Closed Thread
Page 1 of 2 1 2 LastLast
Results 1 to 30 of 32
  1. #1
    is recovering gijoe985's Avatar
    Join Date: Jan 2006
    Posts: 943
    Rep Power: 1378
    gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000)
    gijoe985 is offline

    Why do hard boiled eggs have less calories than scrambled?

    My friend just asked me this. He pointed out that on nutritiondata.com for 100g of hard boiled eggs it has less fat and carbs than 100g of scrambled, but this is also assuming that you are not adding oil or anything to the scrambled eggs, so why is this? Does cooking style change the structure?
    Life is like a roller coaster. There are ups and downs. Time to start climbing again!

  2. #2
    in haiti, cut is paused Insight's Avatar
    Join Date: Sep 2009
    Location: Homestead, Pennsylvania, United States
    Age: 28
    Posts: 7,130
    Rep Power: 9544
    Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000) Insight is a name known to all. (+5000)
    Insight is offline
    bwuh?

    has to be they're assuming that you add fat when you fry it or something.

    i have no idea how frying could add carbs, or why boiling could take them away. i dunno though.

  3. #3
    More determined than ever StuckInFresno's Avatar
    Join Date: Jan 2010
    Location: Idaho, United States
    Age: 37
    Posts: 12
    Rep Power: 0
    StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0)
    StuckInFresno is offline
    Originally Posted by gijoe985 View Post
    My friend just asked me this. He pointed out that on nutritiondata.com for 100g of hard boiled eggs it has less fat and carbs than 100g of scrambled, but this is also assuming that you are not adding oil or anything to the scrambled eggs, so why is this? Does cooking style change the structure?
    Fat and CARBS??? Eggs are 95%+ fat and protein. How much of a difference is there according to your friend? I am pretty certain it's minute at best.

  4. #4
    Registered User shifter87's Avatar
    Join Date: Oct 2009
    Location: Sanford, North Carolina, United States
    Age: 29
    Posts: 102
    Rep Power: 144
    shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50) shifter87 will become famous soon enough. (+50)
    shifter87 is offline

    Same for a lot of things

    This is actually true for a lot of different foods although very few actually say it. I bought turkey sausage for a nice protein and it says:

    160 cal, 80 fat cal, 16 g protein for 1 link uncooked
    140 cal, 70 fat cal, 15 g protein for 1 link cooked

    Although it was different I wasn'ts complaining for losing the calories
    "Dicipline-Sacrifice-Dedication"

  5. #5
    Registered User kanderson17's Avatar
    Join Date: Jul 2008
    Location: Corvallis, Oregon, United States
    Age: 26
    Posts: 309
    Rep Power: 110
    kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0) kanderson17 has no reputation, good or bad yet. (0)
    kanderson17 is offline
    the scrambled eggs is probably considering adding fat and milk

  6. #6
    huh? getgot211's Avatar
    Join Date: Nov 2005
    Location: Minneapolis
    Age: 33
    Posts: 3,964
    Rep Power: 7844
    getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000) getgot211 is a name known to all. (+5000)
    getgot211 is offline
    Originally Posted by shifter87 View Post
    This is actually true for a lot of different foods although very few actually say it. I bought turkey sausage for a nice protein and it says:

    160 cal, 80 fat cal, 16 g protein for 1 link uncooked
    140 cal, 70 fat cal, 15 g protein for 1 link cooked

    Although it was different I wasn'ts complaining for losing the calories
    uhhh, no. thats completely different.
    "Why would you want to eat a vegetable unless it was wrapped in bacon?" Michael Symon

    Alwyn Cosgrove steals other peoples work.
    http://forum.bodybuilding.com/showthread.php?t=124530811

  7. #7
    Registered User rocknout72's Avatar
    Join Date: Oct 2009
    Location: Coal City, Illinois, United States
    Age: 31
    Posts: 160
    Rep Power: 101
    rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10) rocknout72 is on a distinguished road. (+10)
    rocknout72 is offline
    the sausage is because of the fat that gets burned out of it when cooking I dont know about the eggs though

