Regarding how to eat eggs, the BBC believes that scrambled eggs will absorb more oil, while if they are fried eggs, the eggs hardly absorb oil, so fried eggs are healthier.
As for whether fried eggs absorb oil or not, regardless of whether it absorbs oil or not, even if it does not absorb oil, but an ordinary person, in order to eat an egg in the morning, has to set up an oil pan to burn fried eggs?
Today's vegetable oils are generally refined oils, with a very low smoke point, which is easy to cause peroxidation, trans fatty acids, and acrylamide, a carcinogen.
So advocating grease eggs is very ridiculous and stupid.
So how do you avoid scrambled eggs from absorbing too much oil? It's very simple, just put less oil, or even no oil.
My method is to add a little water when stir-frying, and then add egg liquid when the dish is almost cooked, and stir-fry it slightly, so that the eggs that come out of the pot are mixed with water and oil, which are nutritious and delicious and fuel-efficient.
Another way is to microwave the eggs, crush the eggs, add a little water, oil and salt seasonings, put them in a bowl (preferably with a lid, cook faster), and then an egg is cooked in about a minute, tender and delicious, with minimal nutrient loss.
The BBC also mentions that boiling broccoli is the least nutritious method, and even frying broccoli is better than boiling it.
In fact, as mentioned above, frying is the most undesirable way of cooking, and as for boiling, it should be replaced with boiling.
It is to pour a little oil into the pot and stir-fry the broccoli, but in order to prevent the broccoli from being undercooked, it is necessary to add water to simmer and fry, and the amount of water added should be moderate, and when it comes out of the pot, the water is basically just dry.
If you add a lot of water, cook the broccoli and then take it out, then many vitamins will run away with the water, which is not advisable.
In fact, many people misunderstand boiled vegetables and think that boiled vegetables are boiled and then fished out and eaten. In fact, boiled vegetables refer to a cooking method with less oil and salt seasonings and a relatively light one, not really boiled in water.
In addition, some vegetables, such as spinach, amaranth, leeks, and bamboo shoots, have a particularly high oxalic acid content, blanch them in a pot before cooking, and then take them out and put them in cold water, and then cook them, which is not boiled vegetables, because the blanching time is very short, and basically it will not cause vitamin loss.
Therefore, although the British BBC seems to be lofty, similar cooking suggestions are actually on paper, which has no practical meaning at all, and even misleading.