Does the cooking method reduce the cholesterol content in the egg?
The amount of cholesterol in an egg is determined by many factors, primarily the genetic background of the hen, the hen’s diet and the size of the egg. Cholesterol content is not affected by the cooking method. However, the fat content is increased when fried in butter, margarine or oil and when other fat-containing ingredients are added to the egg mixture. For more information, click on Low-Fat Cooking FAQ.
The amount of cholesterol in an egg is determined by many factors, primarily the genetic background of the hen, the hen’s diet and the size of the egg. Cholesterol content is not affected by the cooking method. However, the fat content is increased when fried in butter, margarine or oil and when other fat-containing ingredients are added to the egg mixture.
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