Fried Eggs or Poached Eggs

[Wirrallass]

@Lilian That's an interesting point. Glad i read this thread. I suffer with hypothyroidism & take Levothyroxine. I've not long had bloods for thyroid, results were satisfactory. I think I'm due for more bloods in a few weeks time including thyroid & cholesterol. I hope those results will be favourable too. Take care

 

[Vicsetter]

Just to get this thread more on track: You need very very little oil to fry an egg. A lot of people almost deep fry them. A drop of oil in the pan, add in the egg, a small splash of water to the side and cover (either a splash guard or glass lid) and cook gently until done. The water will produce steam and poach the yolk from above, don't have so much oil you end up basting the egg.
P.S. You shouldn't use virgin olive oil for cooking, it carries quite a strong flavour and is more expensive than ordinary olive oil.

 

[Lilian]

P.S. You shouldn't use virgin olive oil for cooking, it carries quite a strong flavour and is more expensive than ordinary olive oil.

The reason you should not cook with olive oil too hot is that it changes the molecules and becomes a trans fat. The best to cook with are coconut oil, lard/dripping or clarified butter (ghee) if using high heat as they do not become trans fats at high heat. A monounsaturate is better than a polyunsaturate.

 

[Wirrallass]

Whatever I am cooking I always use cold pressed grapeseed oil.

Type2 since April 2016

 

[Vicsetter]

The reason you should not cook with olive oil too hot is that it changes the molecules and becomes a trans fat. The best to cook with are coconut oil, lard/dripping or clarified butter (ghee) if using high heat as they do not become trans fats at high heat. A monounsaturate is better than a polyunsaturate.

That is an old myth. Virgin olive oil has a smoke point of over 210 degrees and you shouldn't be shallow frying that high. Similarly you wont change olive oil into trans fat.
BTW it takes only 70 degrees centigrade to denature an egg, it will take quite a while to fully cook at this temp, but can be done (you need to make sure it has been pasteurised). It takes 45minutes to cook an egg in its shell in a water bath at 65.5 degrees (sous vide),it takes 13/15 minutes at 75 degrees.

 

[robert@fm]

For deep-frying I use rapeseed oil, it seems to withstand this usage better than cheap anonymous "vegetable" oil. Strange how the urban myths about "canola" (it's the same stuff as rapeseed oil but in American English instead of British) being to blame for everything short of nuclear war don't seem to have much currency in Europe. 😉

For making my own salad dressings (see the Food/Carb Queries section) I of course use olive oil.