Good Eggs -- Rediscover The Simple Pleasures of Eggs!

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Author: Susan Rutter

Article source: http://archives.zinester.com/. Used with author's permission.

Health food or heart attack on a plate? Eggs had a bad rep for a few years. We worried that they would elevate our cholesterol levels. But, that was then. Now, it turns out that eggs eaten in moderation might just do more good than harm. Long term research indicates that the dietary cholesterol found in eggs doesn't necessarily raise blood cholesterol levels.

What's the skinny? Well, one large Grade-A egg weighs in at about 70 calories and contains 6 grams of protein and only 5 grams of fat. Just 1.5 grams of this fat is saturated. The average woman should eat about 65 grams of fat per day. And, eggs are chock full of valuable vitaminsthey're a good source of riboflavin, folate, vitamin B12 and pantothenic acid.

Omega what? You've seen them in the grocery store. Omega-3 eggs are being marketed across the country and for good reason. The nutrition community is excited about these fats, found in flax seeds, nuts, soy products and canola oil because they seem to help lower blood triglyceride levels. To make these eggs, producers feed the chickens a diet high in omega-3 foods.

Boiled, scrambled, poached or fried? Cooking methods that don't add additional fat are the healthiest. This means boiling and poaching are the ways to go. Boiling is a bit of a misnomer, because you don't really want to boil the egg - the result might be tough, chewy and a nasty greyish colour. Simmer eggs in salted water for 3-5 minutes for soft-cooked and about 12 minutes for hard-cooked.

Adam and Eve on a raft. That's diner-speak for poached eggs on toast. Poach eggs in simmering water with a splash of vinegar and a pinch of salt. A tangy salsa on the side made of tomato or mango will brighten up the plate.