Eades says: * think we’ve kind of created a monster with the scrambled eggs bit. If you scramble them lightly you won’t produce that much oxidized cholesterol. I would just go ahead and scramble them (as long as they’re not like rubber when you get through) rather than doing the whole thing with the blender.

When I wrote about this in the PPLP, I was still a little on board with the lipid hypothesis of heart disease. Now that I’ve gotten past that, I’m not so worried about a little oxidized cholesterol. Ideally it would be better to eat eggs soft boiled, but that’s not always practical, so I say go for a light scramble and don’t stress about it. Even as a purist.*

From this blog entry in the comments

There's still quite a bit of argument regarding whether consuming oxidised fats/cholesterol has any ill effects; much like the AGE argument, scientists aren't sure whether the dangers found IN the body are due to the same substances coming in through diet, or whether they are manufactured for other reasons. One of the main causes of oxidization of cholesterol in the body is consumption of rancid, refined oils, especially when they have been exposed to heat. These oils cause the formation of free radicals in the body, leading to cholesterol oxidisztion.

Whilst the science sorts it all out, I tend to stick to fried eggs with runny yolks when I want eggs, but if I want to do a scramble, I go for it, leaving the addition of the eggs until any other ingredients are cooked.

I read heard the same thing, many times, but I'm not sure it's the cholesterol as much as the fats....polyunsaturated. Scrambling isn't bad, but cooking eggs with the yolk intact is better. Fried eggs without breaking the yolk, boiling or poaching is definitely better. And if you do scramble them, do so with lower heat.

Already some good answers, so I would just add a tip for scrambling eggs so that they're not exposed to heat for very long.

Heat up the pan for about five minutes, until it gets quite hot. Add the butter, ghee or coconut oil and wait about 20 seconds. Then pour the eggs in the pan. If you do it this way, it will literally take less than 15-20 seconds to cook the eggs.

its the oils overheating it, so try lightly cooking... avoid problem by broiling in water or poaching in water

Awesome news!.. Scrambled eggs are really... OK to EAT! ALTHOUGH!!! the eggs DO contain LDL 'Bad cholesterol' when oxidized. Meaning if you break the yolk and 'oops' cook it.. hehe The LDL particles that produce in your body are too LARGE! to enter into the arteries of the heart. Studies show that the 'Large' LDL particles will not 'fit' or attach to the arterial wall causing plaque to build up.. So eating egg yolks, broke or not broken, cooked or raw, is perfectly fine to eat! I have 4 eggs every morning before my workout. with some muesli. i usually separate the yolk and drink it raw and cook the white with some bell peppers. :)

*At least this is what i understood from the article I read. Check it out! http://www.sciencenews.org/view/generic/id/7301

I remember reading a while back that it is actually powdered/dried egg that becomes oxidized. This is usually what buffets and many other "restaurants" or eateries (and especially fast food chains) use when they have to dish out large quantities of scrambled eggs. Ever notice how a lot of the buffet style eggs look/feel much different than when you scramble them yourself at home? It's because they are in a big bucket or big bag and they pour it onto the griddle to cook em. They are processed. I think this is the kind of scrambled eggs that might have some oxidized cholesterol.

But still, as some of the other answers here mention, it is not yet fully known if that is even all that bad in the first place.

Go and check out marksdailyapple.com - He has a post pertaining to this. Basically, don't worry about it.

Scrambling will leave a portion of the fat cholesterol oxidized. Why not soft or hard boil your eggs, mash em up with melted butter. End up almost like scrambled... If you do scramble, fry at low temperature some oregano or rosemary in butter first for a few minutes and then add the eggs to that mixture. The heat will bring out some of the essential oils of the herbs which are potent, heat-resistant fat soluble antioxidants. This will substatnially reduce the oxi-cholesterol.

This is a problem, per the Eades, Bowden, etc. I think it's a continuum. Boiled is best, but the worst is scrambled from a breakfast buffet that have had time to be completely oxidized. As with all things, variation is the key. Scrambled every day probably not a good idea, or at least not the BEST idea.

Eggs, in any form > Oatmeal, bread, cereal, concentrated fruit juice.

However, once you make the change to adopting the eggs, scrambling is not the ideal way to prepare them.

I wouldn't know/ I couldn't know, so, I'll eat what I like, when I like, and how I like. Some religions/life styles take the authoritative role in proscribing certain foods, e.g. pork or meat of any kind, but even their adherents die sooner or later of the same things everyone else succumbs to, like heart attacks and cancer, or poor nutrition. Stop being OCD about this stuff and enjoy food will ya?

Thanks for the info people. I am going to add a extension to the question.

What about for Babies? Does anyone know?
You cant give then uncooked egg yolk and everyone I know who is my age or older ate scrambled eggs when they were little.

My mother-in-law, who read one article about scrambled eggs being the worst way to cook eggs, will only poach eggs for my daughter. Which isn't bad but then she freaks out when I give her hard boiled eggs.

Just fry your eggs in a liberal amount of coconut oil and put a clear lid on them, cooking them for no more than 2 minutes on medium high heat. Once the white is solid they're ready to eat. Keep the yolks intact and leave them runny. Better to be safe than sorry.

Anyone interested in braised eggs? Theyre really easy, and allow for minimal use of fat and heat, which makes sense all around. I spray a moderately heated pan very lightly and add the egg whole. After it forms a little, add a few drops of water (hot if speed is a factor), cover and allow to reach desired point of doneness. If your pan has a heavy bottom that holds residual heat, you can now turn off your gas or coil. The cooked egg is beautiful, the edges never brown and get tough, and you don't lose any of nutritious white that usually occurs when poaching. As water-estimating skill grows, you'll end up with no extra liquid to pour off at the end--meaning no nutrition going down the drain. Hope someone else enjoys!

If this is the lowest hanging fruit on your wellness hit list it might be better to stop reading the internet and go for a walk.

The link between dietary cholesterol and blood cholesterol is pretty darn thin.... And more importantly the link between blood cholesterol and the how long you are going to survive with and/or without high cholesterol is even thinner.

Statins have made billions in profit but after becoming just about the most prescribed drugs in history they haven't been shown to provide significant extensions to lifespan. (oopsy).

There are definitely some common factors in metabolic syndrome that should be treated but it's not clear after a huge essentially free trial of statins in the public domain that blood cholesterol is one of them.

Arteriosclerosis appears to be caused by damage to the walls of the arteries and build up of scarring in many cases rather than "plaque buildup" commonly stated.

So in summary dietary cholesterol <> blood cholesterol <> going to die earlier.

It's going to even more crushing when it turns out bacon is the best pork product for the money and saturated fats turn out to be healthy when consumed in appropriate amounts.

I'll take mine with a splash of frank's hot sauce.