Between scrambled and boiled eggs

Kindly let me know which is more nutritious between a boiled egg and a scrambled one.

 Kazeem (by SMS)

A hard-boiled egg and a scrambled egg from the same egg have virtually the same nutritional information. The nutritional information does not change based on whether you boil your egg and scramble your egg; the nutritional value of both is essentially the same, and the differences are minor and not worth debating.

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It’s where you add things that make all the difference. Adding a healthy dose of butter and cheese to a scrambled egg is a very different nutritional and saturated fat profile from a plain old hard-boiled egg. The difference is not the egg; it’s what you add to it when you’re cooking it, and you can manage this no matter which method you use. When you scramble eggs using a little olive oil but no other additions, they’re basically equivalent to a hard-boiled egg from a nutritional standpoint, with no strong preference for one over the other.

There is a very minor caveat to all of this: high-heat cooking can oxidise cholesterol in eggs a little more than lower-heat cooking methods, and scrambling eggs on high heat or cooking them too long can affect certain nutrients a little more than others. The effect is very small, though—small enough to be considered negligible for most people.