Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.
Just one egg contains about 15% of your RDA of vitamin B2, also called riboflavin. It’s just one of eight B vitamins, which all help the body to convert food into fuel, which in turn is used to produce energy. Eggs are just one of the 25 Best Foods for a Toned Body!
A boiled egg might be small, but it is packed with essential vitamins and minerals such as potassium, iron, zinc, vitamin E and folate. With 6.29 grams of protein and just 78 calories, a hard-boiled egg is a food that can refuel your body and help control hunger.
The simplest way to lose weight is to reduce your daily calorie intake. One large eggcontains only about 78 calories, yet is very high in nutrients. Egg yolks are especially nutritious (1). … A meal consisting of 3 boiled eggs and vegetables contains only about 300 calories.
An egg has 187 mg of cholesterol, and the recommended limit is 300 mg per day—or only 200 mg if you have diabetes or risk factors for heart disease. … And if you are also eating a diet high in saturated fat, the cholesterol in eggs can have a more profound effect on your bad “LDL” cholesterol levels.
Since dietary cholesterol was once thought to be the major cause of unhealthy blood cholesterol, egg yolks have been demonized and health nuts stick to eating strictlyegg whites. Now, don’t get me wrong — egg whites are a great, healthy source of protein, but there is definitely room for WHOLE eggs in a healthy diet.
Do you think it is healthy to eat egg yolks? Egg yolks contain a rich array of essential vitamins and minerals, particularly vitamins A, D, E, B12 and K, riboflavin, folate and iron, while the whites are a great source of low-calorie protein. The egg’s tarnished reputation comes from the cholesterol the yolk contains.
This impressive dish is so much easier than it looks!
Grab and Go Spinach and Ham Egg Bakes
Perfect for anyone one the go, these mini egg bakes pack a nutritious punch.
Loaded Breakfast Sandwiches with Fennel Herb Sausage Patties
Sausage, egg, tomatoes, and parsley wedged between two grainy pieces of Texas toast—perfection.
Only thing better than traditional egg-in-a-hole? Adding a bit of parm.
Sausage Egg Boats
If these sausage egg boats aren’t one of the most delicious looking things you’ve ever seen, we don’t know what is.
Get the recipe at Spoon Fork Bacon.
Spring Vegetable, Ham, and Goat Cheese Frittata
Fresh veggies make this frittata a breakfast staple during the spring months.
Deviled Eggs with Old Bay Shrimp
These creamy deviled eggs, topped with Old Bay seasoning and pickled shrimp, are easy to make and sure to impress.
Recipe: Deviled Eggs with Old Bay Shrimp
There’s nothing plain about this lunchtime favorite, upgraded with fresh mayo, buttery Bibb lettuce, and slow-cooked sweet onions.
Bright idea: Want perfect hard-boiled eggs every time? Place them in a pot of cold water and bring to a boil. Remove from heat, cover, and wait 12 minutes before peeling.
Spanish Tortilla with Manchego and Green Olives
Dense with onions, potatoes, olives, and cheese, this homey, one-skillet wonder hits the spot at breakfast, lunch, or dinner. Serve it hot or at room temperature, sliced into wedges.
gg-Drop Noodle Soup
Use quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune cookies optional.
Recipe: Egg-Drop Noodle Soup
Huevos Rancheros Salad
A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco, cilantro, and a citrusy black-bean-and-tomato salsa.
Recipe: Huevos Rancheros Salad
Coffee Crème Brûlée
To create the signature shell covering this creamy, coffee-infused custard, sprinkle with brown sugar and broil until bubbly and deep brown.
Recipe: Coffee Crème Brûlée
Havarti Soufflé with Scallions and Dill
Egg whites, beaten into stiff peaks, give this savory main dish its heavenly loft; cheese, fresh dill, and roasted peppers provide the irresistible flavor. Plus, a serving has just 374 seriously worth-it calories.
The Ultimate Homemade Mayonnaise
Put a tasty spin on this beloved condiment by choosing one of these lively variations.
1. Fresh Herb: Fold in 1½ tablespoons chopped parsley, 2 teaspoons chopped tarragon, and 1 teaspoon chopped thyme.
2. Caper-Dijon: Add ¼ cup drained, chopped capers and 1 tablespoon Dijon mustard.
3. Horseradish: Stir in ¼ cup fresh-grated (or drained prepared) horseradish, 2 teaspoons fresh lemon juice, ¾ teaspoon Worcestershire sauce, and ½ teaspoon freshly ground pepper.
4. Chili-Lime: Mix in 1½ tablespoons fresh lime juice, 1 tablespoon lime zest, and 2 teaspoons each of honey and chili sauce.
