Latest news with #MicahSiva
Yahoo
3 days ago
- Health
- Yahoo
The Health Benefits of Watermelon—and How to Enjoy Every Bite
Key Points Watermelon is a refreshing summer fruit that helps keep you hydrated, supports a healthy heart, and promotes healthy skin. Thanks to its high water content and low calories, watermelon is a smart and satisfying choice for weight control. You can enjoy watermelon in many fun ways—eat it plain, toss it in salads, or blend it into cool prepping delicious, nutritious dishes for picnics, backyard parties, and warm-weather meals, consider the health benefits of watermelon. Sliced into huge hunks, whirred into juice, or garnished with herbs, this sweet, refreshing fruit is always a crowdpleaser—so the fact that it's also plenty good for you is somewhat serendipitous. We spoke with nutrition experts to learn more about this marvelous melon, as well as the best ways to enjoy Our Expert Micah Siva, RD, recipe writer, and author of the cookbook Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine Susan Greeley, RDN, and instructor of plant-based culinary arts at the Institute of Culinary Education's New York City campusRelated: 9 of the Best Fruits to Eat, According to Nutritionists The Health Benefits of Watermelon Summertime is all about the messy joys of ripe peaches and nectarines, cherries and berries, and melons, including, of course, luscious watermelon, that quintessential treat we crave all season long. But watermelon is more than just a pretty pink snack. Packed with nutrients, it's a thirst-quencher that provides much-needed relief when the mercury climbs. The Water in Watermelon In hot weather, when dehydration is a key concern, watermelon works wonders. "Watermelons are roughly 92 percent water, making them a great source of hydration," says Micah Siva, RD, recipe writer, and author of the cookbook Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine. "Watermelon is one of my favorite 'high-water content food' recommendations," agrees Susan Greeley, RDN, and instructor of plant-based culinary arts at the Institute of Culinary Education's New York City campus. Mineral bonus: With that substantial dose of water, says Greeley, you're also consuming important minerals, like potassium, phosphorus, and magnesium. Feeling satiated: Watermelon's weighty water mass can be a weight-loss and weight-management secret weapon, too. "For those who are looking for more interesting, refreshing hydration options without adding many calories, watermelon and watermelon juice are great choices," Greeley says. According to the USDA Nutrition Database, one cup of diced watermelon has about 46 calories. "Compared to other fruits, watermelon is a lower calorie option that can keep you satisfied thanks to the high water content," says Siva. Skin and Immune Health Watermelon is loaded with vitamins A and C, antioxidants that play a role in skin and immune health, Siva says, noting that a hydrated state also promotes healthy skin and supports digestion. Heart Health and More While watermelon's fiber content is relatively small, about 0.4 grams in 2/3 cup, its other nutrients still make it a nutritional keeper. "Watermelon juice is a good source of compounds such as arginine, citrulline, and lycopene," Greeley says. "These compounds are known to be cardioprotective." L-citrulline: Primarily found in watermelon, this amino acid has been shown to enhance athletic performance. "It is most concentrated in the white rind," says Greeley. Arginine: In the body, citrulline is metabolized into the essential amino acid arginine. It's crucial for nitric oxide synthesis, a molecule that regulates vascular tone, Greeley notes. Lycopene: "Similar to tomatoes, watermelon contains lycopene, a powerful antioxidant," Siva says. Watermelon has about 40 percent more of this phytochemical than red tomatoes. (Other sources of this naturally occurring red pigment include pink and red grapefruit, and guavas.) "Lycopene may improve lipids and blood pressure and is protective against certain cancers," Greeley says. Whole Fruit vs. Juiced As noted, watermelon is low in fiber, so when it's juiced, you may lose some of what fiber there is; though Greeley says it retains enough amino acids and antioxidants to be beneficial. Low-fiber impact: "The largest thing to watch out for is the lack of fiber in juice, which can speed up digestion and impact your blood sugars faster than naturally occurring sugars with fiber in tow," Siva says. If you drink a lot of watermelon juice, she explains, it can become a high-sugar drink. Alternatives: Our experts counteract the sugar overload in a few ways. "I like to add half watermelon juice and half soda water to a glass with a spritz of lime juice for a refreshing mocktail," Siva says. And Greeley has her workaround: Instead of juicing, she says a better option is blending the pulp, which retains many of the solids. How to Eat Watermelon Bite for bite, slice after slice, watermelon is incredible all on its own and that's the way most of use enjoy it. It also makes a refreshing addition to culinary creations. "There's no limit to how it can be used—even the rind can be pickled and eaten," Greeley says. (The seeds are also edible; roast them as you would pumpkin seeds.) Here's how to make the most of watermelon's crisp, sweet flesh: Salted or spiced: Greeley takes chilled watermelon to unexpected places with a few simple tweaks. "Try fresh, ice-cold watermelon with a pinch of salt or Tajin for an added flavor punch," she suggests, referring to the Mexican seasoning made with mild chili peppers, lime, and salt. With herbs: She also cuts it into large chunks and serves it with fresh chopped mint or basil. Salads: "I love making a grilled watermelon salad with feta, mint, red onions, and lemon juice," Siva says. "I also add it to my Greek salads (yum)." Toss together our Watermelon Salad With Feta and Basil, or follow Siva's cue and add sweet chunks to our Greek Mezze Salad. Salsas: Watermelon perks up salsas, too. Try mixing diced melon with lime juice, sliced chiles, and cilantro, and serve it with our Broiled Shrimp Tacos. Gazpacho: Add watermelon chunks to our no-cook Gazpacho—it's a delightful way to double up on lycopene. Slushies: Siva freezes any leftover watermelon on hand and blends it with ice, water, and lime juice for sweet slushies. Or combine similar ingredients for our Watermelon-Lime Coolers. Related: How to Eat Watermelon 20 Delicious Ways—Rinds, Seeds, and All Read the original article on Martha Stewart
