Are You Cooking Eggs Wrong? Shocking Health Risks You Need to Know

A recent claim suggests that improper egg preparation may increase your risk of heart disease and cancer.

On October 27, the wellness publication Health Digest featured an interview with Canadian nutritionist Angel Luk on the dos and don’ts of cooking eggs.

Luk warned that overheating cholesterol can produce oxysterols, compounds that may negatively impact your health by upping the odds of heart disease and cancer.

Oxysterols combine with LDL (the bad cholesterol), increasing the risk of atherosclerosis and heart issues.

According to Cancer Prevention Research, high oxysterol levels may increase colorectal cancer risk by up to 22%. A 2017 study in Lipids in Health and Disease also flagged oxysterols as potential troublemakers for your blood vessels.

Researchers are still investigating the role of oxysterols in cancer but suspect these compounds may be linked to inflammation in the body.

So when do these pesky oxysterols form? Oxysterols form when cholesterol-rich foods are cooked above 177°C for extended periods. This applies to eggs and high-heat cooking methods and processes like frying, curing, and smoking (think bacon and sausages).

Frying eggs or cooking them at high heat for extended periods is a surefire way to create these potentially harmful compounds.

Luk recommended low-temperature cooking methods for scrambled eggs or omelets. Cooking eggs at lower temperatures makes the protein easier to digest and helps retain more fiber and antioxidants from added vegetables.

For a heart-healthy twist, she suggested using avocado oil, rich in monounsaturated fats that benefit your health.