Did you know that egg yolks are one of the few foods that contain all of the fat-soluble vitamins (A, D, E and K)? Still, the lowly egg yolk continues to be much maligned, due to its relatively high cholesterol content. Although the American Heart Association recommends that adults limit their yolk consumption to no more than four per week, eggs are still a great source of high-quality protein. One way to keep your consumption of egg yolks down while increasing flavor is to mix one yolk in with several egg whites.
Cooking with eggs at this time of year can be a bit tricky. Egg salads and hard-cooked eggs should be kept refrigerated. When you are eating outdoors, keep eggs out of the heat to prevent spoilage.
To avoid the non-harmful but unsightly greenish-black tinge that can appear when eggs are hard-cooked, follow these simple steps. First, make sure you simmer your eggs, and never let them boil. Simmer eggs for 15 minutes, as cooking too long can cause yolk discoloration. After the eggs are done simmering, immerse them in cold water to minimize the release of sulfur gas, which can migrate to and stain the yolk.
It’s been called everything from “incredible” and “Nature’s perfect food” to “lowly.” For years, the egg was maligned by the scientific community owing to concerns over elevated cholesterol levels and increased risk of cardiovascular disease. Thanks to a recent media campaign, the egg is now being viewed in a more positive light by health experts and consumers alike. Here’s why:
Health Benefits. Eggs provide a number of heart-healthy nutrients, including folate, vitamins E and B12, omega-3 and -6 fatty acids and the antioxidant lutein, which is vital for eye health. While it was once thought that eggs raised cholesterol levels, scientists now worry more about how saturated fat and trans fat contribute to elevated blood cholesterol. A large egg contains only 1.5 grams of saturated fat, not enough to cause a spike in cholesterol levels in most healthy people (those with diagnosed cholesterol issues should still refrain from eating too many eggs). In fact, new research suggests that the nutrients in eggs may contribute to good heart health and that this benefit outweighs any cholesterol concerns for most people.
Selecting Eggs. Buy eggs only if they are in a refrigerated case; open the carton to ensure that the eggs are clean and the shells intact. Eggshell color is determined by the breed of hen, but nutrients and flavor are similar across all breeds.
Storage. Refrigerate eggs immediately. Store them in their original container, not in the egg case in the refrigerator door! Use eggs within 3 weeks of purchase to ensure best quality. Wash hands and all surfaces after handling eggs, to prevent cross-contamination with other foods.
Use. Most healthy people can eat an egg a day without increasing their risk of heart disease or stroke, according to the American Medical Association. Serve eggs and dishes containing eggs immediately after cooking. Never leave out an egg dish for more than 2 hours at room temperature. Refrigerate leftovers, and use within 3–4 days.
Tips. If you are taking cooked eggs to work or school or on a picnic, pack them with a small frozen gel pack or frozen juice box. Put them in the car’s air-conditioned interior, not in the trunk.
Eggs are known for having tons of beneficial amino acids which can help build lean muscle tissue. They are the perfect combination in the morning if you have them with some oatmeal or applesauce. This combination will give you plenty of energy and give you that full feeling which is usually missing if you are one of the individuals who selects cereal for breakfast. The next time you are unsure what healthy option you should get when you go out to breakfast select an omelette with vegetables as your choice. Your waistline and stomach will thank you for making such an educated choice.