Egg preparation methods and nutritional facts

Various culinary methods for preparing eggs are being highlighted, ranging from microwave techniques to the use of air fryers.

To cook a fried egg in a microwave without splattering, it is recommended to separate the white from the yolk. The white should be cooked first in a deep, microwave-safe dish with two tablespoons of oil for approximately one minute at 500 W. The yolk is then placed in the center and cooked for an additional twenty seconds to ensure it remains liquid and creamy.

Regarding air fryers, nutritionists clarify that using an air fryer to cook eggs does not inherently reduce calorie intake. While the appliance uses hot air circulation and requires less oil than deep frying, the caloric content of the egg itself remains unchanged. When compared to using a non-stick pan with a small amount of oil, the energy difference is minimal. An average 56-gram egg provides approximately seven grams of high-quality protein.