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Eggs

Eggs provide protein, vitamin A, riboflavin, and other vitamins and minerals. The yolk contains all the fat, saturated fat, and cholesterol in an egg. In 1 large egg, the yolk contains 5 grams total fat, 2 grams saturated fatty acids, 213 milligrams cholesterol, and 60 calories. The egg white contains 15 calories.

Eggs make a valuable contribution to a healthy, balanced diet. Eggs are nutritious, tasty, versatile and convenient. Eggs are an excellent source of high-quality protein and are far less expensive than most other animal-protein foods. Eggs also provide significant amounts of several vitamins and minerals. Although eggs contain a significant amount of cholesterol, they need not be excluded from the diet. Most people need not be concerned about eating eggs in moderation.

Eggs and Heart Disease Risk
The Journal of the American Medical Association reports a study which found no relationship between egg consumption and cardiovascular disease in a population of over 117,000 nurses and health professionals followed for eight to fourteen years. There was no difference in heart disease relative risk between those who consumed less than one egg a week and those who ate more than one egg a day. The investigators followed 80,082 women for 14 years and 37,851 men for 8 years.

See also:
Egg Facts
Peeling Hard Cooked Eggs
Egg Recipes for One eBook (online version)
Egg Recipes for Two eBook (online version)
Egg Tips: Cooking and Baking with Eggs
Egg Safety

Recipe: Putting on the Ritz Egg Salad Tea Sandwiches

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of eash slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a sharp knife. Cut in half diagonally, then cut in half again.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
Print just this recipe. (New window)

See also:
Eggs with Tomato and Herbs
Scotch Eggs
Italian Baked Eggs
Low Calorie Bedeviled Eggs
Eggs on a Cloud

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