Cardiologists slam this as the worst way to eat the eggs

Eggs are rich in protein, vitamins, and healthy fats. Cardiologists agree they can fit into a heart friendly diet. The problem is not the egg itself. It is how it is cooked and what it is cooked with that can quietly harm heart health.

Cardiologists strongly caution against eating eggs that are deep fried or cooked in large amounts of butter or refined oil. This method turns a nutritious food into a source of excess saturated fat and oxidized cholesterol, which stresses the heart over time.

High heat and excess fat cause cholesterol in egg yolks to oxidize. Oxidized cholesterol is more damaging to blood vessels than regular cholesterol. Studies published in the Journal of the American College of Cardiology link oxidized cholesterol to plaque buildup in arteries.

Fried eggs cooked in butter or reused oil raise low density lipoprotein cholesterol levels. This type of cholesterol contributes to artery narrowing. Cardiologists explain that repeated exposure, not occasional intake, increases the risk of heart attacks and long term cardiovascular disease.

People with high cholesterol, diabetes, obesity, or a family history of heart disease should avoid this cooking style. According to the American Heart Association, these groups are more sensitive to dietary saturated fat and oxidized lipids affecting heart function.

Boiled eggs, poached eggs, or lightly cooked eggs using minimal oil are considered heart safer options. Pairing eggs with vegetables instead of processed meats further reduces risk. Doctors emphasize moderation and cooking technique over complete avoidance.
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(Disclaimer: This story is purely for educational purposes only. It does not substitute for professional medical advice nor should it be considered as professional medical advice.)​