Is It True That Breaking The Yolk In Cooking The Egg Brings In More Cholesterol Because Of Air Affecting Yolk?
I recently read that scrambling eggs causes an interaction with the air and that creates a greater problem with cholesterol, but I am not sure if it was cholesterol or another egg-related problem. Scrambling the egg was said to be the worst as far as health goes, but eating hard cooked yolks is not a problem.
There is no difference in how an egg is cooked as far as cholesterol or anything else goes. It’s what you add to it (butter, mayo, etc.) that makes it better or worse for you. If you were to burn the egg, then that would create a problem (if you even considered eating it).
So, in answer to your question – no matter how you prepare it, it will be the same because basically it is an egg and will have the cholesterol levels of an egg.
The yolk is the same whether its scrambled, baked or raw.
No, it is not true. The cholesterol is in the yolk.
I’ve never heard of that.
its all the same anyway you cook your eggs