Part 12/14:
A crucial yet often overlooked aspect is how you prepare your eggs. Cooking at high heat or for extended periods can oxidize cholesterol and destroy sensitive nutrients, lessening health benefits. The goal is to cook eggs gently—soft-boiled, poached, or over-easy—maintaining a creamy yolk. Using low heat and adding healthy fats like grass-fed butter preserves antioxidants and keeps the yolk intact. This gentle approach ensures maximum nutrient absorption and minimizes inflammation risks associated with oxidized fats.