One nutritionist says this is the worst way to cook eggs

We don't know about you but we're very partial to scrambled eggs although to be fair, we know that they're not quite as good for you as their poached counterparts.

Boiled is just as good as poached too because you're just using water and not adding anything extra apart from condiments.

In saying that, we would have thought that frying was the least healthy way to cook them but not according to this particular nutritionist.

Spokesperson for the Dietitian's Association of Australia, Joel Feren, chatted to My Body + Soul and explained his reasoning for why scrambled isn't the healthiest of choices.

"Scrambled eggs would be one of the least beneficial because of the different recipes. There are things like milk, extra butter, cream and crème fraiche, so you're not only getting the calories from the egg – which are fine – but you're getting extra fats".

Scrambled is the worst when all is said and done because, with so many different recipes, butter and milk are often used, thus upping the fat content of the meal.

Frying isn't as bad if you use an oil spray on a non-stick pan which helps to minimise the amount you're using and Feren recommends brushing it on, instead of free pouring which can go very wrong.

However, don't worry we don't have to give up our love of scrambled eggs completely with Feren saying they're still a healthy option but "to be mindful of those extra ingredients".

3 Quick & Easy Ways to Steam Cauliflower

Steamed cauliflower is a wonderfully easy and nutritious dish. Top with a bit of salt and/or pepper, a pat of butter to meld with its earthy flavor, a sprinkle of soy sauce or tamari for something simple yet delicious, a drizzle of toasted sesame oil to bring out its nuttiness. Steaming cauliflower is super easy – whether you do it in a pan, with a steamer, or in a microwave.

Looking for other tasty ways to cook this cruciferous veg?

How to Steam Cauliflower In a Pan
This is by far my favorite way to steam cauliflower. It involves one dish, real steam, great tasting cauliflower:

Bring about 1/4 inch of water to a boil in a large frying pan. Add about 1/2 teaspoon fine sea salt and trimmed and cleaned cauliflower florets. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets).

How to Steam Cauliflower In a Steamer Basket
The classic method of steaming uses a steamer basket or insert:

Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Put trimmed and cleaned cauliflower florets in the steamer basket, set over the boiling water, cover, and steam until tender to the bite, again about 3 for crisp-tender and up to to 8 minutes for fully tender florets.

How to Steam Cauliflower In a Microwave
Steaming cauliflower in a microwave is certainly quick and convenient.

It is definitely more difficult to get vegetables steamed to a precise and even level of doneness, though, and cauliflower steamed in a microwave may require a bit of draining or drying depending on how much liquid you used and how powerful your microwave is:

Put freshly washed cauliflower florets with water still clinging to them in a large bowl, a small pool of water should form in the bottom of the bowl quite quickly.

If you don't see water in the bottom of the bowl, add a tablespoon of water. Cover the bowl with a microwave-safe lid or plate (avoid plastic wrap in microwaves), and cook on high power for 1 minute. Test for tenderness and repeat at 15-second intervals until the cauliflower is steamed to your liking.

How to Serve Steamed Cauliflower
If you want to go beyond a pat of butter and some salt and pepper, there are endless ways to make tasty use of steamed cauliflower:

Add a sauce as in this Cauliflower with Pesto; Romesco Sauce is good too
Toss it with some herbs, as in Cauliflower with Mint
Mash it up a bit and make Cauliflower Fritters
Use it to make Mashed Cauliflower

Butternut Squash with Chickpeas, Tahini and Za'atar

The autumn farmer's market is bursting with pumpkins and every kind of squash. Butternut, or it's mini version, honey nut, is sweet and mild. Roasting brings out a depths of flavor and it pairs perfectly with a spice like za'atar and the savory notes of tahini sauce.

Roasting chickpeas gives them a crunch and adds interest to the creamy texture of the squash. The tahini makes an excellent dressing for baby spinach and the leaves add a fresh element to this roasted dish. You can also serve the squash and chickpeas over rice as more of an entree.

What You'll Need
1 Mini butternut squash (you can use half a large one as well)
2 Tablespoons olive oil, divided
1 Cup chickpeas (canned is fine)
1/4 Cup Greek yogurt tahini sauce (see recipe here)
1 Teaspoon za'atar seasoning
Salt to taste

How to Make It
Pre-heat the oven to 400 degrees.

Split the squash in half lengthwise and scoop out the seeds. Rub with 1 tablespoon of the olive oil, place on a baking sheet lined with parchment paper and roast for 45 minutes or until the squash is tender.

Toss the chickpeas with the remaining tablespoon of olive oil. When the squash has cooked for 25 minutes, add the chickpeas to the baking sheet for the remaining 20 minutes.

Serve each half of the squash with half the chickpeas. Sprinkle with the za'atar and drizzle on the tahini sauce. Serve over a bed of baby spinach or cooked rice.