Why can't we ignore eggs?
Egg whites are an excellent source of protein, providing the amino acids needed for muscle tissue, just like meat or fish. Egg yolks are rich in antioxidants and choline, a nutrient essential for brain development and function.
Overall, eggs are rich in vitamins A and D, which help with bone formation; they are also high in iron, which helps with red blood cell production and prevents anemia. Eggs are low in calories (about 145 kcal/100g), making them suitable for a variety of recipes as long as they are not fried or served with lots of mayonnaise, and they can also add variety to special dietary menus.
Contrary to popular belief, eggs will not raise cholesterol levels if consumed in moderation and if you do not have a high cholesterol problem. Unless otherwise advised by your doctor, you can eat a maximum of four eggs per week.
In what situations should you avoid eating eggs?
When eating raw
Raw eggs may contain Listeria or Salmonella if used for soft-boiled eggs, sauces, chocolate mousse, or homemade mayonnaise. These bacteria are especially dangerous during pregnancy and should be thoroughly cooked before consumption.
When the eggshell cracks
Bacteria may have entered the egg, posing a risk of Listeria infection. Please discard it without hesitation.
When the eggshell is dirty
Do not wash the eggshells, as this makes them more susceptible to bacterial growth. However, always wash your hands thoroughly after handling eggs that may contain Salmonella, even if the bacteria are not visible to the naked eye.
