Well, if one really wants to taste the subtle tastes of an egg, cooking sans oil does that. By subtle, I mean similar to the difference between veggie oil and

Well, if one really wants to taste the subtle tastes of an egg, cooking sans oil does that. By subtle, I mean similar to the difference between veggie oil and olive or canola oil. These all have a distinct taste to me, and I dislike canola enough to notice when it's been used. The egg by itself has flavors that get dominated by the oil flavors. To some people it matters. Simple as that.