·        Turn off the heat and leave them for 5 minutes.
·        Now, drain all the hot water and pour cold water into the eggs and let it stay until the eggs are cooled.
·        Finally, when the eggs are completely cooled, peel the eggs.
·        If you want to use the hard boiled eggs for later use, refrigerate them without peeling. You can even refrigerate the boiled eggs for a week by not peeling them.
Note : The boiling time of egg may increase or decrease depending upon the number and size of eggs.


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