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BTD Forums  /  Eat Right 4 Your Type  /  Eggs: scrambled vs. hard boiled
Posted by: Rex, Sunday, August 19, 2012, 5:10pm
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?  
Posted by: paul clucas, Sunday, August 19, 2012, 5:18pm; Reply: 1
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.   :)
Posted by: gulfcoastguy, Sunday, August 19, 2012, 5:26pm; Reply: 2
I don't know about bloat but hard boiled is my least favorite variety.
Posted by: grey rabbit, Sunday, August 19, 2012, 5:53pm; Reply: 3
http://www.huffingtonpost.com/foodiggity/style-of-eggs_b_1752192.html I thought this was kinda funny, hope no one is offended :)
Posted by: ruthiegirl, Sunday, August 19, 2012, 6:00pm; Reply: 4
I wonder if it has to do with the added fat from cooking scrambled eggs.
Posted by: kittykar1, Sunday, August 19, 2012, 7:37pm; Reply: 5
Grey Rabbit.

That was funny. ;D
Posted by: Chloe, Sunday, August 19, 2012, 8:24pm; Reply: 6
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
Posted by: Mother, Sunday, August 19, 2012, 10:01pm; Reply: 7
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
Posted by: Rex, Sunday, August 19, 2012, 10:34pm; Reply: 8
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.
Posted by: Possum, Sunday, August 19, 2012, 10:35pm; Reply: 9
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 :)
:D ;D 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
Posted by: Christopher1, Monday, August 20, 2012, 12:12am; Reply: 10
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.
Posted by: Victoria, Monday, August 20, 2012, 2:09am; Reply: 11
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.
Posted by: san j, Monday, August 20, 2012, 2:28am; Reply: 12
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.  ;)

Posted by: honeybee, Monday, August 20, 2012, 3:02am; Reply: 13
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.
Posted by: Joy, Monday, August 20, 2012, 3:11am; Reply: 14
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
Posted by: ABJoe, Monday, August 20, 2012, 3:33am; Reply: 15
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.  
Posted by: san j, Monday, August 20, 2012, 5:34am; Reply: 16
Finely chopped hard boiled egg (whites and yolks separate) is a great garnish for other foods:

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

Etc.
Posted by: Joyce, Monday, August 20, 2012, 7:52am; Reply: 17
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 :)


;D ;D
This morning, for once ;) I'm needing some self respect  ::) :P
Posted by: Drea, Monday, August 20, 2012, 11:03pm; Reply: 18
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.

Posted by: Victoria, Monday, August 20, 2012, 11:30pm; Reply: 19
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.
Posted by: grey rabbit, Monday, August 20, 2012, 11:31pm; Reply: 20
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.
Posted by: Chloe, Tuesday, August 21, 2012, 12:51am; Reply: 21
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.

Posted by: rangtang, Tuesday, August 21, 2012, 9:56am; Reply: 22
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
Posted by: Possum, Tuesday, August 21, 2012, 10:00am; Reply: 23
Hi rangtang!!
Posted by: Drea, Tuesday, August 21, 2012, 12:52pm; Reply: 24
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?
Posted by: shoulderblade, Tuesday, August 21, 2012, 3:23pm; Reply: 25
I bring the eggs up to boil with the water to avoid messy and sometimes fatal results from adding eggs directly to the boiling water. When they are finished I put them in a large bowl of cold water to cool. I also find they peel better if they are set out for awhile to warm rather than when freshly taken out of the fridge.
Posted by: Spring, Tuesday, August 21, 2012, 3:48pm; Reply: 26
After cooking, I drain the hot water, shake the pan to crack the eggs in a few places, add cold water and let sit for a bit. Shells comes right off. The eggs are still warm.
Posted by: Rex, Tuesday, August 21, 2012, 5:20pm; Reply: 27
Drea...I think the air-pocket is on the opposite side from the pointy end.  
Posted by: grey rabbit, Tuesday, August 21, 2012, 5:31pm; Reply: 28
I used to poke them with a pin, but it's really a waste of time, doesn't help that much and sometimes it causes the white to run out of the shell while it's cooking.

Also, in case you don't already do this, peel the boiled eggs with the help of  a spoon slipping the spoon under the shell.
Posted by: Drea, Tuesday, August 21, 2012, 8:58pm; Reply: 29
Quoted from grey rabbit

Also, in case you don't already do this, peel the boiled eggs with the help of  a spoon slipping the spoon under the shell.


Now that's using your noggin! ;D
Posted by: Victoria, Wednesday, August 22, 2012, 4:30am; Reply: 30
Quoted from Spring
After cooking, I drain the hot water, shake the pan to crack the eggs in a few places, add cold water and let sit for a bit. Shells comes right off. The eggs are still warm.


This is exactly what I do.  Shells slip off!  :)
Posted by: Andrea AWsec, Wednesday, August 22, 2012, 3:45pm; Reply: 31
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 :)



I liked it. ;D :K)
Posted by: Lola, Wednesday, August 22, 2012, 3:49pm; Reply: 32
sunny side up are my fav

or 6 minutes boiled, before the yolk gets hard

the white is cooked through though.......cut off the top, and enjoy!!!
Posted by: Victoria, Wednesday, August 22, 2012, 4:16pm; Reply: 33
Lola, you like your eggs like I do.   :K)
Posted by: Lola, Wednesday, August 22, 2012, 5:21pm; Reply: 34
:)
GR,
the person who wrote that about eggs must be a supertaster!!!! ;D

to each their own, no doubt
Posted by: grey rabbit, Wednesday, August 22, 2012, 5:27pm; Reply: 35
Quoted from Lola
:)
GR,
the person who wrote that about eggs must be a supertaster!!!! ;D

to each their own, no doubt


It's all just silliness, laughter is good for the heart  ;)
Posted by: SquarePeg, Monday, August 27, 2012, 2:16am; Reply: 36
Re HffPost article: No mention of deviled eggs, but I can probably guess.... :)

Back to original topic, though.  Hard boiled eggs are cooked at a lower temperature than pan-fried or scrambled.
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