I wonder why it is not recommended to eat eggs in combination with legumes, such as lentils. I also read that baking eggs is not healthy due to cholesterol oxidation, is that true?

The recommendation to avoid frying eggs is based on the fact that high temperatures lead to oxidation, which is assumed to have undesirable health effects. Eggs are a rich source of cholesterol (containing, on average, the full recommended daily intake), and consuming them in higher amounts could theoretically have a negative impact on blood lipid metabolism. However, this is also relative, as the individual's health status, including ensuring sufficient antioxidant capacity and the intake of substances that have the greatest influence on cholesterol metabolism (e.g., phospholipid complexes that are part of lecithin, etc.), plays a role in the entire process.

The combination of legumes with eggs is essentially unnecessary and burdensome at the same time, as both foods are an enormously rich source of proteins, making such a dish a very difficult-to-digest experience. Note that this is particularly characteristic of Czech cuisine, whereas nations where legumes are an integral part of their culture (India, Mexico...) process this group of foods in a completely different manner.

Themes:  Egg   Cholesterol   Lentil