The difference between a raw egg and a boiled one.

It has long been proven that proper nutrition is the foundation of wellness and health. Therefore, many people refuse food that will do more harm than good. And if everything is clear with vegetables, fruits and boiled lean meat, but there have been disputes around eggs for a long time, what is more in them - useful or harmful. On the one hand, eggs are a dietary product, low in calories, and on the other hand, the systematic use of raw eggs can disrupt metabolism, and there is a lot of cholesterol in the yolks of boiled eggs. To answer the question, in what form is it better to eat eggs, we propose to consider the differences between boiled and raw eggs.

Composition of raw and boiled eggs

In fact, the composition of eggs both boiled and raw is almost the same. The protein content in a raw egg is 12.7, fat - 11.5, and carbohydrates - 0.7. The total calorie content is 157 kcal. A boiled egg differs little in composition: protein - 12.9, fats - 11.6, carbohydrates - 0.8, and the calorie content of the product - 160.

But, nevertheless, raw eggs are removed from the body quite quickly, and assimilated by 50%, while the assimilation of boiled eggs is 90%.

In addition, during boiling, the density of eggs increases, and if you weigh an egg before and after boiling, it turns out that raw eggs are lighter than boiled ones.

How to understand where is a raw egg, and where is boiled empirically

raw. And if at the moment it is fundamentally important to distinguish a boiled egg from a raw one, it is enough to remember the lessons of physics.

If you roll an egg on a flat surface, then the boiled one will rotate quickly, and the raw one much slower. This is due to the fact that inside a boiled egg the yolk and white are a solid whole, and in a raw egg in a hard shell there is a liquid substance that "unwinds" gradually, and as a result, slows down the entire process of egg rotation. In addition, if you touch a boiled egg with your finger, it will immediately stop, and the raw egg will be prevented from quickly stopping by the same liquid substance inside, which will continue to move by inertia for some time.

There is another way - weighing, but it is suitable only for eggs of the same type (since in this case they are the same in weight). A boiled egg will be heavier than a raw one.


  1. A boiled egg has more calories than a raw one, although not much.
  2. Raw eggs are better absorbed by the body than boiled ones.
  3. The density of a boiled egg is greater than that of a raw one.
  4. If you spin a raw egg on the surface, then it will begin to rotate not immediately and slower than a boiled one. A boiled egg will also stop at one moment, while it will take a little time for a raw egg to stop.
  5. Raw eggs of the same variety are lighter than boiled eggs.