Nat, doreen, I actually OWN udo's book now...lol...but still can't find this in it through the index (the answer was in PPLP, I think, but I got that at the library and can't look it up there)

What are the best and worst cooking methods for eggs. Scrambled is worst for damaging the fats, right? Raw is probably the best, but I've tried that and....ewwwwwwwwww! Boiled is next best?

How about frying and shirring/baking?

thanks And I swear, I'll learn this stuff myself soon so I can answer more questions about fats than I'm asking!