![The Effect of Cooking Method on the Amount of Fat in an Egg](/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBWjA9IiwiZXhwIjpudWxsLCJwdXIiOiJibG9iX2lkIn19--b0528b128687c6daa066d69570b1ce063407dcae/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaDdCem9MWm05eWJXRjBTU0lJY0c1bkJqb0dSVlE2QzNKbGMybDZaVWtpRFRZd01IZzJNREErQmpzR1ZBPT0iLCJleHAiOm51bGwsInB1ciI6InZhcmlhdGlvbiJ9fQ==--33b2b080106a274a4ca568f8742d366d42f20c14/srinivasan_0.png)
Fat can be chemically altered during cooking through a process called lipid oxidation, which can have a negative impact on health. In this study, the authors measured the extracted fat in raw, fried and hard-boiled eggs and found that cooking eggs to a higher temperature resulted in a lower amount of extracted fat, indicating a greater amount of oxidized fat.
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