Raw, hands down…. that many of you, especially women, will find this particularly difficult to accept. This is primarily because of the slimy texture but if you whip them up in a shake you won’t even know they are there.
Raw eggs are better because cooking them will damage the valuable nutrients like lutein and zeaxanthin, bioflavanoids present in egg yolk that are incredibly important for your vision.
Heating the egg protein also changes its chemical shape, and the distortion can easily lead to allergies.
Further, when an egg is overcooked, such as when it is scrambled, the cholesterol in it becomes oxidized, or rancid, and oxidized cholesterol can increase your levels of inflammation and lead to numerous health problems.
So if you want to get the maximum health benefits that eggs have to offer, choose organic varieties and eat them raw. The next best would be soft-boiled and then sunny-side up, with the yolk still very runny.
If you are worried about getting salmonella from eating raw eggs, as many people initially are, please read my past article on the topic — Raw Eggs for Your Health — to address your concerns. The risk is actually very, very small.
Remember the MYTH :Brown eggs are better than white eggs. Fact:NOT TRUE : The nutritional content of egg has got nothing to do with the outer shell colour.
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