“Eat eggs, they’re good for your legs! …at least, that’s what I tell my kids.” –check-out lady at Trader Joe’s
EGGS.. We eat them. And why not? They’re delicious. They’re nutritious (6 grams protein, 6 grams fat, zero carbs, tons of good cholesterol that can raise blood lipid profile, omegas… good stuff). They’re super easy to prepare. They’re relatively cheap (a dozen eggs for a couple bucks!).
Rong Y, et al. Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies. British Medical Journal, 2013. Fernandez ML. Dietary cholesterol provided by eggs and plasma lipoproteins in healthy populations. Current Opinion in Clinical Nutrition & Metabolic Care, 2006. Blesso CN, et al. Whole egg consumption improves lipoprotein profiles and insulin sensitivity to a greater extent than yolk-free egg substitute in individuals with metabolic syndrome. Metabolism, 2013.
Eggs are extremely versatile: scrambled, over-easy, sunny-side up, poached, hard-boiled, soft-boiled, omelet, frittata, quiche, binder for meatloaf and things, etc., etc.
They aren’t just for breakfast, either! Boil a few to have handy as a snack! Whip some up with leftovers in the fridge for a lazy but yummy dinner!
We just can’t get enough of ’em! And with that, a picture essay on an ode to the egg: