1. Eggs assist in weight loss.
This is a follow on benefit from keeping you satiated. Studies have shown that people who eat eggs for breakfast are more likely to lose weight than those who ate bagels.
2. Eggs help with brain development and memory.
Choline, an essential nutrient found in eggs, stimulates brain development and function. It has also been linked with increasing memory retention and recall as well as improving alertness.
3. Eggs are a great source of protein.
Whole eggs are one of the most complete sources of protein, meaning eggs contain all the essential amino acids which we must get from our diets.
4. Eggs protect your eyesight.
Two antioxidants, leutin and zeaxanthin, are present in eggs and have been linked to protecting eyes from damage related to UV exposure. They have also been associated with reducing the likelihood of developing cataracts in old age.
5. Eggs aren’t going to make your cholesterol worse.
While it’s true that eggs do contain a significant amount of cholesterol, the old formula of the cholesterol you eat impacting on your blood cholesterol levels, has been disproven. So there’s no need to worry about eating eggs increasing your risk for heart disease.
6. Egg keep you feeling full much longer than cereal or toast.
The protein and fat in eggs helps sustain your energy levels, keeping you satisfied for longer and reducing the need for a mid morning snack.
7. Eggs tend to be relatively inexpensive.
Compared to other high protein foods such as red meat, even free range eggs are more budget friendly.
8. Your hair and nails will grow faster and stronger.
This is probably just the protein at work, but I’ve definitely noticed a positive change in how often I find I need to cut my nails. And my hair seems to be growing much faster as well.
Adapted from a blog on the site Stone Soup
Here is a recipe for a salad you can have anytime during the day…The Sunny Side Up Salad
2 Tbsp. grapeseed oil or coconut oil
2 red potatoes, cut into 1/2″ cubes (I used sweet potatoes)
sea salt & black pepper to taste
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard (I used stoneground mustard)
1 shallot, minced (or you can use sweet yellow onion)
2 bunches of flat leaf spinach or about 1/2 lb. of baby spinach leaves, stems removed
2 oz. Parmesan cheese (optional)
4 large free-range eggs
Heat grapeseed or coconut oil in a large skillet. Add potatoes and season with sea salt and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 12-14 minutes.
Meanwhile, combine olive oil, red wine vinegar, mustard, and minced shallot in a large bowl and whisk to combine. Add spinach and Parmesan to the bowl and set aside.
When potatoes are done, add them to the bowl and toss salad until spinach is only slightly wilted.
Fry up your eggs until the whites are just set but yolks are still soft, then top each salad with an egg.
Perfect for breakfast or lunch or dinner. There really are no rules here.
What is your favorite way to eat eggs?