I never throw out cooking oil after the first use, I hate waste. So I keep a small pan of oil and use it solely for cooking fried eggs and change it every 4-5 uses. I've done this for as long as I can remember and never had a problem, so did my mother. I cooked some eggs in it today, after having not used it for maybe 2 weeks (I keep it covered and away from heat) and I didn't notice a strange odor while cooking them, as you would expect from rancid oil, but when we ate them they had a pretty strong perfume-y taste, and my husband felt rather ill afterwards.
Does anyone know what may have caused this? I only ask because I've never come across this before and was pretty confused.
PS. I know the eggs were okay as they were fine scrambled, it was just the fried ones that tasted bad.
Thanks Barbra, but I know exactly what goes into my food. I'm not uneducated about food.
I wanted information about why my oil (of which usually has a 2month+ self life) suddenly went bad for no reason, not a lecture. Thank you.
Does anyone know what may have caused this? I only ask because I've never come across this before and was pretty confused.
PS. I know the eggs were okay as they were fine scrambled, it was just the fried ones that tasted bad.
Thanks Barbra, but I know exactly what goes into my food. I'm not uneducated about food.
I wanted information about why my oil (of which usually has a 2month+ self life) suddenly went bad for no reason, not a lecture. Thank you.