What is the difference between cooked and uncooked egg?

The difference between cooked and uncooked eggs is significant, affecting their texture, flavor, and nutritional value:

Texture:

* Uncooked: The egg white is transparent and runny, while the yolk is thick and bright yellow. The texture is smooth and liquidy.

* Cooked: The egg white turns opaque and firm, with its consistency ranging from soft and tender to hard and rubbery depending on the cooking method. The yolk also hardens, becoming either soft and runny or firm and solid.

Flavor:

* Uncooked: The flavor is mild and slightly sweet.

* Cooked: The flavor becomes richer and more savory. The yolk develops a slightly nutty flavor, while the white can have a slight rubbery taste if overcooked.

Nutritional Value:

* Uncooked: Uncooked eggs contain avidin, a protein that can interfere with biotin absorption, but cooking deactivates avidin. Otherwise, the nutritional content remains largely unchanged.

* Cooked: Cooking can increase the bioavailability of some nutrients, like vitamin D. However, prolonged cooking can destroy some nutrients, especially vitamin B12 and riboflavin.

Safety:

* Uncooked: Uncooked eggs carry a risk of salmonella poisoning.

* Cooked: Properly cooked eggs are safe to eat.

Other differences:

* Digestibility: Cooked eggs are easier to digest than uncooked eggs.

* Allergenicity: Some people are allergic to uncooked egg white, but not cooked egg white.

In Summary:

While both cooked and uncooked eggs have their advantages and disadvantages, cooking offers a safer and more palatable way to enjoy this nutrient-rich food.