hi razzle,

What a coincidence ... I was actually reading that chapter in PPLP myself today, looking up something else.

The caution against scrambled eggs is that the cholesterol in egg yolks oxidizes rapidly in heat and air. So, the Eades recommend you eat scrambled eggs, omelets or other beaten egg-containing foods only occasionally. Their preferred cooking methods are poached, boiled in shell or fried in such a way that the yolk remains intact. I've read other sources too which suggest the yolk is best left soft or "runny".

Erasmus doesn't really address cooking methods for eggs, at least that I could find. He does discuss oxidized cholesterol though, and suggests the problem is most significant when levels of antioxidants in the body are low. Supplements of vitamins C and E, carotenes, selenium and sulfur will be helpful. Interesting to note that egg yolks contain vitamin E, selenium and sulfur.

Doreen