Eggs are an exceptionally good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. The yolk of the egg contains the highest amount of cholesterol of any food its size, however it contains the highest amount of Lecithin of any food its size.
Lecithin is a cholesterol emulsifier and id you cook the egg correctly, by cooking the white and leaving the yolk intact, you will have the perfect healthy food. Poaching the egg or cooking it at very low heat in a frying pan so the yolk doesn’t get cooked is good, or do what I do, I remove the yolk totally from the white.
I cook the white and then put the yolk back on the white once it’s in my plate. Eggs are rich sources of selenium, vitamin D, B6, B12, and minerals such as zinc, iron, and copper. Bottom line, eggs are good for you if you know how to cook them to get the best nutrition from them and avoid it becoming a damaging food by overcooking.
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