Eggs are like that.
Unless you're a vegan, it's pretty much a sure thing that you'll have at least an egg or two in your fridge, at least most of the time.
I'll bet, though, that you don't get very excited about them, at least not most of the time.
Eggs got kind of a rum deal in the nutritional reputation department. When it was found that there was a link between cholesterol and heart disease, eating eggs (specifically egg yolks) was discouraged. Many folks came to view them as unhealthy, and still do.
That thinking has changed: Eggs are, in some ways, the perfect food. A 2011 study in the journal Food Chemistry found that regular egg consumption may be associated with a reduced risk of cardiovascular disease and cancer because of their high levels of antioxidants. And several studies, including one in the Journal of Agricultural and Food Chemistry, have found that eggs may help lower blood pressure as well. In addition to their antioxidants, eggs supply a tremendous amount of protein and nutrients in a low-calorie, low-carbohydrate and cheap package. [1]
Health experts say that you should still be mindful of cholesterol. As with all foods, when eating eggs moderation is key, but their nutritional value makes them a welcome component of a balanced diet.
Here's an egg nutrient chart from nutritiondata.self.com:
Egg, whole, cooked, hard-boiled
Footnotes for Egg, whole, cooked, hard-boiled
Source: Nutrient data for this listing was provided by USDA SR-21. Each "~" indicates a missing or incomplete value.
Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.
Nutrition Data's Opinion, Completeness Score™, Fullness Factor™, Rating, Estimated Glycemic Load (eGL), and Better Choices Substitutions™ are editorial opinions of NutritionData.com, given without warranty, and are not intended to replace the advice of a nutritionist or health-care professional. Nutrition Data's opinions and ratings are based on weighted averages of the nutrient densities of those nutrients for which the FDA has established Daily Values, and do not consider other nutrients that may be important to your health or take into account your individual needs. Consequently, Nutrition Data's higher-rated foods may not necessarily be healthier for you than lower-rated ones. All foods, regardless of their rating, have the potential to play an important role in your diet.
The Amino Acid Score has not been corrected for digestibility, which could reduce its value.
Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.
Nutrition Data's Opinion, Completeness Score™, Fullness Factor™, Rating, Estimated Glycemic Load (eGL), and Better Choices Substitutions™ are editorial opinions of NutritionData.com, given without warranty, and are not intended to replace the advice of a nutritionist or health-care professional. Nutrition Data's opinions and ratings are based on weighted averages of the nutrient densities of those nutrients for which the FDA has established Daily Values, and do not consider other nutrients that may be important to your health or take into account your individual needs. Consequently, Nutrition Data's higher-rated foods may not necessarily be healthier for you than lower-rated ones. All foods, regardless of their rating, have the potential to play an important role in your diet.
The Amino Acid Score has not been corrected for digestibility, which could reduce its value.
Read More http://nutritiondata.self.com/facts/dairy-and-egg-products/117/2#ixzz32dMRsNx1
Eggs also got a rum deal in terms of the glamour factor: Few people regard an egg as a treat, and yet they are delicious: rich, and satisfying. Chefs have rediscovered them lately for just these reasons. They're appearing more often on fine dining menus. It's nice to see this humble food regaining some cachet.
In terms of frugal eating, eggs are hard to beat:
A dozen good quality, organic, free range eggs costs the same as, or often much less than a pound of meat and feeds more people.
Eggs are versatile. They can be served in a great many ways, prepared quickly, and presented beautifully.
They're the "glue" that binds many dishes together, and in baking they provide not only flavour and nutrition, but act as a leavener too. They act as an emulsifier in mayonnaise and other sauces.
I simply cannot imagine my kitchen without eggs.
If you're looking for egg inspiration, try these recipes:
Want to read more from this series? Find the posts here:
- Why You Need This Stuff In Your Kitchen: Evaporated Milk
- Why You Need This Stuff In Your Kitchen: Brown Rice
- Why You Need This Stuff In Your Kitchen: Barley
- Why You Need This Stuff In Your Kitchen: Frozen Chopped Spinach
[1] http://health.clevelandclinic.org/2012/08/should-i-stop-eating-eggs-to-control-cholesterol-diet-myth-4/