Because I'm lazy and also hate chewing food, my new thing is to crack eggs directly into a bowl of oatmeal, add water, and microwave for 2:30.
The eggs are still basically liquid following this method.
Is the protein's bioavailability compromised by doing this (as opposed to cooking them more solid)???
Oh and it's not as disgusting as you think. I honestly can't even taste the eggs when I do this.
The eggs are still basically liquid following this method.
Is the protein's bioavailability compromised by doing this (as opposed to cooking them more solid)???
Oh and it's not as disgusting as you think. I honestly can't even taste the eggs when I do this.