Eggs are a great source of protein which will keep you fuller for longer. A study published in the International Journal of Obesity suggests that eggs may help increase satiety and enhance weight loss.
Egg are one of the most nutrient-dense, antioxidant and vitamin rich foods on the planet. Unless you have a genetic disorder or allergy, eating a couple of eggs every day is not bad for you. However, check with your doctor if you have any concerns.
One egg has around 5g fat (in the yolk) and 5g protein (in the white). Egg yolks contain selenium, calcium, iron, phosphorus, zinc, thiamin, choline, lutein, zeaxanthin, B6, folate, pantothenic acid, B12, vitamins A, D and E and omega-3 fatty acids. The whites are pretty much protein and water.
Eggs that are stored properly (in the fridge) will maintain their quality and cooking characteristics better. When the eggs are fresh, the yolk will be firm in the centre with the egg white thick and adhering to the yolk, which makes them ideal for frying or poaching. After a week or so the white will become a little thinned and watery – they’re better hard boiled, scrambled or omelettes.