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How Much Protein Does A Hard Boiled Egg Have?

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Tess Langley Profile
Tess Langley answered
A hardboiled egg contains about 4 grams of protein and 20 calories in the egg white while the whole of the egg has about 6 grams of protein and 80 calories.

Boiled eggs are eggs, typically chickens' eggs, cooked by immersion in boiling water with their shells unbroken. Eggs cooked in water without their shells are known as poached eggs, while eggs cooked below the boiling temperature, either with or without the shell, are known as coddled eggs. Hard-boiled eggs are either boiled long enough for the egg white and then the egg yolk to solidify, or they are left in hot water to cool down, which will gradually solidify them, while a soft-boiled egg yolk, and sometimes even the white, remains at least partially liquid.

The egg timer was so-named due to its common usage in timing the boiling of eggs. Boiled eggs are a popular breakfast food in many countries around the world.

Hardboiled eggs are boiled for longer than soft-boiled eggs, long enough for the yolk to solidify. They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as egg salad, Cobb salad and Scotch eggs, and may be further prepared as deviled eggs. Hardboiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized egg slicers exist, to ease slicing and yield even slices.

There are several theories as to the proper technique of hard-boiling an egg. One method is to bring water to a boil and cook for eight minutes. Another method is to bring the water to a boil, but then remove the pan from the heat and allow eggs to cook in the gradually cooling water. Others prescribe cooking in continually boiling water over heat for a shorter period of time. Over-cooking eggs will typically result in a thin green iron(II) sulfide coating on the yolk. This reaction occurs more rapidly in older eggs as the whites are more alkaline. Immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect. It also causes a slight shrinking of the contents of the egg, easing the removal of the shell.
Anonymous Profile
Anonymous answered
Actually denaturing of egg whites is the result of new amino acid bond formation... So there is no loss of protein content.... Only egg white has about 4 grams of protein and 20 calories..... Whole egg has about 6 grams of protein and 80 calories...
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Anonymous answered
Very little if any protein.
When egg white is cooked it hardens, obviously, but in order to be hardened egg white, the proteins have to have coagulated. The heat that has caused coagulation has also caused the proteins to denature, meaning they're useless. So there is very little protein in boiled eggs, doubly so when there is little protein in eggs in the first place to address the loss of the proteins when cooked or boiled.
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Anonymous answered
Is boiled egg is not good for health
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Anonymous answered
Your a moron don't answer a question unless you have proven facts. Do some research or keep your mouth closed.

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