I was wondering about coconut oil. I bought some and cooked an egg in it and the egg tasted like the oil. After that I just can’t bring myself to use it to cook with again. Is there a certain kind that you use that doesn’t make the food taste like the oil?
With a small item like a single egg, you will probably notice the taste, so I would recommend using butter in that occasion. When I have prepared a larger quantity of eggs or anything else, the taste will naturally just blend in. I use either coconut oil or butter most frequently now depending upon the item I am preparing as they are the best options nutritionally for cooking (read more about healthy oils here & here). Also, you don’t need very much for it to go a long ways! A little dab will do you for all your stir-frying and cooking needs (approximately 1/2 tsp is about right!).
Coconut oil is best for all stir-frying, sauteing, and also works great in baking. I will often use butter and coconut oil in combination in my baking with great results. Butter also works great for sauteing and baking. For butter, homemade from raw milk is great, or else kerrygold butter (read more here) is another wonderful option.
For the best coconut oil, choose extra virgin organic coconut oil. The best price available that I have found is through Mountain Rose Herbs. It is worth every penny!
Beyond cooking, coconut oil gets a lot of use at my house! Read more about it’s health benefits here. I also use it as a conditioner, deodorant, in combination with other ingredients for toothpaste, and in replacement for lotion, aftershave, etc.