To many nutrition experts, eggs are golden — one of the most accessible and affordable protein sources available.
And while the “affordable” part may currently be up for debate as bird flu drives up the prices, experts point out that eggs are still cheaper than many lean meats and fresh fish.
Plus, they’re versatile, portable (when hard-boiled) and an easy lift for anyone new to cooking.
Here’s what we know about them nutritionally, plus some favorite recipes from New York Times Cooking.
They’re high in cholesterol — but not the kind that harms your health.
When Dr. Martha Gulati, the director of preventive cardiology at the Cedars-Sinai Smidt Heart Institute, sees patients with high cholesterol, they often ask, “Can I eat eggs?”
It’s a fair question. One egg contains 207 milligrams of dietary cholesterol, which is about three times more than you’d get from a sausage link.