One low-calorie way to cook an egg is to poach it. To make a poached egg, the egg is slipped out of its broken shell and onto a bread plate. The plate is tilted over a pan of water so the egg can slide into it and cook for approximately four minutes, at which point the cooked egg is removed from the water with a slotted spoon.
One large raw egg contains 75 calories, 60 of which are in the yolk and 15 of which are in the white part of the egg. Poach a large raw egg and it will contain 80 calories. The egg yolk is where the cholesterol is contained -- 213 milligrams of cholesterol. Egg yolks also contain saturated fat.
According to the United States Department of Agriculture’s Agricultural Marketing Service, eggs are produced in different weights and sizes. Twelve jumbo eggs weigh about 30 ounces extra large eggs weigh about 27 ounces large eggs weigh about 24 ounces medium eggs weigh about 21 ounces small eggs weigh about 18 ounces and peewee eggs weigh about 15 ounces. The larger the egg, the more calories it will contain.
Although eggs are high in cholesterol and are believed to be bad for your health, blood cholesterol does not become elevated in the majority of people who consume eggs, according to the Montana Department of Public Health & Human Services. Studies performed in a number of countries did not find the consumption of eggs to be associated with cardiovascular disease and stroke. The B vitamins in eggs may be beneficial to heart health.
The consumption of poached eggs is a healthy way to lose weight. Their low calorie content and protein content help you manage your weight by keeping your calories down and your appetite satisfied so you eat less. Poached eggs also help you save money since eggs are not high priced.
In some instances, Salmonella enteritidis finds its way into the shell of an egg, rendering the egg contaminated. Since individuals who take certain antibiotics, people who have weakened immune systems, young children, seniors and women who are pregnant have a raised risk of becoming sick from Salmonella enteritidis, store and cook eggs carefully. To help prevent contamination, the Mississippi State University Extension Service recommends keeping eggs in a refrigerator set at 40 degrees Fahrenheit or colder and cooking eggs at a temperature of 140 degrees Fahrenheit or higher.