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Egg Question

prolly.. depends on how much olive oil you use.. i'd rather use non-stick pam .. plus I've heard that the benefits of olive oil greatly decrease when you heat it up and cook with it
 
I've heard that olive oil theory somewhere before too. No idea if there's any truth to it. I'd say the yolk would be worse than the oil no? I assume you're cutting. In general, I don't think eggs are going to be a major factor.
 
Steve720 said:
prolly.. depends on how much olive oil you use.. i'd rather use non-stick pam .. plus I've heard that the benefits of olive oil greatly decrease when you heat it up and cook with it
I would like to see the facts on that one.
 
If your simply using egg whites I wouldnt worry at all. But to us less Oil put a bit in the an and spread it around with a flipper thingy that you flip pancakes and eggs with.
 
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