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A very small change can make your fried eggs healthier and tastier

LONDON March 3: With about seven grams of protein, eggs are one of the healthiest ways to start your day - unless you fry them in too much oil, that is.
But changing the type of oil you use to cook this breakfast staple could make them a lot healthier, and even taste better too.
Using olive oil instead of vegetable or sunflower oils could ensure you have the perfect runny yolk every time, and also provide you with essential antioxidants.
1. Start with room temperature eggs. Heat up olive oil in a pan for 30 seconds.
2. Crack eggs into oil. Watch carefully until the whites are crispy but the yolk is still runny. 
Studies had previously suggests that using vegetable oils to fry food may be bad for your health due to the production of toxic chemicals called aldehydes during the heating process.  
But though olive oil is classed as a vegetable oil, research has shown that heating monounsaturated olive oil creates fewer aldehydes than other vegetable oils.
It can also help to create the perfect fried egg as olive oil has a low smoke point, and heats up much more quickly, according to Brit+Co.