Researchers at the University of Newcastle in the United Kingdom explored how storing eggs at room temperature affects their vitamin D levels. The study, published in Foods, showed that non-refrigerated eggs retained more vitamin D than those kept in the fridge. The researchers used freeze-dried powder from eggs stored under different conditions to measure vitamin D3 content and confirmed the pattern across the samples. (Source: Foods journal)
In a follow-up set of experiments, scientists evaluated how cooking methods influence the amount of vitamin D that remains in eggs. They found that heat treatments change the vitamin’s level. Among the dishes tested, omelets stood out as a preferred option not just for taste but also for preserving vitamin D content. When an egg is turned into an omelet, the vitamin D content can reach around 109 percent of its initial value in the raw egg, and this rate remains similar when the omelet is prepared in a microwave. This surprising result suggests that certain cooking approaches can maintain or even slightly boost measurable vitamin D in eggs. (Source: Foods journal)
Other common cooking methods showed different retention rates. Boiled eggs retained about 93 percent of their vitamin D, hard-boiled eggs about 80 percent, and fried eggs roughly 78 percent. These figures illustrate that while heat does reduce some of the vitamin, eggs continue to be a source of this nutrient even after cooking. (Source: Foods journal)
Vitamin D plays a vital role in supporting the health of bones, teeth, and muscles and is also linked to immune system function. The study notes that while the exact vitamin D content varies with the egg dish and preparation method, eggs possess notable stability of this nutrient through common cooking processes. The research underscores that keeping eggs at room temperature may influence vitamin D levels in ways that go beyond simple freshness. (Source: Foods journal)
Historically, vitamin D has been a focus of medical and nutritional discussions, and earlier research in this area highlighted its importance for cardiovascular health and vascular integrity. In light of the new findings, culinary choices around eggs can become a small part of a broader strategy to preserve nutrient content in everyday meals. While eggs offer multiple health benefits, the latest results remind readers that how eggs are stored and cooked can subtly shape their vitamin D status. (Source: Foods journal)
In any discussion about vitamins and health, it is important to consider the context of overall diet, lifestyle, and exposure to sunlight, which also influences vitamin D status. The Newcastle findings add to a growing body of evidence about practical ways to maximize nutrients in familiar foods without sacrificing flavor or convenience. (Source: Foods journal)