Eggs are one of the healthiest ways to start the day. However, despite the health benefits they offer, their goodness depends on the fat used for cooking. The fats most used by Albanian housewives for frying eggs are: vegetable oil and butter.
Recently, awareness of the role of fats in human health has increased the use of olive oil in various dishes, including frying eggs.
Experts say that using olive oil in frying an egg ensures the preservation of some of the most necessary antioxidants. Additionally, olive oil ensures that the egg white is crisp while the yolk is soft and moist.
Olive oil for frying the egg
Previous studies have suggested that using vegetable oil for frying is harmful to health. This happens because during frying it releases toxic substances. Although olive oil is classified as vegetable oil, studies have confirmed that heating this mono-unsaturated fat creates less toxic substances.
Since the burning point of olive oil is low, it heats up very quickly and produces a perfectly fried egg.
Some people don't like eggs fried in olive oil because its flavor is absorbed by the egg.
But olive oil when fried does not have an overly disturbing aroma.
How to fry an egg in olive oil
Place the pan on the heat and pour in a tablespoon or two of extra virgin olive oil.
Heat on medium heat for one minute.
Be careful not to overheat.
Break the eggs, carefully drop them into the pan and let them fry.
Sprinkle with a little salt and pour over a little oil from the bottom of the pan with the help of a small spoon.
This should be done until the egg white swells, becomes crispy in the corners, while the yolk is runny.
This whole process takes 2 minutes.
You can combine fried eggs with right, vegetables but also milk or you can throw them on top of yogurt./AW/
