How to Cook Eggs Properly: Many people are consuming raw eggs in an attempt to build more strength for the gym. Let us tell you whether this is beneficial or harmful for you.

Most people around the world enjoy starting their day with eggs. Eggs are inexpensive, readily available, and nutritious, making them a great breakfast option. Besides being delicious, eggs are also incredibly beneficial for health, but their consumption remains a constant debate.

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Many people eat eggs simply for their taste, while others consider them a great source of protein. This raises the question of the safest and most appropriate way to eat eggs. There's considerable confusion, especially regarding eating raw eggs, as some associate it with increasing strength.

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The biggest risk of eating raw eggs is Salmonella infection. Several studies have shown that bacteria on the eggshell or inside can cause food poisoning. This can lead to fever, stomach pain, vomiting, and diarrhea, which can be especially dangerous for children, the elderly, and those with weakened immune systems.

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In countries like India, most eggs are not pasteurized. Pasteurization is a process that kills bacteria by gently heating eggs, without actually cooking them. Therefore, eating raw unpasteurized eggs is considered a health risk.

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Many people believe that raw eggs are more nutritious, but the truth is the opposite. A protein called avidin, present in raw egg whites, prevents the body from absorbing biotin. Cooking eggs eliminates this problem and allows the body to better utilize the nutrients.

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However, overcooking eggs can also be harmful. Cooking over high heat or for too long can ruin the egg's texture, destroy its flavor, and even destroy some essential vitamins. Overcooked eggs often taste dry and bland.

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Therefore, balance is crucial when cooking eggs. Eggs should be cooked to the point where the whites are completely set, but the yolks remain soft or medium. Eggs cooked at the right temperature and time are not only safe but also taste good and are excellent in nutrition.