  8. #8
    Registered User BoMiX6's Avatar
    Join Date: Nov 2007
    Location: Brantford, Ontario, Canada
    Age: 33
    Posts: 159
    Rep Power: 111
    BoMiX6 has no reputation, good or bad yet. (0) BoMiX6 has no reputation, good or bad yet. (0)
    BoMiX6 is offline
    Could it possibly have something to do with volume, i mean, an egg is an egg, but maybe the cooking process expands the quantity and in turn adds nutrients, I dunno.
    The last three or four reps is what makes the muscle grow. This area of pain divides the champion from someone else who is not a champion. That's what most people lack, having the guts to go on and just say they'll go through the pain no matter what happens.

  9. #9
    More determined than ever StuckInFresno's Avatar
    Join Date: Jan 2010
    Location: Idaho, United States
    Age: 37
    Posts: 12
    Rep Power: 0
    StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0) StuckInFresno has no reputation, good or bad yet. (0)
    StuckInFresno is offline
    Originally Posted by BoMiX6 View Post
    Could it possibly have something to do with volume, i mean, an egg is an egg, but maybe the cooking process expands the quantity and in turn adds nutrients, I dunno.
    I see where you're coming from, but cooking something does not add extra nutrients. Again, this is a very scientific type question and honestly I believe the difference cannot be that big. Have your friend (original poster's) double-check his info though.

  10. #10
    Registered User SwiftyX's Avatar
    Join Date: Jun 2009
    Age: 34
    Posts: 3,793
    Rep Power: 5054
    SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500) SwiftyX is a glorious beacon of knowledge. (+2500)
    SwiftyX is offline
    Is it possible that something on the interwebs is just inaccurate?
    "Worrying about GI is a waste of time & energy." - Alan Aragon.

  11. #11
    Banned rhizome's Avatar
    Join Date: Mar 2008
    Posts: 7,038
    Rep Power: 0
    rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000) rhizome has much to be proud of. One of the best! (+20000)
    rhizome is offline
    Originally Posted by gijoe985 View Post
    My friend just asked me this. He pointed out that on nutritiondata.com for 100g of hard boiled eggs it has less fat and carbs than 100g of scrambled, but this is also assuming that you are not adding oil or anything to the scrambled eggs, so why is this? Does cooking style change the structure?
    It's called moisture loss kids. Less water more egg.

  12. #12
    Registered User scump's Avatar
    Join Date: Aug 2009
    Location: Brisbane, QLD, Australia
    Age: 29
    Posts: 765
    Rep Power: 450
    scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250) scump has a spectacular aura about. (+250)
    scump is offline
    hard boiling takes longer? the longer you cook it the more nutrients you lose? maybe they assume you have your scrambled eggs runny?

  13. #13
    Rejected Stone sunngodd's Avatar
    Join Date: Oct 2007
    Age: 36
    Posts: 3,943
    Rep Power: 4361
    sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500) sunngodd is a glorious beacon of knowledge. (+2500)
    sunngodd is offline
    Originally Posted by BoMiX6 View Post
    Could it possibly have something to do with volume, i mean, an egg is an egg, but maybe the cooking process expands the quantity and in turn adds nutrients, I dunno.
    Originally Posted by rhizome View Post
    It's called moisture loss kids. Less water more egg.
    Originally Posted by scump View Post
    hard boiling takes longer? the longer you cook it the more nutrients you lose? maybe they assume you have your scrambled eggs runny?
    this thread is full of teh win
    Who do men say that I am?

  14. #14
    Registered User TommySK's Avatar
    Join Date: Nov 2008
    Location: Czech Republic
    Age: 28
    Posts: 256
    Rep Power: 115
    TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10) TommySK is on a distinguished road. (+10)
    TommySK is offline
    An egg is an egg and no matter how you prepare it it will still have the same amount of calories in it.

  15. #15
    Compos Mentis BigSnacks's Avatar
    Join Date: Jul 2009
    Location: Sumter, South Carolina, United States
    Age: 39
    Posts: 1,585
    Rep Power: 2134
    BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000) BigSnacks is just really nice. (+1000)
    BigSnacks is offline
    Density would be my guess. Take the old riddle: What weighs more, a ton of bricks or a ton of feathers?

