I love eggs; whether it be boiled, fried, poached or scrambled! They are an excellent source of protein, vitamin A, vitamin D, vitamin B2, phosphorus and selenium in addition to others. With the high protein content they keep you fuller for longer and low on the glycaemic index (GI) which is an ideal way to start your day. They are a good low calorie alternative to sugary cereals, toast and sugary jams and excellent for weight loss.
Contrary to popular belief, frying is not necessarily a bad method to cook your eggs as the they don’t absorb the oil. Try frying them in rapeseed oil which is high in Omega 3, 6 and 9 and helps reduce cholesterol. Make sure and drain the oil by gently patting them dry.
In both my pregnancies I was addicted to scrambled eggs and had them every morning and still do 50% of the time. Rather than adding butter use milk. I use skimmed milk and have them on wholegrain toasted bread or bagel which are both high in vitamins, fibre and low GI foods. Poached and boiled are other excellent ways to cook the very versatile egg. The ultimate super food.
An example of each vitamin or mineral function:
Vitamin A – helps immune system function.
Vitamin D – maintenance of bones and teeth and helps normal muscle function.
Vitamin B2 – contributes to normal energy metabolism.
Phosphorus – maintenance of normal bones and teeth.
Selenium – contributes to the protection of cells against oxidative damage.