I once heard that the test of being a good cook is knowing how to cook an egg perfectly. With eggs being so versatile, I truly see cooking them as an art.
Nutrition Profile
Myth: Eggs have high cholesterol, I try not to eat them much.
Truth: “The truth is, dietary cholesterol doesn’t have as much influence on elevating blood cholesterol as you think. In fact we only absorb about half of the cholesterol we get through our diet. The real culprit for elevating your cholesterol is saturated and trans fat.” via FoxNews Health
Eggs are actually a super-food. [ref. WHFoods]
- “low-cost, high-quality” protein (68 cals in one egg, 5.5g protein)
- choline (only found in the yolk): More than 90% of Americans are choline-deficient and adequate amounts of choline are necessary for expectant mothers for their fetuses to have proper memory and brain development. Choline also reduces inflammation and is required for health maintenance. [Wiki] “Choline must be consumed through the diet in order for the body to remain healthy. It is used in the synthesis of the constructional components in the body’s cell membranes. Unfortunately, dietary recommendations have discouraged people from eating high choline foods, such as egg and fatty meats.”
- Also good source of selenium, iodine, vitamin B2, molybdenum, phosphorus, vitamin B5, vitamin B12 and vitamin D.
As you can see it is not absolutely necessary to remove egg yolks when consuming eggs. Albeit, you shouldn’t be downing 10 eggs/week (recommended is 4 eggs/week), but all things should be taken in moderation anyway!
Cooking – my favorite ways of eating eggs
- scrambled (mixed with milk)
- over-medium (sprinkle lightly with maggi!!)
- omelets (2 egg whites, 2 egg whites + 1 yolk, or 2 egg whites + 2 yolks) with a number of ingredients usually consisting of greens, mushrooms, tomatoes, cheese, and flaxseed.
- hard-boiled (for salads)
- poached (with water only, currently my most favorite)
I love eggs!