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What is the best way to cook an egg to retain most of its protein content, especially for bodybuilding?

I think too much egg protein denatures heating, and also eat raw eggs is not safe because of Salmonella infection. So I want to know the better or widely accepted recipe for eggs "of bodybuilders.

The denaturation of the protein is not a bad thing. There no way you can cook an egg without denaturing the protein in the form of heat will always have this effect. In fact, if you eat scrambled eggs, when you whisk / beat the eggs you begin to denature the protein. Here is an explanation of why this is not bad. The amino acids that form the protein are the basis of aid and by peptide bonds. Above these are secondary and tertiary structures that hold the protein in a very specific form. E protein structures are what determine what is the function that the protein is supposed to accomplish. When a protein is denatured, the secondary and tertiary structures are altered or broken down, but the peptide bonds that hold amino acids together are not made. This means that the biological value will remain the same. Remember: – The form of the protein determines the functionality and how it interacts. – As long as the protein is still active, the protein is denatured egg, once you eat and digest, the process of protein synthesis take over. The protein is broken down to basic amino acids and body build the protein it needs these amino acids. Regarding the bodybuilders, eating egg whites (boiled or scrambled with turkey breast are the most popular). If you feel you must have a yellow, keep the following in a ratio about 1 to 3 white yellow. PS: If you really want to follow the path of raw egg, not recommended, you can buy pasteurized egg whites. The risk is low that you contract salmonella ever, but why take the risk … Good luck!

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Egg $36 2008 IACP Award Winner!The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Hermé's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar egg roll. Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adriá whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.

Egg $26.81 The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Herme's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar egg roll. Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adria whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.

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