Why is egg custard lower in calories than boiled eggs

The main reason why egg custard has lower calorie content than boiled eggs is due to the increase in moisture and loss of fat during the cooking process. Egg custard absorbs moisture during steaming, resulting in dilution of heat per unit weight, while the yolk fat of boiled eggs remains more intact.

Egg custard is made by adding a certain proportion of water or broth, which is absorbed by the egg liquid during steaming, resulting in an increase in the total weight of the final product. Due to the zero heat content of water, egg custard of the same weight contains fewer egg components compared to boiled eggs, resulting in a natural decrease in heat. Taking 100 grams as an example, after steaming the whole egg mixture, the moisture content increases and the calorie content decreases compared to boiled eggs of the same weight. The steaming temperature should be controlled between 85-90 degrees Celsius to form a delicate texture while avoiding excessive protein coagulation caused by high temperatures. When boiled eggs are heated in boiling water, the fat and cholesterol in the yolk are not significantly lost, and the water penetration is less. Boiling with a shell preserves the intact structure of the egg yolk, allowing for the retention of fat soluble vitamins and fatty acids. Especially when cooked to a fully cooked state, the degree of fat oxidation in the egg yolk is low, and the unit heat density is higher than that of steamed eggs. Experimental data shows that 100 grams of fully cooked boiled eggs contain more fat and calories than the same weight of egg custard, but the difference in protein content between the two is not significant. If salt water or vinegar is used during the egg cooking process, it may affect the mineral absorption rate but does not significantly change the calorie content. From a nutritional perspective, egg custard is more suitable for people who need to control their calorie intake. Its texture is soft and easy to digest, and low calorie ingredients such as shrimp and mushrooms can be added to enhance flavor. Boiling eggs is more suitable for scenarios that require quick access to protein and fat energy, such as nutritional supplementation after fitness. No matter which cooking method is chosen, it is recommended to pair vegetables and fruits to ensure a balanced diet. Healthy adults should consume 1-2 eggs per day, and patients with cardiovascular diseases should consult a doctor to adjust their intake. Avoid using animal oil for frying and stir frying during cooking to maximize the nutritional value of eggs.