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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Eggs: scrambled vs. hard boiled
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Eggs: scrambled vs. hard boiled  This thread currently has 3,579 views. Print Print Thread
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Rex
Sunday, August 19, 2012, 5:10pm Report to Moderator Report to Moderator

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I experience bloat after I eat a hard boiled egg BUT never when I eat a scrambled egg. Is there any valid reason to explain why the difference between these different ways of preparing an egg?  

Revision History (1 edits)
ABJoe  -  Thursday, August 23, 2012, 1:18am
Fixed typo in title.
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paul clucas
Sunday, August 19, 2012, 5:18pm Report to Moderator Report to Moderator

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Eggs are a naturally preserve food - as dried beans are.  Perhaps the white absorbs part of the external packaging when they are hard boiled.  Another possibility is that some part of the white or the yolk is cooked out of the scrambled egg.

Thanks for reminding me; I should be taking the trouble to eat scrambled eggs instead of hard boiled, when the convenience is not necessary.  


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gulfcoastguy
Sunday, August 19, 2012, 5:26pm Report to Moderator Report to Moderator

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I don't know about bloat but hard boiled is my least favorite variety.
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grey rabbit
Sunday, August 19, 2012, 5:53pm Report to Moderator Report to Moderator

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http://www.huffingtonpost.com/foodiggity/style-of-eggs_b_1752192.html I thought this was kinda funny, hope no one is offended


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

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ruthiegirl
Sunday, August 19, 2012, 6:00pm Report to Moderator Report to Moderator

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I wonder if it has to do with the added fat from cooking scrambled eggs.


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kittykar1
Sunday, August 19, 2012, 7:37pm Report to Moderator Report to Moderator

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Grey Rabbit.

That was funny.


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Chloe
Sunday, August 19, 2012, 8:24pm Report to Moderator Report to Moderator

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A fat like ghee or butter contains lipase, a fat digesting enzyme, which helps to break down the fat you're trying to digest from eating the egg.  Scrambling an egg in a fat which contains lipase
will help digest the fat in the egg.

I think Ruthie is correct...it's more likely to be the fat in the pan than anything else.  You could experiment and eat a hard boiled egg with a small amount of ghee at the same time and see if
you get good results.  Then you'll know it's the fat that contains lipase, and not how the egg was cooked.

About lipase
http://www.health-science-spirit.com/lipase.html


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Mother
Sunday, August 19, 2012, 10:01pm Report to Moderator Report to Moderator

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I have the opposite, I can eat hard boiled with never having a problem but soft boiled or any other way are hit or miss. There is something about cooking your eggs under water .... I don't remember the details


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Rex
Sunday, August 19, 2012, 10:34pm Report to Moderator Report to Moderator

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Great answers.  It makes a lot of sense that it's very possible that it's the ghee in the pan that makes it easier for me to digest the fat in the egg.  I never thought about that...thanks for your help.  I so very much appreciate all of you.
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Possum
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Rex with people who are reactionary to eggs, apparently scrambling them does also make them easier to digest... Something to do with breaking up the membranes

Quoted from grey rabbit
http://www.huffingtonpost.com/foodiggity/style-of-eggs_b_1752192.html I thought this was kinda funny, hope no one is offended
Not at all My husband has his overhard & yes it pretty well describes him especially as his other favourite way to eat eggs is scrambled lol
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Christopher1
Monday, August 20, 2012, 12:12am Report to Moderator Report to Moderator

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Maybe it is the albumin's exposure to oxygen. I find them easier to digest scrambled, too. Hard boiled causes some bloating here as well.
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Victoria
Monday, August 20, 2012, 2:09am Report to Moderator Report to Moderator

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I find hard boiled eggs to be nearly indigestible.  That's why I don't even boil them - as soon as they reach a boil, I put the lid on, shut the heat and let them sit for 6 to 8 minutes (medium to jumbo).  Then flood with cold water, crack the shells and let sit in the cold water for a couple of minutes.  That way the shells slip off easier.

These come out with the whites fully cooked but not rubbery, the yolks still moist but not runny.



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san j
Monday, August 20, 2012, 2:28am Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
I don't know about bloat but hard boiled is my least favorite variety.

They're delicious "deviled" (i.e., halved, the yolk removed and beaten with mustard, then returned to the "scoop" in the cooked white), and there are any number of ways of spicing/seasoning them...
They serve as a non-carb alternative on a snack/hors d'oeuvres table.
And: there's nothing like a good egg salad, said the ex-New Yorker.  



