Eggs are good for health! Or at least if you have not been eating healthily, you shld start considering eggs as part of your diet (says no one ever!)
Nways I saw this article recently about eggs benefits and thought I’d share :)
In addition to more than 12 vitamins and minerals, eggs contain lots of quality protein, which is essential for your body.
Eggs are also rich in choline, which promotes your baby’s overall growth and brain health, while helping prevent neural tube defects. Some eggs even contain omega 3 fats, important for both brain and vision development. (Brands that have omega-3s will probably state it on the label. Look for DHA-enriched eggs because those contain the most beneficial form of omega-3s.)
As for the egg’s bad rap about cholesterol? Not warranted! It turns out that eating saturated fat does much more damage to your cholesterol level than eating the cholesterol naturally found in food.
And while eggs are high in cholesterol, they’re also relatively low in saturated fat, with only about 1 1/2 grams per egg.
“Healthy women with normal blood cholesterol can consume one to two eggs a day as part of a balanced diet low in saturated fat,” Ward says. But if cholesterol is a concern for you, substitute egg whites for whole eggs.
Need more convincing? Eggs are cheap, easy, quick, and versatile. When you’re too exhausted to cook a full meal, a couple of hard-boiled or scrambled eggs are just the ticket.
Here’s one recipe for eggs, sweet and sour :)
Inspired by taste.com
125ml (1/2 cup) peanut oil
1 brown onion, halved, thinly sliced (I used spring onions instead)
3 garlic cloves, thinly sliced
1 tablespoon sambal oelek
125ml (1/2 cup) water
1 tablespoon brown sugar or honey
1 teaspoon tamarind puree (I substituted with ginger)
2 dried bay leaves
1. Heat the peanut oil in a wok over medium-high heat. Add 1 egg and cook for 1 minute or until golden and crisp. Turn and cook for 30 seconds. Transfer to a plate and repeat with the remaining eggs.
2. Add the onion and garlic to the wok. Stir-fry for 3 minutes or until the onion begins to colour. Add the sambal oelek and stir-fry to combine. Add the water, sugar, tamarind puree and bay leaves. Bring to the boil.
3. Reduce heat to medium-low. Add the eggs and simmer for 3 minutes or until the sauce thickens. Season with salt and pepper (if desired). Transfer to a plate and enjoy!