Eggs have a lot going for them. Their versatility is amazing—they can be scrambled, fried, poached, or even made ahead into grab-and-go mini frittatas (recipe below!). They play well at every meal, from the obvious choices at breakfast, to hardboiled eggs on a lunchtime salad, to a light but satisfying veggie-packed frittata for dinner.
Packed with protein, vitamins, minerals, and healthy fats, eggs may be the most perfect food—except for one little problem.
Each egg contains about 190 milligrams of cholesterol, whereas the recommended daily intake is only 300 milligrams. However, it turns out the science and reasoning behind that recommendation is flawed. Once, researchers thought that the more cholesterol you eat, the more you’d have in your body. More recently studies, however, find little correlation between dietary and body cholesterol.
Of course, many egg lovers get around the cholesterol problem by tossing the yolks. However, science agrees that in healthy people, eating up to three whole eggs per day is totally safe. So eat the whole egg!
Other than packing all that cholesterol, the yolks contain most of the vitamins, minerals and fats. These fats are the healthy omega-3 kind, and many farmers supplement the hens’ diets with omega-3 oils to produce eggs with even higher levels of these brain-boosting fats. Beyond that, the yolks just taste good and make your meal even more satisfying.