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There are so many excellent health benefits to be gained from eating an egg that they are beginning to sound like wonder food. Eggs were the champions.
A long time ago, on another planet, far, far away, we used to think eggs were perfect for us. Then we underwent an era of eggs being criticizing and us being told to be wary of eating them. Eggs were investigated to see if they had any health benefits and, worse still, it was decided that eggs, in certain instances, should be avoided and, in other cases, should be limited to three per week at the most. Eggs were the enemies.
Now, eggs have been re-discovered and re-categorized. They have been named, the wunderkind of food, and appear on all the ‘got to get’ and ‘health food’ lists. Eggs have been re-instated as the champions – and now we can tell you why!
1. Antioxidants to Protect Eyesight:
It’s said that eggs are helpful for the eyes, in that they help to prevent cataracts and eyesight in general. The reason for this is that we are told eggs are a source of the antioxidants that keep the eyes healthy.
2. Good Quality Protein:
The amount of protein in eggs is higher than the protein in milk, beef, fish, and chicken. This type of protein contained in eggs is of the highest quality, which, taking into consideration their low cost, makes them a must for our bodies.
3.Eggs Don’t Increase Blood Cholesterol:
For more than a decade (from around the 1990s), we have been warned against eating eggs for this very reason. Now, finally, a few years or so ago, we hear eggs do not cause heart disease and are safer to eat than other foods that are high in fat.
4. Brain Health is Promoted and Memory Function:
It turns out that eggs are a source of choline – good for pregnancy and fetal brain development, and also recommended for the elderly with memory function.
5. Help to Improve Mild Iron Deficiency:
If you are displaying symptoms of tiredness, irritability, and regular headaches are symptoms of mild iron deficiency; so, add eggs to your weekly food intake. The yolk of the egg contains a form of iron that humans find easily absorbable by their bodies’ systems.
6. Protect our Bones:
From both eggs and sunshine, we get vitamin D, which is needed for bone health. To help in the fight against osteoporosis, the consumption of eggs is essential.
7. Causes Healthy Hair and Nails:
Eggs have high sulfur-containing amino acids, plus lots of vitamins and minerals just perfect for improving the condition of your hair and nails.
8. To Promote Weight Loss:
Eggs are full of all things healthy, including protein. Therefore, after eating an egg, we feel satisfied for a much longer time. If you think about it, for people on a diet, this must be excellent support for weight loss because you eat an egg and don’t feel hungry for hours after that.
9. An Adequate Diet:
Eggs contain so many right nutrients – 20-30% of vitamins A, E, and B12 plus 10-20% of folate. Therefore, even one egg is extremely nutritional.
10. They Improve Your Day:
As eggs are so full of great things and so nourishing, to have an egg or two for breakfast will set you up until lunch at least. It will also help you to run on all cylinders – full steam ahead – and that’s a great start to anyone’s day.
If this has inspired any of our readers to give eggs a chance to prove any of the above, then let us help you further while you’re still ‘in the mood.’
To get you started, we’ve given you six simple egg recipes – none of which should take you more than 30 minutes to cook – but for most of them, you’ll get the job done in about 15 to 20 minutes or less.
To make things even easier for you, we’ve given you a list of ingredients and instructions on how to cook each recipe.
We hope these will make your mornings (or anytime) brighter and look forward to hearing any comments you may want to share.
Meanwhile – eggs are on the menu. Enjoy and be healthy!
Two slices of bread
A small amount of Vegetable Oil
Fish Slice or Spatula
Start by putting the pan on a medium heat
Heat about a tablespoon of oil in the pan
Put the two slices of bread in the toaster
Carefully crack open one egg into the pan
Do the same with the second egg
Baste the eggs with the hot oil in the pan until glazed over the top
Bring the now lightly toasted bread from the toaster
With the fish slice (or spatula), carefully lift out of the pan, one egg
Place it on one slice of bread
Do precisely the same with the second egg
Remember to turn off the stove and remove the pan away to cool
Any fillings you may choose
i.e., grated cheese, fried mushrooms, sliced ham,
Nonstick Frying Pan
A bowl to mix eggs in
While the pan is heating on medium to high, add a little oil
Beat up the eggs and add salt and pepper to taste
Pour the eggs mixture into the pan
Tilt it, so the eggs cover the whole pan
Cook the mixture on medium heat until it starts to solidify around the edges
Now with the spatula, scrape the solid egg towards the center of the pan
Let the uncooked mixture run out to the edges
Cook a little longer till all mixture is solid
Down one side of the mixture add the filling if any
With the spatula, gently place under other half and fold over
Turn off the stove
Take the pan and with the spatula gentle slide omelet onto the plate
Two rashers of bacon – streaky or back are good
One non-stick frying pan
Place frying pan on the stove, add oil and heat to medium
Place two rashers of bacon in pan and cook
Put on a plate and keep warm, or leave at the edge of the pan
Add a little more oil
Crack one egg into the pan then do the same with the second egg
Baste with the spatula, so the oil keeps covering the yolk
Wait until the yolk is glazed over and cooked
Turn off stove
Use spatula and place carefully under each egg to remove to a plate
Remove bacon rashers and place next to fried eggs.
Four slices of bread, toasted and lightly buttered– Marmite optional
Pan of water
Large serving spoon
Put the pan of water on the stove to simmer.
Carefully use a spoon to lower each egg into the water
Simmer for about two minutes if eggs were at room temperature
Or, simmer for about three minutes if eggs were from the fridge
Turn off the heat, however, leave the pan on the stove
Place the lid on the pan and leave for a further two minutes
Toast four slices of bread, lightly butter and spread Marmite if required
Cut toast into soldiers for dipping into the eggs.
Two large or jumbo eggs
About six tablespoons milk or single cream
A knob of butter
Non-stick frying pan
Small bowl for mixing eggs
Crack both eggs into a bowl
Beat them and add the milk or cream until mixture smooth
Heat non-stick frying pan to medium heat
Add and melt a knob of butter; do not let it go brown
Pour egg mixture into the pan
Leave it to cook for about 30 seconds without stirring
Now stir gently with wooden spoon folding mix from the bottom of the pan
Leave for another ten seconds and gently fold mix again
When all the mixture is just cooked and little wet and runny in places
Turn off heat and remove from stove
Give a final stir of the mixture, then serve the scramble
Two Jumbo Eggs
Two Toasted and Buttered Crumpets
Tabasco Sauce if required
Place a little water into the egg poacher and put on medium heat
Put a small knob of butter into two of the egg holders to melt while the water boils
Once water is boiling, crack one egg each into each egg holder
Put the lid over the poacher and leave to cook
Let it cook for about three minutes – according to your taste
While eggs cook, slice the two crumpets in half or use whole, per your taste
Toast the two whole or four halves of crumpet
When eggs poached to taste, turn off the stove, remove the pan to cool
Using a cloth so as not to burn fingers, carefully turn out each egg onto crumpet If required, add a few drops of Tabasco Sauce on each egg and serve.
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