In a message dated 9/16/00 4:34:01 PM CST, [log in to unmask] writes: << Cook the eggs over moderate heat, don't use high heat. Take them off the stove while still softly cooked, not hard cooked. In the context of all foods eaten, even if a small amount of the cholesterol in the yolk in oxidized, it's not a significant risk. Some experts suggest soft boiling, or cooking sunny side up to preserve the integrity of more fatty acids in the yolk, particularly if you are using DHA rich eggs. When hardboiling---avoid overcooking the eggs. Start whole eggs in the shell in cold water. Bring to boil. Boil for 2-3 minutes, then turn off let stand in the hot water 10-15 minutes, then plunge in cold water, remove shell and refrigerate. Rachel >> thanks for the response, Rachel.