Whether you like them scrambled, boiled, fried or folded into an omelette, eggs are an American favorite. In fact, the average American eats around 280 eggs a year. Yet despite their popularity, eggs have long been plagued by claims that they’re unhealthy, raising cholesterol and increasing the risk of heart disease. Now, nutritionists and scientists alike say that eggs have gotten a bad rap. For most people, eggs are a dietary powerhouse. A single large egg contains around 7½ grams of protein, almost no sodium, a mere 78 calories, and a range of vitamins. However, nutritionists warn that how eggs are cooked is really what matters. Nutritionally, hard-boiled eggs come out on top because there are no extra calories or fat added. Poached eggs are a close second, but are lower in protein than their boiled counterparts. Scrambled comes in third, but also adds saturated fats into the mix because scrambling often introduces butter or cream, more than doubling the fat of a boiled egg. Finally, fried eggs are the least healthy way to cook eggs because the high temperatures can cause chemical changes to the cholesterol inside the yolk, increasing the risk of heart disease over time. You might be wondering if it’s healthier to just eat the egg whites. The answer is no. While the whites provide protein, around 90% of the vitamins, minerals and antioxidants in the egg are found in the yolk. Whatever your preference, eggs can fit into a balance diet if cooked correctly.