Yahoo
14-05-2025
- Yahoo
I've Traveled the World with a 16-Month-Old & Here's My Honest Review of the Bugaboo Butterfly Travel Stroller
PureWow editors select every item that appears on this page, and some items may be gifted to us. Additionally, PureWow may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here. You can learn more about that process here. Yahoo Inc. may earn commission or revenue on some items through the links below. Read the original article on Purewow. Value: 17/20 Functionality: 20/20 Ease of Use: 19/20 Aesthetics: 20/20 Travel-Friendly: 19/20 Total: 95/100 Looking back on my first 16 months of parenting, I can confidently say I was a little crazy—not because I was hypervigilant of sleep schedules or wake windows, but because I took my little guy to over 18 states and five countries… all before his 1st birthday. My son has sipped milk on the sandy beaches of Albania, eaten lamb off the bone in Greece and slurped up fresh pasta on the streets of Rome. He's been up and down the subways in New York City and played with sea turtles in Hawaii. In short, we've taken our little guy on adventure after adventure, with a variety of different strollers and travel gear. Lugging a stroller, car seat (and don't forget about your baby) across airports and train stations is a full-body workout. It can test your physical strength—as well as your marriage—as you try to remember how to fold your stroller, which often feels like you need an engineering degree to do so. So, after enough fights over strolling-folding while using his clunky carseat-stroller combo, I was so excited to try the compact Bugaboo Butterfly Stroller. Original Photo by Micah Siva I was drawn to this model because it is one of the lighter travel strollers on the market, coming in at only 16.0lb, but the real winning feature is the fact that it fits in most overhead compartments on the plane, and I can easily tote it up stairs, through subway tunnels, and around the airport. While marketed as a travel stroller, the Butterfly has turned into our daily stroller as well, its small footprint means it doesn't take up the entire trunk, and it's easy to fold when we roll up to our favorite brunch spot. We've gate checked many strollers on our travels, and waiting for them at the jetbridge can feel like an eternity, especially after a long flight; and while most of the time it's fine, we have had our stroller lost and damaged, an unwelcome piece of news after wrestling a squirmy toddler for an entire flight. Having a stroller that I can control, where I don't have to relinquish my piece of equipment to someone handling baggage gives me piece of mind, and I can get on and off the plane with ease—and it fits perfectly in most overhead compartments without having to wrestle the overhead bin door shut. Original Photo by Micah Siva My son seemed comfortable in the roomy seat, and the five-point harness made getting him in and out relatively quick. The recline was adequate for him to take a decent nap in, especially with the large sunshade, which was ideal for our sunny adventures. While not fully reclined, he seemed more than comfortable. The Bugaboo Butterfly has some shock absorption, while not as smooth on cobblestone or uneven roads as our typical stroller, it didn't seem to bother our little guy when awake. Luckily, it was light enough to maneuver to smoother terrain or in large crowds, or we could easily carry it past particularly bumpy roads. If I could change one thing, it would be slightly larger wheels to handle different terrains a little more smoothly, but with larger wheels comes more weight, so I'm not sure if it would be worth the trade-off. My only complaints were that when opening the stroller, I didn't always know if it was locked in—perhaps between a screaming kid and background noise, I didn't hear a click, but a couple of times I went to put my son in, and it started to fold on its own the fold took just a few seconds, but I can chalk that up to user error and my own lack of coordination. The under-the-seat basket is a little on the small side and didn't fit our diaper bag, but for the size and weight of this stroller, a small basket was better than no basket. Original Photo by Micah Siva Overall the Butterfly is a great pick for travel or day-to-day stroller needs, it seems sturdy and well made with a lightweight frame that makes it easy to bring wherever life takes you. $479; $399 at Amazon $479; $399 at Bugaboo I'm a New Mom. Here's My Stokke YOYO3 Travel Stroller Review PureWow's editors and writers have spent more than a decade shopping online, digging through sales and putting our home goods, beauty finds, wellness picks and more through the wringer—all to help you determine which are actually worth your hard-earned cash. From our PureWow100 series (where we rank items on a 100-point scale) to our painstakingly curated lists of fashion, beauty, cooking, home and family picks, you can trust that our recommendations have been thoroughly vetted for function, aesthetics and innovation. Whether you're looking for travel-size hair dryers you can take on-the-go or women's walking shoes that won't hurt your feet, we've got you covered.
