Rethinking breakfast: Why butter isn’t best for scrambled eggs

Scrambled eggs with butter is a true classic. People often add ham or bacon, onions, and tomatoes to it. However, it turns out that butter itself might not be the best option for making scrambled eggs. It's worth considering other, healthier fats.

Looking at the prices of butter in stores, learning that it's not the best fat for cooking scrambled eggs might be reassuring. It's not a matter of calories or taste (which is impeccable), but of the smoke point.

The smoke point is the temperature at which a fat begins to break down, releasing an unpleasant odour and harmful substances. For butter, this point is relatively low, at around 150 degrees Celsius, while the recommended cooking temperature is 180 degrees Celsius. This means that when cooking scrambled eggs, especially on higher heat, butter can easily burn. The taste of burnt butter is not pleasant, and when you consider that harmful chemical compounds are released, it might make you lose your appetite for scrambled eggs with butter.

An alternative to regular butter is clarified butter. Clarification removes water and milk proteins from the butter. As a result, the smoke point rises to about 200-205 degrees Celsius. Such butter does not burn and does not release harmful compounds. Additionally, clarified butter has a neutral taste, so it won't overpower the taste of the eggs.

Instead of butter, it's also worth using olive oil. Its smoke point is 210 degrees Celsius, and it's an excellent source of unsaturated fatty acids, which are beneficial for heart health. Canola oil is another good option. These plant-based alternatives can enhance the nutritional profile of scrambled eggs.

For those who prefer to avoid adding any fat, you can prepare steamed scrambled eggs. Place a metal bowl with beaten eggs over a pot of boiling water and steam for about 10-15 minutes, or until you achieve the desired consistency. Remember to stir to ensure an even process.