"Shunned for several decades by orthodox practitioners as a high-cholesterol food wrongly believed to cause coronary heart disease, the egg is making the comeback it deserves.  Eggs have provided mankind with high-quality protein and fat-soluble vitamins for millennia.  Properly produced eggs are rich in just about every nutrient we have yet discovered, especially fat-soluble vitamins A & D.  They are an excellent source of special long-chain fatty acids called EPA and DHA, which play a vital role in the development of the nervous system in the infant and the maintenance of mental acuity in the adult...Egg yolk is the most concentrated source know of choline, a B vitamin found in lecithin than is necessary of keeping the cholesterol moving in the blood stream.

It pays to buy the best quality eggs you can find - eggs from chickens fed flax or fish meal or, better yet, PASTURE FED so they can eat bugs and worms.  There nutritional qualities are far superior to those of battery raised eggs and even many so-call "free range" eggs.  In particular, they contain  better fatty acid profile, one in which the Omega-3 and Omega-6 fatty acids exist in an almost one-to-one ratio; but in eggs from chickens fed only one grain, the Omega-6 content can be as much as 19 times greater than all important unsaturated Omega-3.  Other very long-chain and highly unsaturated fatty acid - necessary for the development of the brain - are found in properly produced eggs but are almost wholly absent in most commercial eggs.

When broken into a bowl, the egg should have a dark yellow yolk that stands up in a round hemisphere.  The white should have two clearly defined sections - a more viscous part surrounding the yolk and a thinner area on the perimeter...

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Last modified: February 20, 2008