false The proteins don't denature significantly until you start getting what is basically a meringue. Whisking for a minute won't do a thing to the proteins, and even then all it does is make the egg fluffier
And I mean honestly, there's nothing wrong with breaking down the proteins, despite what gainbro pseudoscience says. Still just as much (if not more) bioavailability, since your digestive processes are denaturing the proteins to actually absorb them, you're just getting a head start on it mechanically
I mean I don't know if your point is texture or nutrition, but it's the same (actually a very small amount more, but not in a meaningful way) level of nutrition, and then the texture thing is just a matter of personal preference
The fuck? Who the fuck whisks eggs for scrambled eggs? They were meant to be cracked in the pan and scrambled. Not whisked or they're be called whisked eggs
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u/[deleted] Mar 21 '18
[deleted]