Nutritionist cautions against a commonly used ingredient in cooking eggs, revealing that many people have been preparing them incorrectly.

A nutrition specialist has suggested that you could be cooking your eggs incorrectly, and there's one key ingredient you should avoid entirely.

In an interview with the Telegraph, registered nutritionist Rhian Stephenson advised against using low-calorie sprays when preparing eggs, noting that these products tend to be "hyper-processed."

Instead, she suggests opting for "high-quality olive oil, coconut oil, or butter" when cooking eggs. Rhian pointed out that eggs have regained their popularity in our diets after being viewed with skepticism for many years.

Rhian remarked: "The main egg myths I hear have come out of the diet culture of the Nineties, when low-fat diets were all the rage, and it was believed that high-cholesterol foods could contribute to cardiovascular disease. Today we know that this isn't the case at all," reports the Express.

These days, eggs are acknowledged for their high protein content, abundance of vitamin D, B vitamins, and healthy fats, making them a satisfying food choice that won't add excessive calories.

Rhian is not the