Mama Chef: Eggs, part 2

Why eat eggs?

Eggs are a fabulous food!  They are nutritionally dense - containing plenty of protein as well as choline, selenium, B vitamins folate and riboflavin, Vitamins A and E, and lutein - and that's not exhaustive.   They've gained a bit of bad reputation due to unfortunately high levels of cholesterol but can still be a worthy addition to your diet. One egg per day shows no harmful impact on cholesterol or blood-fat levels.  

When hens are allowed to range and freely consume grasses and bugs, eggs are also a rich source of Omega-3 fatty acids.  Unfortunately, very rare is this the case with hens anymore - even "free-range" hens, as well as organic may be fattened on grain diets not rich in Omega-3.  Hens that are kept in henhouses or caged will not produce eggs that are rich in Omega-3's.  

Now there is a "new" brand of egg - which you'll find in your grocer's aisle labeled with something advertising "high in Omega-3". This is achieved by adding flaxseed, linseed, canola (and occasionally a fish-based food) to the diet of commercially kept hens.  

If you buy and consume these eggs, then you get the super benefit of additional Omega-3 fatty acid in the form of DHA in your diet.  So why not just buy flaxseed and add it to your cereal or something?  Because flax is rich in Omega-3 ALA.  Humans don't convert ALA to DHA well, but chickens do!  

Eggs are traditionally part of an American breakfast - eating an egg, high in protein, in the morning may not only boost your health but also your concentration and curb hunger.  Additionally, they are great any time of day!