The yolk’s on us
Q: I read your article on the potential danger of scrambled eggs. I do not scramble my eggs but I like to break the yolk of the egg while I am frying it. Is that as bad?
Dr. Wright: Unfortunately, yes.
Since the yolks contain most of the egg’s cholesterol, breaking them — whether you’re scrambling them or not — allows that cholesterol to be exposed to much more air and heat than other cooking techniques that leave the yolk intact. That air and heat can cause the cholesterol in the egg yolks to oxidize before you even have a chance to eat them, potentially contributing to atherosclerosis.
