How long to cook an egg

Eggs that are best digested are soft-boiled, i.e. for up to 4 minutes. Cooking too long (over 10 minutes) causes loss of vitamins and minerals reducing the nutritional value of protein by up to 40%. In addition, it causes sulfur to react with iron, creating a greenish ring around the yolk. If you are afraid to eat an egg raw (e.g. beef tartare dish), you can boil it soft – then the white is well set, but the yolk remains liquid. A soft-boiled egg retains nutritional values similar to those of a raw egg. The lutein present in eggs, which supports eyesight, is particularly sensitive to high temperatures, which is why most of it is found in soft-boiled eggs for a maximum of 4 minutes.