Eggs: The most balanced Food

The general consensus is that cholesterol is unhealthy and that eggs contain too much of it. Cholesterol, like sugar, is necessary for survival, especially in today’s fast-paced environment. The egg has a wide range of nutrients in the right proportions to turn it into a living baby chicken.

Vitamin A, B2, B5, B12, Selenium, and all other vitamins and minerals can be found in eggs. Although cooked eggs are high in fat and protein, they can help lower cholesterol levels in the blood. When you eat a lot of cholesterol, your liver produces less of it. They improve lipid profiles, particularly HDL cholesterol levels.

Choline, which is required for the production of neurotransmitters and is a component of cell membranes, is abundant in egg yolk. Eggs are also high in antioxidants, which can help with eye health. Not all eggs are created equal. It is preferable to utilise organic, omega-3-fed eggs from hens. Because eggs contain all nine essential amino acids, they provide a complete high-quality protein supply.

Why, with all of these positive consequences, has the egg been overlooked? Food habits were modified by new technologies of processing and cooking as we grew and drove the world into modernisation, leading us to assume that tastier food is extremely good. We used a variety of egg preparations, which was a big hit.

However, if we want to reap all of the nutritious benefits, we should eat it either soft-boiled or hard-boiled.