What is the difference between a raw and cooked egg?

Here's a breakdown of the key differences between a raw and cooked egg:

Raw Egg:

* Texture: Liquidy white with a thick, viscous yolk.

* Taste: Mildly sweet, slightly metallic, and depending on the freshness, can have a slight sulfurous odor.

* Safety: Contains Salmonella bacteria which can cause food poisoning.

* Nutrition: Contains more bioavailable vitamins and minerals, particularly biotin and vitamin D.

* Cooking: Requires heat to solidify and change texture.

Cooked Egg:

* Texture: Solid white and set yolk, ranging from soft to hard depending on cooking time and method.

* Taste: Enhanced flavor, often savory.

* Safety: Salmonella bacteria is killed by cooking.

* Nutrition: Some nutrients may be lost during cooking, but still a good source of protein, vitamins, and minerals.

* Cooking: Various methods, including boiling, frying, baking, and scrambling.

Here are some other points to consider:

* Color: The color of the yolk can vary depending on the diet of the hen, but it doesn't change significantly when cooked.

* Protein: While both raw and cooked eggs provide protein, the protein in cooked eggs is more easily digested.

* Cholesterol: The cholesterol content remains the same regardless of cooking.

In summary: While both raw and cooked eggs offer nutritional benefits, the cooking process changes the texture, taste, safety, and digestibility. For safety, it's essential to cook eggs thoroughly before eating.