Yes, cooked eggs still have protein. Eggs are a complete source of protein, meaning that they contain all of the essential amino acids the body needs to build muscle tissue, repair cells, and create hormones and enzymes. One large egg contains about 6 grams of protein, and the protein content does not change significantly when the egg is cooked.

Do eggs lose its protein when cooked?

Yes, when eggs are cooked, some of the proteins in them can be broken down and denatured. This means that the proteins are no longer in the same form that they were in before they were cooked. The exact amount of protein lost depends on the cooking method. Boiling and poaching, for example, have been found to cause less protein loss than frying or scrambling.

Do eggs gain protein when cooked?

Yes, eggs gain protein when cooked. Cooking eggs denatures the proteins, which makes them more easily digestible and increases the bioavailability of their nutrients. The amount of protein in an egg increases when it is cooked, as denatured proteins are more easily absorbed and utilized by the body. The protein content of a cooked egg can be up to three times higher than that of a raw egg.