Eggs-cellent things come in small packages

by Khushboo on July 28, 2010

Is it embarrassing to admit that I have already consumed 4 eggs today and it’s only 3:17 pm?  And had I opted for pancakes instead of oatmeal for breakfast, that number would be 6!  What can I say- I am an eggs fanatic.  I love them in any form: poached, baked, fried, scrambled, boiled, omelettes, in baked goods- you name it, I probably love it!

In my books, eggs are an egg-cellent choice (it was too easy not to ;)).  You’ll always find at least 2 in my fridge.  Unless it’s a vegetarian day, they provide numerous fall-back meals.  Fortunately, they are so widespread and whether you are watching your budget or your waistline, eggs can do no wrong.  They’re an inexpensive way to get large amounts of vitamins and minerals such as selenium, vitamin A, vitamin E, and B vitamins folate and riboflavin.

Not only are they full of nutrients, they are just so versatile.  After much contemplation, I added them to my oatmeal this morning and the result was fantastic- a creamy and fluffy texture that was eggs-tremely hearty (think custard-like)…it was a pretty bad ass bowl of oats.  For negligible calories, adding an egg white also hiked up my breakfast’s protein content by 4g, which is always a bonus in terms of satiety.

While many argue that yolks should be avoided because it increases cholesterol, the facts aren’t really clear.  Basically, there are two kinds of cholesterol: LDL cholesterol and HDL cholesterol.  I’m not going to turn this into a biology lesson but the bottom line is  that we want to minimise our LDL whilst increasing our HDL.  In a nutshell,  HDL helps with ridding our bodies of LDL and fats.  So yes, egg yolks are high in cholesterol but fortunately it’s the HDL kind.  The only reason I usually opt for egg whites is because when I was on WW, egg whites were considered a ‘free’ food so I just grew accustomed to the taste: egg whites, whole eggs: all tastes the same to me!  The only pain is the separation process.  When in my London kitchen, it’s a much more ‘sophisticated’ process as I have an actual egg separator.  In Bombay, however, it’s another story- my hands get really involved as I ‘catch’ the yolk in one hand and let the egg white seep through my fingers into a bowl.  Now if that’s not dedication, I don’t know what is!

PS Lindor chocolate eggs also contain these benefits- just yolkin’ (jokin’) 😀

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Wendi H July 30, 2010 at 9:00 pm

You’re so right about the goodness of eggs! And research now shows its saturated and trans fats that raise blood cholesterol, not cholesterol in our food. Eggs can be enjoyed without guilt….in all their wonderful ways!

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