When Eggs Are Overcooked

Multiple Choice

When eggs are overcooked

A) the fat-soluble vitamins-A, D, E, and K-are lost.
B) the minerals, especially selenium, iodine, zinc, iron, and copper, are lost.
C) the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption.
D) the iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.