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honeybee
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Quoted from san j

They're delicious "deviled" (i.e., halved, the yolk removed and beaten with mustard, then returned to the "scoop" in the cooked white), and there are any number of ways of spicing/seasoning them...


Absolutely agree! My fave Friday night tea is deviled eggs, fresh pear & salad leaves, shavings of parmesan & EVOO/lemon juice emulsion over the top.
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Joy
Monday, August 20, 2012, 3:11am Report to Moderator Report to Moderator

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Used to love egg salad:  mayo, celery chopped thinly, chopped green olives, salt and pepper.

Lettuce on crunchy toast.  What a treat that was.  

I used to eat eggs scrambled, omelettes ( with cheese was a yummy way), hard boiled (sliced with an egg slicer that handed down and still resulted in perfect slices.  Not a fan of poached, couldn't stand soft boiled.  

Update:  Found out I'm allergic to eggs.  Sad but true.  

Joy
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ABJoe
Monday, August 20, 2012, 3:33am Report to Moderator Report to Moderator

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Quoted from Victoria
These come out with the whites fully cooked but not rubbery, the yolks still moist but not runny.

This is the way I eat boiled eggs, unless I am going to use them for deviled eggs, which I really like.  


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san j
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Finely chopped hard boiled egg (whites and yolks separate) is a great garnish for other foods:

Caviar, anyone?
Thick bean soups.
Salads.
Asparagus.

Etc.


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Joyce
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Quoted from grey rabbit
http://www.huffingtonpost.com/foodiggity/style-of-eggs_b_1752192.html I thought this was kinda funny, hope no one is offended



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Drea
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Quoted from Victoria
I find hard boiled eggs to be nearly indigestible.  That's why I don't even boil them - as soon as they reach a boil, I put the lid on, shut the heat and let them sit for 6 to 8 minutes (medium to jumbo).  Then flood with cold water, crack the shells and let sit in the cold water for a couple of minutes.  That way the shells slip off easier.

These come out with the whites fully cooked but not rubbery, the yolks still moist but not runny.

Victoria, do you bring the eggs up to a boil with the water, or do you add the eggs to the water once it's boiled? I'm forever looking for new ways to cook hard boiled eggs that allow me to peel them.



It is not my responsibility to convince anyone of anything.
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Victoria
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Quoted from Drea

Victoria, do you bring the eggs up to a boil with the water, or do you add the eggs to the water once it's boiled? I'm forever looking for new ways to cook hard boiled eggs that allow me to peel them.



I put the eggs in the pan when I add cold tap water.  That way they can warm as the water is heating and aren't likely to crack from sudden temperature change.



Normal day, let me be aware of the treasure you are.
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grey rabbit
Monday, August 20, 2012, 11:31pm Report to Moderator Report to Moderator

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Quoted from Drea

Victoria, do you bring the eggs up to a boil with the water, or do you add the eggs to the water once it's boiled? I'm forever looking for new ways to cook hard boiled eggs that allow me to peel them.



I just fixed some for my salad. I brought the eggs up to boil with the water, once it begins to boil I shut the heat off (electric), put the lid on and set the timer for 15 min. Perfect every time.


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

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Chloe
Tuesday, August 21, 2012, 12:51am Report to Moderator Report to Moderator

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Quoted from grey rabbit


I just fixed some for my salad. I brought the eggs up to boil with the water, once it begins to boil I shut the heat off (electric), put the lid on and set the timer for 15 min. Perfect every time.


I do the exact same thing.. Learned it on the Food Network from Alton Brown...Perfect every time.
Shell peels right off...no dark ring around yolk.



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rangtang
Tuesday, August 21, 2012, 9:56am Report to Moderator Report to Moderator

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Quoted from Victoria


I put the eggs in the pan when I add cold tap water.  That way they can warm as the water is heating and aren't likely to crack from sudden temperature change.


victoria you could try piercing the air pocket end with a needle it allows the egg to expand better- found it to be an excellent way to  boil and peel  really fresh eggs. it really works well
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Possum
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Hi rangtang!!
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Drea
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Quoted from rangtang


...you could try piercing the air pocket end with a needle it allows the egg to expand better- found it to be an excellent way to  boil and peel  really fresh eggs. it really works well


rangtang, how do I determine which end of the egg has the air pocket?


It is not my responsibility to convince anyone of anything.
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