    What weighs more, 100g of scrambled egg or 100g of boiled egg? Neither, they weigh the same. But are they of the same density?

    Take 1 egg and scramble it with no additives then weight it. Does it weigh the same as 1 boiled and peeled egg? It could take, say, 1.3 eggs scrambled to weigh the same as 1 egg boiled, thus the fat content of scrambled eggs would be higher because there was actually more egg.

    But then the OP only pointed out the difference in fat and (carbs?), and made no mention of a difference in calories, so maybe it's just bad information.
    Sgt, USMC

  16. #16
    Registered User IEatPowerRacks's Avatar
    Join Date: Apr 2009
    Age: 23
    Posts: 5,326
    Rep Power: 2308
    IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000) IEatPowerRacks is just really nice. (+1000)
    IEatPowerRacks is offline
    Originally Posted by rhizome View Post
    It's called moisture loss kids. Less water more egg.
    This... I'm surprised how little common sense you guys have.

  17. #17
    Internet Pirate Opies's Avatar
    Join Date: Dec 2008
    Location: Canada
    Posts: 7,477
    Rep Power: 6370
    Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000) Opies is a name known to all. (+5000)
    Opies is offline
    why don't you just use the raw egg info? If scrambled has more carbs, then maybe they assume you add milk like a lot of people do for fluffy scrambled eggs. A bit of cooking oil too... etc...

    Just use the raw value and add in whatever you use to cook it or top it with. it's not hard

  18. #18
    Supple Leopard Sephra's Avatar
    Join Date: Jan 2010
    Location: Florida, United States
    Posts: 4,013
    Rep Power: 13848
    Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000) Sephra is a splendid one to behold. (+10000)
    Sephra is offline
    maybe it has to do with the bonds between the molecules/atoms? We dabbled in a bit of organic-chem once, however it was just that bonds do change differently depending on the way you cook a certain thing.

  19. #19
    Registered User Southurn's Avatar
    Join Date: Mar 2008
    Location: United States
    Posts: 54
    Rep Power: 107
    Southurn has no reputation, good or bad yet. (0) Southurn has no reputation, good or bad yet. (0)
    Southurn is offline
    Already been said

    Originally Posted by rhizome
    It's called moisture loss kids. Less water more egg.

    100g of boiled egg keeps a good deal of it's moisture.

    scrambled eggs loses alot of it's moisture and takes more eggs to be 100g
    I never saw a wild thing
    sorry for itself.
    A small bird will drop frozen dead from a bough
    without ever having felt sorry for itself.

    - D.H. Lawrence

  20. #20
    Registered User borlef's Avatar
    Join Date: Apr 2009
    Age: 34
    Posts: 141
    Rep Power: 93
    borlef has no reputation, good or bad yet. (0) borlef has no reputation, good or bad yet. (0) borlef has no reputation, good or bad yet. (0) borlef has no reputation, good or bad yet. (0) borlef has no reputation, good or bad yet. (0) borlef has no reputation, good or bad yet. (0) borlef has no reputation, good or bad yet. (0) borlef has no reputation, good or bad yet. (0)
    borlef is offline
    Originally Posted by Southurn View Post
    Already been said




    100g of boiled egg keeps a good deal of it's moisture.

    scrambled eggs loses alot of it's moisture and takes more eggs to be 100g
    That was pretty amazing how long it took to get that answer.

  21. #21
    Registered User BloodRaged's Avatar
    Join Date: Sep 2009
    Location: O Fallon, Missouri, United States
    Age: 35
    Posts: 2,938
    Rep Power: 2502
    BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000) BloodRaged is just really nice. (+1000)
    BloodRaged is offline
    Maybe the data they imported were from different egg sources and chickens raised/fed different.

    A horse is a horse of course of course...

