I make it no secret that I love greasy, fried foods.
In fact, as a sort of going-away present, when I left London last year, some of my old friends made me a bacon weave roll with chese for breakfast one morning and delivered it to my house. And yes, it was just as good as it sounds.
This morning, I fried up a couple of eggs in butter and I wondered: Why is it that fried eggs are less healthy than boiled eggs? Is it just the added oils from the butter, or is there something that the frying process does to the egg itself?
I mean, there can’t be any nutrients that are lost when it’s fried. Where would they go? It’s not like boiling vegetables, where half the nutritional value leaches into the water, which is poured off. If any nutrients are lost, it must be that they get de-natured or something through the process of frying.
If anyone can tell me what it is that makes boiling eggs so much healthier than frying them, I will award them 3 points. Is it that something actually happens to the egg that makes it less healthy, or is it that so much oil is added that it takes away from the healthiness of the egg?