CNN
19-02-2025
- Health
- CNN
Scientists developed a new method for the perfect boiled egg, and you can test it at home
If you think you have your egg-boiling technique down to a science, there is still a chance you haven't prepared the 'perfect' boiled egg. Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal taste and consistency. But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to optimally cook the albumen and yolk simultaneously without separating them, according to a new study published February 6 in the journal Communications Engineering. Not only does periodic cooking produce the ideal texture and flavor for both the albumen and yolk, but it also helps the egg retain the greatest amount of nutrients with proven health benefits compared with other popular methods such as hard-boiling or sous vide, the study authors wrote. 'As a chef, this method makes perfect sense,' Micah Siva, a San Francisco-based registered dietitian and recipe writer who was not involved in the study, said via email. 'People often forget that cooking is incredibly scientific … and adjusting cooking temperature to the properties and structures of the proteins within the egg can improve the quality.' The best part? You don't have to imagine it — you can try periodic cooking at home. Dr. Ernesto Di Maio, the study's lead author, noted the experiment wasn't conducted using fancy lab equipment but rather in his home kitchen. All you need is 32 minutes and a bit of patience. Cooking process for the perfect boiled egg To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master's materials engineering program at Italy's University of Naples Federico II. Instead, the team developed mathematical models and simulations to predict how heat transfers through the egg, which helped them identify the ideal cooking conditions for both the albumen and yolk. With these tools, Di Maio and his colleagues input factors such as water temperature and density to help them decide the time increments to switch the eggs between hot and lukewarm water, he said. To test periodic cooking, the team filled a kitchen pot with tap water and heated it to the desired temperature on the stovetop. The researchers placed a food thermometer in both the hot and lukewarm water to ensure consistent temperatures throughout the cooking process. The team then cooked fresh, shell-on hen eggs using four methods: hard-boiling, soft-boiling, sous vide and the new periodic cooking technique. In total, Di Maio and his colleagues prepared 160 eggs, using 40 eggs per cooking method. The traditional methods served as control samples to compare temperature profiles, texture and nutrient retention. Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method, scientists alternated submerging the eggs for two minutes in boiling water at 100 C (212 F) and lukewarm water at 30 C (86 F). This cycle was repeated eight times for 32 minutes. While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the albumen reaching temperatures ranging from 87 C to 100 C (188.6 F to 212 F) in hot water and 30 C to 55 C (86 F to 131 F) in lukewarm water. This dynamic heat distribution allows both the albumen and yolk to achieve their ideal textures and consistency, according to Di Maio. While Siva noted periodic cooking is an interesting concept, she said she wouldn't take the time to cook an egg for 32 minutes. 'Most people struggle to get a meal on the table and are looking for shortcuts … not a way to fuss over something as simple as a boiling egg,' she said. Comparing the techniques While the researchers were able to visualize some of the differences between the eggs, they also performed a texture profile analysis and sensory analysis to measure various properties, including consistency, color, texture and taste. Sensory analysis, which involves texture and taste, is objective but provides detailed insights into the elements people can expect when trying periodic cooking. Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio described the yolk of the periodically cooked eggs as an excellent balance between solid and liquid, with a jelly-like consistency, while the albumen was well-set without being too firm or transparent. He shared some of the periodically cooked eggs with friends and said they were amazed by the contrast of the textures of the albumen and yolk, something not easily achieved with traditional methods. If you decide to give periodic cooking a try at home, be forewarned that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system or have certain medical conditions. Researchers were also interested in exploring the protein denaturation — the changing of physical and chemical properties — to assess the levels of polyphenols and amino acids within the yolk, as these contain vital nutrients. Interestingly, compared with other methods, periodic cooking preserved the highest levels of polyphenols, chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory and antioxidant properties, which have been shown to help protect against several diseases and may reduce the occurrence of prostate and breast cancer, according to the study. Siva noted that the nutrient composition changes with the periodic method are minimal, but eggs are still a great source of protein and healthy fats no matter the cooking form. Correction: A previous headline on this story misstated the cooking method the scientists tested.
