Weighing In on the Whole Egg

whole-egg

Eggs have gotten some rotten press in the past few years. In order to limit cholesterol intake, many of my clients use just the egg whites. However, I feel this is unnecessary, and if you are watching your cholesterol and fat intake, it’s better to limit the amount of whole eggs you consume per week, which will vary from person to person depending on your medical condition or circumstance, than to separate the egg and only eat the whites. When you ditch the yolk, you are missing out on important vitamins, including the B vitamins, vitamin A, D, and E, and folate. And, the egg has the highest value of biological protein out of all protein sources.

Hard boiled, soft boiled, poached, or pan fried in a teaspoon of organic butter or extra virgin olive oil are delicious and easy ways to prepare a whole egg. Make some homemade egg salad using fresh herbs, whole grain mustard, organic mayo, or prepare a batch of deviled eggs with a dash of hot sauce and keep them in the fridge in an air tight, reusable container to eat as snacks.

I say, the sooner you can get your hands on an egg after it’s been laid, the better. It’s fresher and will have actually taste earthy and have a silky mouthfeel. Fresh eggs have very bright yolks and the surface of the yolk won’t turn that nasty greenish gray color, and won’t taste or smell like stinky sulfur when you hard boil it.

The bottom line: when weighing in on the whole egg, in order to get all the tasty nutritional benefits this rich food has to offer, it’s best to eat an egg in its most natural form-  whole and super fresh.

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