 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
Medical Forum / General / Nutrition / December 2006salt with omelettes
Why does adding salt to omelettes before cooking make them tough. I never use salt when I eat soft cooked eggs because it seems to make the yolks firmer. Could salted soft eggs have anythng to do with elevated LDL cholesterol. (My LDL is relatively low). Ora nospam@aol.com wrote in part: >Could salted soft eggs have anythng to do with elevated LDL >cholesterol. (My LDL is relatively low). Neither salt nor eggs have anything meaningful to do with LDL. Adding salt will tend to raise the cooking temperature. A boiled egg that is cooked in salt water cooks at a higher temperature. -- Jim Chinnis Warrenton, Virginia, USA jchinnis@alum.mit.edu > nospam@aol.com wrote in part: > >>Could salted soft eggs have anythng to do with elevated LDL >>cholesterol. (My LDL is relatively low). > > Neither salt nor eggs have anything meaningful to do with LDL. How about the butter they cook the omelette in? -- Enrico C <use_replyto_address@devils.com> wrote in part: >> nospam@aol.com wrote in part: >> [quoted text clipped - 4 lines] > >How about the butter they cook the omelette in? "They?" Hey, if someone is cooking you an omelette, leave well enough alone. -- Jim Chinnis Warrenton, Virginia, USA jchinnis@alum.mit.edu |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2008 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.