Hard-boiled eggs: “Complete protein”

Scientific Fact – Nutrition + Food Science: 1. Why are boiled eggs the “king of breakfast”? One large egg contains approximately 70 calories and 6g of protein. But what’s most important is the quality of the protein. The golden rule: PDCAAS = 1.0 Protein Digestibility Corrected Amino Acid Score. The egg’s PDCAAS is 1.0/1.0. This means your body absorbs and uses 100% of the amino acids it contains. There’s no protein purer. 2. What’s the secret behind the yellow yolk without a green ring? If you overcook an egg, a green-gray ring appears next to the yolk. This is a chemical reaction: the sulfur in the egg white + the iron in the yolk = iron sulfide when it’s cooked too much at a high temperature. The scientific solution to get perfect results like in the picture: Put the eggs in cold water. Once boiling, reduce the heat and cook for only 9-10 minutes. Immediately put them in an ice bath. This “thermal shock” stops the cooking process and easily removes the shell. 3. Scientifically supported health benefits: Choline: The yolk contains 147mg of choline. This element is essential for brain function and memory. 90% of people are deficient in it. Lutein & Zeaxanthin: