Eggs are everywhere these days: brightly colored plastic eggs filled with tiny toys or jelly beans, chocolate eggs covered in shiny foil, candy coated eggs with a malted middle (my favorite!). Unfortunately, those eggs fall squarely into the “sometimes food” category. For a long time, so did real eggs – you know, the breakfast staple that comes from a chicken. Egg yolks have a high cholesterol content which scared people into using just the whites, or egg substitutes, or avoiding eggs all together.
Thankfully, we know better now. Eggs are off the “sometimes food” list and back on the basic grocery list. That’s because more recent studies have shown that just because eggs are high in cholesterol, that does not mean they cause high cholesterol. And because eggs are also high in protein, they help build strong bodies and keep you – and your kids – feeling fuller longer.
Eggs’ health offerings don’t end there, however. Add eggs to the list of foods that are good for your brain. Because of their high choline content, they have been linked with preserving memory. They may also keep your eyes seeing because they are a good source of lutein and zeaxanthin, which fight against cataracts and macular degeneration.
This is great news, especially considering you have a fridge full of dyed Easter eggs! So, what can you do with all those eggs?
Here are some recipes to get you going:
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