Rethinking breakfast: Healthier fats for perfect scrambled eggs
Scrambled eggs are one of the most popular breakfast choices. Before the eggs hit the pan, the fat must be heated first. Choosing the right fat isn't as apparent as it might seem.
Scrambled eggs made with butter are a true classic. Often, people add ham or bacon, onions, and tomatoes to them. However, butter is not the best addition to scrambled eggs. It's worth considering other, healthier fats.
Give up butter
Considering the price of butter in stores, the information that it's not the best fat for cooking scrambled eggs might be reassuring. It's not about calories or taste (which is impeccable), but about the smoke point.
The smoke point is the temperature at which fat begins to break down, releasing an unpleasant odour and harmful substances. In the case of butter, this point is relatively low and is around 150 degrees Celsius, while the recommended cooking temperature is 180 degrees Celsius. This means that when cooking scrambled eggs, especially on higher heat, butter can easily burn. The taste of burnt butter is not very pleasant, and considering the release of harmful chemical compounds, you'll likely lose your appetite for scrambled eggs with butter.
What to fry scrambled eggs on?
An alternative to regular butter is clarified butter. Clarification removes water and milk proteins from butter. As a result, the smoke point rises to about 200-205 degrees Celsius. Clarified butter does not burn and does not release harmful compounds. Additionally, it has a neutral taste, so it won't overpower the taste of the eggs.
Instead of butter, it's also worth considering olive oil. Its smoke point is 210 degrees Celsius, and it is an excellent source of unsaturated fatty acids, which are beneficial for heart health. Rapeseed oil (commonly known as canola oil in some regions) will also work just as well. These are plant-based alternatives that will enhance the health properties of scrambled eggs.
People who want to avoid adding any fat can prepare steamed scrambled eggs. Place a metal bowl with beaten eggs over a pot of boiling water and steam for about 10-15 minutes or until you achieve the desired consistency. Remember to stir to ensure an even process.
