There is no protein loss in boiled eggs , while it is 3 per cent in preparing omelettes , 9 per cent in fried and 14 per cent in scrambled eggs . उबले अण्डे में प्रोटीन नष्ट नहीं होते , जबकि आमलेट तैयार करने में 3 प्रतिशत प्रोटीन की हानि होती है.तलने पर 9 प्रतिशत और मक़्खन या दूध के साथ पकाये गये अण्डे में 14 प्रतिशत प्रोटीन की हानि होती है .
Meaning
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly Synonyms: omelet,
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