Does hard-boiling, scrambling, poaching, or frying eggs reduce or destroy their lutein content?

Lutein is a carotenoid that is definitely susceptible to heat and oxygen like all carotenoids. However,
I've been surprised at the research reports showing better stability for lutein than I would have
expected.
Some manufacturers have added lutein to processed foods with good results. Lutein added to readyto-eat cereals, for example, has been exposed to 350?F (177?C) heat for 15 minutes and then 200?F
(93?C) heat for 90 minutes and remained essentially stable. It's also been added to the fruit filling of
cereal bars with good results under similar conditions. Lutein in aged cheeses has also been show to
be fairly stable.
Although I haven't seen any information on the boiling of eggs, I would suspect the lutein to be better
preserved than ordinarily suspected. By the way, lutein-enriched eggs are currently available in the
marketplace and offer up to 2 milligrams of lutein per 60 grams (about 1 jumbo egg).