1. Don’t fear egg yolks. Get ova it! According to Louisa Zhang, a nutrition consultant from Imagique, eggs contain key vitamins – A, B, and E – as well as choline, a nutrient that fuels your brain; plus lutein and zeaxanthin to preserve eyesight. Egg whites provide protein, but not much else. “Most of the nutrients in the egg is found in the yolk, and though it has little impact in raising blood cholesterol, it is prudent to keep one’s cholesterol intake to 300 mg daily,” says Louisa. One egg yolk contains 210 mg of cholesterol, and as a rule of thumb, an individual should consume no more than four eggs (including the yolk) each week.
2. Don’t overcook eggs; they’ll lose flavour and become rubbery. Eggs continue to cook for a minute after being removed from the stove, so take them off when they’re still moist.
3. Add fresh vegetables and herbs. Try adding chopped tomatoes and coriander, says dietitian Ellen Krieger. Stir them in after removing the eggs from the stove and let the mixture sit for a minute. Salsa is another great option. “You’re getting lots of vitamin C, antioxidants, and flavour without adding anything that’s bad for you,” says Krieger.
4. One word –Tabasco.