Julia Turshen's Olive Oil-Fried Eggs With Yogurt & Lemon Recipe on Food52 (2024)

FAQs

Is it bad to fry eggs with olive oil? ›

Yes, you can cook eggs with olive oil. It adds flavor and makes them taste even better. Cooking eggs with olive oil is healthy because it contains good fats that can help lower bad cholesterol levels and boost good ones. Olive oil has a high smoke point of up to 410°F (210°C) and remains stable when heated for frying.

If you add a tablespoon of olive oil or avocado oil to the pan, you may also be adding some extra health benefits to your eggs. Both of these oils are considered “healthy fats” which may reduce the risk of cardiovascular disease. Olive oil is also considered an antioxidant that may help fight inflammation.

Butter certainly works for fried eggs, but oil is the fat of choice for cooks who want a runny yolk with a satisfying crispy white. Extra-virgin olive oil is most popular, and yields a satisfyingly crunchy bottom that will soak up luscious flavor.

The Olive Oil Source details exactly what kinds of benefits different olive oils have. Extra virgin seems to be the best for fried eggs because it has the highest smoke point.

When you heat olive oil to its smoke point, useful compounds such as polyphenols get transformed into potentially harmful compounds. While olive oil may not be an ideal cooking oil for frying at high temperatures, it can still be used for cooking at lower temperatures so that the nutrient content is preserved.

Fried eggs

Usually fried in sunflower or rapeseed oil, you can also use bacon fat left in the pan or a knob of butter. If you're adding a fried egg to a salad or grains how about using some olive oil? Eating curry or dhal? You might enjoy frying your eggs in coconut oil for a lighter flavour.

Opt for methods such as poaching, boiling, baking, and scrambling to best retain the nutritional value of eggs without adding unnecessary fat or sodium. These methods also help reduce the risk of forming harmful compounds, like cholesterol oxidation products, during the cooking process.

Preparing eggs whole or scrambled leads to different absorption of the oil of fat used as frying medium. There is no changes in lipid profile after frying eggs whole or scrambled.

The healthiest oil to cook with is olive oil. It's versatile, being used in everything from frying to finishing. It's also rich in healthy fats, antioxidants, and polyphenols, all of which have shown protective effects against cancer and liver, heart, and neurodegenerative diseases (27, 28).

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

What are three foods you can add to scrambled eggs? ›

Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg's nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don't add any unnecessary calories.

Cooking eggs with olive oil is considered to be a healthier opinion when compared with butter (via Live Strong). The Olive Oil Source details exactly what kinds of benefits different olive oils have. Extra virgin seems to be the best for fried eggs because it has the highest smoke point.

The short answer is: Yes you can! This is a debated subject, and I want you to use whatever healthy oil you feel comfortable using for your fried eggs. When frying an egg in quality extra virgin olive oil, you'll use shallow amounts of the oil, over medium heat, for about 2 minutes or so.

First, extra virgin olive oil is one of the “most stable oils you can buy”. That means even when heated to high temperatures, the oil does not degrade. More and more studies show that olive oils are the most balanced, safe, and healthy fat for both pan-frying and deep-frying.

The answer is yes, you can reuse olive oil. Researchers conducted a study where food was fried in olive oil and found that olive oil was stable even when reused 10 times. They concluded that for frying foods, olive oil maintains quality and nutrition better than seed oils.