Does Cooking Eggs Destroy Nutrient Content?

Question: Does hard boiling an egg destroy some of the amino acids or does it remain the same as raw?

Answer: Most of the amino acids (protein) in an egg are found in the white. The yolk is mostly fat. The amino acid content of a raw or cooked egg is basically the same, no matter how you cook it. Cooking denatures protein. Denature means changing the structure of protein. A cooked egg tastes better than a raw egg and is more appealing. The nutritional composition of raw and cooked egg is the same.

If you hard-boil an egg (whole egg cooked in boiling water), sometimes a green ring will form around the yolk. This happens from boiling eggs too rapidly for too long a time. The hydrogen in the white combines with the sulfur in the yolk to form the green ring. This green ring is harmless, but less attractive looking.