Overcooking eggs, especially boiling them for too long, can lead to the formation of harmful compounds like hydrogen sulfide, which may irritate the digestive system and lower nutritional value.
Using excessive oil or butter when frying eggs increases unhealthy trans fats and calories. This can contribute to weight gain and raise cholesterol levels, negatively impacting heart health.
Cooking eggs at high heat can break down their proteins, leading to the loss of valuable nutrients like vitamin B12. Instead, cook them on medium or low heat to preserve their health benefits.
Adding too much milk or cream to scrambled eggs increases their caloric content and fat levels. It’s best to avoid this or use a small amount of healthy alternatives like almond milk.
Many non-stick pans contain chemicals like PTFE or PFOA, which can leach into food when overheated. Opt for ceramic or cast iron pans for safer cooking methods.
Older eggs may have lost some of their nutrients and may not taste as good. Fresh eggs retain more omega-3s and vitamins, contributing to better overall nutrition and flavor.
Over-salting your eggs can lead to excessive sodium intake, which raises blood pressure and puts strain on your kidneys. Opt for herbs or spices to flavor your eggs without added salt.