A Question Regarding Egg Whites...

**paddy155** · 10-04-2006, 10:41 AM

I buy in bulk egg whites from a company called Egg nation in the UK. It states that 1 medium sized egg is 33ml and in that 33ml their is 3g of protein. I take it that the protein content is that in liquid form. How much will this change when I cook them. The reason I am asking this is because I am looking for 57g protein for my breakfast and would like to at least get half of it to come from egg whites. Thanks for any help guys.

***perfectbeast2001*** · 10-04-2006, 10:51 AM

Didn't think cooking them would change it at all. Bump for any more scientific replies!

**paddy155** · 10-04-2006, 11:59 AM

bump

**usualsuspect** · 10-04-2006, 01:54 PM

Just eat eggs raw like I do and you dont have to worry about that

**paddy155** · 10-04-2006, 02:05 PM

I understood that it was better to cook them.

**Kärnfysikern** · 10-04-2006, 02:28 PM

cooking them is suposed to increase bioaviability and offcourse it eliminates risk of salmonella.

It wont change the ammount of protein but it might damage the protein a bit. But its no biggie so go ahead and cook

If the egg whites are pasteurised there is no problem eating them raw.

**GUnit33** · 10-04-2006, 05:41 PM

Cooking protein just denatures it...basically it reforms into a different shape. That's why many people don't think it's ok to cook whey protein, when in all actuallity you'll be getting the same protein, it's just denatured....or mis shaped...either way you'll get it.

**C_Bino** · 10-04-2006, 06:38 PM

Originally Posted by GUnit33

Cooking protein just denatures it...basically it reforms into a different shape. That's why many people don't think it's ok to cook whey protein, when in all actuallity you'll be getting the same protein, it's just denatured....or mis shaped...either way you'll get it.

Yup exactly, all that really happens is that the hydrogen bonds between amino acids is broken apart. So instead of being all coiled up it sort of straightens out. You still will have the same protein though.