Nutrition experts warn against butter and coconut oil for daily scrambled eggs

Polish food writer Paulina Hermann explains that butter, while popular for scrambled eggs, contains water and milk proteins that brown quickly at high heat, producing a bitter taste and drying the eggs. She advises adding a small piece of butter only at the end of cooking to avoid burning. Lard and coconut oil tolerate higher temperatures better, but their high saturated‑fat content makes them unsuitable for everyday use, especially for people monitoring cholesterol.

German nutrition specialist Dr Constanze Lohse notes that breakfast choices should match individual dietary needs. She cautions against simple‑carb options such as white bread with jam, labeling them a “starter pack for diabetes,” and recommends whole‑grain oats enriched with protein and healthy fats. For cooking, she suggests rapeseed oil or olive oil, which have neutral or complementary flavors and handle short‑duration frying without the drawbacks of butter or saturated fats.