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Get cracking... start your day with eggs

Updated on November 15, 2014

good for you - and delicious!

Eggs have lost their good reputation when it first became known that they contribute to our cholesterol levels. However, the many health benefits of eggs seem to have been forgotten. Eggs are one of nature's most nutritious foods. One large egg contains only 70 calories, 5g of fat and 14 essential nutrients!

Eggs promote nerve function (Niacin), maintain healthy skin and eyes (Vitamin A), act as antioxidant protecting against some cancers (Vitamin E), aid the immune system (zinc), and much more! Still not impressed? A lesser known fact is that eggs are also linked to preventing Alzheimer’s disease through Vitamin B12.

While the egg yolks contain most nutrients, the egg white contains most of the protein.Protein is essential for building and repairing body tissue. Muscles, organs, skin, hair as well as antibodies, enzymes, and hormones are all made from protein. Protein is composed of 20 different amino acids. There are 9 essential amino acids that the body cannot make, and so must derive from food. Eggs are one of the few foods considered to be a complete protein because they provide all nine essential amino acids.

The other aspect is their versatility when it comes to cooking and baking! Making a mousse? You’ll need some eggs to get that texture. Want to make a meringue? Beat those egg whites. Eggs are an important part of your cakes, and cookies, and they are even more delicious as the star of a dish, such as egg benedict, omelette, soufflés and much more.


Perfect scrambled eggs

Heat 1 tbsp butter in a pan.
Whisk at least 2-3 eggs together with some milk or cream - about 1 tbsp per 2 eggs. Add salt and pepper to taste and pour into the hot pan.
Cook the eggs on low to medium heat while lifting and pushing with a wooden spoon from the outside to the centre - this keeps it light and fluffy.
Cook for 2 minutes or until three-quarters of the mixture is cooked. At this point, you can add a bit of shredded cheese - about 1 tbsp per egg or to taste. Stir to let the cheese melt and remove pan from heat. Eat right away.

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