It’s not just the taste that makes eggs an ideal part of every meal. Be it Paleo or Keto, eggs are great additions to every diet type out there. It’s a great food source for protein and amino acids, and each time we think about preparing an egg the first thing that pops up in mind is to fry them. But a slice of butter actually isn’t the ideal way to fry an egg. Consider using olive oil instead.
We know that there are a lot of preconceptions out there when it comes to using olive oil, but many studies have proven it to actually be beneficial to one’s health. Besides, it’s not like were going to deep fry with it. And it dissipates faster than other oil types with a lower smoke point (325 to 375°F). Olive oil is actually a good frying agent.
How to Fry Your Egg in Olive Oil
Olive oil heats up fast. To achieve expectations, keep it in room temperature. Keep the eggs ready since it will only take half a minute to heat it and you’ll have to start breaking an egg and plunging it into a pan.
Unlike when using butter, oil makes egg whites crispy quick, and it becomes flat, egg yolks turn out mellow. So when cooking an egg with olive oil, watch over it carefully. Besides, it takes shorter time to prepare it. Not only does olive oil make frying an egg faster, it also changes its texture. The infusion of flavor in an egg makes it tastier, more tangible, so much so that it awaits rich additions of herbs, salt, or pepper. It’s a simple dish that is great when taken as it is, or when applied to other dishes without the aftertaste of butter.