Keep your yolks intact
Q: I think I remember reading something from you about scrambled eggs being dangerous. I don’t scramble my eggs, but I do break the yolk when I fry one. Is that bad, too?
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.
Editor’s Note: Month after month, Dr. Wright shares his insight on living well through good nutrition–including tips like these on how your favorite foods can make or break your health, depending on how you cook them. Click here to join those of us who are “in the know.”