CNN
18-02-2025
- Health
- CNN
How to make ‘perfect' hard-boiled eggs: Scientists say they cracked the code
If you think you have your egg-boiling technique down to a science, there is still a chance you haven't prepared the 'perfect' boiled egg. Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal taste and consistency. But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to optimally cook the albumen and yolk simultaneously without separating them, according to a new study published February 6 in the journal Communications Engineering. Not only does periodic cooking produce the ideal texture and flavor for both the albumen and yolk, but it also helps the egg retain the greatest amount of nutrients with proven health benefits compared with other popular methods such as hard-boiling or sous vide, the study authors wrote. 'As a chef, this method makes perfect sense,' Micah Siva, a San Francisco-based registered dietitian and recipe writer who was not involved in the study, said via email. 'People often forget that cooking is incredibly scientific … and adjusting cooking temperature to the properties and structures of the proteins within the egg can improve the quality.' The best part? You don't have to imagine it — you can try periodic cooking at home. Dr. Ernesto Di Maio, the study's lead author, noted the experiment wasn't conducted using fancy lab equipment but rather in his home kitchen. All you need is 32 minutes and a bit of patience. Cooking process for the perfect boiled egg To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master's materials engineering program at Italy's University of Naples Federico II. Instead, the team developed mathematical models and simulations to predict how heat transfers through the egg, which helped them identify the ideal cooking conditions for both the albumen and yolk. With these tools, Di Maio and his colleagues input factors such as water temperature and density to help them decide the time increments to switch the eggs between hot and lukewarm water, he said. To test periodic cooking, the team filled a kitchen pot with tap water and heated it to the desired temperature on the stovetop. The researchers placed a food thermometer in both the hot and lukewarm water to ensure consistent temperatures throughout the cooking process. The team then cooked fresh, shell-on hen eggs using four methods: hard-boiling, soft-boiling, sous vide and the new periodic cooking technique. In total, Di Maio and his colleagues prepared 160 eggs, using 40 eggs per cooking method. The traditional methods served as control samples to compare temperature profiles, texture and nutrient retention. Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method, scientists alternated submerging the eggs for two minutes in boiling water at 100 C (212 F) and lukewarm water at 30 C (86 F). This cycle was repeated eight times for 32 minutes. While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the albumen reaching temperatures ranging from 87 C to 100 C (188.6 F to 212 F) in hot water and 30 C to 55 C (86 F to 131 F) in lukewarm water. This dynamic heat distribution allows both the albumen and yolk to achieve their ideal textures and consistency, according to Di Maio. While Siva noted periodic cooking is an interesting concept, she said she wouldn't take the time to cook an egg for 32 minutes. 'Most people struggle to get a meal on the table and are looking for shortcuts … not a way to fuss over something as simple as a boiling egg,' she said. Comparing the techniques While the researchers were able to visualize some of the differences between the eggs, they also performed a texture profile analysis and sensory analysis to measure various properties, including consistency, color, texture and taste. Sensory analysis, which involves texture and taste, is objective but provides detailed insights into the elements people can expect when trying periodic cooking. Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio described the yolk of the periodically cooked eggs as an excellent balance between solid and liquid, with a jelly-like consistency, while the albumen was well-set without being too firm or transparent. He shared some of the periodically cooked eggs with friends and said they were amazed by the contrast of the textures of the albumen and yolk, something not easily achieved with traditional methods. If you decide to give periodic cooking a try at home, be forewarned that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system or have certain medical conditions. Researchers were also interested in exploring the protein denaturation — the changing of physical and chemical properties — to assess the levels of polyphenols and amino acids within the yolk, as these contain vital nutrients. Interestingly, compared with other methods, periodic cooking preserved the highest levels of polyphenols, chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory and antioxidant properties, which have been shown to help protect against several diseases and may reduce the occurrence of prostate and breast cancer, according to the study. Siva noted that the nutrient composition changes with the periodic method are minimal, but eggs are still a great source of protein and healthy fats no matter the cooking form.