5. Bacon-Chive: Combine with 3 finely chopped slices of cooked bacon and 1½ tablespoons of chopped chives.
Recipe: The Ultimate Homemade Mayonnaise
Baked Eggs with Spinach and Tomato
A flavorful and hearty breakfast or brunch (or even easy dinner) dish sure to impress.
Scrambled Eggs with Chives
To make fluffy scrambled eggs, cook over low heat in a small amount of butter or extra-virgin olive oil; gently stir with a heat-resistant spatula for soft curds.
Fontina and Herb Charlotte
Elegant eggs, served in this savory charlotte, begin with Fontina and ricotta cheeses, fresh basil and parsley, and thin slices of bread. The result is a melt-in-your-mouth meal, suitable for brunch or dinner.
Recipe: Fontina and Herb Charlotte
A delicate sweetness, faint and lingering, enriches baked goods that are prepared with fresh eggs. These golden herb popovers complement any meal and are so easy to prepare.
Recipe: Herbed Popovers
Soft-Boiled Eggs and Toast
An egg, cooked to soft-boiled perfection, offers a comforting start to the day. Buttery sticks of salt-and-pepper-seasoned toast allow you to soak up every golden drop of yolk.
Related: Soft-Boiled Eggs and Toast
Easy Pantry Pasta
Quick and easy pasta begins with basic ingredients, such as mushrooms, onions, and red peppers. An egg yolk is tossed with the ingredients and heated through before serving to glaze the pasta in rich, creamy flavor. Finish with a sprinkle of a fragrant, nutty cheese.
Harbored in a glossy golden yolk is a complex depth of flavor, ideal for finishing. Eggs give challah bread its characteristic golden color inside and out.
Recipe: Challah Bread
Pear and Black-Forest-Bacon Frittata
Our twist on the classic frittata combines the smoky flavors of dry-cured Black Forest bacon with buttery sweet sautéed pears for a satisfying entrée.
With its principle ingredients of eggs, potatoes, and onions, tortilla española is one of the most common tapas dishes in Spain.
Recipe: Tortilla Española
Coddled Eggs with Tunisian Flavors
These coddled eggs boast a zesty flavor thanks to Merguez sausage.
Bacon and Egg Hash
Fry up leftover baked new potatoes and slab bacon and top with fresh eggs for a surefire one-pan breakfast hit.
Recipe: Bacon and Egg Hash
This hole-in-one beauty begins with a thick slice of buttered brioche bread. The freshest eggs will have centered, golden yolks and the best flavor. Drop in a jumbo egg and cook until the bread is toasted and the egg is set. Pair with bacon or roasted tomatoes.
Cornmeal Crepes with Sausage
This cornmeal crepe is stuffed with scrambled eggs, Manchego cheese, and chorizo.
Recipe: Cornmeal Crepes with Sausage
We revised this picnic favorite by adding a touch of the Middle Eastern spices fenugreek and coriander. Cayenne pepper and a dash of hot sauce give these eggs an extra kick.
Recipe: Bedeviled Eggs
Cheese Grits and Corn Pudding
This cheesy grit pudding is a scrumptious Southern favorite.
Recipe: Cheese Grits and Corn Pudding
Crunchy Cinnamon French Toast
Our Crunchy Cinnamon French Toast is made from simple ingredients. We encrust egg-soaked bread with crushed cereal and almonds right before toasting on the griddle. A serving of Maple-Glazed Bacon, coated with pure maple syrup and baked until crisp, completes this breakfast.
Puffed Pancake with Cardamom-Fruit Salad
Fluffed and puffed up with the leavening power of farm-fresh eggs, this lightly sweetened omelet-like pancake for two is topped with cardamom-scented tropical-fruit salad.
Chunky chopped pesto and creamy ricotta combine in a flaky phyllo dough crust.
Recipe: Pesto-Ricotta Pie
Banana Bread Pudding
This classic, buttery bread pudding can be made with dried cranberries or raisins instead of bananas for a fruity twist.
Recipe: Banana Bread Pudding
Persimmon Creme Brulee
To save time, make the custard up to 3 days before and store refrigerated. Let the custard warm slightly for 25 minutes. Pour into crème brûlée dishes and bake.
Recipe: Persimmon Crème Brûlée
Baked Eggs with Pepper and Fennel
Baked eggs make for an easy, anytime meal.
More Egg Ideas
* Sprinkle a tossed salad with crumbled hard-cooked egg and fresh herbs.
* Enrich soup with a raw egg, dropped into chicken broth and cooked into threads. Just before serving, grate Parmigiano-Reggiano over each bowl.
* Thicken gravy by tempering the yolk with a bit of hot gravy, then stirring this “solution” slowly into the remaining gravy and cooking over medium-low heat.