Some days, more than once.
My breakfast almost always has eggs or egg whites in it… whether it is a pancake of some kind, one of my grain free ‘cereals’, bacon and egg muffins, or I am just making omelets or scrambles. I often use powdered egg whites in my protein smoothies.
And my lunch or snack may contain hardboiled or baked eggs, or egg white ‘bites’, too.
Eggs are a really good source of tryptophan, an amino acid and a precursor of neurotransmitters like serotonin and dopamine, which are closely related to sleep, mood, and feelings of pleasure.
They are also loaded with choline which Health Canada recognizes as an essential nutrient thought to play a role in brain function and prenatal brain development.
At one time eggs were blamed for high cholesterol levels in our blood, but we now know this is not true. Cutting eggs from your diet doesn’t lower your cholesterol levels.
And the Harvard School of Public Health says that eggs contain nutrient that may actually lower your risk of heart disease.
Eat your eggs.
And don’t throw out the yolks… which is what I used to do when I was brainwashed by the ‘no fat’ craze of the late ‘80s and early ‘90s. Now we know that fat is not the enemy and the yolk is where most of the vitamins are found.
Check out this post I wrote a while back that shows the nutrients in eggs and in egg whites.
Some of my favorite recipes that feature eggs…
Are you an egg fan?
What’s your favorite way to eat them? I am always on the lookout for new ideas.