Overview

• El Cronista reports experts discourage frying or scrambling as the primary method because added fats and high heat can lower protein quality and raise calories.
• The recommended method starts in cold water, brings eggs to a boil, cooks 9–12 minutes based on yolk texture, and finishes in ice water to halt carryover cooking.
• For those who choose fried or scrambled eggs, guidance favors extra‑virgin olive oil over saturated fats and low‑to‑medium heat to limit fat oxidation and nutrient loss.
• La Capital cites the Instituto de Estudios del Huevo noting eggs deliver high‑quality protein, most vitamins except vitamin C, choline, and healthy fats.
• Consumer coverage pairs technique with options, from Diario Uno’s low‑cost recipes (including omelette, poached, and Scotch eggs) to Real Simple–sourced protein alternatives like tofu, yogurt, flax or chia, chickpea flour, and peanut butter.