How do you make eggs taste good?
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@skylark honestly ur on the wrong forum if you think purposefully oxidizing MUFA and PUFA before they even enter your body everyday is something you should be recommending. maybe try r/food or something
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Honestly if you're too scared to fry an egg idk what to tell you..
Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating, 2018
"This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil."
Olive oil stability under deep-frying conditions, 2010
"In order to understand the changes in the oxidative stability during the frying sessions, samples were taken from each frying session and also evaluated with the Rancimat test. The oxidative stabilities of both EVOO and ROO kept almost constant after the first 3 h of frying, but a clear reduction was observed at the 6th h (4:44 h and 3:19 h, respectively), and after 18 h of frying their values remained constant until the end of the process (±2 h)."
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@Lovesickhs18 I usually do sunny side up fried in butter. Scrape the white off the yolk to get all the whites cooked. Salt heavily.
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@CO3 What powder do you use?
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@Chud Do you buy pickled veggies or make them? I have some pickle chips in my fridge, are they good?
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Low heat, add good amount of butter, then a teaspoon of savory spice rub, let cook together for a minute. Add egg still on low, fry sunny side up with fully cooked white and runny yolk. Salt to taste.
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Salt and pepper, add mozzarella or cheddar cheese. Drown them in maple syrup.
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Salt, butter, almost any cheese, sunny side up, over easy, scrambled ocassionally.
Firmer cheeses go into the pan a few seconds before the eggs whereas melty cheeses would go during or right after. A tiny bit of pepper mash/paste can also go in a few seconds before.
I enjoy it other ways too, boiled, fried in coconut oil, precooked and added to a plain soup, etc etc.
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@Lovesickhs18 Honestly just throw the egg whites into the drain. Egg yolks are very tasty. Egg whites is what makes the eggs bland and tasteless. For protein drink milk instead.
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@Kilgore Ooohh mozarella/cheddar sounds good af
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@Lovesickhs18
I like to blend the yolks into a smoothie raw, keep the nutrients intact and prevents the cholesterol from being oxidized by heat.
Then I just suffer through the cooked whites or feed them to my dog.
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Low heat and cooked slow keeps them from getting rubbery. I personally like 6 minute boiled eggs, and I just eat the yolks with some butter and salt.
