Healthy Eggs

The_Seal

Would frying an egg on a pan without any oil just on its own be as healthy as poaching an egg. Does it loose any of it goodness this way. Its just the whole idea of frying an egg sounds unhealthy

rubadub

I would expect the additional heat might degrade it a little more. i.e. when poaching it will never experience temps higher than the boiling water of 100C.

In a previous post somebody mentioned the importance of keeping the egg intact too, i.e. not breaking the yolk. I am not sure how badly the eggs "suffer", e.g. poaching or boiling might just be marginally better.

EileenG

To be honest, I think there would be very little in it. I've never heard that omelettes or scrambled eggs were inferior to poached or boiled.

Actually frying eggs is one of the few times I would cook with olive oil, as it they don't need high temperatures to cook properly. Think of it as sauteeing the egg, not frying....

neuro-praxis

I regularly have a fried egg for breakfast. I have a one-egg pan, and I use half a teaspoon of olive oil or vegetable oil. That does the job nicely.

rubadub

EileenG wrote: »

To be honest, I think there would be very little in it. I've never heard that omelettes or scrambled eggs were inferior to poached or boiled.

This was it

ApeXaviour wrote: »

Poached, "sunny-side up", soft or hard boiled is better as it keeps the yolk intact. This is favourable since it stops lipid and cholesterol peroxides (pro-oxidants) forming under the combination of heat and exposure to air.

Though scrambled the occasional now and then (if like me you love it) won't do much harm

El_Dangeroso

rubadub wrote: »

This was it

Omlettes and scrambled eggs are ok as long as you eat them pretty quickly after cooking, otherwise as ApeXavier said the lipids oxidise which can lead to the formation of AGE's, which if you give a quick google is a very bad thing - the same thing happens most vegetable oils(not fruit oils like olive). The change from fresh to rancid can't be seen or tasted in most cases.

This is why you should always avoid scrambled eggs in breakfast buffets like the plague

nerdysal

Does anyone know if there is much difference nutritionally between hen and duck eggs?

EileenG

Mostly a matter of size. Duck eggs have a slightly bigger yolk to white ratio. The big thing is to make sure you cook free range duck eggs well, they are inclined to lay the eggs in all sorts of places.

Larianne

Still on the subject of eggs. How many can you eat in a week. I know they are not good if you've got high cholesterol but if you're young and healthy could you have scrambled eggs say 3 times a week like what I have?

EileenG

Just eat your eggs.

There were a couple of studies recently where people were fed 2 or 3 eggs every day for three months, and they lost bodyfat but didn't have any cholesterol problems.

Michellenman

I eat probably 10/12 eggs a week. I know they're not great Cholesterol wise and all that. I always poach them, with maybe a little salt. I'm also vegetarian so I need the protein and the likes, however I'm worried this is still too many eggs... any opinions?

EileenG

Look, in spite of Gillian McKeith, you are not what you eat. Your body is able to do this wonderful thing called "digestion". If you eat a food that contains cholesterol, your body uses it as necessary, it doesn't immediately smear it round the inside of your arteries.

Most of the cholesterol in your blood was made by your liver. If you eat food low in cholesterol, your liver makes more. Eat food with a higher level, your liver makes less.

Think of it this way. Humans have been eating eggs for as long as they could find them. Eggs are one of the oldest foods we eat. By now, our bodies have a pretty good idea how to handle them.