Not a vegan-friendly post. Sorry!
Easter is next weekend and even for non-observers, it’s kind of hard to miss what with all the Easter candy advertisements. For Unhealthy Cammy, this season used to be an excellent opportunity to stock up on peanut M&M’s and Reese’s Peanut Butter Eggs. In celebration of the end of candy-centric holidays until Halloween, Healthy Cammy is choosing to focus on that other Easter staple: Eggs!
Many years ago, the prevailing wisdom was that eggs were Dangerous! and should be avoided or severely limited. Eat more than a couple eggs a week and you might as well keep a defibrillator on hand, because a heart attack was likely imminent. We switched to egg whites, EggBeaters, and other egg substitutes, or we scanned e-Bay hoping to pick up a defibrillator at a good price.
Fast forward a few years. The whole egg lovers among us rejoice in the news that conventional wisdom has shifted. For most folks (that would be those who don’t have high cholesterol, diabetes, or other heart issues), eggs are now seen as a healthy addition to a nutrient-focused diet.
Consider this: one hard-boiled egg has 70-75 calories, 1.5 grams of saturated fat, 6.3 gram of protein, and lots of cool riders like Vitamin b12, phosphorous, lutein, selenium, riboflavin, and so on. It also has 200+ milligrams of cholesterol, which is 2/3 of the daily reference level and virtually ALL of the recommended daily TOTAL for cholesterol patients. So, the fine print is that it’s all in our preparation and what other cholesterol-bearing foods we’re having that day. (Turns out that butter we scrambled our eggs in and the sides of bacon or sausage might have put us a little over the top. The buttered biscuits and hashbrowns likely didn’t help.)
Some healthy options for preparing eggs:
-My favorite is hard-boiled, straight from the fridge. An ideal grab-and-go breakfast, especially when accompanied by an oatmeal chaser.
-My second favorite is hard-boiled, chopped, and stirred into my tuna salad, along with apples and celery.
-A friend’s favorite is one raw egg, stirred into her morning serving of oat bran.
-Other people’s favorites:
Eggs Florentine-style Breakfast Sandwich
Red Beet (or Pickled) Eggs
Spanish Breakfast Scramble
More egg considerations:
– The types of eggs you buy makes a difference. Gone are the days when size was all that mattered. Now, most grocery stores carry all kinds of eggs, from standard to cage-free to Omega-3s. Nutritional components vary, so know your eggs. Click here for a nice guide.
– Egg safety is also important. Click here to find a list of good safety tips, including how to choose your eggs, how to store them, how to cook them so that you don’t get salmonella and die (even though your heart is healthy), and other important info.
– Finally, the almighty egg is also good for more than just your belly. Who knew they were also useful outside the kitchen? I’ll tell you who knew: the folks at Reader’s Digest and Lifehackery, whose interesting suggestions include:
* Using the whole egg, the white, or the yolk in facials and shampoos
* Use the egg white as an effective paper glue
* Scatter the nutrient-rich egg shell in your compost pile
* Water your plants with the water in which you boiled your eggs
* Place a few broken egg shells around and on plants as a pest repellent (and try not to think about the fact that your breakfast is also an effective tool to combat slugs)
Your turn. Any exciting egg news or recipes or uses to share? Let us know in the comments!