For too long eggs were vilified. Concerns about cholesterol sidelined our friend the egg for years. But more recent research and thinking vindicates the egg as a versatile and nutritious team player in your kitchen. The cholesterol in eggs does not appear to raise cholesterol in the blood or increase the risk of cardiovascular disease. In fact, other nutrients in eggs, protein, vitamins B12 and D, riboflavin, and folate are heart protecting. Experts now recommend up to 7 eggs a week as the limit for most of us. Individuals with diabetes or heart disease will want to consult with their doctor, their limit is closer to 3 yokes a week.
Eggs support eye and brain health with nutrients lutein, choline and zeaxanthin. They are satiating and will not raise blood glucose levels, making them a helpful ally in weight control and loss. And, of course, eggs shine as a source of protein. They contain all of the essential amino acids and 6 grams of protein.
Cooking Light rounded up their most popular egg recipes. The options will take you from breakfast to dessert, with all sorts of inspiring diversions in between. I’ll be whipping up the Eggs with Chickpeas, Spinach and Tomato this week and the Avocado-Egg Salad Sandwiches with Pickled Celery has me rethinking everything I thought I knew about lunch.
Source: Meals: Reconsider Eggs!