"Pennyaline" > wrote in message
...
> On 1/24/2012 6:43 AM, Brooklyn1 wrote:
>
>> Not so. Margerine IS vegetable shortening/vegetable oil, and is
>> better suited than butter for frying. Margerine is exactly the same
>> as hydrogenated vegetable shortening but contains artificial butter
>> color/flavor. The only reason that butter works well for frying eggs
>> is because eggs are typically fried at rather low temperatures (no
>> browning). Many restos fry eggs in margerine to save money.
>
> What's "not so"? I understand that margarine is predominantly vegetable
> oil, but it's the inclusion of milk solids and other additives that make
> it unsuitable for deep or shallow frying. When used for those types of
> frying, margarine can't take it any more than butter can. And in my first
> post to this thread, I'd already said that margarine works for frying
> eggs.


A Tablespoon of margarine isn't the same as deep frying. I wouldn't use
either one for deep frying. For eggs, sure. I do prefer butter over
margarine, but I rarely fry eggs.

Jill