  22. #22
    is recovering gijoe985's Avatar
    Join Date: Jan 2006
    Posts: 943
    Rep Power: 1378
    gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000) gijoe985 is just really nice. (+1000)
    gijoe985 is offline
    Originally Posted by Southurn View Post
    Already been said




    100g of boiled egg keeps a good deal of it's moisture.

    scrambled eggs loses alot of it's moisture and takes more eggs to be 100g
    This is what I was originally assuming. Though it still does not fully explain why the ratio of carbs to fat to protein is different.

    Water loss would explain a change in totals, but not the ratio.

    Scrambled
    http://www.nutritiondata.com/facts/d...products/120/2

    Hard Boiled
    http://www.nutritiondata.com/facts/d...products/117/2


    Another hypothesis
    By cooking egg you are affecting the bioavailable protein. Correct? I.e. you digest a different amount of protein. Maybe by hard boiling, vs scrambling, it makes a different amount of protein available for digestion. That would change the ratio.

    Lastly, my friend came to me with this question honestly. And I told him I'd give him an honest scientific answer. Though I did advise him that an egg is an egg and that I would not stress the few grams difference. So, water loss/retention explains part of the answer, but not why the ratio changes.

    Thanks to everyone for the sincere help.
    Life is like a roller coaster. There are ups and downs. Time to start climbing again!

  23. #23
    Registered User tp90's Avatar
    Join Date: Aug 2009
    Location: Toronto, Ontario, Canada
    Posts: 573
    Rep Power: 217
    tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50) tp90 will become famous soon enough. (+50)
    tp90 is offline
    Originally Posted by IEatPowerRacks View Post
    This... I'm surprised how little common sense you guys have.
    bump

  24. #24
    Registered User djkernen's Avatar
    Join Date: Jan 2011
    Age: 54
    Posts: 1
    Rep Power: 0
    djkernen has no reputation, good or bad yet. (0)
    djkernen is offline

    Wrong

    You people are all missing something. I don't know what, but I know it's not about moisture and an egg is not an egg.

    Consider that a raw large egg is about 78 calories but when that same egg is soft boiled it is 79-80 and when hard boiled it's 80-81. Ok the difference is small but it is noted at every website I have checked. Also, this is a per egg measure not a per 100 g, so the moisture content argument doesn't hold water ha ha.

    That same egg when scrambled is a whopping 100 g, even though a properly scrambled egg is just egg and water, no added fat, no added milk, no added nothing but water which calories wise is nothing. So why is x+0>x huh?

    I stumbled across this forum because I had the same question, why do cooked eggs have MORE calories than raw? I understand that cooked sausage loses matter in the cooking process so the cooked calorie count goes down, and I understand that when you fry anything in fat you are going to have more calories because you are adding fat, but why are you adding calories just by cooking the egg? Does the energy used to cook the egg get partially stored somehow in the end product? This is crazy and I am totally wigging out over here so help!!!

  25. #25
    Erick wrecked it PR1MO's Avatar
    Join Date: Jan 2010
    Posts: 4,838
    Rep Power: 25392
    PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000) PR1MO has much to be proud of. One of the best! (+20000)
    PR1MO is offline
    Scrambled eggs are made with milk/cream/butter. Don't know why the discussion went any further than that.

  26. #26
    Run until it hurts belairdfence99's Avatar
    Join Date: Aug 2007
    Location: United States
    Age: 22
    Posts: 7,769
    Rep Power: 3035
    belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500) belairdfence99 is a glorious beacon of knowledge. (+2500)
    belairdfence99 is offline
    uhhhhhh for all intents and purposes, 1 egg is 1 egg, no matter how you cut it.
    **MISC Running Crew**

    You are what you eat, love what you are.

    "are u guys fuking wizard chefs??? surely u don't eat like this all the time...." TheDarkKnight27

    I may or may not have gotten my avi idea from American_Psycho

  27. #27
    Registered User michaeljthacker's Avatar
    Join Date: Dec 2014
    Location: Oregon, United States
    Age: 26
    Posts: 1
    Rep Power: 0
    michaeljthacker has no reputation, good or bad yet. (0)
    michaeljthacker is offline
    Originally Posted by djkernen View Post
    You people are all missing something. I don't know what, but I know it's not about moisture and an egg is not an egg.

