Will the nutrition be lost after the eggs are cooked?

I don't care, I don't care. It's relative. After any food is "cooked" (heated), it will inevitably reduce some substances (small amount, trace amount), which is what we call "nutrient loss" verbally. But this "loss of nutrition" is inevitable, and you can get more benefits than "loss of nutrition". Everyone in school knows that "the use of fire" is one of the differences between humans and apes. Because of the use of fire (heating and boiling), we can eat healthier and absorb food nutrition more completely ... so eggs must be cooked before eating, so as to absorb egg nutrition safely, healthily and completely. If you eat raw eggs, the risk of bacterial and viral infections will increase. Nutritionally speaking, raw eggs are more nutritious than boiled eggs, but the nutritional absorption capacity of raw eggs is far less than that of cooked eggs. That is to say, for example, the nutrition of a raw egg is 100, and the nutrition of a cooked egg is 90. The human body absorbs 50% of the nutrition of raw eggs and 90% of the nutrition of cooked eggs. In the end, the nutrition of people eating cooked eggs is only 50, and the nutrition of people eating cooked eggs is 8 1. Therefore, as far as the absorption capacity of raw food and cooked food is concerned, the "nutritional loss" of those foods after cooking is negligible. Don't care.