To better understand the protein content in eggs and why the protein solidifies when boiling eggs, we invite you to read the article below!
1. Protein in Eggs
A large chicken egg contains about 7 grams of protein, specifically: The amount of protein in the egg white is 4 grams and the amount in the yolk is 3 grams.
A raw yolk from a standard large chicken egg provides the following: 55 calories – 2.70g protein – 4.51g fat – 184 milligrams (mg) cholesterol – 0.61g carbohydrates – 0.10g sugar – 0g fiber.
The protein in egg whites contains all nine essential amino acids.
Most of the protein is found in the egg white, which is low in calories. In fact, the egg white accounts for about 67% of the total protein in an egg. The protein in egg whites contains all nine essential amino acids in the amounts needed for optimal body function.
Protein can help suppress your appetite. Therefore, eating egg whites can help you feel fuller for longer. However, you can still obtain enough protein, especially if you are in the process of losing weight.
However, compared to the whole egg, egg whites contain fewer other nutrients. Whole eggs contain various vitamins, minerals, supplemental protein, and some healthy fats. Furthermore, despite their high cholesterol content, there is no link between egg consumption and an increased risk of heart disease.
2. Why Does Protein in Eggs Solidify When Boiled?
The protein in eggs solidifies when boiled mainly because the egg white is primarily composed of protein. This structural change in eggs after boiling is known as protein coagulation. Protein has the characteristic of denaturing when exposed to high temperatures, leading to coagulation and altering its original structure, becoming more solid. This is why the protein in eggs solidifies when boiled.
Normally, proteins have a characteristic three-dimensional structure. When subjected to heat, proteins lose their three-dimensional structure and become elongated. In this state, their hydrophobic ends are exposed, coming into contact with the surrounding water. Therefore, due to hydrophobic interactions, the hydrophobic ends turn back towards each other while the hydrophilic ends face outward, causing the protein to coagulate.
The structural change in eggs after boiling is known as protein coagulation.
3. Does Cooking Chicken Eggs Affect Protein Quality?
The protein in chicken eggs contains all nine essential amino acids in appropriate ratios. However, the amount of protein that the body actually absorbs seems to depend on how the eggs are prepared.
Eating raw chicken eggs only provides you with a small amount of protein. Some studies have evaluated the amount of protein absorbed from cooked eggs compared to raw eggs, showing that participants can absorb up to 90% of the protein in cooked eggs and only about 50% from raw eggs.
Another study found that healthy individuals consuming cooked eggs could absorb 94% of the protein, while only about 74% of protein from raw eggs was absorbed.
This indicates that cooked eggs make protein easier to digest and more accessible to your body. Additionally, consuming raw eggs carries health risks such as bacterial infections or food poisoning.