    Consider that a raw large egg is about 78 calories but when that same egg is soft boiled it is 79-80 and when hard boiled it's 80-81. Ok the difference is small but it is noted at every website I have checked. Also, this is a per egg measure not a per 100 g, so the moisture content argument doesn't hold water ha ha.

    That same egg when scrambled is a whopping 100 g, even though a properly scrambled egg is just egg and water, no added fat, no added milk, no added nothing but water which calories wise is nothing. So why is x+0>x huh?

    I stumbled across this forum because I had the same question, why do cooked eggs have MORE calories than raw? I understand that cooked sausage loses matter in the cooking process so the cooked calorie count goes down, and I understand that when you fry anything in fat you are going to have more calories because you are adding fat, but why are you adding calories just by cooking the egg? Does the energy used to cook the egg get partially stored somehow in the end product? This is crazy and I am totally wigging out over here so help!!!
    I agree. We are all missing something. I believe that something is chemisty a food scientist might be able to explain. Crack a raw egg and you will find a liquid. Crack a hard-boiled egg and you will find a solid. I haven't had any chemistry in a while, but I'm pretty sure a solid forming (unless liquid evaporates and exits through the shell) is a sign of chemical reaction.

    Anything to do with chemical reaction is beyond a straightforward argument of "an egg is an egg", or "water evaporates" or otherwise. Any chemists out there?

  28. #28
    Lifting Vicariously Domicron's Avatar
    Join Date: Apr 2013
    Location: Kansas, United States
    Posts: 19,862
    Rep Power: 59578
    Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000) Domicron has much to be proud of. One of the best! (+20000)
    Domicron is offline
    dude this is a 6 year old thread full of stupid people: why would you bump it?
    Domicron's Basement Gym and Fun House
    http://forum.bodybuilding.com/showthread.php?t=652376&p=1451901723&viewfull=1#post1451901723

    ▪█─────█▪ Equipment Crew #60

  29. #29
    Registered User mike33511's Avatar
    Join Date: Apr 2015
    Location: Brandon, Florida, United States
    Age: 28
    Posts: 1,438
    Rep Power: 7628
    mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000) mike33511 is a name known to all. (+5000)
    mike33511 is offline
    Originally Posted by michaeljthacker View Post
    I agree. We are all missing something. I believe that something is chemisty a food scientist might be able to explain. Crack a raw egg and you will find a liquid. Crack a hard-boiled egg and you will find a solid. I haven't had any chemistry in a while, but I'm pretty sure a solid forming (unless liquid evaporates and exits through the shell) is a sign of chemical reaction.

    Anything to do with chemical reaction is beyond a straightforward argument of "an egg is an egg", or "water evaporates" or otherwise. Any chemists out there?
    A phase change does not mean a chemical reaction has taken place. A phase change is a physical change and a chemical reaction requires a chemical change. Try again.
    Former meth addict
    Clean since 11-21-2013

    Electrical and computer engineering student

    Full-fat dairy proponent

  30. #30
    Gaintaining Mrpb's Avatar
    Join Date: May 2012
    Location: Netherlands
    Posts: 20,747
    Rep Power: 71610
    Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000) Mrpb has much to be proud of. One of the best! (+20000)
    Mrpb is offline
    I'd say it's because moisture gets lost when you cook them scrambled. This doesn't happen when cooked.

Similar Threads

  1. Replies: 7
    Last Post: 11-19-2008, 01:09 PM
  2. is boiled egg have less protein then scrambled eggs
    By SuperTrouper in forum Teen Bodybuilding
    Replies: 8
    Last Post: 06-09-2006, 12:11 AM
  3. Replies: 4
    Last Post: 04-26-2006, 06:23 PM
  4. HARD BOILED EGGS own!
    By Mr_Scribblez in forum Nutrition
    Replies: 12
    Last Post: 09-05-2002, 10:51 PM
  5. Do I need to refrigerate hard-boiled eggs?
    By Dubbl Dawg in forum Nutrition
    Replies: 6
    Last Post: 06-20-2002, 01:32 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts