Frying eggs seems to be one of the simplest kitchen activities, but the effect largely depends on the choice of fat. It determines not only the taste, but also the nutritional value of the entire meal. Therefore, it is worth knowing which products will work best and which ones should be avoided.
Eggs are a common breakfast choice. It’s no wonder, because this a valuable product, rich in nutritional value and providing proteins, minerals and vitamins. When frying eggs, it is worth choosing oils that will not eliminate all these positive aspects and will not make the dish lose its nutritional value.
Of course, the best solution is to simply boil the eggs. However, when deciding whether to eat a fried egg, it is worth choosing the right fat, eliminating those that have a high content of saturated fatty acids, because their excessive consumption could negatively affect the body’s lipid metabolism and increase cholesterol levels.
It is recommended to choose rapeseed oil, which contains omega-3 and omega-6 fatty acids that are good for the body, as well as vitamin E. Moreover, it is neutral and does not change the taste of the dish and has a high smoke point.
It will also be a good choice olive oil, because it is rich in antioxidants and monounsaturated fatty acids that protect the heart. In addition, its unique taste enriches the aroma of the dish.
But let’s remember to choose cold pressed olive oil and use it for at low temperatures. Regardless of which fat we choose, use only a thin layer, necessary for thermal processing.
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It’s also worth knowing what not to use when frying eggs. Due to the previously mentioned high content of saturated fatty acids, avoid heat treatment with coconut oil or lard.. Eating them may negatively affect the condition of our body.
It is also not recommended frying eggs in butter because it has a low smoke pointwhich means that it quickly starts to burn and produces harmful substances. However, we can use it if we have nothing else on hand and we want to make scrambled eggs, because in this case proteins congeal quickly and the whole process takes quite a short time.
