Top 10 Health Benefits of Eating Eggs and 35 Best Eggs Recipes
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Challah Bread
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.
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.
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.
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.
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.
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.
* 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.