Coconut oil with eggs

[ramacher]

Thinking of switching up the olive oil with coconut oil when I cook eggs in the morning. Will I see any more performance/nutritional benefit from doing this?

[Turkish Juicer]

What makes you think coconut oil would have superior nutritional properties to EVOO?

Good luck finding cold pressed coconut oil.

[Gaspaco]

Cooking with olive oil is a waste, you are going to ruin it with high temperature.

[cj111]

Cooking with olive oil is a waste, you are going to ruin it with high temperature.

I cook my eggs with olive oil every morning, that being said, cooking on low heat the oil is ruined? Ive never heard this

[Armykid93]

I cook my eggs with olive oil every morning, that being said, cooking on low heat the oil is ruined? Ive never heard this

me either, how do you cook things with oil not using heat......

[Turkish Juicer]

Cooking with olive oil is a waste, you are going to ruin it with high temperature.

Not at all true.

The important thing about cooking with any oil is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down.

The smoke point of oil varies with its quality. High quality extra virgin olive oils have a high smoke point. Mass produced, low quality olive oils have a much lower smoke point.

Extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content.

Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil:

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

[mockery]

Not at all true.

The important thing about cooking with any oil is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down.

The smoke point of oil varies with its quality. High quality extra virgin olive oils have a high smoke point. Mass produced, low quality olive oils have a much lower smoke point.

Extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content.

Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil:

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

so this is not true. evoo smokes at a very early stage. if not alot of people in the cookery business would use it for deep fryers and shallow frying. heating evoo ever so slightly still makes it go rancid.

[Gaspaco]

Not at all true.

The important thing about cooking with any oil is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down.

The smoke point of oil varies with its quality. High quality extra virgin olive oils have a high smoke point. Mass produced, low quality olive oils have a much lower smoke point.

Extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content.

Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil:

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

Always good to learn new things.

I only heard that olive oil is just for cold stuff like salad...

[Turkish Juicer]

so this is not true. evoo smokes at a very early stage. if not alot of people in the cookery business would use it for deep fryers and shallow frying. heating evoo ever so slightly still makes it go rancid.

Compare the price of EVOO to any cheaper alternative (canola, coconut, palm, vegetable oil etc.) on a gr basis and you'll see why a lot of people in the cookery business won't use it for deep friers and what not.

[mockery]

sorry in Michelin star restaurants and proper fine dining establishments where food cost doesn't matter as all profit is wine sales. Grape seed and evoo olive oil would be the oil of choice if it didnt have a low smoke point. doesn't matter what you read online. doesnt matter if you are a turk or a greek and u swear by evoo. i use this shit every day for work and have for a generation. i have pretty good idea what it can do and what it can not do.

Just use animal fats if you wanna cook with fats or just get a proper Teflon frying pan and dont use any oil.

[Turkish Juicer]

^^^ to the guy who knows it all: Grape seed oil and EVOO are already the oil of choice in those restaurants, as well as mine. If you have actually left the states and been around Europe (besides Greece and Turkey), you would have observed how every educated chef in countries with vast gastronomic culture will use nothing but EVOO for various reasons. I have no clue what your background is regarding education and profession, I happen to be the 4th generation owner a chain of restaurants with a family background of 84 years and also happen to have a degree in nutrition, besides being a Turk.

You can keep your advise to yourself regarding whether I should cook with animal fats and get a proper Teflon pan with your one generation long indispensable knowledge and experience, ''mockery.''

It is already stated that high quality EVOO has a smoke point of 410ºF, which is nothing but high enough for frying. You can go ahead and ignore this, it is your choice. Next time, you may want to do bit of a research about someone's background before you get into a useless polemic with him though.