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雞蛋的營養完整，不過隨著料理方式不同，能吸收到的營養就不同，研究發現，身體對於熟雞蛋的吸收率比較好。以蛋白質來說，熟雞蛋的吸收率有9成，而生雞蛋只有5成，這是因為雞蛋裡有抗生物素（avidin）和生物素（biotin），這兩種物質會在腸道結合，因此妨礙吸收，煮熟的雞蛋因為抗生物素被破壞、失去活性，所以雞蛋的營養更容易被吸收。
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