CNN
18-02-2025
- Health
- CNN
How to make ‘perfect' hard-boiled eggs: Scientists say they cracked the code
If you think you have your egg-boiling technique down to a science, there is still a chance you haven't prepared the 'perfect' boiled egg. Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal taste and consistency. But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to optimally cook the albumen and yolk simultaneously without separating them, according to a new study published February 6 in the journal Communications Engineering. Not only does periodic cooking produce the ideal texture and flavor for both the albumen and yolk, but it also helps the egg retain the greatest amount of nutrients with proven health benefits compared with other popular methods such as hard-boiling or sous vide, the study authors wrote. 'As a chef, this method makes perfect sense,' Micah Siva, a San Francisco-based registered dietitian and recipe writer who was not involved in the study, said via email. 'People often forget that cooking is incredibly scientific … and adjusting cooking temperature to the properties and structures of the proteins within the egg can improve the quality.' The best part? You don't have to imagine it — you can try periodic cooking at home. Dr. Ernesto Di Maio, the study's lead author, noted the experiment wasn't conducted using fancy lab equipment but rather in his home kitchen. All you need is 32 minutes and a bit of patience. Cooking process for the perfect boiled egg To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master's materials engineering program at Italy's University of Naples Federico II. Instead, the team developed mathematical models and simulations to predict how heat transfers through the egg, which helped them identify the ideal cooking conditions for both the albumen and yolk. With these tools, Di Maio and his colleagues input factors such as water temperature and density to help them decide the time increments to switch the eggs between hot and lukewarm water, he said. To test periodic cooking, the team filled a kitchen pot with tap water and heated it to the desired temperature on the stovetop. The researchers placed a food thermometer in both the hot and lukewarm water to ensure consistent temperatures throughout the cooking process. The team then cooked fresh, shell-on hen eggs using four methods: hard-boiling, soft-boiling, sous vide and the new periodic cooking technique. In total, Di Maio and his colleagues prepared 160 eggs, using 40 eggs per cooking method. The traditional methods served as control samples to compare temperature profiles, texture and nutrient retention. Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method, scientists alternated submerging the eggs for two minutes in boiling water at 100 C (212 F) and lukewarm water at 30 C (86 F). This cycle was repeated eight times for 32 minutes. While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the albumen reaching temperatures ranging from 87 C to 100 C (188.6 F to 212 F) in hot water and 30 C to 55 C (86 F to 131 F) in lukewarm water. This dynamic heat distribution allows both the albumen and yolk to achieve their ideal textures and consistency, according to Di Maio. While Siva noted periodic cooking is an interesting concept, she said she wouldn't take the time to cook an egg for 32 minutes. 'Most people struggle to get a meal on the table and are looking for shortcuts … not a way to fuss over something as simple as a boiling egg,' she said. Comparing the techniques While the researchers were able to visualize some of the differences between the eggs, they also performed a texture profile analysis and sensory analysis to measure various properties, including consistency, color, texture and taste. Sensory analysis, which involves texture and taste, is objective but provides detailed insights into the elements people can expect when trying periodic cooking. Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio described the yolk of the periodically cooked eggs as an excellent balance between solid and liquid, with a jelly-like consistency, while the albumen was well-set without being too firm or transparent. He shared some of the periodically cooked eggs with friends and said they were amazed by the contrast of the textures of the albumen and yolk, something not easily achieved with traditional methods. If you decide to give periodic cooking a try at home, be forewarned that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system or have certain medical conditions. Researchers were also interested in exploring the protein denaturation — the changing of physical and chemical properties — to assess the levels of polyphenols and amino acids within the yolk, as these contain vital nutrients. Interestingly, compared with other methods, periodic cooking preserved the highest levels of polyphenols, chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory and antioxidant properties, which have been shown to help protect against several diseases and may reduce the occurrence of prostate and breast cancer, according to the study. Siva noted that the nutrient composition changes with the periodic method are minimal, but eggs are still a great source of protein and healthy fats no matter the cooking form.
