Over the years, eggs have been vilified, then given a reprieve with regard to cholesterol, but when reading Srinivasan & Rose (2014), there is mention of lipid oxidation which can supposedly cause heart disease.
During the cooking process, the fat in eggs can be oxidized through a process called lipid oxidation, which can cause serious health problems including heart disease and can destroy essential fatty acids and vitamins in eggs
The results supported the hypothesis and showed that heat oxidizes the fat in eggs. We found that the amount of fat in an egg is inversely proportional to the amount of heat applied to it. This information can raise awareness of harmful health consequences of consuming eggs exposed to high temperatures during cooking and encourage consumers to cook eggs using methods that do not require the egg to be heated to very high temperatures.
Maybe I am confused, as fat is fat (oxidised or not) and being that they found that the amount of fat in an egg is "inversely proportional to the amount of heat applied to it" that indicates less fat after cooking at high heat compared to low heat.
Total fat content and heart disease risks aside, does cooking eggs at high temperatures oxidise more fats than low temperatures?
Srinivasan, A. & Rose, B. (2014). The Effect of Cooking Method on the Amount of Fat in an Egg. Journal of Emerging Investigators https://emerginginvestigators.org/articles/the-effect-of-cooking-method-on-the-amount-of-fat-in-an-egg